FRESHCO FISH MARKET

Name: FRESHCO FISH MARKET
Address: 12700 SW 122 AVE #113, MIAMI, FL, 33186, US
Rating: 0

12700 SW 122 AVE #113, MIAMI, FL 33186

License #2337192

🦞 Seafood ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 30, 2026 · 13 findings · 1 critical

Routine - Food (follow-up)

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FRESHCO FISH MARKET in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 156 total violations — 39 critical, 31 major, 86 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 30, 2026 shows 13 observation rows: 1 critical, 3 major, and 9 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

156

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

FRESHCO FISH MARKET has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[11-26-1] Observed Mia P. And Yudi Z. Engaging in food preperation without proof of responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was provided to operator via email.
[14-36-5] Observed reach in cooler across from front counter with exposed insulation.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on shelves throughout walk in cooler.
[24-05-4] Observed clean plastic and metal containers not inverted above three compartment sink. Observed plates to the left of cook line not inverted.
[29-11-4] Observed three compartment sink leaking.
[36-73-4] Observed floor soiled with accumulation of grease and food debris at cook line behind fixed equipment.
[22-12-5] Observed probe thermometer soiled with grease and food debris.
[51-11-4] Observed carbon dioxide tanks in dinning area across from back exit door not secure.
[22-02-4] Observed accumulation of mold like substance at soda machine to the left of register.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from front counter in able to maintain temperature and properly close.
[23-03-4] Observed accumulation of grease and food debris on fixed equipment at cook line. Observed accumulation of grease in area below flat top and cook line.
[14-69-4] Observed accumulation of ice on both vertical chest freezers at front counter.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Mia P. And Yudi Z. Engaging in food preperation without proof of employee training. As per employee they have been hired longer than 60 days.

Official DBPR inspection report ↗

Disposition: Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in vertical chest freezers across from front counter fish broth, prepared on site and held more than 24 hours, without date marking.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed reach in cooler across from front counter with exposed insulation.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on shelves throughout walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of mold like substance at soda machine to the left of register.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed three compartment sink leaking.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink not accessible with hose and equipment inside during time of inspection. Person in charge removed during time of inspection. Observed hand wash sink in back ware wash area blocked by cutting board. Employee removed during time of inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink at front counter being used to store hose and bucket of cooking equipment. Operator removed during time of inspection.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled with accumulation of grease and food debris at cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee headphones stored above cooking equipment to the right of cook line. Employee removed Headphones during time of inspection.
[22-12-5] Metal stem-type thermometer soiled. Observed probe thermometer soiled with grease and food debris.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tanks in dinning area across from back exit door not secure.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plastic and metal containers not inverted above three compartment sink. Observed plates to the left of cook line not inverted.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from front counter in able to maintain temperature and properly close.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler below cook line lobster tail (48F - Cold Holding); Cold Holding); raw salmon (46F - Cold Holding), as per operator less than 4 hours. Raw salmon and lobster tail were placed on ice for rapid cooling. Observed in reach in cooler to the left of fryer station conch fritter mix (51F - Cold Holding); raw swai (47F - Cold Holding); raw calamari (48F - Cold Holding); cut tomato (51F - Cold Holding); cut lettuce (52F - Cold Holding); mixed greens (52F - Cold Holding); pooled eggs (48F - Cold Holding); cooked corn (52F - Cold Holding); cooked sweet potato (56F - Cold Holding); cooked rice (56F - Cold Holding); raw breaded shrimp (53F - Cold Holding), as per operator less than four hours. Items were placed on ice in walk in cooler for rapid cooling. Observed at front counter display cooked mussels (51F - Cold Holding); cooked octopus (56F - Cold Holding); raw octopus (47F - Cold Holding); raw calamari (46F - Cold Holding), as per operator less than 4 hours. Items were placed on ice for rapid cooling.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw salmon and lobster tails during time of inspection. Operator stored raw chicken in reach in cooler separated from raw salmon and lobster tail.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed accumulation of ice on both vertical chest freezers at front counter.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in dirty water that measures 147F. Employee dumped water during time of inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease and food debris on fixed equipment at cook line. Observed accumulation of grease in area below flat top and cook line.
[41-07-4] Container of medicine improperly stored. Observed container of ibuprofen stored over bacon and cooking equipment on shelf to the right of cook line. Person in charge removed during time of inspection.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Mia P. And Yudi Z. Engaging in food preperation without proof of employee training. As per employee they have been hired longer than 60 days.
[11-26-1] 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. Observed Mia P. And Yudi Z. Engaging in food preperation without proof of responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was provided to operator via email.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across from front counter not holding items at proper temperature. Ambient inside temperature is 55F.
[14-11-5] Equipment in poor repair. Observed door of reach in cooler across from front counter in poor repair.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored in water less than 135F at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed area below flat top across from front counter soiled.
[16-48-4] Old food stuck to clean dishware/utensils. Observed old labels on clean containers above three compartment sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket with standing water.
[22-12-5] Metal stem-type thermometer soiled. Observed thermometer soiled.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed peppers stored in plastic non food grade bags in reach in freezer across from hand wash sink.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw fish stored above cut peppers in reach in freezer across from hand wash sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler below hot line mahi mahi (48F - Cold Holding); shrimp (46F - Cold Holding); raw corvina (48F - Cold Holding); salmon (50F - Cold Holding), As per person in charge more than 24 hours. Observed in walk in cooler raw shrimp (51F - Cold Holding), As per person in charge more than 24 hours. Observed conch fritter mix (48F - Cold Holding); shrimp (48F - Cold Holding); cooked white rice (50F - Cold Holding); plantains (58F - Cold Holding); crab chowder (51F - Cold Holding ); calamari (48F - Cold Holding); French Fries (51F - Cold Holding); sweat potato fries (50F - Cold Holding) in reach in cooler across from front counter, As per person in charge more than 24 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler below hot line mahi mahi (48F - Cold Holding); shrimp (46F - Cold Holding); raw corvina (48F - Cold Holding); salmon (50F - Cold Holding), As per person in charge more than 24 hours. Observed in walk in cooler raw shrimp (51F - Cold Holding), As per person in charge more than 24 hours. Observed conch fritter mix (48F - Cold Holding); shrimp (48F - Cold Holding); cooked white rice (50F - Cold Holding); plantains (58F - Cold Holding); crab chowder (51F - Cold Holding ); calamari (48F - Cold Holding); French Fries (51F - Cold Holding); sweat potato fries (50F - Cold Holding) in reach in cooler across from front counter, As per person in charge more than 24 hours.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 500ppm). Employee corrected concentration Sanitizer Bucket (Quaternary 200ppm)
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink in back prep area blocked by cutting board during time of inspection. Observed hand wash sink across from front counter blocked by hose.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment using quaternary sanitizer with out proper test strips.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink across from reach in freezer. Person in charge placed paper towels by sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice, crab meat mix in reach in cooler and freezer without date marking, as per person in charge more than 24 hours.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at storage area and next to walk in cooler.
[06-09-1] Commercially processed reduced oxygen packaged fish, that is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in walk in cooler 3 packages of corvina filets not removed from reduced oxygen package before thawing.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at cook line reach in cooler in a container of crab dip.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler, raw beef burgers stored on top of container of crab dip.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler a case of raw shelled eggs stored over a package of raw bacon.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish, that is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in walk in cooler 3 packages of corvina filets not removed from reduced oxygen package before thawing.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at display case, raw octopus (50F - Cold Holding); corvina (50F - Cold Holding); grouper (49F - Cold Holding); hogfish (50F - Cold Holding); salmon (49F - Cold Holding); raw tuna steak (53F - Cold Holding); cooked mussels (51F - Cold Holding); as per operator for less than 4 hours. Employee began to place ice on top of items to rapid cool. Observed at cook line reach in cooler shrimp (48F - Cold Holding); calamari (46F - Cold Holding);
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink at cook line blocked by sanitizer buckets and water hose reel.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed none available at prep line hand sink. Employee provided.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training for food employees Jenire and Jenifer.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table across cook line.
[36-22-4] Floor area(s) covered with standing water. Observed at washing area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed 1 pair of tongs hanging from oven door handle at cook line.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside rice container and one scoop Inside flour both with handles in contact with product at washing area. Operator placed handles upwards.
[29-03-4] Water draining onto floor surface. Observed at washing area. Observed at cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked shrimp inside walk in cooler. Operator properly rearranged.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (48F - Cold Holding); calamari (46F - Cold Holding) inside cold drawers at cook line. Operator added ice for rapid cooling. Observed on display cooler raw octopus (50F - Cold Holding); corvina (50F - Cold Holding); grouper (49F - Cold Holding); hogfish (49F - Cold Holding); salmon (48F - Cold Holding); raw tuna (58F - Cold Holding); cooked mussels (50F - Cold Holding) as per operator for less than 4 hrs. Operator added ice for rapid cooling.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed next to triple sink. Operator provided.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of employee training for food employees Jenire, Jenifer.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed multiple CO tanks not secured in dry storage area next to back exit door.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in walk in cooler not properly identified and segregated.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings on storage rack next to cook line in kitchen area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation with no hair restraint in kitchen area. Employee put on hair restraint.
[08B-38-4] Food stored on floor. Observed container of mayonnaise stored on the floor at front counter. Operator stored correctly.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in white chest reach in freezer at front counter.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in container of flour in dry storage area across from three compartment sink.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean containers in dishwashing area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single service containers not inverted on storage rack next to cook line in kitchen area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cut onions stored in no food-grade bag in white chest reach in freezer at front counter.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked mussels (52F - Cold Holding); raw octopus (49F - Cold Holding) in display case at front counter. As per operator for 45 minutes. Operator put ice for rapid cooling.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary +400ppm). Operator diluted the solution. Final Solution Sanitizer Bucket (Quaternary 300ppm).
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copies of employee training certificates for Darlis Z. and Maya P.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle of degreaser not labeled at storage rack across from cook line in kitchen area.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on unisex bathroom.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed in all units throughout establishment.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed on unisex bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items at expo window.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee on preparation and cook line not wearing hair restraints.
[36-22-4] Floor area(s) covered with standing water. Observed at dishwasher area.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed at cook line,also under 3 compartment sink at dishwasher area.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed 2 food containers by walk in cooler entrance.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed seasoning, cooked corn, cut onions and cut tomatoes not protected from HWS at cook line.
[08B-38-4] Food stored on floor. Observed cooking oil container stored on floor at cook line.
[22-15-5] In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. Observed at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler, drawers and 2 doors unit at establishment.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior and shelves on reach in cooler across fresh fish display.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw calamari (frozen) on 3 compartment sink.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC throughout establishment.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands.
[22-35-5] Food preparation sink has soil/old food residue.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at cook line, employee discarded during inspection.
[22-12-5] Metal stem-type thermometer soiled.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary +400ppm); Triple Sink (Quaternary 200ppm)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above conch fritters container inside reach in cooler at cook line.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger patties stored above raw seafood on drawers at cook line.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks and not changing gloves at cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice containers not date marked inside reach in cooler by fresh fish display. As per employee over 24 hours.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At the time of the inspection ambient temperature of walk-in cooler at approximately 47F.
[36-22-4] Floor area(s) covered with standing water. Observed by the ware washing area, front counter drains.
[08B-38-4] Food stored on floor. Observed container with raw mahi-mahi stored on the floor of walk in cooler, raw snapper by the front counter .
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the reach in freezer opposite the 3 compartment sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled with accumulation of encrusted food debris.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed ROP tuna in the process of being thawed located in the walk-in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw tuna stored with cooked octopus,located in the chest reach in freezer by the front counter.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler: raw corvina (52F - Cold Holding); raw mahi-mahi (47F - Cold Holding); raw calamari (56F - Cold Holding); raw shrimp (58F - Cold Holding); raw tilapia fillets (49F - Cold Holding); clams (52F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: raw corvina (52F - Cold Holding); raw mahi-mahi (47F - Cold Holding); raw calamari (56F - Cold Holding); raw shrimp (58F - Cold Holding); raw tilapia fillets (49F - Cold Holding); clams (52F - Cold Holding) display ; raw tuna (52F - Cold Holding); raw salmon (51F - Cold Holding); raw calamari (50F - Cold Holding); As per operator about 1.5hrs ago,operator iced items to promote additional cooling.
[41-10-4] Toxic substance/chemical improperly stored. Observed cans of oven cleaner stored on shelf containing clean cooking utensils,cookline.
[05-08-4] No probe thermometer provided to measure temperature of food products. At the time of the inspection no probe thermometer available.