Gold Fish Bowl
318 Mariner Way, Titusville, FL 32796 · Permanent Food Service · License 1507191
What drove the grade
Proof of required state approved employee training not available for some employees.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection3 intermediate (2 fixed on the spot, 2 repeats), 1 basic-10
- Safety score90
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 visitSep 3, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
House made Mac and cheese, cooked rice and cooked collard greens prepared 2 days prior not date marked. Operator date marked during inspection
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Chemical Spray bottle unlabeled. Operator labeled window cleaner
Fixed on the spot
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Missing for 1 employee
Repeat violation
Basic1
Code 25, Single-service items: Single-service articles improperly stored.
Open Box of to go containers stored on the floor in kitchen. Operator removed
Fixed on the spot
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.