FISH HOUSE
102401 OVERSEAS HWY, Key Largo FL 33037 · 305.451.4665
Last inspected Jul 28, 2026 · 8 visits since July 2023
DEC 24
FEB 25
NOV 25
JAN 26
JUL 26
— STEADY
5 inspections within 7 points of each other. Whatever this kitchen does, it does consistently.
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. Provided form during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Observed 2 dented cans of tomato juice at desserts area. Operator segregated.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed food employees at cook line with broken gloves while preparing food. Coached employees on proper procedures. Employee proceeded to take off gloves, wash hands and put new gloves on.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rib eye (49F - Cold Holding) inside reach in cooler by steamer at cook line. As per operator for less than 4 hrs. Operator added ice for rapid cooling.
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. Observed fish still inside package inside cooler at fish cutting station. Operator started to removed fish from package.
Show the remaining 4 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Opening fixed gap.
Floor area(s) covered with standing water. Observed on floor inside walk in cooler Observed on floor across walk in freezer at prep area.
Standing water in bottom of reach-in-cooler. Observed at prep area next to washing area.
Worn, torn and/or soiled floors/carpeting. Observed under shelves inside walk in freezer.
Jan 6, 2026□ 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 ▾
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.
Jan 5, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (45F - Cold Holding); raw yellow tail (45F - Cold Holding); raw mahi (44F - Cold Holding); raw grouper (45F - Cold Holding) in reach in cooler at cook line, as per operator less than 3 hours. Operator add ice bags for rapid cooling. Second temperature :raw salmon (42F - Cold Holding); raw yellow tail (41F - Cold Holding); raw mahi (41F - Cold Holding); raw grouper (42F - Cold Holding)
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.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed on oyster tags.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed commercial processed cooked crab container not date marked, as per operator over 24 hours, in reach in cooler at kitchen area. Operator dated during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked as per operator over 24 hours on shelves at walk in cooler. Operator dated during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed on blackened seasoning container, operator removed during inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed soda cans and bottles of water inside reach in cooler at kitchen area, operator removed during inspection.
Reuse of single-service or single-use articles. Observed establishment is reusing plastic containers for seasonings. Operator removed during inspection.
Standing water in bottom of reach-in-cooler. Pin reach in cooler next to ice machine at kitchen area.
Nov 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above cut kale in reach in cooler at cook line, employee stored properly during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab stuffing (54F - Cold Holding)in reach in cooler at cook line, as per employee less than 2 hours, employee moved food container to walk in cooler to cool down temperature. Also observed mahi mahi raw fish fillets (47F - Cold Holding) in reach in cooler at cook line, as per employee less than 3 hours. Employee moved removed half of the amount of fish fillets during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (115F - Hot Holding) next to stove at kitchen area, as per employee less than 30 minutes. Employee proceeded to reheat food. black beans (180F - Reheating)
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oysters tags not keeping in chronological order.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, employee moved can opener to dishwashing area.
Handwash sink used for purposes other than handwashing. Observed a sponge inside hand wash sink next to dishwasher machine. Employee removed during inspection.
Old labels stuck to food containers after cleaning. Observed on clean plastic containers next to dishwasher machine.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table.
Feb 7, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked rice (49F - Cold Holding) on shelves at walk in cooler, as per employee over 24 hours, employee discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked rice (49F - Cold Holding) on shelves at walk in cooler, as per employee over 24 hours, employee discarded during inspection. also observe raw oysters (54F - ambient ) on preparation table, as per employee around 30 minutes, employee add ice to case.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe cooked potatoes (91F - Hot Holding) at cook line, as per employee less than 2 hours, employee increases temperature on steam table.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observe on oysters tag.
Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade, employee removed from holder and placed on 3 compartment sink to be washed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked mushrooms on shelves at walk in cooler not dated marked m as per employee over 24 hours. Employee dated food during inspection.
Food stored on floor. Observe lettuce container stored on floor next to ice machine, employee stored properly container during inspection.
In-use wet wiping cloth/towel used under cutting board. Observe by salad station, employee removed wc during inspection.
Open dumpster lid.
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Metal stem-type thermometer soiled. Operator replaced with a new one.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above rte sauces on shelves inside walk in cooler.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Explained and showed how to calibrate a thermometer.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served. Observed missing date in one tag.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice container not date marked inside walk ii cool. As per operator from previous day.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at preparation area.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food inside reach in cooler by preparation area at kitchen.
Stored food not covered. Observed cooked rice container not covered on shelves inside walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed next to steam table by front counter.
Wiping cloth sanitizing solution stored on the floor. Observed at cook line.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Container of medicine improperly stored. Observed medicine bottle inside reach in cooler next to can's rack. Employee removed during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crab stuffing (49F - Cold Holding) as per employee since yesterday, employee discarded food during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded raw fish (48F - Cold Holding) as per employee less than 3 hours, employee removed some of the fish, container was to full.; crab stuffing (49F - Cold Holding) as per employee since yesterday, employee discarded food during inspection.
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. Observed Sanitizer Bucket (Chlorine +200ppm); at cook line. Employee discarded some solution and add water during inspection.Sanitizer Bucket (Chlorine 100ppm)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lobster not dated, at reach in cooler next to cans rack at kitchen area,as per employee over 24 hours.
Employee beverage container in ice machine/ice bin. Observed at ice machine located next to washer and dryer. Employee removed during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food and drinks next to customers food inside reach in cooler at raw fish station at the back of the kitchen. Employee moved his items during inspection.
Floor area(s) covered with standing water. Observed at walk in cooler.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle stored over potato salad at cook line, employee rearranged properly.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed several personal drinks on different reach in coolers throughout establishment.
Standing water in floor drain/floor drain draining very slowly. Observed at walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area.
Working containers of food removed from original container not identified by common name. Observed croutons and crispy onions containers not identified with common name at kitchen area. Employee labeled during inspection.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate7 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked shrimp in reach in cooler in kitchen area. Employee rearranged properly during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded fish (52F - Cold Holding); breaded scallops (52F) in reach in cooler at the cook line, as per employee less than 4 hours, employee moved to walk in cooler to cool down.
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. Provided form during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
Handwash sink used for purposes other than handwashing. Observed food residue in hand wash sink next to warmer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips 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. Provided form during inspection.
Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified in kitchen area.
Employee beverage container in ice machine/ice bin. Observed in kitchen area, employee removed during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone on preparation table, employee moved at the time of the inspection.
Floor area(s) covered with standing water. Observed in walk in cooler.
Food stored on floor. Observed pickles container stored on floor of walk in cooler, also a flour bag in dry storage area, employee rearranged properly during inspection.
No handwashing sign provided at a hand sink used by food employees. Observed next to warmer in kitchen area. Manager put a new sign during inspection.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
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.