FISH HOUSE INC (THE)
10000 SW 56 ST, Miami FL 33165 · (305)595-8453
Last inspected Mar 25, 2026 · 11 visits since November 2023
DEC 24
FEB 25
MAY 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinara sauce (56F - Cooling); cooked noodles (52F - Cold Holding) cooked since previous day inside WIC #1 covered.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Mar 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at cook line area.
Cutting board has cut marks and is no longer cleanable. Observed by ice machine.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed sushi rice mixing bowl made of open grain wood.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets inside RIF by storage area soiled.
Mar 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed marinara sauce (56F - Cooling); cooked noodles (52F - Cold Holding) cooked since previous day inside WIC #1 covered.
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 Dishwasher (Chlorine 0ppm). Chef reset machine and final reading is Dishwasher (Chlorine 100ppm).
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinara sauce (56F - Cooling); cooked noodles (52F - Cold Holding) cooked since previous day inside WIC #1 covered.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (50F - Cold Holding); white sauce (51F - Cold Holding); Alfredo sauce (49F - Cold Holding); creole sauce (49F - Cold Holding) at RIC by end of cook line, as per chef for approximately 3 hours prior.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
Handwash sink not accessible for employee use at all times. Observed shelf blocking HWS by cook line.
Handwash sink used for purposes other than handwashing. Observed server dumping milk inside HWS at front counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles inside WIC # 1 no date marked, as per cook for more than 24 hours prior.
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 cup with no handle stored inside container of flour.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at cook line area.
Cleaned and sanitized equipment or utensils not properly stored. Observed plastic containers on floor by HWS. Observed containers not inverted by ice machine.
Cutting board has cut marks and is no longer cleanable. Observed by ice machine.
Employee with no hair restraint while engaging in food preparation.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed sushi rice mixing bowl made of open grain wood.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets inside RIF by storage area soiled.
Stored food not covered. Observed shrimp containers inside WIC #2 not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line area.
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining containers of Serrano peppers and masago at sushi bar.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored over cooked fish inside walk in cooler. Operator properly placed products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw burger patties stored over raw fish inside walk in cooler. Operator relocated products.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb at triple sink and steamer missing vacuum breakers. Operator added vacuum breakers to hose bibbs.
No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed container of clams missing tag at display case. Operator provided tag.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as public health control without written procedures. Provided operator with form via email.
Bowl or other container with no handle used to dispense food. Observed cup with no handle stored inside container of flour. Operator removed cup.
Clams/mussels/oysters removed from original container for long-term storage. Observed clams removed from original container at display case at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed underneath hood filters soiled at cook line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on prep table at bar where coffee is made. Operator properly placed bucket.
Working containers of food removed from original container not identified by common name. Observed container of flour not labeled in dry storage.
May 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Handwash sink used for purposes other than handwashing. Observed ice inside hand wash sink located next to three compartment sink. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test kit expired 09/24 for dish machine and quaternary test kit expired 03/25 for three compartment sink.
Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside container of rice in dry storage area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile located in back prep area with water damage.
Food storage container/container lid cracked or broken. Observed cracked lid and container of fish inside walk in cooler.
In-use wet wiping cloth/towel used under cutting board. Observed paper towels underneath white cutting board located across the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed reach in cooler located across the cook line with soiled gaskets.
Single-service articles not stored inverted or protected from contamination. Observed single service take out boxes stored on top of black microwave not inverted.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth located on white cutting board in the kitchen prep area not stored in quaternary sanitizing solution. Operator removed.
Working containers of food removed from original container not identified by common name. Observed several squeeze bottles containing sauces and oil with no label in kitchen prep area.
Feb 20, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. Observed reach in cooler gasket torn by the dishwasher machine.
No conspicuously located ambient air temperature thermometer in holding unit. The ambient thermometer was not working properly. Temperature was 20F and food was out of temperature at 49F and above.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation tables throughout the establishment.
Feb 19, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
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. Observed croquettes (49 F - Cold Holding); shrimp (50 F - Cold Holding); crab cake (49 F - Cold Holding); chicken (46 F - Cold Holding); calamari (51 F - Cold Holding); octopus (48 F - Cold Holding); salmon (48 F - Cold Holding); fish (50 F - Cold Holding); chicken (50 49 FF - Cold Holding); burgers (49 F); sliced tomatoes (46 F - Cold Holding); tomato sauce (48 F - Cold Holding); Alfredo sauce (49 F - Cold Holding) inside the reach in cooler across the stove. Asher employee all the food was placed at 12:00 pm. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed croquettes (49 F - Cold Holding); shrimp (50 F - Cold Holding); crab cake (49 F - Cold Holding); chicken (46 F - Cold Holding); calamari (51 F - Cold Holding); octopus (48 F - Cold Holding); salmon (48 F - Cold Holding); fish (50 F - Cold Holding); chicken (50 49 FF - Cold Holding); burgers (49 F); sliced tomatoes (46 F - Cold Holding); tomato sauce (48 F - Cold Holding); Alfredo sauce (49 F - Cold Holding) inside the reach in cooler across the stove. Asher employee all the food was placed at 12:00 pm. Stop sale was issued.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed rice at the sushi station was time marked but no written procedures available. Form was provided to manager.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta inside the reach in cooler by the ice machine not date marked.
Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside the rice. Employee removed it.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across the stove is not maintaining food with right temperatures.
Equipment in poor repair. Observed reach in cooler gasket torn by the dishwasher machine.
Food stored in a prohibited area. Observed 4 plastic containers with flour, rice and beans stored next to unisex bathroom.
Food stored in a room/shed that is not fully enclosed. Observed 4 plastic container with flour, rice and beans stored next to the unisex bathroom.
In-use ice scoop stored on soiled surface between uses. Observed both ice scoops stored on top of the ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water @71°F at the front counter. Employee removed the water.
No conspicuously located ambient air temperature thermometer in holding unit. The ambient thermometer was not working properly. Temperature was 20°F and food was out of temperature at 49°F and above.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation tables throughout the establishment.
Dec 18, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Dead roaches on premises. Observed dead roach underneath hand sink at ware washing area. Employee discarded dead roach.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at sushi area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Employee placed cloth inside chlorine solution.
Sep 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected on wall at cook line missing vacuum breaker.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic bowl stored inside container of rice vinegar at storage room near backroom area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at cook line. Employee replenished solution with quaternary ammonium. Final reading, 200 ppm.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed dishwasher rub hands for less than 10 seconds. Coached employee on correct procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (47F - Cold Holding); cut tomatoes (47F) inside reach in cooler by cook line. As per chef for approximately 3 hours prior, advised operator to place zip lock bags with ice on top of containers.
Handwash sink used for purposes other than handwashing. Observed food residue inside hand washing sink at front counter where license is posted.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots, pans, and plates not inverted at shelf at cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer by back of restaurant by walk in coolers.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed both walk in cooler gaskets soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in coolers by cook line.
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish spread (54F - Cold Holding) at cooling unit with ice on top at front counter. As per employee, for less than 1 hour.
Bowl or other container with no handle used to dispense food. Observed plastic bowls stored inside container of rice at back storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent at cook line soiled with dust.
Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of exit door near fish preparation area.
Food stored on floor. Observed plastic container of soy sauce stored on floor at storage room near bathroom.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line and front counter.
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish dip (51F - Cold Holding) at cooling unit at front counter. As per operator, for less than 30 minutes. Employee placed bag of ice over product.
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. Printed and provided operator employee health reporting agreement and some employees reviewed and signed.
Observed some clam,mussel and oyster tags not marked with last date served.
Bowl or other container with no handle used to dispense food. Observed cup stored inside container of Parmesan cheese at cook line. Operator removed cup.
Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of exit door at preparation area.
Unclean building components, attachments or fixtures. Observed hood soiled with grease.
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.