DirtyFLRestaurant Inspection Data

SHELL BAY

SHELL BAY maintains a 3.2/5 food safety rating based on 5 health department inspections in HALLANDALE BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 4 months ago · 5 reports on file

Diplomat Parkway
Florida, 33019
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 5 health inspection reports

All Inspection Reports

11/3/2025· 4mo ago

Visit ID: 10923723

Met Inspection Standards

1 high, 4 int, 1 basic

  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment cooks turkey using a Sous vide method and cools item in sealed reduced oxygen packaging. Per operator turkey was cooked yesterday. Package does not have any labeling regarding production time and date. Operator removed from reduced oxygen packaging and date marked pan. Discussed special processes with operator **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey meatballs stored above cooked cabbage in front line reach in cooler. Operator reorganized Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Items stored in Front line hand wash sink. Operator removed Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. High temperature color changing strips not functioning. Verified through using inspector color changing strip
  • 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. Not provided for new employee. Operator and employee acknowledged at time of inspection Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice in time for cooked shrimp poke bowls. Sushi rice time marked. Operator unable to provide written plan at time of inspection. Provided written plan to operator. Operator completed at time of inspection Corrected On-Site

3/26/2025· 11mo ago

Visit ID: 10747740

Met Inspection Standards

2 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelets but removed them during inspection. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site

12/19/2024· 1y 2mo ago

Visit ID: 8729359

Met Inspection Standards

1 int, 1 basic

  • 40-06-5:Basic - Employee personal phone stored on prep table front of flip top in kitchen. Employee removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Manager replaced. Corrected On-Site Repeat Violation

4/25/2024· 1y 10mo ago

Visit ID: 8506828

Met Inspection Standards

3 high, 1 int, 1 basic

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Chef stored on sanitizer bucket. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of Raw shell eggs stored above container of raw bacon in Dukers reach in cooler. Chef inverted. Corrected On-Site
  • 01B-02-5:High Priority - 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. Cut Turkey cubes (46F - Cold Holding) Per chef food item in unit more than 4 hours. Item not prepared or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Turkey cubes (46F - Cold Holding) Per chef food item in unit more than 4 hours. Item not prepared or portioned today. See stop sale.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink . Front counter. Employee provided. Corrected On-Site

9/22/2023· 2y 5mo ago

Visit ID: 8503424

Met Inspection Standards
  • N/A:No Violations Were Observed