COOLA FISHBAR
11340 LEGACY AVE STE E-100, Palm Beach Gardens FL 33410 · 561.866.0657
Last inspected May 4, 2026 · 9 visits since November 2023
MAR 24
JUL 24
DEC 24
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Emailed copy of clean up poster to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025009919 | Dec 10, 2024 | Mar 19, 2025 | $200 |
| 2--2021053616 | Oct 6, 2021 | Mar 3, 2022 | $200 |
Inspection history
9 visits, newest first
May 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority4 Intermediate4 Basic
Show 14 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing employee handled containers of food on cook line, discussed with operator employee washed hands.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cooked line in low boy reach in cooler raw salmon stored in top drawer with no physical barrier in between top and bottom with créme brûlée stored below, discussed with operator who could storage of products.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler coleslaw (54F - Cooling) at 4:00 since 12:00, at this rate of cooling product never reached 41F within 4 hours, see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler coleslaw (54F - Cooling) at 4:00 since 12:00, at this rate of cooling product never reached 41F within 4 hours, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table melted butter (101F - Hot Holding) per operator product prepared on stove top approximately 1 hour ago, discussed hot holding with operator who moved product to stove to reheat to 165F+.
Clam/mussel/oyster tags not marked with last date served. Multiple tags with date of last sold not marked, discussed with operator.
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. Emailed copy of clean up poster to operator.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu seared ahi tuna with no consumer advisory product sold undercooked, discussed with operator to add asterisk to menu item and consumer advisory.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink near back door, discussed with operator who provided paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has accumulation of black/green mold like substance, discussed with operator to clean and sanitize.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator see stop sale.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize units.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) discussed with operator to correct to 100ppm.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Dec 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari and shrimp over sauce and chips in cooler #1 at cook line; Raw seafood over cans of crab meat in coolers at prep area; Reversed
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris.- inside microwave at cook line
Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line
Standing water in bottom of reach-in-cooler- at cooler #1
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari and shrimp over sauce and chips in cooler #1 at cook line; Raw seafood over cans of crab meat in coolers at prep area; Reversed
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. cooked tomato sauce (49F - Cold Holding); chicken broth (49F - Cold Holding); butter wine sauce ( 49- F- Cold Holding ) seared tuna (49F - Cold Holding); mahi Mahi (50F - Cold Holding); corvina (52F - Cold Holding); in cooler #6 at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomato sauce (49F - Cold Holding); chicken broth (49F - Cold Holding); butter wine sauce ( 49- F- Cold Holding ) seared tuna (49F - Cold Holding); mahi Mahi (50F - Cold Holding); corvina (52F - Cold Holding); in cooler #6 at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours; See Stop Sale scallops (49F - Cold Holding); fish (44F - Cold Holding); shrimp (44F - Cold Holding); in cooler #6 at cook line; as per operator food not prepared or portioned today; foods moved from different cooler at 12 pm; food out of temperature for less than four hours( 2 hours); foods moved to cooler #7 and ice bags placed on top;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. fish (46-48F - Cooling) at 2:25 to 50 F at 3:05 since 12:00;in cooler #1at cook line; at this rate food will not reach 41 F or below; food moved to cooler #7
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (117F - Hot Holding) at cook line; as per operator food out of temperature for approximately 1 hour; food moved to stove to be reheated to 165 F
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine at bucket and dishwasher
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid eggs opened more than 24 hours in cooler at prep area; advised to date mark
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris.- inside microwave at cook line
Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line
Standing water in bottom of reach-in-cooler- at cooler #1
Aug 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. One 16oz Can of Hearts of Palm dented.
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. Dishwasher (Chlorine 0ppm) Operator unable to fix
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at cook line raw salmon (42-45F - Cold Holding); raw salmon (41F - Cold Holding); raw shrimp (42-44F); food not prepared or portioned today. Not all gaps covered in the cooler Per Operator item out of temperature for forty minutes. Operator iced item
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At Reach in Cooler; Opened carton of milk unlabeled As per Operator item been open since two days.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of debris inside warewashing machine.
Cutting board has cut marks and is no longer cleanable.
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (122F - Hot Holding) at steam table; as per operator food out of temperature for approximately 20 minutes; operator returned food to be reheated to 165 F
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above the cook line dusty
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.