Sailfish Restaurant
98A Lake Dr, Palm Beach Shores, FL 33404 · Permanent Food Service · License 6012562
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection1 high priority (fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot, 1 repeat), 1 basic (1 repeat)-14
- Administrative complaint on Oct 2, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score74
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 visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
mahi (50°F - Cold Holding); salmon (54°F - Cold Holding); Cheese (47°F -Cold Holding) burgers (45°F - Cold Holding); breaded fish (46°F - Cold Holding); Hot Dogs ( 46°F-Cold Holding) in coolers #1 and #2 at frying station; shrimp (44°F - Cold Holding); burgers (44°F - Cold Holding); in fish walk-in cooler ; as per operator food not prepared or portioned today; food out of temperature for approximately one hour; foods placed in ice and moved to different cooler;
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cole slaw (48-50°F - Cooling)9:26 to 50°F at 10:00 since 9:00; in cooler#1 at frying station; at this rate food will not reach 41°F or below; food moved in ice and different cooler
Fixed on the spotRepeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water shut off at handwash sink at cook line; operator fixed;
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap or paper towels provided at handwash sink at frying station; operator provided
Fixed on the spot
Basic1
Code 31, Handwash sinks and supplies: No handwashing signs provided at a hand sinks at cook line used by food employees.
Repeat violation
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.