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Solid Health Score
How is this score calculated? → 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.
SHARK'S FISH HOUSE in NORTH PORT currently holds an InspectFL Health Score of 85 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 20, 2026. Across those visits, inspectors documented 8 total violations — 3 critical, 1 major, 4 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 20, 2026 shows 8 observation rows: 3 critical, 1 major, and 4 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
SHARK'S FISH HOUSE looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
- [42-01-4] Wet mop not stored in a manner to allow the mop to dry in the mop sink. The operator properly stored the wet mop.
- [51-11-4] Carbon dioxide tanks not adequately secured near the rear exit. The operator properly secured the tanks.
- [16-23-4] Accumulation of lime scale on the inside of the dishmachine.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw haddock (52F - Cold Holding); coleslaw (51F - Cold Holding) in the reach in cooler at the service window. The operator was unable to determine the length of time the potentially hazardous foods had been out of temperature The operator discarded the above foods.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw haddock (52F - Cold Holding); coleslaw (51F - Cold Holding) in the reach in cooler at the service window. The operator was unable to determine the length of time the potentially hazardous foods had been out of temperature The operator discarded the above foods.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above a food preparation table on the cook line. The operator properly stored the beverage.
- [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 the quaternary wiping cloth solution above 500ppm stored on a food preparation table. The operator diluted the solution and properly stored the sanitizer bucket.
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