The Fish Grill
75 N Federal Hwy, Dania Beach, FL 33004 · Permanent Food Service · License 1623671
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection2 intermediate (fixed on the spot), 5 basic-9
- Safety score91
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 visitJul 24, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
In kitchen, can opener on prep table has food debris on blade. Operator washed and sanitized can opener,
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
At bar, handwashing sink blocked with cups. Operator removed cups from sink
Fixed on the spot
Basic5
Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters removed from original container for long-term storage.
In prep area reach in cooler, oysters are not kept with current tags. Discussed with operator about keeping current tags with product until last oyster served.
Code 06, Food properly thawed: 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.
In back storage/ cooler area, fish not removed from reduced oxygen package before thawing. Operator stated fish defrosted less than two hours. Instructed operator to remove fish from package, and establishment needs to remove fish prior to thawing.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
On cook line, standing water with in use utensils 1180F. Employee turned flame on higher to reach 135°F or higher.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In kitchen, on flip top cooler soufflé cut used to dispense blue cheese. Employee removed cups.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Current license not posted or printed
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.