BOILED FISH
8910 TURKEY LAKE ROAD STE 120, Orlando FL 32819 · 407-730-4060
Last inspected Jan 26, 2026 · 5 visits since January 2024
JAN 24
JUL 24
JAN 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food./raw shrimp stored over vegetables/walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw chicken cold holding at 44F/less than 4 hours/moved to walk in cooler/rechecked 41F/
Food-contact surface soiled with food debris, mold-like substance or slime./slicer soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket stored over soda boxes/kitchen.
Show the remaining 3 findings ▾
Food stored on floor./walk in freezer.
Ice buildup in walk-in freezer door.
Ice scoop handle in contact with ice/ice bin/front counter/
Jul 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cut vegetables/cook line reach in cooler. Raw shell eggs stored over tofu sauce/cook line reach in cooler/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw fish at 44F, cook line prep table, less than 4 hours, adding ice/
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./chlorine over 200ppm/very dark purple color/rechecked 100ppm/
Handwash sink not accessible for employee use at all times./cook line hand sink blocked by food cart.
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./three new hired employees less than 2 months. Forms provided to manager, all three employees read and signed immediately/
Spray bottle containing toxic substance not labeled./sanitizing spray bottle not labeled/dish area/
Clean knife stored between equipment and wall./removed immediately.
Employee personal food not properly identified and segregated from food to be served to the public./snack next to sliced on kitchen table/
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice./front ice bin/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine air filters soiled.
Time/temperature control for safety food thawed in an improper manner./raw chicken thawed in standing water at 60F, less than 1 hour per manager/removed from water,moved to walk in cooler/
Wet mop not stored in a manner to allow the mop to dry.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
Jan 17, 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 ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed broccoli, walk in cooler. Raw chicken stored over unwashed eggplant, walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over fried bean curd, walk in cooler. Raw chicken over cut cabbage, walk in cooler. Raw chicken over mushrooms, kitchen reach in cooler/across from walk in cooler. Raw pork over cut vegetables, cook line reach in cooler.
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./two new employees less than 60 days/form emailed to operator.
Spray bottle containing toxic substance not labeled./clear liquid bottle on dirty dish cart/dining room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle drinks stored next to slicer. Opened bottle drink stored over kitchen prep table./
Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag stored over cooking oil, storage rack near exit door.
Food stored on floor./pork loin, walk in cooler/
Ice buildup in walk-in freezer.
Light not functioning./one light out, cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Grease build up around the hood system.
Silverware/utensils stored upright with the food-contact surface up./forks and spoons/front counter.
Single-service articles not stored inverted or protected from contamination./to go foil tray on top shelf not inverted/
Jul 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm, ran out of sanitizer, changed new bottle/rechecked Chlorine 100ppm/
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and raw chicken stored over unwashed carrots, walk in cooler. Raw shell eggs stored over unwashed vegetables.
Shell eggs in use or stored with cracks or broken shells. See stop sale./one broke shell egg in walk in cooler.
Handwash sink not accessible for employee use at all times. Empty plastic bowl inside cook line hand sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
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./two employees working for less than 60 days.
Spray bottle containing toxic substance not labeled./near dish machine.
Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Food stored on floor. Cases of meat on walk in freezer floor. A bucket of red peppers on cook line floor. A bucket of bean sprouts on walk in cooler floor.
Ice scoop handle in contact with ice./ice machine/
In-use ice scoop stored on soiled surface between uses./stored on top of the ice machine.
Jan 5, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.