SHIPWRECK RAW BAR
SHIPWRECK RAW BAR located in PORT ST JOE has undergone 9 health department inspections, achieving a 2.9/5 overall safety rating. Recent inspections indicate some food safety concerns.
Last inspection: 3 months ago · 9 reports on file
Pineda Street
Florida, 32456
Gulf County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 9 health inspection reports
All Inspection Reports
12/9/2025· 3mo ago
Visit ID: 13589758
Met Inspection Standards2 high, 1 int, 2 basic
- 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. Grouper outside walk in cooler. Employee removed the grouper from the sealed bag. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Cases of cheese on the walk in cooler floor. Employee removed items from the floor and stored items correctly. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mahi 48 F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mahi 48 F on the cook in line reach in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board cook line.
11/12/2025· 4mo ago
Visit ID: 13572585
Met Inspection Standards1 int, 3 basic
- 14-11-5:Basic - Equipment in poor repair. Gasket on the oyster walk in cooler door in disrepair.
- 08B-38-4:Basic - Food stored on floor. Boxes of food on the walk in freezer floor.
- 14-42-4:Basic - Hood filter has a gap between the filters from automatic fire suppression/exhaust system.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board next to the hand sink on the cook line.
8/7/2025· 7mo ago
Visit ID: 10959796
Met Inspection Standards1 high, 1 int, 3 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-42-4:Basic - Hood filter has a gap automatic fire suppression/exhaust system.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of degreaser hanging over the steam table. Cook remove spray bottle and stored it correctly. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
1/3/2025· 1y 2mo ago
Visit ID: 8853297
Met Inspection Standards1 int, 3 basic
- 08B-38-4:Basic - Food stored on floor. Cooking oil,on the floor in the storage area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees,by the ice machine.
- 08B-12-5:Basic - Stored food not covered. Observed crab legs not covered inside the reach in freezer next to dish machine.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled,by employees hand sink and three compartment sink.
10/7/2024· 1y 5mo ago
Visit ID: 8898759
Met Inspection Standards- N/A:No Violations Were Observed
8/7/2024· 1y 7mo ago
Visit ID: 8790252
Follow-up Inspection Required1 high, 2 int, 7 basic
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured,by the restrooms.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink cup setting on the cutting board of the cook line.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
- 22-08-4:Basic - Interior of oven/ has accumulation of black substance/grease/food debris/ interior and exterior.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees, by the ice machine.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitation bucket stored above the reach in cooler. Employee remove sanitation bucket and stored it correctly. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee hand sink use for dumping ice in the bar area. Repeat Violation
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Manager printed out Consumer advisory for oysters,and placed them on the walls so customers could see them. Corrected On-Site
10/26/2023· 2y 4mo ago
Visit ID: 8535934
Met Inspection Standards- N/A:No Violations Were Observed
10/25/2023· 2y 4mo ago
Visit ID: 8534649
Follow-up Inspection Required3 high, 2 int, 2 basic
- 36-22-4:Basic - Floor area(s) covered with standing water. Around hand wash sink and steamer on Cook line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around cove molding area of walls behind equipment. Build up on interior of back door to kitchen.
- 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 in shell oysters 44F ambient 46F/48F internal, shucked oysters on half shell 45F, per manager in unit overnight. See stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw in shell oysters 44F ambient 46F/48F internal, shucked oysters on half shell 45F, per manager in unit overnight. See stop sale. Softened butter blend on counter 65F, less than 2 hours per employee, discussed Time as a Public Health Control for softened butter, provided form for written plan to operator. Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer tested over 500ppm. Diluted to 200ppm. Corrected On-Site
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Establishment's thermometer reading 28F in ice water. Manager calibrated at time of inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket, spoon, and scrubbie stored in front counter handwash sink behind front counter. Removed at time of inspection. Corrected On-Site
7/10/2023· 2y 8mo ago
Visit ID: 8355617
Met Inspection Standards1 high, 1 int, 2 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By the bar area.
- 29-49-6:Basic - Standing water in bottom of bar reach-in-cooler.
- 12A-16-4:High Priority - Employee began working with food, without first washing hands. Observed cook come from outside failed to wash their hands before beginning work.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. By the bar area. Repeat Violation