THE CITY FISH MARKET

Name: THE CITY FISH MARKET
Address: 7940 GLADES RD, BOCA RATON, FL, 33434, US
Rating: 24

7940 GLADES RD, BOCA RATON, FL 33434

License #6007725

🦞 Seafood ℹ️

24 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 10 findings · 1 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE CITY FISH MARKET in BOCA RATON currently holds an InspectFL Health Score of 24 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 90 total violations — 16 critical, 22 major, 52 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 22, 2024

The latest inspection on October 20, 2026 shows 10 observation rows: 1 critical, 1 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

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.

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Community reaction

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Community pulse

Would you eat here?

THE CITY 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.

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*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.

Disposition: Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. 3 draw cooler on cook line have damaged draws that hold food, one is held together with a string
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at front bar had black substance inside gun
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Metal pans being stacked wet after washing
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles look of disrepair and holes throughout kitchen and back room
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents dusty
[36-22-4] Floor area(s) covered with standing water. Standing water on cook line,
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing in kitchen
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table in kitchen
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher went from dirty items into dishwasher and removed without changing gloves or washing hands
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking pipe in kitchen, standing water in kitchen. Hoses on big pot in kitchen or in wall is leaking water onto kitchen floor.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee food and drinks stored on shelf over food preparation table in walk in cooler
[36-17-5] Floor tiles missing and/or in disrepair. At cook line.
[08B-38-4] Food stored on floor. -Observed cases with food items stored on walk in cooler and freezer floor. -Observed various food items stored on dry storage floor.
[38-01-4] Light shield damaged/in disrepair. Observed a light shield missing in dishwashing and dry storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substances buildup on can opener holster.
[08B-12-5] Stored food not covered. -Observed 2 uncovered containers with sauces stored in walk in cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed produces stored over containers with sauces in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black mold like substances buildup on walls at dishwashing area.
[01B-01-4] Dented/rusted cans present. See stop sale. -Observed 3 badly dented cans with ketchup in dry storage area. See stop sale.
[22-49-4] At the time of callback inspection, chlorine sanitizer found at 00 ppm.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch dirty plates and then transfer clean food containers from dishwashing machine without changing gloves and wash hands.
[01C-05-4] Clam ,mussel and oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam, mussel and oyster tags not marked with last date served.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed food manager certification expired on 4/4/2024.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee food and drinks stored on shelf over food preparation table in walk in cooler
[36-17-5] Floor tiles missing and/or in disrepair. At cook line.
[08B-38-4] Food stored on floor. -Observed cases with food items stored on walk in cooler and freezer floor. -Observed various food items stored on dry storage floor.
[38-01-4] Light shield damaged/in disrepair. Observed a light shield missing in dishwashing and dry storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substances buildup on can opener holster.
[08B-12-5] Stored food not covered. -Observed 2 uncovered containers with sauces stored in walk in cooler.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed produces stored over containers with sauces in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black mold like substances buildup on walls at dishwashing area.
[01B-01-4] Dented/rusted cans present. See stop sale. -Observed 3 badly dented cans with ketchup in dry storage area. See stop sale.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwashing hot water fails to reach 160F and chlorine is at 00ppm.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch dirty plates and then transfer clean food containers from dishwashing machine without changing gloves and wash hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 badly dented cans with ketchup in dry storage area.
[01C-05-4] Clam ,mussel and oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam, mussel and oyster tags not marked with last date served.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed food manager certification expired on 4/4/2024.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade.

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler fritter mix (52F - Cold Holding); casino butter (53F - Cold Holding); mushroom soup (53F - Cold Holding); cooked rice (53F - Cold Holding); aupoivre (53F - Cold Holding); Alfredo sauce (51F - Cold Holding); newberg sauce (52F - Cold Holding); mussel stock (52F - Cold Holding); tomato sauce (51F - Cold Holding); blue cheese dressing (50F - Cold Holding); Caesar dressing (52F - Cold Holding); garlic aioli (52F - Cold Holding); bourbon butter (52F - Cold Holding); whole milk (50F - Cold Holding); skim milk (52F - Cold Holding); heavy cream (52F - Cold Holding); half and half (52F - Cold Holding); butter milk (52F - Cold Holding); raw shelled eggs (52F - Cold Holding); pasteurized eggs (52F - Cold Holding); clarified butter (51F - Cold Holding); cream cheese (49F - Cold Holding); blue cheese crumbles (50F - Cold Holding); cheddar cheese (50F - Cold Holding); salted butter (53F - Cold Holding); unsalted butter (53F - Cold Holding); lobster bisque (53F - Cold Holding); clam chowder (51F - Cold Holding); gumbo (52F - Cold Holding); sweet potatoes cooked (51F - Cold Holding); pasta cooked (51F - Cold Holding); mashed potatoes cooked (52F - Cold Holding); jumbo lump crab meat (52F - Cold Holding); garlic butter (52F - Cold Holding); raw ground beef (52F - Cold Holding); raw chicken (51F - Cold Holding); raw beef steak (49F - Cold Holding), as per operator not prepped or portioned today. Left in cooler over night. Additionally, observed at bar area cooler heavy whipping cream (53F - Cold Holding). As per operator not prepped or portioned today. Left over night in cooler. As per operator, brought out watermelon 15 mins prior to 4:00pm, watermelon cut (56F - Cold Holding).
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee expired.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl in rice bin at storage area. Operator removed item.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots upright at air drying rack. Operator properly stored items.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water on prep table in kitchen. Operator removed item.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at air drying rack at dish washer.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under prep cutting boards at grill area.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink at reach in cooler at dessert preparation area. Operator removed item.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cutting board not properly stored. Operator properly stored item.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed can of chickpeas dented at storage rack.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked shrimp at walk in fish cooler. Operator properly stored item.
[01B-02-5] 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 at walk in cooler fritter mix (52F - Cold Holding); casino butter (53F - Cold Holding); mushroom soup (53F - Cold Holding); cooked rice (53F - Cold Holding); aupoivre (53F - Cold Holding); Alfredo sauce (51F - Cold Holding); newberg sauce (52F - Cold Holding); mussel stock (52F - Cold Holding); tomato sauce (51F - Cold Holding); blue cheese dressing (50F - Cold Holding); Caesar dressing (52F - Cold Holding); garlic aioli (52F - Cold Holding); bourbon butter (52F - Cold Holding); whole milk (50F - Cold Holding); skim milk (52F - Cold Holding); heavy cream (52F - Cold Holding); half and half (52F - Cold Holding); butter milk (52F - Cold Holding); raw shelled eggs (52F - Cold Holding); pasteurized eggs (52F - Cold Holding); clarified butter (51F - Cold Holding); cream cheese (49F - Cold Holding); blue cheese crumbles (50F - Cold Holding); cheddar cheese (50F - Cold Holding); salted butter (53F - Cold Holding); unsalted butter (53F - Cold Holding); lobster bisque (53F - Cold Holding); clam chowder (51F - Cold Holding); gumbo (52F - Cold Holding); sweet potatoes cooked (51F - Cold Holding); pasta cooked (51F - Cold Holding); mashed potatoes cooked (52F - Cold Holding); jumbo lump crab meat (52F - Cold Holding); garlic butter (52F - Cold Holding); raw ground beef (52F - Cold Holding); raw chicken (51F - Cold Holding); raw beef steak (49F - Cold Holding), as per operator not prepped or portioned today. Left in cooler over night. Additionally, observed at bar area cooler heavy whipping cream (53F - Cold Holding). As per operator not prepped or portioned today. Left over night in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler fritter mix (52F - Cold Holding); casino butter (53F - Cold Holding); mushroom soup (53F - Cold Holding); cooked rice (53F - Cold Holding); aupoivre (53F - Cold Holding); Alfredo sauce (51F - Cold Holding); newberg sauce (52F - Cold Holding); mussel stock (52F - Cold Holding); tomato sauce (51F - Cold Holding); blue cheese dressing (50F - Cold Holding); Caesar dressing (52F - Cold Holding); garlic aioli (52F - Cold Holding); bourbon butter (52F - Cold Holding); whole milk (50F - Cold Holding); skim milk (52F - Cold Holding); heavy cream (52F - Cold Holding); half and half (52F - Cold Holding); butter milk (52F - Cold Holding); raw shelled eggs (52F - Cold Holding); pasteurized eggs (52F - Cold Holding); clarified butter (51F - Cold Holding); cream cheese (49F - Cold Holding); blue cheese crumbles (50F - Cold Holding); cheddar cheese (50F - Cold Holding); salted butter (53F - Cold Holding); unsalted butter (53F - Cold Holding); lobster bisque (53F - Cold Holding); clam chowder (51F - Cold Holding); gumbo (52F - Cold Holding); sweet potatoes cooked (51F - Cold Holding); pasta cooked (51F - Cold Holding); mashed potatoes cooked (52F - Cold Holding); jumbo lump crab meat (52F - Cold Holding); garlic butter (52F - Cold Holding); raw ground beef (52F - Cold Holding); raw chicken (51F - Cold Holding); raw beef steak (49F - Cold Holding), as per operator not prepped or portioned today. Left in cooler over night. Additionally, observed at bar area cooler heavy whipping cream (53F - Cold Holding). As per operator not prepped or portioned today. Left over night in cooler. As per operator, brought out watermelon 15 mins prior to 4:00pm, watermelon cut (56F - Cold Holding).
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed 6 mussel tags not properly dated marked with last date of sale.
[02C-03-5] 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 heavy cream at bar reach in cooler not properly date marked. As per operator opened up Sunday.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee expired.