Tigerfish
Last inspected: Jun 26, 2025
74
Score
Inspectors have visited Tigerfish nine times, with records going back to 2023. The latest inspection on file is from Jun 26, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Compared to the prior visit, the count dropped from four violations to two.
When inspectors have written things up, proper cold holding temperatures has been the most frequent reason, cited five times.
Compared to other Island restaurants (averaging 88), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
9
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jun 26, 2025
Re-Inspection
2 critical violations. 2 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Bacon jam made on-site was observed held at 60 degrees Fahrenheit on the counter overnight. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Person in charge voluntarily disposed of food at the time of inspection.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Ribs were observed marked with a datemark exceeding 7 days. Person in charge voluntarily disposed of food items at the time of inspection.
3-501.18
74
Jun 12, 2025
Re-Inspection
1 critical violation. 2 minor violations.
View 3 violations
Hot or cold food held at improper temperature
Inspector notes: Various items were observed held at 45-49 degrees Fahrenheit in the 3-door flip top prep unit. The ambient temperature of the prep unit was observed at 43-50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Person in charge voluntarily disposed of food at the time of inspection.
3-501.16(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety with RIDOH Center for Food Protection at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Equipment not in good repair or proper adjustment
Inspector notes: The 3-door flip top prep unit was observed in poor repair (maintaining ambient temperature between 43-50 degrees Fahrenheit). The unit is to not be used for any time/temperature controlled for safety (TCS) foods until it can be repaired/replaced/serviced.
4-501.11
78
Jun 10, 2025
Re-Inspection
No violations found.
100
Jun 3, 2025
Routine
2 critical violations. 1 major violation. 1 minor violation. 2 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as marinated beef) were observed stored above ready-to-eat foods in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: The following was observed: 1) Various items in the 3-door flip was observed held at 47-50 degrees Fahrenheit. Prep unit was observed overfilled with food. Overfilling the prep unit may result in improper air circulation. Ambient temperature inside prep unit observed between 37-47 degrees Fahrenheit. The top shelf of the prep unit was observed at 37 degrees Fahrenheit. The bottom shelf of the prep unit was observed at 47 degrees Fahrenheit. 2) Homemade onion jam was observed to be stored on the counter overnight in ambient temperature. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, foods were kept in the unit overnight. Person in charge voluntarily disposed of food at the time of inspection.
3-501.16(A)
Required records available; molluscan shellfish identification, parasite destruction
Inspector notes: Molluscan Shellfish tags did not have all of the required information. Last date of sale were lacking.
3-203.12
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety with RIDOH Center for Food Protection at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. PIC given Certified Food Safety Manager Application at the time of inspection.
2-102.12(A)
64
Jul 11, 2024
Re-Inspection
No violations found.
100
Jun 27, 2024
Routine
3 critical violations. 3 major violations. 3 minor violations. 4 corrected on site.
View 9 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were observed stored above ready-to-eat foods in the walk-in refrigerator and cookline prep unit. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Foods located to proper areas at the time of inspection.
3-302.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chicken, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Person in charge voluntarily disposed of items at the time of inspection.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Homemade pickled onions were observed held at 65 degrees Fahrenheit stored on the counter overnight. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Person in charge voluntarily disposed of food at the time of inspection.
3-501.16(A)
Required records available: shellstock tags, parasite destruction
(corrected on site)
Inspector notes: Shellstock oysters located in front flip top prep unit did not have the proper identification tags. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty.
3-202.18
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellstock tags did not have all of the required information. Last date of sale were lacking. Shellstock tags must be maintained for 90 days. Shellstock tags or labels are required to be maintained for 90 calendar days from the date the container is emptied.
3-203.12
Ready-to-eat food not date marked
Inspector notes: Various items in the front cook-line prep units were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces were observed to be unclean: 1) The bottom shelf of the prep tables in the kitchen observed with food debris 2) The exterior of the prep unit in the sushi prep area observed with an accumulation of food debris 3) The fan covers in the walk-in cooler observed with an accumulation of dust 4) The non-food contact surfaces of the ice machine observed with an accumulation of biofilm. Non-food contact surfaces must be cleaned as often as necessary to keep them clean.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls in the kitchen have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
41
Jun 29, 2023
Re-Inspection
No violations found.
100
Jun 27, 2023
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Smoked Salmon was observed held at 45 degrees Fahrenheit in a unit maintaining an ambient of 50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was placed in the unit under 1 hour prior to visit and was moved to proper refrigeration.
3-501.16(A)
Equipment not in good repair or proper adjustment
Inspector notes: The lowboy at the sushi bar was observed in poor repair. Unit taken out of service until it can be serviced/repaired/replaced. Person in charge stated that maintenance visit is scheduled for same day.
4-501.11
82
May 30, 2023
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Mango and lettuce was observed with a mold like substance in the sushi prep unit. Person in charge voluntarily disposed of the item.
3-101.11
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellstock tags did not have all of the required information. Last date of sale were lacking.
3-203.12
78
Frequently Asked Questions
When was Tigerfish last inspected?
The most recent health inspection at Tigerfish on file is from Jun 26, 2025. The public record contains nine inspections in total.
What is the most common violation at Tigerfish?
Across the inspection record, proper cold holding temperatures has been cited five times, more than any other issue at Tigerfish.
How does Tigerfish compare to other restaurants in Island?
Tigerfish most recently scored 74 out of 100, which is lower than the Island average of 88.
Has Tigerfish's inspection record improved over time?
Yes. Recent inspections at Tigerfish have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about four previously.
What does a medium risk rating mean?
A medium risk rating at Tigerfish means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Tigerfish inspected?
Based on the inspection history on file, Tigerfish is inspected around four times per year on average.
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