Tin Fish - Sunrise
Last inspected: Feb 24, 2026
45
Score
Tin Fish - Sunrise appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Feb 24, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things are looking better lately, with recent visits averaging around four violations compared to roughly eight violations earlier on.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 78, which Tin Fish - Sunrise's 45 doesn't quite reach. There are enough flags in the record to merit a second thought.
10
Inspections
4
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal phone, returned to work area from back door. Proceeded to engaged in food preparation without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties stored in pan next to cooked bacon in double drawers under flat top in cook line. Manager removed raw meat during inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table- Cooked Rice (88-90F - Hot Holding). Per Manager food items in unit less than 2 hours. Manager reheated. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in mop sink.
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Team member labeled glass cleaner spray bottle during inspection. **Corrected On-Site**
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Shrimps and frozen fish stored in standing water. Removed water during inspection and stored correctly.**Corrected On-Site** **Corrected On-Site**
06-01-5
Basic - Bowl or other with no handle used to dispense salt. Removed during inspection.
14-01-5
45
Dec 2, 2025
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the stove top in the kitchen cooked rice (71F -hot holding ). Operator voluntarily discarded. **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over water bottles. Operator moved. **Corrected On-Site**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired in iPad. Operator renewed license at time of inspection. **Corrected On-Site**
50-17-3
Intermediate - Spray bottle containing toxic substance not labeled. Eco lab cleaner not labeled on bottle. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Menu does not disclose percentage of gratuity on the menu.
55-01-4
55
Oct 17, 2025
Food-Licensing Inspection
No violations found.
100
Jan 21, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Time/temperature control for safety food thawed in an improper manner. Observed thawed yellow fin tuna in reduced oxygen packaging in low boy cooling at cook station. See stop sale. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spring mix (42-46F - Cold Holding)in flip top cooler across from cook line. Item was not prepared or portioned today. Item has been out of temperature for approximately 1 hour. Item placed in low boy to rapid cool. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Food with mold-like growth. See stop sale. Observed mold growth on sliced provolone cheese in low boy cooler across from cook line. **Warning**
01B-07-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed crab meat prepared 1/19 not date marked. **Warning**
02C-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawed yellow fin tuna in reduced oxygen packaging in low boy cooling at cook station. See stop sale. Observed fish and chicken thawed at room temperature on rack across from dish washing area. Items placed in walk-in to rapid cool. **Warning**
06-01-5
47
Oct 15, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs stored above unwashed vegetables in walk-in cooler. PIC removed and stored appropriately. **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish dip (59F - Cold Holding). Per operator, item was not prepared or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - fish dip (59F - Cold Holding). Per operator, item was not prepared or portioned today. See stop sale. - hard boiled eggs (47F - Cold Holding). Per operator, item has been out of temperature for approximately 2.5 hours. PIC voluntarily discarded. **Corrected On-Site**
03A-02-5
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. Observed white sliced cheese opened 10/14/24 not date marked.
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cut tomatoes (48F at 4:03 - Cooling since 1:00). Tomatoes were being cooked in deep covered pan. Employee separated tomatoes and placed in pans uncovered in freezer t rapid cool. second temperature 41F at 4:40.
03D-15-4
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at front counter. PIC refilled. **Corrected On-Site**
31B-03-4
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. Observed fish thawed in packaging reduced oxygen packaging in low boy cooler under grill and in walk-in cooler.
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion sugar in bin below prep sink. PIC removed. **Corrected On-Site**
14-01-5
Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth used on prep table across from cook line. PIC removed soiled wiping cloth. **Corrected On-Site**
21-10-4
41
Jun 19, 2024
Complaint Full
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed honey butter (51-62F - Cold Holding); sour cream (51F - Cold Holding), crab salad (61F - Cold Holding). Per operator, items were in cooler more than 24 hours prior to inspection. See stop sale. **Warning**
01B-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed none food grade paper under lettuce . **Warning**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed honey butter (51-62F - Cold Holding); sour cream (51F - Cold Holding), crab salad (61F - Cold Holding). Per operator, items were in cooler approximately 2 days prior to inspection. See stop sale. **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: -Approximately 19 flying insects landing on Stella Artois glasses hanging from shelf at bar area inside restaurant. - approximately 15 flying insects landing on gloves in bar area inside restaurant. - One flying insect flying around and landing on shakers in bar area inside restaurant. **Admin Complaint**
35A-02-6
High Priority - Food with mold-like growth. See stop sale. Observed 2 packs of strawberries with mold growth. **Warning**
01B-07-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
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. Observed tuna thawed in reduced oxygen packaging in walk-in cooler. **Warning**
06-09-1
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed Equipment handle not stored above white sugar. PIC removed. **Corrected On-Site** **Warning**
10-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table across from cook line. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
21-12-4
37
Apr 4, 2024
Routine - Food
No violations found.
100
Jan 10, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Three door reach in cooler across from deep fryer. Observed pico (46F - Cold Holding); cheese (47F - Cold Holding). Per operator items were not prepared or processed today. Items have been out of temperature for more than 4 hours. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Three door reach in cooler across from deep fryer. Observed pico (46F - Cold Holding); cheese (47F - Cold Holding). Per operator items were not prepared or processed today. Items have been out of temperature for more than 4 hours. See stop sale.
01B-02-5
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. Reach in cooler next to storage room. Observed sour cream opened more than 24 hours not date marked.
02C-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Walk-in cooler Observed garlic butter prepared Sunday January 7, 2024 not date marked.
02C-02-5
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. - Low boy cooler below grill Observed Yellow fin tuna thawed in reduced oxygen packaging. Employee removed tuna from packaging. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. - storage area across from office Observed buckets of oil stored on floor.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - Storage area across from office Observed in-use equipment handle spot stored above flour. Manager removed and stored appropriately. **Corrected On-Site**
10-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on preparation table across from cooking unit not stored in sanitizing solution.
21-12-4
50
Jun 20, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
82
Sep 21, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
52
Frequently Asked Questions
When was Tin Fish - Sunrise last inspected?
The most recent health inspection at Tin Fish - Sunrise on file is from Feb 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at Tin Fish - Sunrise?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Tin Fish - Sunrise.
How does Tin Fish - Sunrise compare to other restaurants in Sunrise?
Tin Fish - Sunrise most recently scored 45 out of 100, which is lower than the Sunrise average of 78.
Has Tin Fish - Sunrise's inspection record improved over time?
Yes. Recent inspections at Tin Fish - Sunrise have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Tin Fish - Sunrise means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Tin Fish - Sunrise inspected?
Based on the inspection history on file, Tin Fish - Sunrise is inspected around three times per year on average.
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