Fishbones

7005 CR 46A, Lake Mary, FL 32746 · Permanent Food Service · License 6904615

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Nov 3, 2026 (4 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 routine inspection
4 high priority (fixed on the spot), 6 basic
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Nov32026

Routine inspection

10 violations found

First visitNov 3, 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.
10 violations found:
- 4 High priority
- 6 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - cheese olives (60°F - Cold Holding); - cut melons (62°F - Cold Holding) Operator added to 4 hour time plan - eggwash (62°F - Cold Holding). Employee added ice
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  - raw chicken over portioned cocktail sauce. Operator moved to bottom of cooler
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. - bar triple sink (Chlorine 0ppm). Manager added sanitizer. Final reading 100ppm
  Fixed on the spot
  Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - Dishwasher (Temperature 156). After running machine 4 times, final temp reading 160f
  Fixed on the spot
Basic6
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  - spoon in standing water at sushi bar.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  - tongs on side of food prep counter. Operator moved.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Clean linens stored on floor.
  - at storage shed
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clean utensils stored between equipment and wall.
  - knife between cookline equipment. Manager removed.
  Fixed on the spot
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.