DirtyFLRestaurant Inspection Data

DOLPHIN BAR & SHRIMP HOUSE

1401 NE INDIANRIVER DR, JENSEN BEACH 34957

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/19/2025

Inspection #: Visit ID: 10801549

  • N/A:No Violations Were Observed

Inspection Date: 3/18/2025

Inspection #: Visit ID: 10719177

  • 35A-02-7:High Priority - Live, small flying insects found 1 flying insect observed in prep area, 1 in dish area , 1 by cook line. Advised operator to kill and remove flying insects. Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Cleaning rag covering and in direct contact with prime rib. Advised operator to use parchment paper. Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Ground pork over whole beef tenderloin at walk in cooler. Operator stored properly. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked quinoa salad made 3/10, crab salad made 3/10, cooked artichokes opened since 3/11, commercially made fermented black garlic opened since 12/26/24 See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: meatloaf (56F - Cold Holding) Observed on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Operator voluntarily discarded product. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steam bath: cheese sauce (131F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Advised operator to reheat to 165+F. Warning
  • 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. under heat lamp: prime rib (125F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Advised operator to use time control. Time control procedure emailed to operator. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee food stored on rim of hand wash sink at lounge bar. Corrected On-Site Warning

Inspection Date: 11/13/2024

Inspection #: Visit ID: 8730904

  • 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. Observed commercially processed reduced oxygen packaged Tuna thawed completely and not removed from reduced oxygen packaging in walk in cooler. See stop sale.
  • 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 Employee cell phone on prep counter at main cook line. Operator stored items properly. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on plastic food containers at dish pit area. Operator put items out to dry properly. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. Observed juice containers on floor of walk in cooler at side bar. Operator stored items properly. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed multiple food items in reach in cooler uncovered. Operator covered all items properly. Corrected On-Site
  • 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 dishwasher machine chlorine sanitizing solution at approximately -10 ppm. Operator replaced fresh solution and ran dish machine back up to 100 ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed hand paper towel covering lemons at salad prep bar at font kitchen. Operator removed. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged Tuna thawed completely and not removed from reduced oxygen packaging in walk in cooler. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced turkey at 46F-cold holding- at tall stainless reach in cooler at kitchen area. - per operator, items not prepared or portioned today. Items temporarily removed from reach in cooler out of temperature for approximately 1 hour. Operator placed items in reach in freezer to quick chill. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no papers towels at hand wash sinks at outside bar. Operator provided paper towels. Corrected On-Site

Inspection Date: 4/26/2024

Inspection #: Visit ID: 8661305

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- by dessert station at cook line; removed Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water- multiple stops throughout the kitchen and prep areas;
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler at cook line Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- throughout the kitchen cook line; prep areas and back storage areas Repeat Violation
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); fixed to 200 ppm; Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. scalloped potatoes (47-51F - Cooling); in walk-in cooler; as per operator food cooked yesterday; placed inside walk-in cooler to cool down covered and stacked on top of each other; food never reached 41 F or below within 6 hours; See Stop Sale Repeat Violation Admin Complaint
  • 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. Dishwasher (Chlorine 0ppm) hose not inside chlorine bucket ; fixed to 100 ppm; Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched dessert cakes and pies with bare hands while plating the food at prep kitchen in the back; educated ; washed hands; tray of deserts placed in the cooler; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at steam table; water discarded Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. scalloped potatoes (47-51F - Cooling); in walk-in cooler; as per operator food cooked yesterday; placed inside walk-in cooler to cool down covered and stacked on top of each other; food never reached 41 F or below within 6 hours; See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (43-49F - Cold Holding); lobster salad (41-49F - Cold Holding); in ice baths at prep station and cook line; foods not prepared or portioned today; only bottom containers of foods touching ice; ice bath not properly set up; food out of temperature for approximately 30 minutes; ice added ; **Corrective Action Taken**
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- quaternary buckets and dishwasher
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing- to discard ice( evidence of ice inside handwash sink at cook line by dessert station) thawing drink mixers in handwash sink by three compartment sink ; removed 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. TPHC used for salad bar in the dining room; melted butter at expo line; chicken stock and bacon jam at cook line; emailed and printed form during inspection ; form filled out; Corrected On-Site

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8352154

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner- plates on shelves by dishwasher
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 08B-38-4:Basic - Food stored on floor. Shrimp cases and bread croutons buckets on the floor in walk-in freezer Stored properly Corrected On-Site
  • 13-09-4:Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint- making LTO set ups;
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler at expo line
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. butter (48-49F - Cooling);in reach in cooler at cook line; as per operator food melted last night and placed in walk-in cooler to cool; food never reached 41 F or below within 6 hours; See Stop Sale
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched micro greens with bare hands, sprinkled on the dish to be taken to the guest; educated ; operator washed hands and put gloves on; Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp not commercially packaged over potatoes commercially packaged in reach in freezer at expo line. Stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. butter (48-49F - Cooling);in reach in cooler at cook line; as per operator food melted last night and placed in walk-in cooler to cool; food never reached 41 F or below within 6 hours; See Stop Sale

Inspection Date: 8/23/2023

Inspection #: Visit ID: 8479351

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas stored in water at 119F on top front of grill. Operator moved to hotter spot on the grill. **Corrective Action Taken**
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Observed Bottle of wine in drink ice at lounge bar. Operator removed bottle, burned ice, cleaned and sanitized ice well.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over cooked chicken tenders reach in freezer at cook line. Both products not in commercial packaging. Operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over sliced onions tall reach in cooler at cook line. Operator stored properly. Corrected On-Site
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. See stop sale. Observed Bottle of wine in drink ice at lounge bar. Operator removed bottle, burned ice, cleaned and sanitized ice well.
  • 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. raw shrimp (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held for 5 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held for 5 hours. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (108F - Hot Holding) Per operator, out of temperature for 1 hour. Observed cheese sauce in double boiler on range top with no heat applied. Operator turned on burner to reheat to 165F+. **Corrective Action Taken**