Shark's Fish House
14595 Tamiami Trl, North Port, FL 34287 · Permanent Food Service · License 6804656
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection3 high priority (fixed on the spot), 1 intermediate, 4 basic (3 repeats)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 20, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed raw haddock (52°F - Cold Holding); coleslaw (51°F - Cold Holding) in the reach in cooler at the service window. The operator was unable to determine the length of time the potentially hazardous foods had been out of temperature The operator discarded the above foods.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw haddock (52°F - Cold Holding); coleslaw (51°F - Cold Holding) in the reach in cooler at the service window. The operator was unable to determine the length of time the potentially hazardous foods had been out of temperature The operator discarded the above foods.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed the quaternary wiping cloth solution above 500ppm stored on a food preparation table. The operator diluted the solution and properly stored the sanitizer bucket.
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine test kit.
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed an employee beverage stored on a shelf above a food preparation table on the cook line. The operator properly stored the beverage.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry in the mop sink.
The operator properly stored the wet mop.
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured near the rear exit.
The operator properly secured the tanks.
Fixed on the spotRepeat 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.
- Stop sale
- An order that the food can’t be sold or served.