The Fish House

102401 Overseas Hwy, Key Largo, FL 33037 · Permanent Food Service · License 5401466

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Jul 28, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 5 basic
-16
Safety score84

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

Inspection history

1 inspection · 1 visit

Jul282026

Routine inspection

8 violations found

First visitJul 28, 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.
8 violations found:
- 3 High priority
- 5 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed 2 dented cans of tomato juice at desserts area. Operator segregated.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed rib eye (49°F - Cold Holding) inside reach in cooler by steamer at cook line. As per operator for less than 4 hrs. Operator added ice for rapid cooling.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed food employees at cook line with broken gloves while preparing food. Coached employees on proper procedures. Employee proceeded to take off gloves, wash hands and put new gloves on.
  Fixed on the spot
Basic5
- 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.
  Observed fish still inside package inside cooler at fish cutting station. Operator started to removed fish from package.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed at prep area next to washing area.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Opening fixed gap.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  Observed under shelves inside walk in freezer.
  Floor area(s) covered with standing water.
  Observed on floor inside walk in cooler Observed on floor across walk in freezer at prep area.
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.
Stop sale: An order that the food can’t be sold or served.