SAILFISH RESTAURANT

Name: SAILFISH RESTAURANT
Address: 98A LAKE DR, PALM BEACH SHORES, FL, 33404, US
Rating: 35.5

98A LAKE DR, PALM BEACH SHORES, FL 33404

License #6012562

🦞 Seafood ℹ️

35.5 Grade F / 100

Failing Health Score

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Latest inspection

October 2, 2026 · 5 findings · 1 critical

Routine - Food

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Quick take

SAILFISH RESTAURANT in PALM BEACH SHORES currently holds an InspectFL Health Score of 35.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 17 times from Florida DBPR, with the most recent inspection on October 2, 2026. Across those visits, inspectors documented 78 total violations — 43 critical, 15 major, 20 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 23, 2025

The latest inspection on October 2, 2026 shows 5 observation rows: 1 critical, 3 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

76%

Inspector notes

Coverage note

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SAILFISH RESTAURANT 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: Administrative complaint recommended
[31B-04-4] No handwashing signs provided at a hand sinks at cook line used by food employees.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mahi (50F - Cold Holding); salmon (54F - Cold Holding); Cheese (47F -Cold Holding) burgers (45F - Cold Holding); breaded fish (46F - Cold Holding); Hot Dogs ( 46F-Cold Holding) in coolers #1 and #2 at frying station; shrimp (44F - Cold Holding); burgers (44F - Cold Holding); in fish walk-in cooler ; as per operator food not prepared or portioned today; food out of temperature for approximately one hour; foods placed in ice and moved to different cooler;
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cole slaw (48-50F - Cooling)9:26 to 50 F at 10:00 since 9:00; in cooler#1 at frying station; at this rate food will not reach 41 F or below; food moved in ice and different cooler
[31B-03-4] No soap or paper towels provided at handwash sink at frying station; operator provided
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at handwash sink at cook line; operator fixed;

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance on interior of ice bin at soda beverage station in kitchen. Operator cleaned ice bin.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: conch chowder (51F - Cooling) at 10:35; cooling since 8pm 11/16 ; clam chowder (47F - Cooling) at 10:35; cooling since 8pm on 11/16 Observed in deep containers with tight fitting lids. At current rate of cooling products did not reach 41F within 6 hours. See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: conch chowder (51F - Cooling) at 10:35; cooling since 8pm 11/16 ; clam chowder (47F - Cooling) at 10:35; cooling since 8pm on 11/16 Observed in deep containers with tight fitting lids. At current rate of cooling products did not reach 41F within 6 hours. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish and raw beef over black beans at walk in cooler, raw fish over sliced vegetables at sushi cooler. Operator stored all products properly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw whole beef tomahawk steaks at walk in cooler. Operator stored products properly.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard observed for Fresh cut fruit offered at self serve buffet.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. hot line flip top cooler: raw shell eggs (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Observed resting on top of cold pans on upper portion of cooler. Operator placed eggs in lower portion of cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bar expo flip top: Gorgonzola (48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator returned product to walk in cooler to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. double boiler: hollandaise (95F - Hot Holding) Observed in double boiler on range top with no flame. Per operator, out of temperature for approximately 30 minutes. Operator turned flame back on for hollandaise. ; alto sham: link sausage (115F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator voluntarily elected to discard product.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed Splitter added at mop sink. Operator removed splitter.
[31B-03-4] No soap provided at handwash sink. Hand wash sink on cook line. Operator provided soap.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked 1/2 chickens made 11/15, cooked Macaroni and cheese made 11/15 at walk in cooler with no date mark. Operator date marked products.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle no label at triple sink. Operator labeled chemical properly.

Disposition: Warning Issued
[08B-12-5] Stored food not covered. Baked potatoes stored uncovered. Advised operator to cover stored food.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed asparagus over mashed potatoes. Operator moved mashed potatoes to different shelf.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is serving Mahi Mahi raw, no proof of parasite destruction. Fish must be fully cooked (145F for 15 seconds), or discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line single flip top cooler next to flat top; raw shell eggs stored over pasteurized liquid eggs. Operator moved pasteurized liquid eggs to different cooler. At seafood walk-in cooler; raw fish stored over fully cooked sausage. Operator moved sausage to different walk-in.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked rice, date marked 5/15. Operator stated unsure when rice was cooked. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sauté right side flip top cooler; cooked gnocchi (45F - Cold Holding); crab dip (45F - Cold Holding); cream sauce (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sauté right side flip top cooler; cooked gnocchi (45F - Cold Holding); crab dip (45F - Cold Holding); cream sauce (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. At Left side make top cooler; sliced cheese (45F - Cold Holding); raw fish (47F - Cold Holding); shredded mozzarella (46F - Cold Holding). Operator stated items not prepared or portioned, held in cooler two hours, added bags of ice.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk-in cooler; opened gallon of milk, no date mark. Operator stated milk was open during breakfast yesterday, breakfast over for today, more than 24 hours. Applied appropriate date mark.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw bar menu offers both raw and ready to eat/cooked items with no differentiation between the two, no consumer advisory printed on menu. Other menu(s) do not identify items served raw and covered under consumer advisory printed on menu.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package before thawing, no longer frozen. See Stop Sale.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is serving fresh/never frozen wild caught salmon offered raw/undercooked; no proof of parasite destruction. Salmon must be fully cooked (145F for 15 seconds) before served.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package before thawing, no longer frozen. See Stop Sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pantry flip top cooler; chicken salad (50F - Cold Holding); lobster salad (50F - Cold Holding); sliced ham (50F - Cold Holding); sliced turkey (50F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler more than 4 hours. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pantry flip top cooler; chicken salad (50F - Cold Holding); lobster salad (50F - Cold Holding); sliced ham (50F - Cold Holding); sliced turkey (50F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler more than 4 hours. See Stop Sale.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At Expo line lift top cooler; sour cream (47F - Ambient Cooling 3:20pm). Operator stated sour cream was portioned at 10:00am. Sour cream did not cool to 41F within 4 hours. See Stop Sale.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At Expo line lift top cooler; sour cream (47F - Ambient Cooling 3:20pm). Operator stated sour cream was portioned at 10:00am. Sour cream did not cool to 41F within 4 hours. See Stop Sale.
[31A-11-4] Handwash sink used for purposes other than handwashing. At outside bar; hand wash sink used to store wiping cloth. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels.
[41-17-4] Spray bottle containing toxic substance not labeled. At outside bar; spray bottle containing "cleaning chemical" not labeled. Operator labeled.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line; employee cellphone sitting on clean plate. Operator removed.
[29-49-6] Standing water in bottom of reach-in-cooler. At cook line flip top cooler(s); standing water in bottom.
[08B-12-5] Stored food not covered. At walk-in cooler; rice cooked Monday stored uncovered. Operator covered.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live, small flying insects behind bar flying around trash can/floor drain.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. At oyster bar; opened package of raw tuna stored in same container as whole avocados. See Stop Sale.
[01B-03-5] Stop Sale issued due to adulteration of food product. Raw animal food stored in same container as ready-to-eat food. At oyster bar; opened package of raw tuna stored in same container as whole avocados. See Stop Sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sauté Flip top cooler; cooked shrimp (48°F - Cold Holding); cooked rice (48°F - Cold Holding); cut tomatoes (46°F - Cold Holding). At Expo line; sour cream (48°F - Cold Holding); butter (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler(s) overnight. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sauté Flip top cooler; cooked shrimp (48°F - Cold Holding); cooked rice (48°F - Cold Holding); cut tomatoes (46°F - Cold Holding). At Expo line; sour cream (48°F - Cold Holding); butter (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler(s) overnight. See Stop Sale.
[41-17-4] Spray bottle containing toxic substance not labeled. At bar; spray bottle containing glass cleaner not labeled. Operator labeled.