FISH HOUSE
600 S BARRACKS ST, Pensacola FL 32502 · 850 470 0003
Last inspected Dec 3, 2025 · 15 visits since September 2023
APR 24
SEP 24
FEB 25
SEP 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed two live roaches behind bar on reach in freezer/countertop in The Fish House.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
15 visits, newest first
Dec 3, 2025Inspection Completed - No Further ActionComplaint Investigation
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
Clean utensils stored between equipment and wall. Knives stored between cold holding equipment. Knives were removed during inspection.
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee drink on side of holding unit and on top of dishmachine. Employees threw drinks away during inspection.
Sep 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects found Observed three live flying insects at bar on top of reach in cooler. Operator had employee kill the insects during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following temperatures in reach in coolers: HELD OVER 4HRS- chicken wings 69F, corn salsa 44/48F, pico 50F, sliced tomatoes 48F, Cole slaw 47F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures in reach in coolers: HELD OVER 4HRS- chicken wings 69F, corn salsa 44/48F, pico 50F, sliced tomatoes 48F, Cole slaw 47F. See Stop Sale.
Standing water in bottom of make line reach-in-cooler.
Feb 28, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 14, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Observed chlorine dish machine at 0ppm for both restaurants Atlas and Fish House. Operator had employees set up quaternary sanitizer at three compartment sink 200ppm for both.
Feb 13, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 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. Observed chlorine dish machine at 0ppm for both restaurants Atlas and Fish House. Operator had employees set up quaternary sanitizer at three compartment sink 200ppm for both.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed rice 83F (held 4hrs) at sushi bar held on time.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed rice 83F (held 4hrs) at sushi bar held on time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following at sushi bar: Hot Hold (1hr) - cooked grouper 66F, cooked shrimp 65F. Operator instructed employee to place into toaster over to bring up temperature.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Oyster tags not marked with last date served.
Sep 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 20, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following in bread station: HELD OVER 6 HRS- chicken tenders 45F, chicken breast 48F, cod 48F, crawfish 46F, sushi shrimp 46F, leeks 46F, soul egg roll 46F. See Stop Sale.
Sep 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following in bread station: HELD OVER 6 HRS- chicken tenders 45F, chicken breast 48F, cod 48F, crawfish 46F, sushi shrimp 46F, leeks 46F, soul egg roll 46F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following in bread station: HELD OVER 6 HRS- chicken tenders 45F, chicken breast 48F, cod 48F, crawfish 46F, sushi shrimp 46F, leeks 46F, soul egg roll 46F. See Stop Sale.
Apr 17, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. Observed two live roaches behind bar on reach in freezer/countertop in The Fish House.
Apr 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 16, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Observed two live roaches behind bar on reach in freezer/countertop in The Fish House.
Handwash sink used for purposes other than handwashing. Observed food liquid in hand sink at kitchen cook line.
Apr 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed server touch RTE food with bare hands without hand washing.
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 manager garnish food with bare hands; server place lettuce, tomato, and onions on burger with bare hands. See stop sale.
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No aquaculture observed for fresh fish served raw/undercooked.
Stop Sale issued due to adulteration of food product. Observed manager garnish food with bare hands; server place lettuce, tomato, and onions on burger with bare hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed stuffed flounder 44/48F (over 24hrs) in reach in cooler on make line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stuffed flounder 44/48F (over 24hrs) in reach in cooler on make line.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags with some missing last date served.
Handwash sink used for purposes other than handwashing. Observed a knife and ice cream scoop in hand washing sink in kitchen next to cook line. Manager moved utensils out of sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed book bag and bag of clothes on dry storage rack in back of kitchen.
Food stored on floor. Observed carrots, Brussel sprouts, and sweet potatoes on floor in inside walk in cooler.
Sep 14, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 9 live flying insects in the following areas of the Fish House: 5 in breading station area in kitchen, 3 in salad prep area in kitchen, and 1 in dish washing area. Also, observed 2 live flying insects in kitchen make line of Atlas Oyster Bar; this license has two separately named establishments on one license.
Sep 13, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee in bread station pick up trash off of floor, change his gloves without washing hands, and then continue to prepare food in Fish House.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee in bread station touch face then hair restraint with gloved hands and did not wash hands or change gloves in Fish House. Also, observed catering employee touch hair then pour ranch in cup without washing hands first.
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 salad/sandwich maker handle ready to eat turkey sandwich with one bare hand and one gloves hand to expo line for plating. See stop sale.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed salad/sandwich maker handle ready to eat turkey sandwich with one bare hand and one gloves hand to expo line for plating in Fish House.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 9 live flying insects in the following areas of the Fish House: 5 in breading station area in kitchen, 3 in salad prep area in kitchen, and 1 in dish washing area. Also, observed 2 live flying insects in kitchen make line of Atlas Oyster Bar; this license has two separately named establishments on one license.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not in chronological order.
Handwash sink not accessible for employee use at all times. Observed hand washing sink in dishwashing area of Atlas Oyster Bar with buckets in front of sink. Also, observed hand washing sink in kitchen breading area with trash can in front of sink in Fish House.
Handwash sink used for purposes other than handwashing. Observed hand washing sink in Atlas Oyster Bar used as dump sink with straws and fork in sink. Also, hand washing sink in back kitchen area next to big boil pot with ice in sink of Fish House.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sinks in the following areas: Atlas Oyster Bar- sink at cook line area and back storage area. Fish House- sink at breading station. Operator put paper towels in dispensers during inspections.
Bowl or other container with no handle used to dispense food. Observed cup without handle in salt rock container on salad make line in Atlas Oyster Bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling in Atlas Oyster Bar with debris/dust build up in kitchen area. Observed ceiling in Fish House with dust/debris build up over expo line in kitchen and dish washing area. Also, observed mold-like substance on vent cover in dish washing area in Fish House.
Dead shellfish and/or shellfish with broken shells. See stop sale. Observed some un-shucked oysters cracked open walk in refrigerator in Atlas Oyster Bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on shelf next to gloves in breading station area.
Light shield damaged/in disrepair. Observed light fixture cover in back kitchen above reach in freezer in Atlas Oyster Bar broken.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in back kitchen area of Atlas Oyster Bar next to back reach in freezer.
Water leaking from ceiling. Observed water leaking from ceiling in kitchen of Atlas Oyster Bar.
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.