DirtyFLRestaurant Inspection Data

SHRIMPERS GRILL & RAW BAR

Southeast Dixie Highway
Florida, 34994
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8653677

  • 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw conch walk in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-04-16: Observed Raw ground beef over fish fillets at walk in cooler. Admin Complaint

Inspection Date: 4/15/2024

Inspection #: Visit ID: 8652467

  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw conch walk in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Tuna salad made 4/7, spinach dip (cooked spinach) made 4/6. See stop sale.
  • 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. Middle flip top cooler cook line: scallops (49F - Cold Holding); shrimp (48F - Cold Holding); mahi (50F - Cold Holding); grouper (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler for 5+ hours. See stop sale. Operator added ice wands and ice bags to cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle flip top cooler cook line: scallops (49F - Cold Holding); shrimp (48F - Cold Holding); mahi (50F - Cold Holding); grouper (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler for 5+ hours. See stop sale. Operator added ice wands and ice bags to cooler ; flip top cooler server expo: ranch dressing(buttermilk) (50F - Cold Holding); blue cheese dressing (half and half) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler for approximately 3 hours. Operator moved to walk in freezer to quick chill. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb back dock.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Corrected to 100ppm. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 2/28/2024

Inspection #: Visit ID: 8621382

  • 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed Oysters with no tag present at oyster station in kitchen. Operator produced tag. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At upper bar.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table over flour and bread. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw conch opened from commercial packaging at walk in freezer. Educated operator on proper storage. Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm. Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed clam and oyster tags not in chronological order. Repeat Violation
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam and oyster tags missing date of last order sold.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler: cooked chicken wings (63F - Cooling) at 1:50 since 10:30 - 63F at 2:15 - At current rate of cooling product will not reach 41F within 6 hours. Operator moved to walk in cooler. ; on expo counter: Sliced tomato 72F cooling at 2:10 since 12:40 - 71F at 2:25 - At current rate of cooling product will not reach 41F within 4 hours. Operator moved to reach in cooler. **Corrective Action Taken**

Inspection Date: 12/11/2023

Inspection #: Visit ID: 8503925

  • 29-15-4:Basic - Waste line passing through ice machine or ice bin. At dock bar and main bar.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee garnish fish dip with a lemon wedge using bare hands. Educated operator on proper use of gloves with ready to eat food.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw Ground beef over raw shrimp, reach in cooler at cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed Clam and oyster tags not in chronological order. Educated operator on proper management of fresh shellfish tags.

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8363993

  • 08B-38-4:Basic - Food stored on floor. Observed Ketchup and flour in bins stored on floor by tilt boiler/dry storage. Operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over heavy cream at reach in cooler at cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 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. Missing time mark for garlic butter. Per operator, out of temperature for 2 hours. Operator placed time stamp for remaining 2 hours. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer, chlorine sanitizer at 200+ppm. Operator corrected to 100ppm. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent bodily fluids procedure to operator.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For garlic butter. Sent time control procedure to operator.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser in spray bottle not labeled at dish area. Operator labeled properly. Corrected On-Site