FRESHCO FISH MARKET
12700 SW 122 AVE #113, Miami FL 33186 · 786.286.1608
Last inspected Jan 13, 2026 · 14 visits since August 2023
MAR 25
JUN 25
OCT 25
DEC 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler a case of raw shelled eggs stored over a package of raw bacon.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2023044167 | May 24, 2023 | Oct 5, 2023 | $160 |
Inspection history
14 visits, newest first
Jan 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Handwash sink not accessible for employee use at all times. Observed hand wash sink in back prep area blocked by cutting board during time of inspection. Observed hand wash sink across from front counter blocked by hose.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment using quaternary sanitizer with out proper test strips.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink across from reach in freezer. Person in charge placed paper towels by sink.
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 from front counter not holding items at proper temperature. Ambient inside temperature is 55F.
Show the remaining 3 findings ▾
Equipment in poor repair. Observed door of reach in cooler across from front counter in poor repair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed area below flat top across from front counter soiled.
Old food stuck to clean dishware/utensils. Observed old labels on clean containers above three compartment sink.
Jan 12, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority4 Intermediate6 Basic
Show 16 findings ▾
Metal stem-type thermometer soiled. Observed thermometer soiled.
Nonfood-grade bags used in direct contact with food. Observed peppers stored in plastic non food grade bags in reach in freezer across from hand wash sink.
Raw animal food stored over or with unwashed produce. Observed raw fish stored above cut peppers in reach in freezer across from hand wash sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler below hot line mahi mahi (48F - Cold Holding); shrimp (46F - Cold Holding); raw corvina (48F - Cold Holding); salmon (50F - Cold Holding), As per person in charge more than 24 hours. Observed in walk in cooler raw shrimp (51F - Cold Holding), As per person in charge more than 24 hours. Observed conch fritter mix (48F - Cold Holding); shrimp (48F - Cold Holding); cooked white rice (50F - Cold Holding); plantains (58F - Cold Holding); crab chowder (51F - Cold Holding ); calamari (48F - Cold Holding); French Fries (51F - Cold Holding); sweat potato fries (50F - Cold Holding) in reach in cooler across from front counter, As per person in charge more than 24 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler below hot line mahi mahi (48F - Cold Holding); shrimp (46F - Cold Holding); raw corvina (48F - Cold Holding); salmon (50F - Cold Holding), As per person in charge more than 24 hours. Observed in walk in cooler raw shrimp (51F - Cold Holding), As per person in charge more than 24 hours. Observed conch fritter mix (48F - Cold Holding); shrimp (48F - Cold Holding); cooked white rice (50F - Cold Holding); plantains (58F - Cold Holding); crab chowder (51F - Cold Holding ); calamari (48F - Cold Holding); French Fries (51F - Cold Holding); sweat potato fries (50F - Cold Holding) in reach in cooler across from front counter, As per person in charge more than 24 hours.
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 (Quaternary 500ppm). Employee corrected concentration Sanitizer Bucket (Quaternary 200ppm)
Handwash sink not accessible for employee use at all times. Observed hand wash sink in back prep area blocked by cutting board during time of inspection. Observed hand wash sink across from front counter blocked by hose.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment using quaternary sanitizer with out proper test strips.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink across from reach in freezer. Person in charge placed paper towels by sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice, crab meat mix in reach in cooler and freezer without date marking, as per person in charge more than 24 hours.
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 from front counter not holding items at proper temperature. Ambient inside temperature is 55F.
Equipment in poor repair. Observed door of reach in cooler across from front counter in poor repair.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils stored in water less than 135F at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed area below flat top across from front counter soiled.
Old food stuck to clean dishware/utensils. Observed old labels on clean containers above three compartment sink.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket with standing water.
Dec 12, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler, raw beef burgers stored on top of container of crab dip.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler a case of raw shelled eggs stored over a package of raw bacon.
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. Observed no proof of employee training for food employees Jenire and Jenifer.
Carbon dioxide/helium tanks not adequately secured. Observed at storage area and next to 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 at cook line reach in cooler in a container of crab dip.
Dec 11, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler, raw beef burgers stored on top of container of crab dip.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler a case of raw shelled eggs stored over a package of raw bacon.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish, that is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in walk in cooler 3 packages of corvina filets not removed from reduced oxygen package before thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at display case, raw octopus (50F - Cold Holding); corvina (50F - Cold Holding); grouper (49F - Cold Holding); hogfish (50F - Cold Holding); salmon (49F - Cold Holding); raw tuna steak (53F - Cold Holding); cooked mussels (51F - Cold Holding); as per operator for less than 4 hours. Employee began to place ice on top of items to rapid cool. Observed at cook line reach in cooler shrimp (48F - Cold Holding); calamari (46F - Cold Holding);
Handwash sink not accessible for employee use at all times. Observed hand sink at cook line blocked by sanitizer buckets and water hose reel.
No paper towels or mechanical hand drying device provided at handwash sink. Observed none available at prep line hand sink. Employee provided.
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. Observed no proof of employee training for food employees Jenire and Jenifer.
Carbon dioxide/helium tanks not adequately secured. Observed at storage area and next to walk in cooler.
Commercially processed reduced oxygen packaged fish, that is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in walk in cooler 3 packages of corvina filets not removed from reduced oxygen package before thawing.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at cook line reach in cooler in a container of crab dip.
Oct 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Observed no proof of employee training for food employees Jenire, Jenifer.
Water draining onto floor surface. Observed at washing area. Observed at cook line.
Oct 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked shrimp inside walk in cooler. Operator properly rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (48F - Cold Holding); calamari (46F - Cold Holding) inside cold drawers at cook line. Operator added ice for rapid cooling. Observed on display cooler raw octopus (50F - Cold Holding); corvina (50F - Cold Holding); grouper (49F - Cold Holding); hogfish (49F - Cold Holding); salmon (48F - Cold Holding); raw tuna (58F - Cold Holding); cooked mussels (50F - Cold Holding) as per operator for less than 4 hrs. Operator added ice for rapid cooling.
No paper towels or mechanical hand drying device provided at handwash sink. Observed next to triple sink. Operator provided.
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. Observed no proof of employee training for food employees Jenire, Jenifer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table across cook line.
Floor area(s) covered with standing water. Observed at washing area.
In-use tongs stored on equipment door handle between uses. Observed 1 pair of tongs hanging from oven door handle at cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop inside rice container and one scoop Inside flour both with handles in contact with product at washing area. Operator placed handles upwards.
Water draining onto floor surface. Observed at washing area. Observed at cook line.
Jun 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator replaced water for utensils.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels.
Employee with no hair restraint while engaging in food preparation. Observed employees serving food no hair restraints used.
Floor area(s) covered with standing water. Observed at ware washing area.
Food stored on floor. Observed flor and rice containers stored on the floor. Operator stored food items Six inches above the floor.
No handwashing sign provided at a hand sink used by food employees. Observed at hand sink next to 3 compartment sink.
Old labels stuck to food containers after cleaning. Observed old labels stuck on clean containers at drying boards.
Single-service articles not stored inverted or protected from contamination. Observed single serve containers not inverted by front cook line. Manager inverted single serve containers.
Water leaking from pipe and/or faucet/handle. Observed at hand wash sink front preparation area.
Working containers of food removed from original container not identified by common name. Observed flour container no labeled, Operator labeled flour container.
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Observed cut onions stored in no food-grade bag in white chest reach in freezer at front counter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked mussels (52F - Cold Holding); raw octopus (49F - Cold Holding) in display case at front counter. As per operator for 45 minutes. Operator put ice for rapid cooling.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary +400ppm). Operator diluted the solution. Final Solution Sanitizer Bucket (Quaternary 300ppm).
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copies of employee training certificates for Darlis Z. and Maya P.
Spray bottle containing toxic substance not labeled. Observed spray bottle of degreaser not labeled at storage rack across from cook line in kitchen area.
Carbon dioxide/helium tanks not adequately secured. Observed multiple CO tanks not secured in dry storage area next to back exit door.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in walk in cooler not properly identified and segregated.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings on storage rack next to cook line in kitchen area.
Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation with no hair restraint in kitchen area. Employee put on hair restraint.
Food stored on floor. Observed container of mayonnaise stored on the floor at front counter. Operator stored correctly.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in white chest reach in freezer at front counter.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in container of flour in dry storage area across from three compartment sink.
Old labels stuck to food containers after cleaning. Observed old labels on clean containers in dishwashing area.
Single-service articles not stored inverted or protected from contamination. Observed single service containers not inverted on storage rack next to cook line in kitchen area.
Oct 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
8 High priority4 Intermediate15 Basic
Show 27 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands.
Food preparation sink has soil/old food residue.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at cook line, employee discarded during inspection.
Metal stem-type thermometer soiled.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary +400ppm); Triple Sink (Quaternary 200ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above conch fritters container inside reach in cooler at cook line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger patties stored above raw seafood on drawers at cook line.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks and not changing gloves at cook line.
Handwash sink used for purposes other than handwashing.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice containers not date marked inside reach in cooler by fresh fish display. As per employee over 24 hours.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on unisex bathroom.
Buildup of food debris/soil residue on equipment door handles. Observed in all units throughout establishment.
Covered waste receptacle not provided in women's bathroom. Observed on unisex bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items at expo window.
Employee with no hair restraint while engaging in food preparation. Observed employee on preparation and cook line not wearing hair restraints.
Floor area(s) covered with standing water. Observed at dishwasher area.
Floor not cleaned when the least amount of food is exposed. Observed at cook line,also under 3 compartment sink at dishwasher area.
Food not stored at least 6 inches off of the floor. Observed 2 food containers by walk in cooler entrance.
Food stored in a location that is exposed to splash/dust. Observed seasoning, cooked corn, cut onions and cut tomatoes not protected from HWS at cook line.
Food stored on floor. Observed cooking oil container stored on floor at cook line.
In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. Observed at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler, drawers and 2 doors unit at establishment.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior and shelves on reach in cooler across fresh fish display.
Time/temperature control for safety food thawed in an improper manner. Observed raw calamari (frozen) on 3 compartment sink.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC throughout establishment.
May 2, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw tuna stored with cooked octopus,located in the chest reach in freezer by the front counter.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the reach in freezer opposite the 3 compartment sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled with accumulation of encrusted food debris.
May 1, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw tuna stored with cooked octopus,located in the chest reach in freezer by the front counter.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler: raw corvina (52F - Cold Holding); raw mahi-mahi (47F - Cold Holding); raw calamari (56F - Cold Holding); raw shrimp (58F - Cold Holding); raw tilapia fillets (49F - Cold Holding); clams (52F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: raw corvina (52F - Cold Holding); raw mahi-mahi (47F - Cold Holding); raw calamari (56F - Cold Holding); raw shrimp (58F - Cold Holding); raw tilapia fillets (49F - Cold Holding); clams (52F - Cold Holding) display; raw tuna (52F - Cold Holding); raw salmon (51F - Cold Holding); raw calamari (50F - Cold Holding); As per operator about 1.5hrs ago,operator iced items to promote additional cooling.
Toxic substance/chemical improperly stored. Observed cans of oven cleaner stored on shelf containing clean cooking utensils,cookline.
No probe thermometer provided to measure temperature of food products. At the time of the inspection no probe thermometer available.
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. At the time of the inspection ambient temperature of walk-in cooler at approximately 47F.
Floor area(s) covered with standing water. Observed by the ware washing area, front counter drains.
Food stored on floor. Observed container with raw mahi-mahi stored on the floor of walk in cooler, raw snapper by the front counter.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the reach in freezer opposite the 3 compartment sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled with accumulation of encrusted food debris.
Time/temperature control for safety food thawed in an improper manner. Observed ROP tuna in the process of being thawed located in the walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above lettuce located in the walkway cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw calamari located in the prep reach in cooler.
Employee with no hair restraint while engaging in food preparation. Observed at the cookline.
Food stored on floor. Observed jug containing cooking oil stored on the kitchen floor.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing at room temperature, operator removed to the walk in cooler.
Nov 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Reach-in cooler shelves with rust that has pitted the surface. Observed for unit by the hand wash sink.
Standing water in bottom of reach-in-cooler. Observed for unit by the hand wash sink.
Aug 22, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Raw tuna steaks located in the walk-in cooler thawed under ROP.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: drawers; raw grouper (47F - Cold Holding); raw salmon 46 (47F - Cold Holding)as per operator about an hour ago,operator placed in walk-in cooler for rapid cooling. Reach in cooler,by hand wash sink: raw shrimp,as per operator about an hr ago,operator placed in walk-in cooler for rapid cooling. (46F - Cold Holding)
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for Darlis P.
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.
Bowl or other container with no handle used to dispense food. Observed bowl used to dispense flour from bulk bin.
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 for raw tuna located in the walk-in cooler.
Covered waste receptacle not provided in women's bathroom. Observed in the unisex bathroom.
Employee with no hair restraint while engaging in food preparation. Observed at the cookline.
Equipment in poor repair. Observed reach in cooler door not closing properly, unit by the hand wash sink.
In-use knife/knives stored in cracks between pieces of equipment. Observed by the 3 compartment sink and wall.
Plumbing system in disrepair. Observed 3 compartment sink faucets in disrepair.
Reach-in cooler shelves with rust that has pitted the surface. Observed for unit by the hand wash sink.
Standing water in bottom of reach-in-cooler. Observed for unit by the hand wash sink.
Working containers of food removed from original container not identified by common name. Observed for the bulk flour,rice bins. Observed for squeeze bottles containing oils,sauces.
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.