Star Fish Company
12306 46 Ave W, Cortez, FL 34215 · Permanent Food Service · License 5105833
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection1 high priority (fixed on the spot), 4 basic (1 repeat)-8
- Safety score92
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 visitOct 5, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over raw fish in their standing cooler. Operator swapped the meats.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup in their walk in freezer.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed multiple single service articles not properly inverted. Operator inverted them.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed a missing hand wash sign at their prep hand sink. Operator replaced it.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee personal items improperly stored through their establishment. Operator moved them.
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.