SHIP 2 SHORE SEAFOOD AND STEAKS
1403 DUNN AVE #21
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 10 health inspection reports
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All Inspection Reports
Inspection on 4/1/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/1/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/31/2025
High Priority
4
Intermediate
2
Basic
17
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In back kitchen area, ice machine has black mold-like substance on interior walls Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. At cook line, cardboard used under breading station.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler, 7 pieces of salmon and 17 pieces of mahi thawed, not removed from reduced oxygen packaging as labeled.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on pass thru counter. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phone on pass thru counter.
- 14-11-5:Basic - Equipment in poor repair. At cook line, gaskets on double door reach-in cooler torn. Also, Door handle for walk-in cooler broken. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. At back kitchen, water on floor from AC unit.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In kitchen, multiple floor tiles cracked. Also, interior of walk-in cooler door and wall at door are in disrepair. Floor in walk-in freezer no longer easily cleanable. Repeat Violation
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor behind oven has build up. At cook line, wall behind equipment soiled. Multiple ceiling vents have build up. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. At cook line, open bag of seafood breading stored on floor.
- 36-24-5:Basic - Hole in or other damage to wall. Door to dining room at salad station, bottom in disrepair. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line, tong stored on oven handle. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, side of oven has build up. Hood filters on cook line have build up. Exterior of baked potato cooler soiled. At cook line, lower shelf with foil, soiled. In back kitchen, exterior of bulk flour container soiled. Multiple floor fans soiled. Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door closer disconnected.
- 22-16-4:Basic - Reach-in cooler/ Walk-in cooler interior/shelves have accumulation of soil residues. In walk-in cooler, shelves have build up. At bar, bottom of glass door reach-in cooler has mold-like substance. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At wait station, standing water in bottom of salad reach-in cooler. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At wait station drink station, bulk sugar container not labeled.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, 7 pieces of salmon and 17 pieces of mahi thawed, not removed from reduced oxygen packaging as labeled.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach-in cooler at end of cook line, chicken (48F - Cold Holding); gator tail (51F - Cold Holding); shrimp (50F - Cold Holding); slaw (49F - Cold Holding); deviled crab (47F - Cold Holding). Employee stated items placed in cooler 2 hours prior. Ambient thermometer shows 58f. Employee moved items to another reach-in cooler. Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, hush puppy mix, fries and sweet potato fries held on time, no time marked. Items placed out 2 hours prior. Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. In office storage area, can of flying insect killer stored above bag-in-box soda sodas.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, interior of cooler used to hot hold baked potatoes, has build up of black mold-like substance. Repeat Violation
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 employee certificates expired.
Food safety inspection conducted on 3/31/2025 revealed 23 total violations (4 high priority, 2 intermediate, 17 basic).
Inspection on 1/29/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/29/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/28/2025
High Priority
3
Intermediate
1
Basic
11
Total
15
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In back kitchen area, ice machine has black mold-like substance on interior walls and interior door.
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed a total of 4 dead rodents 3 in glue board at bar under triple sinks 1 on floor under double door reach-in cooler at end of cook line. Operator discarded. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on prep table .
- 14-11-5:Basic - Equipment in poor repair. Door handle for walk-in cooler broken. Repeat Violation
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Floor in walk-in freezer no longer easily cleanable. Multiple kitchen tiles broken/cracked throughout. Repeat Violation
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floors throughout kitchen soiled/grease/debris. Wall at cook line soiled.
- 36-24-5:Basic - Hole in or other damage to wall. Door to dining room at salad station, bottom in disrepair. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line, tongs stored on oven handle. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of oven has bread bulls up. Hood filters on cook line have build up. Exterior of baked potato cooler soiled. In back kitchen, exterior of bulk flour container soiled. At dish area, exterior of chest reach-in freezer has build up.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler across from fry station, interior not in use, interior soiled.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At bar, standing water in keg beer reach-in cooler and slide top bottle beer reach-in cooler. Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed a total of 14 live flying insects, 6 at bar under triple sinks 8 at dish area under triple sinks Repeat Violation Admin Complaint
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed a total of 43 rodent droppings, 10 behind keg beer cooler at bar 4 under counter at end of bar by office 10 under shelves in office 2 on unused booth at emergency exit near bar 5 behind glass door reach-in cooler in kitchen near cook line 6 in bottom of air handler in back kitchen 2 under triple sink at prep area 4 on lower shelf of small prep table next to double door reach-in cooler at end of cook line Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, hush puppy mix and sweet potato fries held on time, no time marked. Operator marked time. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of baked potato cooler soiled.
Food safety inspection conducted on 1/28/2025 revealed 15 total violations (3 high priority, 1 intermediate, 11 basic).
Inspection on 7/10/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/9/2024
High Priority
5
Intermediate
1
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. At cook line, Cardboard used under breading and wash across from fryers. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Door handle for walk-in cooler broken. Repeat Violation
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Floor in walk-in freezer no longer easily cleanable. Repeat Violation
- 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment. Floor under dish dish machine and counters. Floor in walk-in cooler. Floor in walk-in freezer. Walls in prep area. Walls in dish area. Ceilings throughout kitchen. Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Door to dining room at salad station, bottom in disrepair. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line, tongs stored on oven handle. At cook line, spatulas in standing water 113f. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by handwash sink at cook line. Carts at dish area and cook line. Sides of cook line equipment. Shelves above pass thru. Hood filters over cook line. Exterior of bulk containers in back kitchen. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At bar, standing water in keg beer reach-in cooler.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At cook line, observed 2 flying insects.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/2024
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In double door stand up reach-in cooler by cook line handwash sink, deviled crabs (57F - Cold Holding); fish (54-57F - Cold Holding); chicken (56-57F - Cold Holding) ranch dressing (49-51F - Cold Holding). Or able to determine how long items apart out of temperature. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In double door stand up reach-in cooler by cook line handwash sink, deviled crabs (57F - Cold Holding); fish (54-57F - Cold Holding); chicken (56-57F - Cold Holding). Or able to determine how long items apart out of temperature. In walk-in cooler, oyster (50F - Cold Holding); beef (50F - Cold Holding); chicken (50F - Cold Holding); crab stuffing (49F - Cold Holding) ranch dressing (49-51F - Cold Holding). All items in cooler overnight. Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, hush puppy mix, fries and sweet potato fries held on time, no time marked. Operator marked time. Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, multiple cutting boards stained. At wait station, white cutting board on salad reach-in cooler stained Repeat Violation
Food safety inspection conducted on 7/9/2024 revealed 14 total violations (5 high priority, 1 intermediate, 8 basic).
Inspection on 5/22/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/21/2024
High Priority
4
Intermediate
2
Basic
16
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. At cook line, Cardboard used under breading and wash across from fryers. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored on ice machine not inverted. Repeat Violation
- 21-19-4:Basic - Clean wiping cloth supply not properly stored. At wait station, red sanitizer bucket stored on counter. Repeat Violation
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler, multiple pans of fish in uncut packages. Manager stated fish just thawed and placed in walk-in cooler. Explained to manager packages must be cut before placing in cooler. Repeat Violation
- 40-04-4:Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. At wait station, bottle of perfume stored on counter with microwave.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, Drink on counter of pass thru. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. At cook line, employee cooking has no hair protection.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves, metal pans stacked before air drying.
- 14-11-5:Basic - Equipment in poor repair. At cook line, gaskets torn on stand up reach-in cooler. Door handle for walk-in cooler broken. Repeat Violation
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Floor in walk-in freezer no longer easily cleanable. Repeat Violation
- 36-73-4:Basic - Floors,walls and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment. Floor under dish dish machine and counters. Floor in walk-in cooler. Floor in walk-in freezer. Walls in prep area. Walls in dish area. Ceilings throughout kitchen. Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Door to dining room at salad station, bottom in disrepair. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At cook line, tongs stored on oven handle. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by handwash sink at cook line. Carts at dish area and cook line. Sides of cook line equipment. Shelves above pass thru. Hood filters over cook line. Exterior of bulk containers in back kitchen. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In back kitchen, bulk containers have labels worn off. Repeat Violation
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw shrimp to breading with gloves hand. Employee then handled fry basket and pan for cooked shrimp without changing gloves and washing hands.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door reach-in cooler at end of cook line, cut tomato (47F - Cold Holding); in cooler overnight per manager.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach-in cooler at end of cook line, cut tomato (47F - Cold Holding); in cooler overnight per manager. Fish (47, 48F - Cold Holding); gator (47F - Cold Holding); shrimp (48F - Cold Holding); deviled crabs (45F - Cold Holding) placed in cooler 1.5 hours prior from walk-in cooler. Ambient temperature on inspector thermometer, 52f. Employee moved items to walk-in cooler. Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At cook line, hush puppy mix with no time marked. Operator stated mix out for 1 hour. Operator had employee place time on items Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, white cutting board stained. At wait station, white cutting board on salad reach-in cooler stained Can opener blade soiled. Repeat Violation
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. In office, 3 SafeStaff certificates expired.
Food safety inspection conducted on 5/21/2024 revealed 22 total violations (4 high priority, 2 intermediate, 16 basic).
Inspection on 8/15/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw catfish stored over ready to eat chicken. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2023-08-15: In walk in cooler, raw salmon stored over ready to eat Alfredo sauce. Items moved and stored correctly. Admin Complaint Corrected On-Site
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf below small prep table across from walk in cooler, case of cream cheese 52F. Cream cheese placed out approximately 45 minutes prior. Cream cheese moved to walk in cooler to cool. In flip top cooler for salad station, one pan of butter pats and one pan of sour cream packs 60F. Items placed into service approximately one hour prior. Items moved to walk in cooler to cool. **Corrective Action Taken** Warning - From follow-up inspection 2023-08-15: In salad station flip top cooler, one packet of sour cream 52F. Sour cream placed in cooler approximately 10 minutes prior. Sour cream voluntarily discarded. All other cold holding TCS foods are 41F or below. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 8/15/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 8/14/2023
High Priority
5
Intermediate
1
Basic
19
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard under breading and wash on cook line b6 fryers.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup cups and bowls in soup station. Blue ice bucket by ice machine in kitchen.
- 21-19-4:Basic - Clean wiping cloth supply not properly stored. Red sanitizer bucket on prep table in server station.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Multiple pans of fish in walk in cooler. Operator states that fish was just placed in walk in cooler and packages will be cut. **Corrective Action Taken** Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023. Operator printed and posted current license. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on shelf above flip top cooler on cook line. Drink discarded. Corrected On-Site
- 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. Employee drink cup on prep table by walk in freezer.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee pink purse on prep table in server station.
- 14-11-5:Basic - Equipment in poor repair. Gasket torn for standup reach in cooler at end of cook line. Door handle for walk in cooler is missing. White chest freezer behind fryers is dented and rusted.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door by prep sink.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In back storage area.
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Floor in walk in freezer.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor under dish machine. Floor under racks in back storage area. Floor in walk in cooler. Floor in walk in freezer. Walls in prep area. Walls in dish area. Wall under soup station in kitchen. Ceiling in kitchen.
- 36-24-5:Basic - Hole in or other damage to wall/door. Door to dining area by salad station in kitchen. Wall in storage closet in dining area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle on cook line. Tongs moved and stored correctly. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment on cook line. Exterior of floor fans in kitchen.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish sitting in prep sink. Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Areas around floor drains in kitchen.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of dry milk in back kitchen.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw catfish stored over ready to eat chicken. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server in dish area dropped off soiled items and immediately went to pass through window grabbing bagged vegetables and plates without washing hands. Inspector coached employee on proper hand washing procedures. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf below small prep table across from walk in cooler, case of cream cheese 52F. Cream cheese placed out approximately 45 minutes prior. Cream cheese moved to walk in cooler to cool. In flip top cooler for salad station, one pan of butter pats and one pan of sour cream packs 60F. Items placed into service approximately one hour prior. Items moved to walk in cooler to cool. **Corrective Action Taken** Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hush puppy mix on cook line by fryers. Employee states mix was placed out approximately one hour prior. Mix marked. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. On shelf below small prep table across from walk in cooler, case of cream cheese stored next to gallon of bleach. In server station outside of kitchen, spray bottle containing chemical cleaner stored in drink dispenser. Items moved and stored correctly. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board on cook line. White cutting board for salad flip top cooler. Repeat Violation
Food safety inspection conducted on 8/14/2023 revealed 25 total violations (5 high priority, 1 intermediate, 19 basic).