SAILFISH RESTAURANT
98A LAKE DR, Palm Beach Shores FL 33404 · 561.842.8449
Last inspected Apr 1, 2026 · 16 visits since September 2023
NOV 24
MAR 25
JUL 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live, small flying insects behind bar flying around trash can/floor drain.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $4,750
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026005682 | Nov 17, 2025 | May 4, 2026 | $650 |
| 2--2025010667 | Nov 20, 2024 | May 13, 2025 | $1,500 |
| 2--2024009922 | Feb 8, 2024 | May 22, 2024 | $800 |
| 2--2023019722 | Feb 16, 2023 | Apr 20, 2023 | $800 |
| 2--2022015191 | Mar 2, 2022 | Apr 29, 2022 | $800 |
| 2--2021048582 | Sep 14, 2021 | Nov 8, 2021 | $200 |
Inspection history
16 visits, newest first
Apr 1, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee grabbing garbage can to move away and continued to work with foods afterwards without washing hands; chef educated; employee washed hands;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (51F - Cold Holding); steak (51F - Cold Holding)at cooler at raw shell fish bar; food not prepared or portioned today; food out of temperature for approximately 2 hours; food moved in ice;
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- sushi rice; since 11:00; time marked;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hummus (52-56F - Cooling)at 10:40 at 56 F at 12:09 since 9:30; in cooler at sushi station; at this rate food will not reach 41 F or below; food moved in ice bath;
Show the remaining 3 findings ▾
In-use utensil stored in standing water with oil less than 135 degrees Fahrenheit- at 78 F at sushi station Removed
No handwashing sign provided at a hand sink at the lower bar used by food employees.
Wiping cloth sanitizing solution stored on the floor- at cook line; stored properly
Nov 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority3 Intermediate1 Basic
Show 13 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: conch chowder (51F - Cooling) at 10:35; cooling since 8pm 11/16; clam chowder (47F - Cooling) at 10:35; cooling since 8pm on 11/16 Observed in deep containers with tight fitting lids. At current rate of cooling products did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. 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: conch chowder (51F - Cooling) at 10:35; cooling since 8pm 11/16; clam chowder (47F - Cooling) at 10:35; cooling since 8pm on 11/16 Observed in deep containers with tight fitting lids. At current rate of cooling products did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish and raw beef over black beans at walk in cooler, raw fish over sliced vegetables at sushi cooler. Operator stored all products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw whole beef tomahawk steaks at walk in cooler. Operator stored products properly.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard observed for Fresh cut fruit offered at self serve buffet.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. hot line flip top cooler: raw shell eggs (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Observed resting on top of cold pans on upper portion of cooler. Operator placed eggs in lower portion of cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bar expo flip top: Gorgonzola (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator returned product to walk in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. double boiler: hollandaise (95F - Hot Holding) Observed in double boiler on range top with no flame. Per operator, out of temperature for approximately 30 minutes. Operator turned flame back on for hollandaise.; alto sham: link sausage (115F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator voluntarily elected to discard product.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed Splitter added at mop sink. Operator removed splitter.
No soap provided at handwash sink. Hand wash sink on cook line. Operator provided soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked 1/2 chickens made 11/15, cooked Macaroni and cheese made 11/15 at walk in cooler with no date mark. Operator date marked products.
Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle no label at triple sink. Operator labeled chemical properly.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance on interior of ice bin at soda beverage station in kitchen. Operator cleaned ice bin.
Jul 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked beef roast (45F - Cooling). Operator stated cooling overnight on pan tightly wrapped in plastic, did not reach 41F within 6 hours. See Stop Sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. At walk-in cooler; cooked beef roast (45F - Cooling). Operator stated cooling overnight on pan tightly wrapped in plastic, did not reach 41F within 6 hours. See Stop Sale.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while carrying to dish area and then handled clean equipment and utensils at buffet without washing hands or changing gloves. Operator discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can while repositioning and then handled washed lettuce while cutting without washing hands. Operator discussed with employee who then washed hands and changed gloves.
Live, small flying insects found. Approximately 10 live, small flying insects behind bar. Bar not in-use, all food protected. Advised Operator to eliminate live, small flying insects.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked lobster dip in meat and fish walk in cooler Removed
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 For all items at cold and hot buffet
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. Over cook line
Floor soiled/has accumulation of debris. Walk in freezer
Reach-in cooler interior/shelves have accumulation of soil residues. One door reach in cooler/freezer at end of cook line
Nov 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw burgers over breaded grouper - operator moved grouper to other side of cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grill station - raw burgers (42F-45F - Cold Holding) not portioned or prepared today held in an overfilled container under 2 hours - operator split and moved to walk in cooler. flat top station top unit - salmon (44F - Cold Holding); grouper (45F - Cold Holding); Munster (51F - Cold Holding) not portioned or prepared today held in unit under 2 hours - operator added ice. Will contact technician.
Nov 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw burgers over breaded grouper - operator moved grouper to other side of cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grill station - raw burgers (42F-45F - Cold Holding) not portioned or prepared today held in an overfilled container under 2 hours - operator split and moved to walk in cooler. flat top station top unit - salmon (44F - Cold Holding); grouper (45F - Cold Holding); Munster (51F - Cold Holding) not portioned or prepared today held in unit under 2 hours - operator added ice. Will contact technician.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At three compartment sink.
Employee with no beard guard/restraint while engaging in food preparation. Employee handling food no beard guard.
Unwrapped single-service utensils not presented so that only the handles are touched. At Buffett spoons - operator corrected.
Jul 1, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dented/rusted cans present. See stop sale. 1 can chick peas
Food stored on floor. At walk in freezer case of corn stored on floor, operator moved item to proper storage.
Jun 7, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 24, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw bar menu offers both raw and ready to eat/cooked items with no differentiation between the two, no consumer advisory printed on menu. Other menu(s) do not identify items served raw and covered under consumer advisory printed on menu.
May 23, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is serving Mahi Mahi raw, no proof of parasite destruction. Fish must be fully cooked (145F for 15 seconds), or discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line single flip top cooler next to flat top; raw shell eggs stored over pasteurized liquid eggs. Operator moved pasteurized liquid eggs to different cooler. At seafood walk-in cooler; raw fish stored over fully cooked sausage. Operator moved sausage to different walk-in.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked rice, date marked 5/15. Operator stated unsure when rice was cooked. 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. At Sauté right side flip top cooler; cooked gnocchi (45F - Cold Holding); crab dip (45F - Cold Holding); cream sauce (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sauté right side flip top cooler; cooked gnocchi (45F - Cold Holding); crab dip (45F - Cold Holding); cream sauce (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. At Left side make top cooler; sliced cheese (45F - Cold Holding); raw fish (47F - Cold Holding); shredded mozzarella (46F - Cold Holding). Operator stated items not prepared or portioned, held in cooler two hours, added bags of ice.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk-in cooler; opened gallon of milk, no date mark. Operator stated milk was open during breakfast yesterday, breakfast over for today, more than 24 hours. Applied appropriate date mark.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw bar menu offers both raw and ready to eat/cooked items with no differentiation between the two, no consumer advisory printed on menu. Other menu(s) do not identify items served raw and covered under consumer advisory printed on menu.
Stored food not covered. Baked potatoes stored uncovered. Advised operator to cover stored food.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed asparagus over mashed potatoes. Operator moved mashed potatoes to different shelf.
Apr 16, 2024Inspection 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 ▾
Dented/rusted cans present. See stop sale. At dry storage shelf: 1 can of Maranara sauce dented 1 can of chocolate fudge dented
Handwash sink used for purposes other than handwashing. At tiki bar hand washing sink food particles(lettuce) in hand washing sink, spoke with operator about purpose of hand washing sink.
Standing water in bottom of reach-in-cooler. At prep area reach in cooler has standing water. Made operator aware who then called in a maintenance request for service.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed avacados with stickers still attached stored over ready to eat items, operator removed avocados.
Feb 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is serving fresh/never frozen wild caught salmon offered raw/undercooked; no proof of parasite destruction. Salmon must be fully cooked (145F for 15 seconds) before served.
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. At walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package before thawing, no longer frozen. 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. At Pantry flip top cooler; chicken salad (50F - Cold Holding); lobster salad (50F - Cold Holding); sliced ham (50F - Cold Holding); sliced turkey (50F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler more than 4 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pantry flip top cooler; chicken salad (50F - Cold Holding); lobster salad (50F - Cold Holding); sliced ham (50F - Cold Holding); sliced turkey (50F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler more than 4 hours. See Stop Sale.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At Expo line lift top cooler; sour cream (47F - Ambient Cooling 3:20pm). Operator stated sour cream was portioned at 10:00am. Sour cream did not cool to 41F within 4 hours. See Stop Sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At Expo line lift top cooler; sour cream (47F - Ambient Cooling 3:20pm). Operator stated sour cream was portioned at 10:00am. Sour cream did not cool to 41F within 4 hours. See Stop Sale.
Handwash sink used for purposes other than handwashing. At outside bar; hand wash sink used to store wiping cloth. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels.
Spray bottle containing toxic substance not labeled. At outside bar; spray bottle containing "cleaning chemical" not labeled. Operator labeled.
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. At walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package before thawing, no longer frozen. See Stop Sale.
Sep 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live, small flying insects behind bar flying around trash can/floor drain.
Raw animal food stored in same container as ready-to-eat food. At oyster bar; opened package of raw tuna stored in same container as whole avocados. See Stop Sale.
Stop Sale issued due to adulteration of food product. Raw animal food stored in same container as ready-to-eat food. At oyster bar; opened package of raw tuna stored in same container as whole avocados. 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. At Sauté Flip top cooler; cooked shrimp (48°F - Cold Holding); cooked rice (48°F - Cold Holding); cut tomatoes (46°F - Cold Holding). At Expo line; sour cream (48°F - Cold Holding); butter (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler(s) overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sauté Flip top cooler; cooked shrimp (48°F - Cold Holding); cooked rice (48°F - Cold Holding); cut tomatoes (46°F - Cold Holding). At Expo line; sour cream (48°F - Cold Holding); butter (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler(s) overnight. See Stop Sale.
Spray bottle containing toxic substance not labeled. At bar; spray bottle containing glass cleaner not labeled. Operator labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line; employee cellphone sitting on clean plate. Operator removed.
Standing water in bottom of reach-in-cooler. At cook line flip top cooler(s); standing water in bottom.
Stored food not covered. At walk-in cooler; rice cooked Monday stored uncovered. Operator covered.
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.