Freshco Fish Market
12700 SW 122 Ave #113, Miami, FL 33186 · Permanent Food Service · License 2337192
What drove the grade
Metal stem-type thermometer soiled.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection5 high priority (4 fixed on the spot, 2 repeats), 6 intermediate (2 fixed on the spot, 2 repeats), 10 basic (2 repeats)-52
- Extension granted on Sep 30Counts in full until a follow-up finds the problems fixed-3
- Safety score45
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
13 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
More time given
Intermediate3
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.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
More time given
Basic9
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Interior of refrigerator or freezer in disrepair/has exposed insulation.
More time given
Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Cold holding equipment not maintained in good repair.
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 glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
More time given
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floor soiled with accumulation of grease and food debris at cook line behind fixed equipment.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler below cook line lobster tail (48°F - Cold Holding); Cold Holding); raw salmon (46°F - Cold Holding), as per operator less than 4 hours. Raw salmon and lobster tail were placed on ice for rapid cooling. Observed in reach in cooler to the left of fryer station conch fritter mix (51°F - Cold Holding); raw swai (47°F - Cold Holding); raw calamari (48°F - Cold Holding); cut tomato (51°F - Cold Holding); cut lettuce (52°F - Cold Holding); mixed greens (52°F - Cold Holding); pooled eggs (48°F - Cold Holding); cooked corn (52°F - Cold Holding); cooked sweet potato (56°F - Cold Holding); cooked rice (56°F - Cold Holding); raw breaded shrimp (53°F - Cold Holding), as per operator less than four hours. Items were placed on ice in walk in cooler for rapid cooling. Observed at front counter display cooked mussels (51°F - Cold Holding); cooked octopus (56°F - Cold Holding); raw octopus (47°F - Cold Holding); raw calamari (46°F - Cold Holding), as per operator less than 4 hours. Items were placed on ice for rapid cooling.
Fixed on the spotRepeat violation
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 salmon and lobster tails during time of inspection. Operator stored raw chicken in reach in cooler separated from raw salmon and lobster tail.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Observed utensils in dirty water that measures 147°F. Employee dumped water during time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Observed probe thermometer soiled with grease and food debris.
Repeat violation
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed container of ibuprofen stored over bacon and cooking equipment on shelf to the right of cook line. Person in charge removed during time of inspection.
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed in vertical chest freezers across from front counter fish broth, prepared on site and held more than 24 hours, without date marking.
Repeat violation
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 Mia P. And Yudi Z. Engaging in food preperation without proof of responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was provided to operator via email.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed accumulation of mold like substance at soda machine to the left of register.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand wash sink not accessible with hose and equipment inside during time of inspection. Person in charge removed during time of inspection. Observed hand wash sink in back ware wash area blocked by cutting board. Employee removed during time of inspection.
Fixed on the spotRepeat violation
Handwash sink used for purposes other than handwashing.
Observed hand wash sink at front counter being used to store hose and bucket of cooking equipment. Operator removed during time of inspection.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Mia P. And Yudi Z. Engaging in food preperation without proof of employee training. As per employee they have been hired longer than 60 days.
Basic10
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed rust on shelves throughout walk in cooler.
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Observed reach in cooler across from front counter with exposed insulation.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed accumulation of ice on both vertical chest freezers at front counter.
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 reach in cooler across from front counter in able to maintain temperature and properly close.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed accumulation of grease and food debris on fixed equipment at cook line. Observed accumulation of grease in area below flat top and cook line.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed clean plastic and metal containers not inverted above three compartment sink. Observed plates to the left of cook line not inverted.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed three compartment sink leaking.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floor soiled with accumulation of grease and food debris at cook line.
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 headphones stored above cooking equipment to the right of cook line. Employee removed Headphones during time of inspection.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed carbon dioxide tanks in dinning area across from back exit door not secure.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.