FRESHCO FISH MARKET
12700 SW 122 AVE #113 · MIAMI · Dade County · FL 33186
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
27 full violation description(s) documented by the inspector during this visit.
High Priority 8
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands.
22-35-5High Priority – Food preparation sink has soil/old food residue.
10-05-5High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at cook line, employee discarded during inspection.
22-12-5High Priority – Metal stem-type thermometer soiled.
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary +400ppm); Triple Sink (Quaternary 200ppm)
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above conch fritters container inside reach in cooler at cook line. **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger patties stored above raw seafood on drawers at cook line. **Corrected On-Site**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks and not changing gloves at cook line.
Intermediate 4
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice containers not date marked inside reach in cooler by fresh fish display. As per employee over 24 hours. **Corrected On-Site**
Basic 15
32-04-4Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on unisex bathroom.
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Observed in all units throughout establishment.
32-12-5Basic – Covered waste receptacle not provided in women's bathroom. Observed on unisex bathroom.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items at expo window.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Observed employee on preparation and cook line not wearing hair restraints.
36-22-4Basic – Floor area(s) covered with standing water. Observed at dishwasher area.
36-01-4Basic – Floor not cleaned when the least amount of food is exposed. Observed at cook line,also under 3 compartment sink at dishwasher area.
08B-47-4Basic – Food not stored at least 6 inches off of the floor. Observed 2 food containers by walk in cooler entrance.
08B-36-4Basic – Food stored in a location that is exposed to splash/dust. Observed seasoning, cooked corn, cut onions and cut tomatoes not protected from HWS at cook line.
08B-38-4Basic – Food stored on floor. Observed cooking oil container stored on floor at cook line.
22-15-5Basic – In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. Observed at cook line. **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler, drawers and 2 doors unit at establishment.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior and shelves on reach in cooler across fresh fish display.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Observed raw calamari (frozen) on 3 compartment sink. **Corrected On-Site**
21-09-4Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC throughout establishment.
Inspector observations synchronized from DBPR on September 23, 2026 1:00 PM.
Violation category totals
1 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
5 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 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.