Fish on Fire

7937 Daetwyler Dr, Orlando, FL 32812 · Permanent Food Service · License 5809601

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Jul 15, 2026

What drove the grade

Live, small flying insects foundHigh priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
1 high priority (no follow-up needed), 3 intermediate (2 fixed on the spot, 1 repeat), 11 basic (5 repeats); basic violations cost 12 at most
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Jul152026

Routine inspection

15 violations found

First visitJul 15, 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.
15 violations found:
- 1 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority1
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed 2 live small flying insects one located at dishwasher area and other one located at prep area . Next routine visit per supervisor.
Intermediate3
- 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.
  Shredded pork was at the freezer then stored bottom of make table no label . Operator label it .
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board kitchen area.
  Repeat violation
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Employee hand sink at the back area .
  Fixed on the spot
Basic11
- Code 12, Handwashing and hygienic practices: employee beverage container in a cold holding unit with food to be served to customers.
  Employee bottled of Pepsi stored at the reach-in cooler kitchen area . Operator discarded it .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Gasket torn at the walk-in freezer door .
  Repeat violation
  Food storage container/container lid cracked or broken.
  Broken container used to stored the food at make table. Operator discovered it .
  Fixed on the spotRepeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Walk-in freezer.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Mop sink and the hoods .
- Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
  Bottom of make table kitchen area .
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed 1 dead roaches at the prep area . Operator cleaned it . Next routine visit per supervisor.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Throughout kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen.
  Repeat violation
  Light not functioning.
  Multiple light burn throughout kitchen.
  Floor soiled/has accumulation of debris.
  Throughout kitchen.
  Repeat violation
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.
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.