Disco Fish & Grill Restaurant & Fish Market

1540 SW 67 Ave, Miami, FL 33144 · Permanent Food Service · License 2325199

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Aug 14, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 14 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 routine inspection
4 high priority (fixed by the Aug 14 follow-up), 8 basic (1 repeat)
-21
Safety score79

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

Inspection history

1 inspection · 2 visits

Aug132026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitAug 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 6 Basic
What was still cited
Basic6
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Cold holding equipment not maintained in good repair.
  More time given
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board, located at preparation area.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in rusted rack.
  More time given
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.
12 violations found:
- 4 High priority
- 8 Basic
What 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.
  Time/temperature control for safety food cold held at greater than 41°F. Observed fish croquettes (48°F - Cold Holding); raw conch fritter mixed (49°F - Cold Holding); yellow rice (48°F - Hot Holding). As per employee food was prepared the prior day.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed fish croquettes (48°F - Cold Holding); raw conch fritter mixed (49°F - Cold Holding); yellow rice (48°F - Hot Holding). As per employee food was prepared the prior day.
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
- 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. Observed Dishwasher (Chlorine 0ppm). During the inspection employee set up Triple Sink (Chlorine 100ppm).
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 7 raw fish fillets 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, stored in flip top reach in cooler located at cooking line. Discussed and coached employee in proper methods. During the inspection employee removed fish from packaging.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed standing reach in cooler running at 59°F.
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board, located at preparation area.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed standing reach in cooler interior soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in rusted rack.
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.
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.