The Fish Joint
5677 Coral Ridge Dr Bay 4, Coral Springs, FL 33076 · Permanent Food Service · License 1625654
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. grits (50°F - Cooling) in left prep line flip top cooler in covered container.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 high priority (2 fixed by the Oct 29 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot, 1 repeat), 1 basic-17
- Administrative complaint on Oct 28, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. grits (50°F - Cooling) in left prep line flip top cooler in covered container. Per employee, item was cooling for more than 6 hours overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked potatoes (47°F - Cold Holding); cooked pasta (50°F - Cold Holding); raw tuna (48°F - Cold Holding); raw chicken (47°F - Cold Holding) not or portioned today stored in right flip top cooler by back door.
Per operator, items pulled from glass door reach in cooler less than 3 hours ago. Operator moved items back to cooler to chill.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. grits (50°F - Cooling) in left prep line flip top cooler in covered container.
Per employee, item was cooling for more than 6 hours overnight. See stop sale
Repeat violationAdministrative complaint
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked lobster meat (70°F - Ambient Cooling for 1 hour at 2:00, 64°F at 3:00) cooling in deep filled covered container at glass door reach in cooler.
Operator removed top and mixed item to help increase cooling rate.
Fixed on the spotRepeat violationAdministrative complaint
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Mens restroom handwashing sink no hot water. Operator turned on water heater and restored hot water to 85°F+.
Fixed on the spot
Basic1
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cellphone stored on expo line shelf. Employee 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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.