The Old Fish House
Last inspected: Jan 30, 2026
78
Score
The Old Fish House appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Jan 30, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The most common issue across all inspections has been “ice buildup in reach-in freezer and/or walk-in freezer”, showing up four times.
That puts the facility ahead of the local pack: the average Florida restaurant scores 72. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing grouper cheeks still water Educated employee **Corrected On-Site**
06-01-5
78
Oct 28, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. By chip drawer **Repeat Violation** - From follow-up inspection 2025-10-28: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Handle on ice machine - From follow-up inspection 2025-10-28: **Time Extended**
14-11-5
90
Aug 27, 2025
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked wings and cooked shrimp. Bottom make table **Corrected On-Site**
08A-05-6
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Operator was using 10k bags to vacuum seal raw fish Operator removed from vacuum sealed bags. Fish was under 48 hours sealed in vacuum bag. **Corrected On-Site**
03G-04-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi and salmon vacuum seal not broken. Educated operator fish still frozen **Corrected On-Site**
06-09-1
Basic - Equipment in poor repair. Handle on ice machine
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. By chip drawer **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature. Educated **Corrected On-Site**
06-01-5
50
Feb 26, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
55
Sep 17, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 49f cold holding. Raw mahi 50f cold holding. Cook had out all other temps in same cooler 39-40f cold holding suggested rapid chill in freezer recheck raw shrimp 41-43f cold holding. Raw mahi 43f cold holding **Corrected On-Site**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avacaldos still have stickers after wash. Will remove and rewash
08B-39-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Repeat Violation**
14-69-4
70
Feb 1, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream. Bar glass door reach in cooler
02C-03-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom Prep area **Repeat Violation**
36-02-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones above make table **Corrected On-Site**
40-06-5
70
Oct 25, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board cookline **Warning** - From follow-up inspection 2023-10-25: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Don pinder expired in June 27, 2023 **Warning** - From follow-up inspection 2023-10-25: Don is still expired. Katlyn Delaporte 4-22 **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bowls not inverted on wire rack shelf **Warning** - From follow-up inspection 2023-10-25: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Provide seating change form, operator had updated septic tank size, just needs to updated seating for state. Has 98 seats **Warning** - From follow-up inspection 2023-10-25: Seats need to be operating under 54 seats. Must submit seating evaluation form and approval. **Time Extended**
51-09-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. In employees bathroom **Repeat Violation** **Warning** - From follow-up inspection 2023-10-25: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Back by prep sink **Repeat Violation** **Warning** - From follow-up inspection 2023-10-25: **Time Extended**
36-02-5
67
Aug 25, 2023
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
50
Feb 22, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Kitchen manager sorted and placed in order. **Corrected On-Site**
01C-05-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided for new employees, host/hostess positions. **Corrective Action Taken**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl in rice. Removed. **Corrected On-Site**
14-01-5
Basic - Interior of microwave has accumulation of food debris. Cleaned and sanitized. **Corrected On-Site**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At cook line. **Repeat Violation**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler drawers. Cleaned and sanitized. **Corrected On-Site**
22-16-4
Basic - Unsealed concrete floor in food preparation area. At back sink area.
36-02-5
Basic - Walk in cooler door closure/latch missing. **Repeat Violation**
14-11-5
Basic - Water leaking from pipe and/or faucet/handle. At rinse station. Repaired during inspection. **Corrected On-Site**
29-11-4
58
Nov 17, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came from outside. Discussed with manager and employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 45/46f in bottom drawer of cook-line cooler for 2 hours. Manager iced down and will monitor cooler to cold hold at -41f. **Corrective Action Taken**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 compartment sink.
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Used as dump-sink. Utensils and flour in hand sink at cook line. Cleaned. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Hats put on. **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Reach in cooler door and gaskets close to 3 compartment sink in disrepair. Walk in door latch missing.
14-11-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at both sinks in kitchen.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris. Drain area under 3 compartment sink.
23-03-4
Basic - Standing water or very slow draining water in mop sink.
29-20-5
43
Frequently Asked Questions
When was The Old Fish House last inspected?
The most recent health inspection at The Old Fish House on file is from Jan 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Old Fish House?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited four times, more than any other issue at The Old Fish House.
Has The Old Fish House's inspection record improved over time?
Results have been roughly steady. Inspections at The Old Fish House have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Old Fish House means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Old Fish House inspected?
Based on the inspection history on file, The Old Fish House is inspected around three times per year on average.
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