The Fish Company
725 Atlantic Blvd Ste 12, Atlantic Beach, FL 32233 · Permanent Food Service · License 2613313
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 13 complaint inspection4 high priority (2 fixed by the Aug 17 follow-up, 2 fixed on the spot), 1 intermediate, 8 basic (4 repeats)-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 17, 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 visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk in cooler Crab meat (44°F-46°F - Cold Holding); Raw chicken (44°F-46°F - Cold Holding); Cut cabbage (46°F - Cold Holding); Butter milk (46°F - Cold Holding); Heavy cream (46°F - Cold Holding); Half /Half (46°F - Cold Holding); Milk (46°F - Cold Holding); Block soft cheese (46°F - Cold Holding); Butter (46°F - Cold Holding); Butter blend (46°F - Cold Holding); Shredded white cheese (46°F - Cold Holding); Shredded Asiago cheese (46°F - Cold Holding); Shredded queso cheese (46°F - Cold Holding); Blue cheese crumbles (46°F - Cold Holding); Crab meat (46°F - Cold Holding); Raw chicken breasts (45°F-46°F - Cold Holding); Raw salmon (45°F-46°F - Cold Holding); House made Crab cake mix (45°F-46°F - Cold Holding); Raw bacon (46°F - Cold Holding); Raw Calamari (46°F - Cold Holding); Raw lobster (46°F - Cold Holding); Raw shrimp (46°F - Cold Holding); Andouille sausage (46°F - Cold Holding). Cooler had an ambient temperature of 45°F at beginning of inspection. See stop sale Manager stated the cooler froze up and he adjusted temperature at 10:30 am. Cooler came down to 43°F ambient temperature during inspection. Manager stated that all product had been in cooler since previous day.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in walk in cooler Crab meat (44°F-46°F - Cold Holding); Raw chicken (44°F-46°F - Cold Holding); Cut cabbage (46°F - Cold Holding); Butter milk (46°F - Cold Holding); Heavy cream (46°F - Cold Holding); Half /Half (46°F - Cold Holding); Milk (46°F - Cold Holding); Block soft cheese (46°F - Cold Holding); Butter (46°F - Cold Holding); Butter blend (46°F - Cold Holding); Shredded white cheese (46°F - Cold Holding); Shredded Asiago cheese (46°F - Cold Holding); Shredded queso cheese (46°F - Cold Holding); Blue cheese crumbles (46°F - Cold Holding); Crab meat (46°F - Cold Holding); Raw chicken breasts (45°F-46°F - Cold Holding); Raw salmon (45°F-46°F - Cold Holding); House made Crab cake mix (45°F-46°F - Cold Holding); Raw bacon (46°F - Cold Holding); Raw Calamari (46°F - Cold Holding); Raw lobster (46°F - Cold Holding); Raw shrimp (46°F - Cold Holding); Andouille sausage (46°F - Cold Holding). Cooler had an ambient temperature of 45°F at beginning of inspection. See stop sale Manager stated the cooler froze up and he adjusted temperature at 10:30 am. Cooler came down to 43°F ambient temperature during inspection. Manager stated that all product had been in cooler since previous day. Observed in reach in cooler on cook line Clams (44°F-46°F - Cold Holding).see stop sale Manager stated clams were in cooler from previous day.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in steam well Cooked beans (110°F - Hot Holding). Manager removed and placed on stove to reheat.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed spray bottle containing sanitizer stored next to coffee maker. Manager removed and stored properly.
Fixed on the spot
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed 1 oyster tag without last date served.
Basic8
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.
See stop sale. Observed in walk in cooler commercially processed reduced oxygen packaged Cobia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Code 10, In-use utensils properly stored: In-use tongs stored on soiled surface between uses.
Observed in use tongs touching garbage can located in oyster prep area. Manager removed and placed in ware washing.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink on prep table. Employee removed and stored properly.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed walk in cooler at 45°F ambient temperature during start of inspection. Manager adjusted due to freezing up . Walk in cooler did go down to 43°F. Manager has maintenance coming in to check walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine soiled near ice chute of unit near entrance of kitchen.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed walk in cooler door gasket soiled with mold like substance.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Observed lids in soiled with food debris in large container. Manager had container removed to clean during inspection.
Fixed on the spot
Equipment and utensils not properly air-dried - wet nesting.
Observed clean pans on dry rack wet nesting on rack. Manager will remove and placed back in ware washing area.
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.
- 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.