Years ago I was a manager of a bar, and had to because "food safety certified"; one thing I remember is the rule about the "temperature danger zone". Basically, if any frozen or refrigerated where left in the danger zone (( above 40*F for frozen/refrigerated and below 140*F for heated foods )) for more then 4 hours it couldn't be served and needed to be thrown out.
I am sure that is a bit on the strict side for our fish/inverts but I still follow that rule, better to be safe then sorry. Plus, the price to replace the food is very low compared to losing any livestock.