Fish With You

What the inspector found on Jun 1, 2026

• 📦

  Food was not stored, covered, labeled, or dated properly.

  Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

  Critical
• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

  Critical
• 🌡️

  Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

  Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

  Critical
• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

• 📌

  A general health-code issue noted during the inspection.

  Thawing procedure improper.

• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

Inspection history