Fishlips Waterfront Bar & Grill
610 Glen Cheek Dr, Cape Canaveral, FL 32920 · Permanent Food Service · License 1504429
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Make table on pantry area: Hard boiled eggs cold holding at 48°F for 2 hours Cut lettuce cold holding at 51°F for 2 hours Cut tomatoes cold holding at 50°F for 2 hours Operator place items on ice. New temp for all items 41°F.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 small flies observed in kitchen by dish machine area
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
On upstairs bar area. Operator placed some during inspection
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Beef roast, cooked rice and cooked vegetables stored in walk in cooler not covered. Operator covered food items during inspection.
Fixed on the spot
Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed tomatoes and asparagus stored over ready to eat veggies in walk in cooler. Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.