FISH TALES
3355 NE 33 ST, Fort Lauderdale FL 33308 · 954.689.2344
Last inspected Aug 24, 2026 · 9 visits since October 2023
DEC 24
MAR 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 handout to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023039081 | Jun 27, 2023 | Jul 31, 2023 | $200 |
Inspection history
9 visits, newest first
Aug 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority4 Intermediate7 Basic
What the inspector wrote — 17 findingsThe state's own report →
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. Dishwasher (Chlorine 0ppm). Advised operator to set up triple sink sanitizing.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves and touched clean cutting board and ready to eat meatloaf without first washing hands. Reviewed proper procedures and employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cookline freezer - raw beef stored over ready to eat cooked rice. Operator stored all items properly.
Server handled soiled dishes and then prepared a beverage without washing hands. Reviewed proper hand washing and employee washed hands.
Show the remaining 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. Cookline - right flip top- cut tomatoes (41-50F). Per operator item held in this unit overnight. Item not prepped or portioned today. Observed item overfilled. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top- cut tomatoes (41-50F). Per operator item held in this unit overnight. Item not prepped or portioned today. Observed item overfilled. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns and holsters.
Handwash sink used for purposes other than handwashing. Cookline hand sink used to drain vegetables. Reviewed proper use of hand sinks. Operator removed items.
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. 1 employee present without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All Cookline cold holding unit gaskets.
Old labels stuck to food containers after cleaning.
Ripped/worn tin foil used as shelf cover. Small prep table by grill.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Waste line passing through ice machine or ice bin. Left bar soda gun waste line in ice bin.
Feb 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara (49-52F); broth (46F); soup (45-46F). Per operator items prepared yesterday and held in walk in overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken with gloves on then touched clean utensils and plated an order with same gloves. Reviewed proper procedures - cook washed hands and changed gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Cookline drawers - 5, 8 ounce packs unopened fish. Reviewed proper procedures. See stop sale.
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. Left flip top - bacon wrapped shrimp (46-48F); hard boiled eggs (48-49F); cooked potatoes (50-52F). Per operator items held in unit overnight. No items prepped or portioned today. Observed loose gasket in lower left door preventing door from closing tightly. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara (49-52F); broth (46F); soup (45-46F). Per operator items prepared yesterday and held in walk in overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left flip top - bacon wrapped shrimp (46-48F); hard boiled eggs (48-49F); cooked potatoes (50-52F). Per operator items held in unit overnight. No items prepped or portioned today. Observed loose gasket in lower left door preventing door from closing tightly. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - Observed items cooling in tall plastic covered containers
Handwash sink used for purposes other than handwashing. Cook used Cookline hand sink to fill food container. Reviewed proper procedures for hand sinks.
Accumulation of debris on exterior of warewashing machine.
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. Cookline drawers - 5, 8 ounce packs unopened fish. Reviewed proper procedures. See stop sale.
Equipment in poor repair. Left Cookline flip top - loose gaskets. Grill drawers - torn gaskets. Tall Cookline freezer - loose gaskets.
Food stored on floor. Bags of ice stored on floor in walk in freezer.
Time/temperature control for safety food not maintained frozen solid in a freezer. Cookline - tall unit - cheese (41F); raw shrimp (34F); clams (43F)
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzles Can opener Operator began cleaning at time of inspection.
Handwash sink used for purposes other than handwashing. Cookline handwashing sink used as storage for container of utensils. Operator removed.
Accumulation of mold-like substance in the interior of the ice bin.
Equipment in poor repair. Cooler unit door gaskets in disrepair.
Ice buildup in reach-in freezer door frame
Interior of microwave has accumulation of food debris. Operator began cleaning at time of inspection.
Open dumpster lid.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine.
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 commercially packaged fish thawing in sealed Reduced oxygen packaging in walk in cooler.
Equipment in poor repair. 1. Observed door gasket hanging from door of three door reach in cooler opposite cook line in the kitchen.
Food stored on floor. Observed bagged ice stored on floor in walk in freezer.
Light shield damaged/in disrepair. Observed damaged and broken light shield in kitchen.
Old labels stuck to food containers after cleaning. Observed old labels on utensils stored clean at cleaned utensil rack above the triple sink in ware wash area.
Ripped/worn tin foil used as shelf cover. On bottom shelf of food prep table in kitchen.
Soiled dry wiping cloth in use. Observed stored on food prep table in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cookline equipment in kitchen.
Dec 17, 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 ▾
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. -Left reach in cooler; cooked chicken (46F - Cold Holding) item not prepared or portioned today held in unit more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Left reach in cooler; cooked chicken (46F - Cold Holding) item not prepared or portioned today held in unit more than four hours.
Food-contact surface soiled with food debris, mold-like substance or slime. -Kitchen; can opener blade soiled, Operator placed in triple sink to be washed rinsed and sanitized.
No probe thermometer provided to measure temperature of food products.
Accumulation of black mold-like substance in the interior of the ice bin.
Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance. -Kitchen; vent above slicer -Hallway; Approximately 5 ceiling tiles soiled.
Food stored on floor. -Walk in cooler; Bulk carrots stored on floor, operator stored properly.
In-use tongs stored on equipment door handle between uses at Cookline. Operator stored properly.
No conspicuously located ambient air temperature thermometer in holding unit. -Kitchen; reach in unit next to triple sink.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Meat sauce 56°f, Meatballs 47°F, held overnight not cooked or cooled today. Employee stated cooked two days ago. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler 6 tuna 38°F, not taken out of commercially reduced oxygen packaging before thawing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, Meat sauce 56°f, Meatballs 47°F, held overnight not cooked or cooled today. Employee stated cooked two days ago.
Muscles tags not marked with last date served. Muscle tags not dated with last date served. Discussed with cook to date tag with last day served.
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. In walk in cooler 6 tuna 38°F, not taken out of commercially reduced oxygen packaging before thawing. See stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, cooks cellphone stored on cutting board. Cook removed cell phone. Cooks cigarette stored on clean slicer. Cook removed and sanitized.
In-use tongs stored on equipment door handle between uses. In kitchen, tings stored on oven door handle. Cook removed.
Oct 19, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Oct 11, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 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. Dishwasher (Chlorine less than 10ppm). Operator set up triple sink sanitizing. Chlorine 100ppm.
Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored stored over ready to eat potatoes in cookline reach in freezer. Operator stored all items properly.
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 handout to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns. Operator began cleaning during inspection.
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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice scoop handle in contact with ice. Bar - operator stored properly.
In-use tongs stored on equipment door handle between uses. Cookline. Operator removed.
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.