Adrian Fish Restaurant Fish Market
6670 Dykes Rd, Southwest Ranches, FL 33331 · Permanent Food Service · License 1624668
What drove the grade
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection4 high priority (3 fixed by the Oct 15 follow-up, 1 fixed on the spot), 1 intermediate, 5 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Routine inspection
- Follow-up visitOct 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 08, Food protection and cross-contamination: Stored food not covered.
At time of callback inspection still observed
More time given
- First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Observed fish stock (131°F - Reheating)@12:20 since 11:30 rechecked 145°F @1:00 at this rate product will not reach 165°F within 2 hours. Operator increased the flame on burner.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed server drop off dirty dishes then handled clean cups and saucers without washing hands.
Employee washed hands with no soap.
Observed server drop off dirty dishes and wash hands without soap.
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse temperature 142°F
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic sanitizer substance not labeled.
On service cart.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed lobster tails 38°F and mahi 32°F king crab 43°F Stored in buckets of standing water at room temperature. Operator placed in walk-in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple containers of food uncovered in low boy freezer on cook line per operator
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed scoop in standing water 70°F by steam table. Employee removed.
In-use knife/knives stored in cracks between pieces of equipment.
Observed knife between flip top and low boy. Employee removed
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On cook line per employee removed
Fixed on the spot
Earlier inspections 1
C71Routine inspection15 violations, 6 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 10, 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 visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon defrosted in commercially processed reduced oxygen packaged in lower flip top.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in flip top cooler mussels (43-46°F - Cold Holding) in over stacked container per operator removed from walk-in cooler and placed in unit less than 2 hours. Operator removed excess mussels and placed in cooler. Observed at low boy on cook line commercial conch fritter mix (57°F - Cold Holding); commercial cod fritter mix (57°F - Cold Holding); mashed potatoes (57°F - Cold Holding); fish croquettes (57°F - Cold Holding); ham croquettes (57°F - Cold Holding); cheese croquettes (57°F - Cold Holding) per operator items removed from walk-in cooler and placed in unit less than two hours. Operator placed items walk in cooler. Observed at prep area whole snapper (67°F - Cold Holding) inside plastic container per operator held out of temperature less than one hour. Operator placed in walk-in cooler.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed Chowder 108°F @1:23 cooling since 12:30. Fish soup 100°F rechecked chowder 93°F fish soup 80°F @1 :55 at this rate it will not cool to 70°F. Operator placed in smaller containers and placed in walk-in freezer to chill rapidly.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw tuna stored over unwashed peppers. Operator stored correctly.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in lower flip top cooler raw scallops stored over cooked linguine. Operator stored correctly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed server drop off dirty dishes then served food without washing hands.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic sanitizer substance not labeled.
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed whole snapper 68°F defrosting in an empty bucket. Operator placed in walk-in cooler.
Fixed on the spot
Commercially processed reduced oxygen packaged bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed salmon defrosted in commercially processed reduced oxygen packaged in lower flip top. See stop sale.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic bucket of fish fillets and box of lobsters stored on walk-in freezer floor. Observed box of beef stored on walk-in cooler floor. Operator elevated.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handle in contact with sugar and flour. Operator stored correctly.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Observed on cook line In-use utensil stored in standing water temperature 81°F employee turned of flame. Rechecked 161°F
Fixed on the spot
Ice bucket/shovel stored on floor between uses.
Observed two ice bucket stored on floor next to ice machine.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
On cook line.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wait station in front kitchen
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.
- Stop sale
- An order that the food can’t be sold or served.