The Fish House
1414 S Atlantic Ave, New Smyrna Beach, FL 32169 · Permanent Food Service · License 7406042
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 Aug 3 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 8 basic (1 repeat)-16
- Safety score84
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 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.
11 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.
Salmon 45°F, front of cookline drawer, just moved from walk in cooler. Rechecked and fish was 43°F
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Black grooves on cutting board Operator discarded
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
- Used to fill squeeze bottle. - used to rinse tomatoes
Fixed on the spot
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar in waitstation
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
Walk in freezer, some frozen, some not
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Breading cooler
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Gaskets in poor repair.
- Cookline cooler - walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Hood filter missing from automatic fire suppression/exhaust system.
Gap
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
In the AC closet, water dripping onto the floor
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.