FISH CITY GRILL
1485 TOWN CENTER DR, Lakeland FL 33803 · 863-683-1243
Last inspected Apr 7, 2026 · 9 visits since August 2023
FEB 24
SEP 24
MAR 25
DEC 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. February 1,2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. A case of cut okra on the floor inside the walk-in freezer.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher cleaning dirty dishes then handling clean dishes without changing gloves and washing hands. Manager educated team member.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator in process of doing cook chill on house made soups, beans and queso. HACCP plan received by state and pending approval.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table in kitchen area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed earbud case and cellphone on prep station
Equipment and utensils not properly air-dried - wet nesting. Stacked Cups at server station
Floors not maintained smooth and durable. Observed multiple broken and cracked tiles on cook line causing water and food debris to accumulate
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on a shelf with dry storage shelf next to a container of Whirl. Near the back door.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on green cutting board. The cell phone was removed and the employee was asked to wash, rinse and sanitize the cutting board.
Equipment and utensils not properly air-dried - wet nesting. On pans on the shelf across from the 3 compartment sink.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing a bowl of water at the 3 compartment sink. The product was put under running water.
Sep 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the dishwasher area.
Water leaking from faucet. Hand washing sink in the bar area.
Sep 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 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 touched her nose while making drinks at the drink station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside the walk in cooler. Cole slaw (45F - Cold Holding); shrimp (46F - Cold Holding); haddock (46F - Cold Holding)
Handwash sink used for purposes other than handwashing. Employee used the hand washing sink across from the dishwasher to fill a container.
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the dishwasher area.
Food stored on floor. A case of chicken inside the walk in freezer.
Water leaking from faucet. Hand washing sink in the bar area.
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the dishwasher area.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. February 1,2024
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cheese slices in the reach in drawers on the cook l8ne. The cheese was relocated to the back of the drawer.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sarah Ceretto
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf in the dishwasher area.
Exterior door has a gap at the threshold that opens to the outside. Back door.
Floor area(s) covered with standing water. Inside the walk in cooler.
Floor tiles missing and/or in disrepair.
Food stored on floor. Container of yellowtail snapper fish on the floor in front of the 3 compartment sink. The fish was removed from off the floor.
Oct 18, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator does reduced oxygen packaging and cook chill for: clam chowder, crab bisque, gumbo, red beans, roasted jalapeño.
Equipment in poor repair. Left make line by sauté station lid unable to stay open on its own without having to physically tie a string to the handle
Aug 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee shucking oysters and touched oyster with bare hands. Manager educated employee and voluntarily discarded oysters.
Employee washed hands in a sink other than an approved handwash sink. Observed prep cook rinse hands in three compartment sink then grab paper towel to dry hands. Manager educated employee and had them wash hands in designated hand sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator does reduced oxygen packaging and cook chill for: clam chowder, crab bisque, gumbo, red beans, roasted jalapeño.
Equipment in poor repair. Left make line by sauté station lid unable to stay open on its own without having to physically tie a string to the handle
Shells of oysters shucked onsite used to serve food more than once. Observed containers of oyster shell in freezer.
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.