FISHING HOLE RESTAURANT
3974 AVALON BLVD, Milton FL 32583 · 850.564.4412
Last inspected Jul 15, 2026 · 12 visits since November 2023
AUG 24
JAN 25
OCT 25
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed sliced tomatoes 48f, diced tomatoes 50f, pico 47f, shredded cheddar cheese 52f, cut romaine 54f, shredded romaine 53f in upper make bar cooler, all items over 4 hours per employees. Also observed cut romaine 55f in lower make bar cooler, over 4 hours per employees.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 15, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. This violation will be addressed on or before 09/13/26.
Jul 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed sliced tomatoes 48f, diced tomatoes 50f, pico 47f, shredded cheddar cheese 52f, cut romaine 54f, shredded romaine 53f in upper make bar cooler, all items over 4 hours per employees. Also observed cut romaine 55f in lower make bar cooler, over 4 hours per employees.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed sliced tomatoes 48f, diced tomatoes 50f, pico 47f, shredded cheddar cheese 52f, cut romaine 54f, shredded romaine 53f in upper make bar cooler, all items over 4 hours per employees. Also observed cut romaine 55f in lower make bar cooler, over 4 hours per employees.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. This violation will be addressed on or before 09/13/26.
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.
Mar 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2026Warning 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. Upon inspection, observed diced tomatoes 44f, salsa 46f, shredded cheddar 50f, shredded lettuce 49, cut lettuce 52f in upper make bar cooler, over 4 hours per employee. Also observed raw chicken wings 47f, raw chicken tenders 44f, cooked pasta 45f, tuna dip 44f, bayou sauce 46f in cook line low boy reach-in cooler, over 4 hours per employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed diced tomatoes 44f, salsa 46f, shredded cheddar 50f, shredded lettuce 49, cut lettuce 52f in upper make bar cooler, over 4 hours per employee. Also observed raw chicken wings 47f, raw chicken tenders 44f, cooked pasta 45f, tuna dip 44f, bayou sauce 46f in cook line low boy reach-in cooler, over 4 hours per employee.
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed sliced tomatoes 47f, diced tomatoes 44f in upper make bar cooler. Also observed coleslaw 49f in lower make bar cooler. Owner stated all items have been in make bar cooler less than 4 hours. Owner moved items to another cooler during inspection for cooling.
Equipment and utensils not properly air-dried - wet nesting. Upon inspection, observed storage pans wet nesting on rack in dishwashing area of establishment.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of debris on exterior of warewashing machine. Exterior of dish machine
Equipment and utensils not properly air-dried - wet nesting. Pans and cups wet nesting on shelf in dish area.
May 15, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Waste receptacle/floor mat/hood filter cleaned in a manner that allows the waste cleaning water to drain onto ground. Establishment cleaning oil filter machine outside on ground. Grease buildup on ground on side of building. Operator has begun clean-up efforts for area.
May 14, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Waste receptacle/floor mat/hood filter cleaned in a manner that allows the waste cleaning water to drain onto ground. Establishment cleaning oil filter machine outside on ground. Grease buildup on ground on side of building. Operator has begun clean-up efforts for area.
Apr 1, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over diced tomatoes in walk in cooler. Operator corrected storage during inspection
Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting on shelf in dish area.
Food stored on floor. Observed containers of bulk dry ingredients on floor in back prep area.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bowl or other container with no handle used to dispense food. Bowls used as scoops for rice and buttermilk on cook line. Operator removed bowls and replaced with scoops with handle during inspection.
Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting on shelf in dish 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.