ADRIAN FISH MARKET & RESTAURANT CORP
13115 W OCKEECHOBEE RD UNITS 115-11 · HIALEAH GARDENS · Dade County · FL 33018
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 7
03C-75-5High Priority – Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At cook line observed hog fish slice (110 F – Cooking); crab meat (105 F – Reheating); mahi mahi (100 F – Cooking). Instructed employee to immediately reheat food.
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher going from dirty to clean without washing hands prior.
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. In the walk in cooler observed raw ground turkey stored over produce. Instructed manager to rearrange cooler.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In the prep cooler at cook line observed raw shrimp stored over cooked octopus.
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed several employees cleaning prep tables and continue to prepping food without washing hands and change their gloves.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line at fish market observed raw tuna (46F – Cold Holding), as per manager tuna was placed in i e less than 1 hour ago. Instructed manager to add more ice around the fish to rapidly cool. **Corrective Action Taken**
41-10-4High Priority – Toxic substance/chemical improperly stored. Observed at dry storage area air conditioner next to baking soda.
Intermediate 6
11-07-5Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with manager of the big 6 illnesses.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Observed hand wash sink at ware-washing area blocked.
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products. No prob thermometer available during the inspection.
53A-14-4Intermediate – Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answer basic cold and hot holding food temperatures.
53B-14-5Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Abel Ferrer, Arandelys Bustamante.
Basic 9
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Observed on cutting board attached to prep cooler at cook line, cut marks no longer cleanable.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employees water bottle stored on the preparation tables at cook line.
14-11-5Basic – Equipment in poor repair. Observed under-counter cooler gasket in disrepair.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Employee removed it.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at 60F.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior with some grease buildup, oven located at cook line.
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer available at under counter reach in cooler at cook line.
08B-12-5Basic – Stored food not covered. In the prep cooler at cook line observed a container with graded cheese, cooked octopus not covered.
21-02-4Basic – Wet wiping cloth used to wipe tableware or carry-out containers. Observed on prep table all throughout the cook line.
Inspector observations synchronized from DBPR on September 8, 2026 12:47 PM.
Violation category totals
2 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.