Brother's Fish House Restaurant II
5 & 7 N Luther Ave, Arcadia, FL 34266 · Permanent Food Service · License 2400316
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection2 high priority (fixed on the spot), 4 intermediate (fixed on the spot), 5 basic-19
- Safety score81
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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed a bag of raw chicken over a container of Alfredo sauce in the reach in cooler in the kitchen, owner moved chicken to bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee not wash hands before putting on gloves to start food orders on the cook line after handling raw chicken, owner educated employee on importance of washing hands and changing gloves, employee washed hands.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Observed no consumer advisory, sent owner a copy by email.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed a container of yellow rice in the reach in cooler that was made Wednesday with no date mark, owner date marked.
Fixed on the spot
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 employees have not signed agreement, owner had all employees sign agreement before end of inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed a large garbage can blocking hand washing sink in the kitchen by dishwasher, owner moved.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a soufflé cup in a container of rice and a container of sauce in the reach in cooler in the kitchen, owner moved.
Fixed on the spot
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Observed soiled wash cloth used by employee and placed on cutting board at prep table, employee moved.
Code 27, Water source: No hot running water at mop sink.
Code 33, Garbage and refuse: Open dumpster lid.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Observed back exit door with two cases of lids on the floor blocking the door, owner moved.
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.