SHUCKERS BAR & GRILL
408 SW 16 ST
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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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).
Inspection on 6/5/2024
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 6/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/26/2024
High Priority
2
Intermediate
3
Basic
12
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-05-4:Basic - Bathroom facility in disrepair. Men's bathroom out of order at inspection time. Repeat Violation
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Room where walk-in cooler is located and reach in freezer. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. No documents available
- 29-18-4:Basic - Drain cover(s) missing. In front of dish machine.
- 36-22-4:Basic - Floor area(s) covered with standing water. Next to fryers at the cook line. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors heavily soiled under equipment.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, observed five knife stores between wall and shelf, employee moved all to dish machine. **Corrective Action Taken**
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Near back door area. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler and freezer soiled.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line with Standing water
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind flat top grill, fryers and storage heavily soiled, also with grease accumulation.
- 29-03-4:Basic - Water draining onto floor surface. Dish machine water draining on floor.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw burgers stored above fries, employee moved. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line cheese dip 47F, employee moved to freezer. **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the cook line, fish dip opened 03/24/24.
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No current certification available. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the kitchen entrance, employee provided, also at the bar area. Corrected On-Site
Food safety inspection conducted on 3/26/2024 revealed 17 total violations (2 high priority, 3 intermediate, 12 basic).
Inspection on 12/6/2023
High Priority
1
Intermediate
0
Basic
10
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 32-05-4:Basic - Bathroom facility in disrepair. Observed men's room out of order.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed bathroom door does not have a self closing mechanism.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling, walls and floor are not smooth and easily cleanable in the back area where the reach in freezer and walk-in-cooler. Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door by kitchen has a gap at the top and bottom of the door. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water by dishmachine
- 10-14-5:Basic - Ice bucket not stored inverted or in a protected manner between uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood and walls under hood soiled with grease. Repeat Violation
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Observed sewage odor in back area near walk-in-cooler and reach in freezer .
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe behind dishmachine Repeat Violation
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wearing gloves leave cook line and grab walk-in-cooler handle return to cook line with a raw shelled egg, crack it on the grill, then wash gloved hands without using soap, then adjust his glasses with his gloved hands then handle cooking equipment and serving plates without removing gloves washing hands and putting on new gloves. Also observed cook push the contents of the trash can located in the kitchen then return to handing cooking utensils without washing hands and changing gloves. Discussed incident with manager.
Food safety inspection conducted on 12/6/2023 revealed 11 total violations (1 high priority, 0 intermediate, 10 basic).