MR FISH PERUBIAN KITCHEN AND MARKET

Name: MR FISH PERUBIAN KITCHEN AND MARKET
Address: 1605 N ST RD 7, MARGATE, FL, 33063, US
Rating: 66.6

1605 N ST RD 7, MARGATE, FL 33063

License #1621911

🦞 Seafood ℹ️

66.6 Grade F / 100

Failing Health Score

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Latest inspection

January 23, 2026 · 8 findings · 2 critical

Routine - Food

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Quick take

MR FISH PERUBIAN KITCHEN AND MARKET in MARGATE currently holds an InspectFL Health Score of 66.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on January 23, 2026. Across those visits, inspectors documented 53 total violations — 18 critical, 8 major, 27 minor.

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The latest inspection on January 23, 2026 shows 8 observation rows: 2 critical, 0 major, and 6 minor.

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Inspector notes

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MR FISH PERUBIAN KITCHEN AND MARKET 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.

Disposition: Met Inspection Standards
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-52-4] Food stored under dripping water line. Observed in reach in freezer, raw grouper in open food grade container, stored uncovered while water from condenser on fan unit drips directly onto raw fish. See stop sale.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Employee must wash hand sign in mens bathroom
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[08B-12-5] Stored food not covered. Raw fish in walk in cooler stored uncovered.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs (63F - Cold Holding). Observed open box of raw shell eggs left on storage shell. As per operator foods out of temperature control for less than 4hrs. Instructed operator to place food inside chest freezer for quick chill.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Food stored under dripping water line. Observed in reach in freezer, raw grouper in open food grade container, stored uncovered while water from condenser on fan unit drips directly onto raw fish. See stop sale.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance at front ice bin. Operator cleaned
[14-01-5] Bowl or other container with no handle used to dispense food. 10 ounce cup used as scoop for corn in kitchen. Operator removed cup
[14-11-5] Equipment in poor repair. Walk in cooler gaskets torn on door
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap underneath back exit door
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign provided at front counter hand wash sink
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw beef over unwashed produce in walk in cooler. Operator removed raw beef
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- cooked rice (47F - Cold Holding). Per operator item in cooler over night. See stop sale. 2. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler- portioned raw beef (45-48F - Cooling). Per operator raw beef cooling since 11pm last night. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- cooked rice (47F - Cold Holding). Per operator item in cooler over night. See stop sale. Walk in cooler-tomato soup (48F - Cold Holding). Per operator tomato soup in cooler less than four hours . Operator moved soup to freezer to quick chill. Observed gaskets torn on unit. Items not prepared or portioned today
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler- portioned raw beef (45-48F - Cooling). Per operator raw beef cooling since 11pm last night. See stop sale
[11-07-5] 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 big 6 with operator
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand sink by triple sink. Operator provided

Disposition: Met Inspection Standards
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing bracelets.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on prep table opposite ovens. Manager dumped water and replaced with clean and placed on stove to hot hold.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board opposite ovens at cook line. Manager removed cloth.
[21-10-4] Soiled dry wiping cloth in use. Soiled wiping cloths on prep table opposite ovens.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and margarine on working cart not labeled. Employee labeled bottles.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In oven at cook line, rice (78F - Cooling). Per employee, cooked night before and left in oven overnight to cool and dry. See stop sale.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped hands on soiled wiping cloth before handling plates to prepare order. Reviewed proper handwash procedures with employee and employee washed hands.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling cases of beer and other items without washing hands first.
[08A-11-5] Raw animal food stored over canned/bottled drinks. In walk in cooler, container of portioned raw seafood stored over cases of canned beer. Manager moved beer to separate cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in freezer, bag of raw chicken above open bag of raw mixed seafood. Manager inverted for proper separation.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In oven at cook line, rice (78F - Cooling). Per employee, cooked night before and left in oven overnight to cool and dry.
[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. Bulletin provided to be posted.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink beside triple sink.Manager replaced.
[05-08-4] No probe thermometer provided to measure temperature of food products.