SHUCKERS BAR & GRILL
408 SW 16 ST
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/14/2025
High Priority
0
Intermediate
2
Basic
11
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls and ice deflector have mold-like substance
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's room door does not have are;f closing mechanism **Repeat Violation**
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in reach in freezer and walk-in-cooler not smooth and cleanable
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains. **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. employee cell phone stored above flip-top make table cooler
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in kitchen
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Missing floor tiles in bar
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. floors in walk-in-cooler is unsealed concrete **Repeat Violation**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves with rust and pitted **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Floors and walls around cooking equipment soiled with grease
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood frame around air conditioner in kitchen not sealed
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at either handwash sink
Food safety inspection conducted on 4/14/2025 revealed 13 total violations (0 high priority, 2 intermediate, 11 basic).
Inspection on 9/4/2024
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 9/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/3/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the flip-top make table cooler cook line: Tomato (50,51F - Cold Holding); Hamburger (49F - Cold Holding); beef (49F - Cold Holding); fish (50F-Cold Holding). Ambient Temperature of flip-top make table cooler 50F. Cook advised that al the items had been there less than one hour. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-03: The following items and cold holding temperatures in the flip-top make table cooler cook line: Tomato (48,50F - Cold Holding); Hamburger (50F - Cold Holding); **Admin Complaint**
Food safety inspection conducted on 9/3/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 8/30/2024
High Priority
4
Intermediate
3
Basic
12
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing door on men's room. **Repeat Violation**
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Old soiled cardboard on shelves on dry goods storage rack, and on rack in walk-in-cooler
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Cook had open drink on flip-top make table cooler cutting board and drinking on cookline
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in front of reach in freezer and walk-in-cooler
- 36-11-4:Basic - Floors not maintained smooth and durable. Stucco on Wall next to ice machine in disrepair and not smooth and cleanable. Ceiling by walk-in-cooler be reach in freezer not smooth and cleanable **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, floors behind cooking equipment, and walls soiled with accumulation of oil and grease **Repeat Violation**
- 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Kitchen back door has gap under door. **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water exists at bottom of reach in cooler on cookline.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves rusted
- 14-63-4:Basic - Walk-in-cooler does not have tight-fitting doors. Gap along side of walk-in-cooler door.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Old mop heads on floor next to cooking equipment.
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook not wearing gloves while preparing food order wiped hands on back of pants then continued preparing food order, and did not wash hands or put on gloves before returning to prepare food order
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2024 **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the flip-top make table cooler cook line: Tomato (50,51F - Cold Holding); Hamburger (49F - Cold Holding); beef (49F - Cold Holding); fish (50F-Cold Holding). Ambient Temperature of flip-top make table cooler 50F. Cook advised that al the items had been there less than one hour. **Repeat Violation** **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle with disinfectant hanging brackets facing food towels
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container in cook line hand wash sink.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( blue disinfectant ).
Food safety inspection conducted on 8/30/2024 revealed 19 total violations (4 high priority, 3 intermediate, 12 basic).