ADRIAN FISH MARKET & RESTAURANT CORP
13115 W OCKEECHOBEE RD UNITS 115-11, Hialeah Gardens FL 33018 · (305) 331-0397
Last inspected May 1, 2026 · 9 visits since June 2024
JUN 25
OCT 25
DEC 25
MAR 26
MAY 26
▼ IMPROVING
5 inspections trending up, 71 points better than where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler observed cooked rice (55F - Cooling), as per operator cooling since the night before. Operator discard rice on site.
Old food stuck to clean dishware/utensils, observed in front of the ice machine at storage area.
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked octopus located reach in cooler cook line area. Manager reorganized products.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary 500+. Operator add more water during inspection. Recheck 200 ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No paper towels or mechanical hand drying device provided at handwash sink. Next to dishwasher machine. Operator provided during inspection.
Cutting board has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside.
Ice scoop handle in contact with ice. Bar area. Operator stored properly during inspection.
Working containers of food removed from original container not identified by common name. Observed spray bottle with cook oil not labeled located cook line area.
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed interior the reach in cooler located at cook line cooked lobster meat (50 F - Cold Holding); as per chef stored in unit for about 2 hours. Operator removed food to rapidly cool it down in the walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored on food storage shelves at dishwashing area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use scoop in standing water on the prep table at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at cook line soiled.
Ripped/worn tin foil used as shelf cover, inside the reach in cooler by the dishwasher.
Standing water in bottom of reach-in-cooler. Observed standing water in the bottom of the reach in cooler located at cook line.
Wet wiping cloth used to wipe tableware or carry-out containers.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed interior the walk cooked rice (47F - Cooling), as per chef cooling in the walk in cooler since the night before. Manager discarded rice on site.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed interior the walk cooked rice (47F - Cooling), as per chef cooling in the walk in cooler since the night before. Manager discarded rice on site.
Handwash sink used for purposes other than handwashing. Observed a pot and a strainer basket stored in the hand wash sink located next to the dishwasher.
Cutting board located at cook line on to the prep cooler has cut marks and is no longer cleanable.
Standing water in bottom of reach-in-cooler. Observed standing water in the under-counter reach in cooler located at cook line.
Jun 12, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Abel Ferrer, Arandelys Bustamante.
Cutting board has cut marks and is no longer cleanable. Observed on cutting board attached to prep cooler at cook line, cut marks no longer cleanable.
Equipment in poor repair. Observed under-counter cooler gasket in disrepair.
Jun 11, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 22 recorded, 7 high priority.
7 High priority6 Intermediate9 Basic
Show 22 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At cook line observed hog fish slice (110 F - Cooking); crab meat (105 F - Reheating); mahi mahi (100 F - Cooking). Instructed employee to immediately reheat food.
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 dishwasher going from dirty to clean without washing hands prior.
Raw animal food stored over or with unwashed produce. In the walk in cooler observed raw ground turkey stored over produce. Instructed manager to rearrange cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. In the prep cooler at cook line observed raw shrimp stored over cooked octopus.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed several employees cleaning prep tables and continue to prepping food without washing hands and change their gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line at fish market observed raw tuna (46F - Cold Holding), as per manager tuna was placed in i e less than 1 hour ago. Instructed manager to add more ice around the fish to rapidly cool.
Toxic substance/chemical improperly stored. Observed at dry storage area air conditioner next to baking soda.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with manager of the big 6 illnesses.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
Handwash sink not accessible for employee use at all times. Observed hand wash sink at ware-washing area blocked.
No probe thermometer provided to measure temperature of food products. No prob thermometer available during the inspection.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answer basic cold and hot holding food temperatures.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Abel Ferrer, Arandelys Bustamante.
Cutting board has cut marks and is no longer cleanable. Observed on cutting board attached to prep cooler at cook line, cut marks no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employees water bottle stored on the preparation tables at cook line.
Equipment in poor repair. Observed under-counter cooler gasket in disrepair.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Employee removed it.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at 60F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior with some grease buildup, oven located at cook line.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer available at under counter reach in cooler at cook line.
Stored food not covered. In the prep cooler at cook line observed a container with graded cheese, cooked octopus not covered.
Wet wiping cloth used to wipe tableware or carry-out containers. Observed on prep table all throughout the cook line.
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink QT sanitizer solution 0 ppm. Instructed operator to add sanitizer to water before sanitation utensils. Sanitizer 200 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked yellow rice in the walk in cooler.
Handwash sink used for purposes other than handwashing. Observed several plastic dripping trays stored on the hand wash sink located next to the three compartment sink. Operator removed it.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink located next to the three compartment-sink located at ware washing area. Operator refilled paper towel.
Buildup of food debris/soil residue on equipment door handles. Observed hws faucet soiled with some food residue, sink located at kitchen entrance.
Cutting board has cut marks and is no longer cleanable. Observed on cutting boards attached to prep coolers at cook line.
Equipment in poor repair. Observed microwave door handle in disrepair, microwave located on shelf above the prep table at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled, located on storage shelf above the prep table at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler shelves soiled at reach in cooler located next to the dishwasher.
Old labels stuck to food containers after cleaning. Observed old labels in clean containers on storage shelves across from the ice machine.
Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler located next to the dishwasher.
Stored food not covered. In the walk in cooler observed cooked rice stored in a container not covered.
Wet wiping cloth used to wipe tableware or carry-out containers.
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed in the walk in freezer raw ground stored in direct contact with thank you bags. Manager decided to discard food item.
Raw animal food stored over/not properly separated from ready-to-eat food.Observed in the walk in cooler raw shell eggs stored over cooked rice.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in the walk in freezer raw ground beef stored over ice cream buckets. Employee rearranged food organization on site.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed over the prep table at cook line fresh garlic in oil (50 F - Cold Holding), as per employee less than 1 hour outside. Employee placed fresh garlic in oil deep into the ice to rapidly cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked at prep table shelves at cook line at cooked rice (75F - Hot Holding), as per cook outside of temperature about 25 minutes. Employee transferred rice to reach in cooler to rapidly cool on site.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled, observed food slicer soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Observed microwave dood handle soiled.
Cutting board has cut marks and is no longer cleanable. Cutting board attached to prep cooler at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at cook line with some grease buildup.
Jun 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed salmon on ROP packages thawed inside vacuum packs inside reach in cooler at prep area by dish machine. About 14 fillets.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed on back of building hose no vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Employee cleaned can opener during inspection.
Bowl or other container with no handle used to dispense food. Observed cups no handle used to dispense sugar and salt inside containers at storage room. Employee discarded bowls
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 salmon on ROP packages thawed inside vacuum packs inside reach in cooler at prep area by dish machine. About 14 fillets.
Cutting board has cut marks and is no longer cleanable. Observed on prep refrigerated table at kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between table and sandwich table at kitchen. Employee stored knife correctly.
No handwashing sign provided at a hand sink used by food employees. Observed at back bar area no sign in hand wash sink area.
Working containers of food removed from original container not identified by common name. Observed sugar containers no labeled at coffee prep areas both bars.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.