SHRIMP BASKET
8900 NAVARRE PKWY
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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. Red fish baring label to be removed from package before thawing not removed from package. See stop sale.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two employees in kitchen not wearing hair restraint.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Red fish baring label to be removed from package before thawing not removed from package
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some oyster tags do not have last date served marked on them.
Food safety inspection conducted on 3/31/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 10/24/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing above steamer in kitchen
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink container above make line in kitchen
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in dish area and cups behind server station.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food safety inspection conducted on 10/24/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 4/17/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: Flounder fillets in cold holding at fry station temping at 50° F. Kitchen Manager states less than 2 hours. He moved them to the walk-in cooler for rapid cooling and got another pan for the line. Inspector explained to Kitchen Manager the importance of ensuring the pans are sitting down in the ice and not on top of it. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served: The majority of the tags for the last 4 months are not marked with the last date sold. Inspector explained to the manager the need and importance of dating them.
- 31B-03-4:Intermediate - No soap provided at handwash sink: Hand-wash sink in dish area soap dispenser not working. Manager changed the batteries and it now works. Corrected On-Site
Food safety inspection conducted on 4/17/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 10/27/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust/degree buildup on vents throughout kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sealed/Closed employee water bottles stored over food prep area above hot holding station and near Tea dispenser.
Food safety inspection conducted on 10/27/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).