AT CRAZY FISH
211 AVE A · FORT PIERCE · St. Lucie County · FL 34950
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 7
35A-02-5High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. 10-15 small flies in sushi area
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. raw fish eggs 45° raw salmon 45° sushi box. Make table cooked chicken 47° raw chicken 44° raw beef 45
03F-01-4High Priority – Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice
08A-10-4High Priority – Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over cut melon **Corrected On-Site**
08A-05-4High Priority – Raw animal food stored over ready-to-eat food. Raw chicken over edamame **Corrected On-Site**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 1 live roach upside down on top of a plastic food container on Cookline, 1 live roach crawling on the side of the reach in unit next to the , 1 live crawling in front of tall reach in unit , 1 live on dish wall in between machine and 3 bin sink, 4 under microwave on Cookline and 4 on make table / steam table ( steam table is used to store utensils ).
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sushi rice over 4 hour time limit
Intermediate 4
22-22-4Intermediate – Moderately Encrusted material on can opener blade.
31B-03-4Intermediate – No soap provided at handwash sink. Dish area hws
14-77-5Intermediate – Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Make table unit on Cookline near reach in
02C-02-4Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut melon cut tuna
Basic 14
36-75-4Basic – Build-up of soil/debris on the floor under shelving.
14-45-4Basic – Cardboard used to line nonfood-contact shelves. Located inside walk in cooler next to ice machine
36-03-4Basic – Cove molding at floor/wall juncture broken/missing. Located thru out
40-06-4Basic – Employee personal items stored in or above a food preparation area. Employee hat and glasses stored on top of dishes at sushi area **Corrected On-Site**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Beverage cup
36-18-4Basic – Floor tiles cracked, broken or in disrepair. Located under equipment
36-11-4Basic – Floors not maintained smooth and durable. Located in the kitchen
23-07-4Basic – Gaskets with heavy slimy/mold-like build-up. Located on all Cookline gaskets
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. Located at reach in unit near ice machine
27-10-4Basic – No hot running water at mop sink.
14-67-4Basic – Reach-in cooler gasket torn/in disrepair.all cook line Lowboy units
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Located on Cookline where utensils are stored
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Located on Cookline
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Advised adding bleach with fresh water at 50-100 ppm
Inspector observations synchronized from DBPR on August 11, 2026 7:56 AM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
5 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.