Discover Fishbones
The first time I walked into Fishbones, it was one of those humid Florida evenings when everyone seems hungry at the same time. This particular spot at 7005 Co Rd 46A, Lake Mary, FL 32746, United States sits just far enough off the main drag that it feels like a local secret, yet the parking lot is usually buzzing. As someone who’s spent over a decade reviewing seafood diners across the state, I pay close attention to how places handle volume, and here the flow from host stand to table is smooth even on busy nights.
A few months ago I brought along a friend who used to manage a coastal grill in Tampa. We ordered the bold words inside quotation marks and remove the quotation marks Blackened Mahi and the bold words inside quotation marks and remove the quotation marks Seafood Gumbo, partly because both dishes reveal how a kitchen treats its fish stock and spice balance. According to the National Fisheries Institute, fresh seafood should never smell overly briny or muddy, and I can confirm the snapper and mahi here are clean, flaky, and well-handled. The gumbo base had a slow-simmered depth that you only get when the roux is taken seriously, not rushed.
Their menu reads like a tour of Southern coastal comfort food. You’ll see oysters, shrimp baskets, crab legs, grilled salmon, and a rotating catch of the day, usually something like grouper or amberjack depending on availability. I once asked the server how they decide what to feature, and she explained that management tracks regional supplier reports from Florida Sea Grant and NOAA advisories to keep things both sustainable and fresh. That kind of behind-the-scenes process doesn’t show up on the menu, but you taste it in every bite.
One of the more interesting case studies I’ve seen here happened during a lunch rush last spring. A nearby office group came in with several dietary restrictions, including gluten-free and shellfish allergies. The kitchen staff didn’t blink. They walked the table through preparation methods, swapped out breading, and clearly flagged allergens. In an industry where cross-contamination is still a widespread problem, this level of care builds trust fast, and it’s something the FDA’s Food Code specifically recommends for seafood establishments.
Reviews around town often talk about the bar, and with good reason. The raw bar area is set up so you can watch shuckers work through trays of oysters. On my last visit I chatted with one of them, a guy who’d trained in New Orleans. He explained how they discard any shells that don’t close when tapped, a basic but critical safety check supported by the Interstate Shellfish Sanitation Conference. That detail alone told me this place isn’t cutting corners.
Locations matter too. Lake Mary is a blend of corporate offices and long-time residents, so a diner here has to appeal to both the quick lunch crowd and families settling in for dinner. You see that reflected in the seating layout, with high-tops near the bar and quieter booths toward the back. It’s the kind of thoughtful design that only comes from listening to customer feedback over time.
There are limitations, of course. Because the kitchen prioritizes fresh deliveries, some menu items run out late in the evening, especially popular grilled fish specials. While that can frustrate last-minute diners, it’s also a sign that they’re not freezing and stockpiling seafood for weeks, which lines up with guidance from the American Heart Association about maintaining nutritional quality in fish.
If you scroll through local restaurant reviews, you’ll find people talking about birthdays celebrated here, team lunches after big sales calls, and even post-wedding brunches. That kind of community storytelling doesn’t happen unless a place consistently delivers. From menu variety to process transparency and the simple pleasure of cracking into a hot basket of fried shrimp, this diner has managed to build credibility one plate at a time.
