FISHBONES
7005 CR 46A, Lake Mary FL 32746 · 407-581-2399
Last inspected Mar 5, 2026 · 10 visits since December 2023
APR 24
JUL 24
JAN 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026025206 | Mar 4, 2026 | Jul 27, 2026 | $400 |
Inspection history
10 visits, newest first
Mar 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Mar 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - Dishwasher (Temperature 152 after 4 tries)
Stop Sale issued due to food not being in a wholesome, sound condition.
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. SIDES COOLER; - garlic butter (46F - Cold Holding); - truffle butter (44F - Cold Holding); - scampi butter (46F - Cold Holding)
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. - rice at sushi bar. - blue cheese stuffed olives - bacon cheese stuffed olives Employee states saved from previous day.
Clam/mussel/oyster tags not marked with last date served.
Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. - lime juice at bar. Menu advertised freshly squeezed Lime juice. Container of lime juice date marked 3/3
No paper towels or mechanical hand drying device provided at handwash sink. - server station
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - sushi bar employee wearing watch
Food stored on floor. - ice bucket during fillup
Ice buildup in walk-in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed cilantro over cooked potatoes at walk in cooler
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Spray hose at dish sink lower than flood rim of sink. - at dish station
No tag on/for original container of raw, in-shell clams/mussels/oysters. - pan of Mussels at walk-in missing tag. Manager tracked product to invoice
No handwashing sign provided at a hand sink used by food employees. - woman restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - side of Ansul box
Jan 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Spray hose at dish sink lower than flood rim of sink. - at dish station
Vacuum breaker missing at hose bibb. - backflow prevent missing on faucet with hose attached at dish station
Jan 23, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - Dishwasher (Temperature 124) after 3 tries
Spray hose at dish sink lower than flood rim of sink. - at dish station
Vacuum breaker missing at hose bibb. - backflow prevent missing on faucet with hose attached at dish station
Employee with no beard guard/restraint while engaging in food preparation.
Jan 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - Dishwasher (Temperature 124) after 3 tries
Spray hose at dish sink lower than flood rim of sink. - at dish station
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. - various whipped butters.
Vacuum breaker missing at hose bibb. - backflow prevent missing on faucet with hose attached at dish station
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed kale above sliced bread. Manager moved
Jul 18, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate15 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw steak over plant based burger
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - escargo less than 4 hours (67F - Cold Holding)
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. - manager replaced
Clam/mussel/oyster tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - beef base
Handwash sink not accessible for employee use at all times. - in meat cooler, hand wash sink covered, hose connected, no hand sign, no soap, no paper towel.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - in ware wash area
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 - yellowtail in walk in cooler.
Dead shellfish and/or shellfish with broken shells. See stop sale. - dead oyster
Employee eating in a food preparation or other restricted area. - dishwasher drinking while in ware wash area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - 2 food prep employee wearing bracelet
Employee with no hair restraint while engaging in food preparation. - employee filling olives
Equipment in poor repair. - whisk with burnt handle, not easily cleanable
Exterior door has a gap at the threshold that opens to the outside. - side door
Floor soiled/has accumulation of debris. - below equipment at main bar
Ice bucket/shovel stored on floor between uses.
Old labels stuck to food containers after cleaning.
Unwashed fruits/vegetables stored with ready-to-eat food. - in walking cooler
Wall soiled with accumulated grease, food debris, and/or dust. - below ware wash station
Wood food-contact surface not properly sealed. - observed under counter of side bar, over an open container of ice bin
Apr 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Equipment in poor repair. Broken lexan container
Old labels stuck to food containers after cleaning.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Spray bottle containing toxic substance not labeled.
Equipment in poor repair. -gaskets to the make cooler fry
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Rice for sushi
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse temp not recording
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.