Hygiene-sanitary quality and conservation of fishery products are compromised at public fairs, directly reflecting on consumers' health, decreasing product demand and polluting the environment. In this context, this work evaluated the hygienic-sanitary conditions of fish handlers and verified the temperature of commercialized fish in a public market in Teresina-PI. This was a direct observation of reality in a cross-sectional study with quantitative and qualitative exploratory research. A

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... ist was used to evaluate the hygienic-sanitary conditions through direct observation of handlers. Storage temperature evaluation was carried out using an infrared laser digital thermometer with temperature range from -50º to 380º C. Results showed that most establishments commercialized fish at an ideal temperature according to law, but many inadequacies were observed regarding hygienic-sanitary conditions of handlers. Thus, we concluded that these irregularities compromise the quality of the products and endanger the health of consumers.