Fish Tales

3355 NE 33 St, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1618150

Official report

out of 100

Grade F

Safety score 48 of 100

Latest visit: Sep 3, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Sep 3 follow-up · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 routine inspection
6 high priority (3 fixed by the Sep 3 follow-up, 3 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 1 repeat), 7 basic (1 repeat)
-40
Administrative complaint on Aug 24, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score48

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug242026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 1 Basic
What was still cited
Intermediate2
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Observed same.
  More time given
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  Observed same.
  More time given
Basic1
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed same.
  More time given
Official report, on the Florida DBPR website
First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 6 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: 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°F. Cookline - right flip top- cut tomatoes (41-50°F). Per operator item held in this unit overnight. Item not prepped or portioned today. Observed item overfilled. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cookline - right flip top- cut tomatoes (41-50°F). Per operator item held in this unit overnight. Item not prepped or portioned today. Observed item overfilled. See stop sale.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Cookline freezer - raw beef stored over ready to eat cooked rice. Operator stored all items properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes and then prepared a beverage without washing hands.
  Reviewed proper hand washing and employee washed hands.
  Fixed on the spot
  Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee entered kitchen, put on gloves and touched clean cutting board and ready to eat meatloaf without first washing hands. Reviewed proper procedures and employee washed hands.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Advised operator to set up triple sink sanitizing.
Intermediate4
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  1 employee present without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  2 bar soda guns and holsters.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Cookline hand sink used to drain vegetables. Reviewed proper use of hand sinks. Operator removed items.
  Fixed on the spotRepeat violation
- 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.
Basic7
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Ripped/worn tin foil used as shelf cover.
  Small prep table by grill.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Repeat violation
  Old labels stuck to food containers after cleaning.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  All Cookline cold holding unit gaskets.
- Code 29, Plumbing and backflow prevention: Waste line passing through ice machine or ice bin.
  Left bar soda gun waste line in ice bin.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.