DirtyFLRestaurant Inspection Data

SALTY PAPA'S SHRIMP HOUSE

Based on 6 health inspections, SALTY PAPA'S SHRIMP HOUSE in FORT MYERS has earned a 2.2/5 food safety rating. Food safety practices have remained consistent.

15271 MCGREGOR BLVD #1

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/10/2025

Inspection #: Visit ID: 13459426

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense spice. Operator removed cup. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. Rechecked concentration 300 ppm. Corrected On-Site Repeat Violation
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 50 ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw seafood stored over cooked chicken wings. Operator switched containers. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked chicken wings 53F cold hold less than 4 hours. Operator filled in empty spaces and put lids on top. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottle. Corrected On-Site

Inspection Date: 7/11/2025

Inspection #: Visit ID: 10889079

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed breath mints stored on shelving near clean plates. Operator placed mints on bottom shelf. Corrected On-Site
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator discarded cloth. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bins. Operator labeled bin. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed sanitizer bucket used for food prep. Operator changed to food grade container. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Garlic butter 78F cold hold less than 4 hours. Operator placed but on ice to cool. **Corrective Action Taken**
  • 16-37-1:Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Inspection Date: 10/3/2024

Inspection #: Visit ID: 8817652

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed packaged raw hamburger over ready to eat cream. Operator placed raw hamburger on bottom. Corrected On-Site

Inspection Date: 7/1/2024

Inspection #: Visit ID: 8725138

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw shrimp and raw fish stored above ready to eat bacon and cheese in drawer reach in cooler at cook line.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to fill container.

Inspection Date: 10/23/2023

Inspection #: Visit ID: 8446815

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin. Operator labeled bin. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Operator cleaned can opener. Corrected On-Site

Inspection Date: 7/17/2023

Inspection #: Visit ID: 8346659

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water in front of outside mop sink. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed packages of raw frozen beef thawing at room temperature. Educated operator on proper thawing methods. Operator placed beef in walk in cooler. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. Rechecked concentration at 300ppm. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed grits 109F cooling more than 4 hours. Stop Sale. Operator discarded grits. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw scallops stored over container of Swiss cheese. Operator switched raw scallops to bottom drawer Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 53F cold hold, cut lettuce 53F cold hold, pimento cheese 53F cold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed bar sanitizer stored near single-service cups. Operator removed sanitizer. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in dishwash area. Operator labeled bottles. Corrected On-Site