FAT WILLIE'S FISH CAMP
1912 MAIN ST, Valrico FL 33594 · (813)685-1940
Last inspected Jul 8, 2026 · 7 visits since November 2023
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw held on ice at 60F. Operator added more ice to cover the depth of the coleslaw container.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
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. 1 food handler certificate expired.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel covering cut lettuce in wait station cooler. Operator replaced with wax paper.
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/ Stephanie Hodges, expired 4/15/2026
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. 1 food handler certificate expired.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching food in bulk breading. Operator placed correctly.
Single-service articles improperly stored. Box of takeout cups on floor in storage area. Operator placed on shelf.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw held on ice at 60F. Operator added more ice to cover the depth of the coleslaw container.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in breading station. Operator replaced towels.
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. Mahi fillets in unopened reduced oxygen packaging thawing in sink. Operator removed from packaging.
Equipment in poor repair. Chest freezer lid hinges broken.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared coleslaw in walk in cooler not date marked.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed in silverware containers at expo.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Equipment in poor repair. Clean dish shelves rusted.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade rusty, buildup of food debris.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator advisory, posted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed near coffee maker. Manager removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with buildup of grease over griddle
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Floors not constructed to be easily cleanable.
Silverware/utensils stored upright with the food-contact surface up.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Toxic substance/chemical improperly stored. On prep area
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Dish room
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.