Fatty's Fish Shack LLC

1026 Nebraska Ave, Palm Harbor, FL 34683 · Permanent Food Service · License 6214155

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Aug 27, 2026

What drove the grade

Live, small flying insects foundHigh priority · fixed by the Aug 27 follow-up · 24 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 complaint inspection
6 high priority (fixed by the Aug 27 follow-up), 3 intermediate, 16 basic; basic violations cost 12 at most
-39
Safety score61

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

Inspection history

1 inspection · 2 visits

Aug252026

Complaint inspection

25 violations found · Inspector came back once

Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 5 Basic
What was still cited
Intermediate2
- 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: Required employee training expired for some employees.
  More time given
Basic5
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Food storage container/container lid cracked or broken.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
- 6 High priority
- 3 Intermediate
- 16 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Mahi salad held overnight at 54°F .25oz no prior temperature monitoring documented.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  56oz of mahi thawed in packaging. Packing stated to remove product before thawing.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Mahi salad held overnight at 54°F .25oz no prior temperature monitoring documented.
- Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Employee washed hands for 5 seconds.
  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee had hands resting on shirt before moving to prep foods, no glove change or hand wash.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  2 live flies in kitchen.
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No test strips for dish machine and quaternary
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board soiled. Interior of nozzle of soda machine soiled.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Nicholas Crowe Mahi expired in 11/2024
Basic16
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottles of oil and water unlabeled on cook line.
- 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.
  56oz of mahi thawed in packaging. Packing stated to remove product before thawing.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs stored on handle of oven. Operator moved tongs.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee beverages stored next to beverages for customers. Operator moved drinks.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employees prepping food with no hair restraint. Operator had employees place on hat.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards in kitchen
  Equipment in poor repair.
  Gasket hanging off door of reach in cooler on salad station,
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Shelves of walk in cooler rusted.
  Reach-in cooler shelves with rust that has pitted the surface.
  Shelves of reach in cooler rusted.
  Food storage container/container lid cracked or broken.
  Cracked lids in kitchen
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Measured at 0ppm. Remade buckets at 150ppm.
  Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloth stored on prep table of kitchen.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwaves soiled with debris.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine soiled with mold like substance.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Floor tiles in kitchen in disrepair.
  Floor soiled/has accumulation of debris.
  Floor of walk in cooler soiled.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.