DirtyFLRestaurant Inspection Data

SHRIMP SHACK SEAFOOD KITCHEN

Health inspection records show SHRIMP SHACK SEAFOOD KITCHEN in ORANGE PARK has 7 inspections with a food safety rating of 2.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

646 BLANDING BLVD

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

2/3/2026· 1mo ago

Visit ID: 13483506

Met Inspection Standards

2 high, 1 int

  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes then put away clean dishes without washing hands first.
  • 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 by fryers has no time marking. Mix prepared at 11:54. Employee cooked rest of hush puppy mix.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed three photocopies of food employee training.

8/5/2025· 7mo ago

Visit ID: 10892037

Follow-up Inspection Required

2 high, 1 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint or beard guard for cook preparing shrimp.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Popcorn shrimp on cold bar in kitchen at 47F. Per employee, shrimp placed out approximately 4.25 hours prior.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Popcorn shrimp on cold bar in kitchen at 47F. Per employee, shrimp placed out approximately 4.25 hours prior. Repeat Violation Admin Complaint

2/5/2025· 1y 1mo ago

Visit ID: 8829330

Met Inspection Standards

1 high, 2 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee items stored on top of case of bag in box soda and also stored over clean linens and canned vegetable in dry storage room.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Two plastic pans storing grits at front counter have the corner edges broken off.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp in top portion of flip top reach in cooler at 46F. Per manager, shrimp placed in unit from walk in cooler approximately 1.5 hours prior. Shrimp moved to walk in freezer. Temperature approximately 15 minutes later is 40F. **Corrective Action Taken**
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training available for Margie.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid on rack at kitchen entrance. Manager removed chemical from use. **Corrective Action Taken** Repeat Violation

7/15/2024· 1y 8mo ago

Visit ID: 8747710

Follow-up Inspection Required

4 high, 2 int, 1 basic

  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler have debris.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hush puppy mix on cooks line had no time marking. Cook states hush puppy mix was placed on the line from refrigeration at 10:00am. Inspector inquired about time control at 2:58pm. Cheese grits on steam table in kitchen at 129F. Cook states grits placed on steam table at 10:45am. Inspector took temperature at 3:00pm.
  • 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. See stop sale. Hush puppy mix on cooks line had no time marking. Cook states hush puppy mix was placed on the line from refrigeration at 10:00am. Inspector inquired about time control at 2:58pm. Employee discarded mix, brought out new mix and placed correct discard time on new mix. **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. See stop sale. Cheese grits on steam table in kitchen at 129F. Cook states grits placed on steam table at 10:45am. Inspector took temperature at 3:00pm.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on non-chemical side of splitter on mop sink.
  • 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of reporting responsibilities for Pablo M, hired one week ago. Operator had employee sign during inspection. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid on rack at door to kitchen. Person in charge identified as peroxide cleaner and labeled. Corrected On-Site

4/22/2024· 1y 10mo ago

Visit ID: 8656959

Met Inspection Standards
  • N/A:No Violations Were Observed

12/12/2023· 2y 3mo ago

Visit ID: 8569818

Met Inspection Standards

1 high, 2 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Two cooks engaged in food preparation in kitchen with longer beards and no beard guard. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Case of potatoes stored on the floor at prep table. Operator moved to shelf. Corrected On-Site
  • 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 batter on cook line with no time marking. Employee marked correct time on hush puppy mix. Corrected On-Site

11/3/2023· 2y 4mo ago

Visit ID: 8364153

Follow-up Inspection Required

1 high, 2 int, 4 basic

  • 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 backpack on top of case of single-service cups at drive thru area. Employee moved backpack to appropriate location. Corrected On-Site Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Several employees observed at beginning of inspection without beard guards. Employees put on beard guards. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand washing sign in both restrooms. Operator posted sign in each restroom during inspection. Corrected On-Site Repeat Violation
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket by dishmachine tested at 0ppm quaternary ammonium. Operator remade solution to 200ppm quaternary ammonium. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler in kitchen, raw beef stored above ready to eat cooked rice. Operator moved beef to bottom shelf. Raw chicken in reach in cooler at breading station stored over raw fish. Operator rearranged products to proper storage. Repeat Violation Admin Complaint
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Mechanical paper towel dispenser in kitchen not dispensing paper towels.
  • 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. Observed one expired training certificate for Sean W. expired on 10-28-2023.