FISH TALE GRILL BY MERRICK SEAFOOD

Name: FISH TALE GRILL BY MERRICK SEAFOOD
Address: 1229 SE 47 TER, CAPE CORAL, FL, 33904, US
Rating: 42

1229 SE 47 TER, CAPE CORAL, FL 33904

License #4607813

🦞 Seafood ℹ️

42 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 13 findings · 1 critical

Routine - Food

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Major

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Minor

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Quick take

FISH TALE GRILL BY MERRICK SEAFOOD in CAPE CORAL currently holds an InspectFL Health Score of 42 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 78 total violations — 12 critical, 21 major, 45 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 23, 2026

The latest inspection on September 23, 2026 shows 13 observation rows: 1 critical, 3 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

FISH TALE GRILL BY MERRICK SEAFOOD has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-08-5] Ice scoop handle in contact with ice.
[10-17-4] In-use spatula stored in cracks between pieces of equipment.
[36-11-4] Floors not maintained smooth and durable near back walk in cooler delivery area.
[41-07-4] Container of medicine improperly stored in dessert reach in cooler. Operator properly stored medicines.
[16-46-4] Old labels stuck to food containers after cleaning.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[50-09-4] Current Hotel and Restaurant license not displayed.
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted sign before leaving inspection.
[22-02-4] Food-contact surface soiled with encrusted food debris on can opener. Educated operator on cleaning can opener daily. Operator cleaned can opener.
[31B-04-4] No handwashing sign provided at a hand sink at cook line used by food employees. Educated operator on importance of having handwash sign. Operator placed sign at handwash sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sink in back food prep area blocked by trash container and pressure washer. Operator removed trash container and pressure washer.
[23-03-4] Nonfood-contact surface soiled with slime/mold-like substance on pipe above dishwash area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack stored on top of soda syrup boxes. Educated operator on proper storage of personal items. Operator removed backpack.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense salsa. Educated operator on using scoops with handles. Operator removed cup.
[25-34-4] Clam/scallop or other shells purchased from a supplier reused to serve food. Stop Sale. Operator discarded shells.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed shoes stored in hot holding unit used for storage of bread crumbs and spices. Operator removed shoes.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cooks.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed boxes of frozen seafood stored on floor in walk in freezer.
[10-12-5] In-use ice scoop stored on top of ice machine in walk in cooler between uses. Operator removed ice scoop.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwashing sink at cook line. Educated operator on the importance of having hand wash signs.
[23-03-4] Nonfood-contact surface soiled with pink-like substance on walk in cooler curtains. Operator had employee clean curtains.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sauce 50F cold hold, cut cabbage 49F cold hold, cooked lobster 48F cold hold in produce whole fish walk in cooler. Educated operator on maintaining temperature at 41F or below. Operator moved foods to colder part of walk in cooler.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb attached to three compartment sink faucet and hose bibb at end of cook line across from walk in cooler.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Educated operator on proper concentration of sanitizer. Operator redid sanitizer. Rechecked concentration at 200 ppm.
[22-02-4] Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink in back food prep area. Educated operator on maintaining paper towel dispenser. Operator placed napkins at hand wash sink.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense sauce. Operator removed cups.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated dust, above dishmachine. Operator cleaned ceiling.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed beverage.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[10-17-4] In-use spatula stored in cracks between pieces of equipment.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature at 100F. Educated operator in maintaining water at 135F or above.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line. Educated operator on importance of having hand wash signs.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on table underneath oven at end of cookline. Operator cleaned.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Upright double door reach in cooler at end of cook line. Operator placed employee beverages on bottom shelf.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Educated operator on keeping buckets off of floor. Operator placed bucket inside of another bucket.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator changed sanitizer. Rechecked concentration at 100 ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon 44F cold hold, chowder 48F cold hold, cut cabbage 45F cold hold, and pasta 46F cold hold less 4 hours in produce walk in cooler. Operator turned down walk in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Observed utensils stored inside sanitizer bucket. Operator removed knives and washed, rinsed, and sanitized.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Educated operator on proper concentration of sanitizer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse cloth. Educated operator on hand wash only.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels in back food prep area.

Disposition: Met Inspection Standards
[25-05-4] Single-service cups improperly stored on floor in back food prep area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured in back food prep area near hand wash sink.
[28-02-4] Condensation or other drainage not disposed of according to law. Observed water dripping from pipe from ceiling into floor above dishwash area.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed bucket of packaged raw calamari stored in floor in dishwash area. Operator placed calamari on counter.
[10-08-5] Ice scoop handle in contact with ice.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature at 122F. Educated operator in maintaining water at 135F or above. Operator placed container on stove.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line and hand wash sink in back food prep area. Educated operator on importance of having hand wash signs. Operator placed sign at hand wash sink.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed packaged frozen raw calamari thawing in standing water on floor in dishwash area.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Educated operator on keeping buckets off of floor. Operator placed bucket on counter.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour bin in back food prep area. Educated operator on the importance of labeling. Operator labeled flour.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw lobster stored over ready to eat mashed potatoes. Observed bag of raw chicken stored in same container with cooked sausage in walk in cooler. Operator moved raw chicken to different location.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided with written procedures.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink installed dishwash area use to fill sanitizer buckets. Educated operator on hand wash sink only. Operator removed bucket.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed form.
[16-37-1] No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-03-4] No soap provided at handwash sink installed back food prep area. Educated operator on importance of having hand soap. Operator placed soap at hand wash sink.