DirtyFLRestaurant Inspection Data

SHRIMP BOAT, INC.

1020 BLOOMINGDALE AVENUE

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/16/2025

Inspection #: Visit ID: 10759639

  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pan of Ricotta in walk in cooler dated 5-6. Stop sale issued. Manager discarded product
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulated debris. Manager put in dish to be cleaned **Corrective Action Taken**
  • 16-37-1:Intermediate - No Quaternary Ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 11-26-1:Intermediate - No proof provided that 2 food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new servers that started training.

Inspection Date: 3/7/2025

Inspection #: Visit ID: 10761099

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board n small reach in cooler on cooks line has stains. - From follow-up inspection 2025-01-16: **Time Extended** - From follow-up inspection 2025-03-07: **Time Extended**

Inspection Date: 1/16/2025

Inspection #: Visit ID: 10759568

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by dishwasher s soiled. - From follow-up inspection 2025-01-16: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standings water in bottom of reach in cooler on cooks line. Chef cleaned out water. Corrected On-Site - From follow-up inspection 2025-01-16: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board n small reach in cooler on cooks line has stains. - From follow-up inspection 2025-01-16: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment doing cook and chill on steak without a HACCP plan. Warning - From follow-up inspection 2025-01-16: **Time Extended**

Inspection Date: 1/14/2025

Inspection #: Visit ID: 8733454

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by dishwasher s soiled.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler. Employee removed and properly stored drink. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Bucket of feta cheese stored on floor inside walk in cooler. Chef removed and properly stored cheese. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed before cutting. Chef washed onions. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standings water in bottom of reach in cooler on cooks line. Chef cleaned out water. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher rested 0ppm of chlorine. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored overtop cooked rice inside refrigerator on cooks line. Chef removed and properly stored fish. 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. Emailed operator updated education packet.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board n small reach in cooler on cooks line has stains.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink has a pan stored inside it on cooks line. Chef removed pan and placed at dishwasher. Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment doing cook and chill on steak without a HACCP plan. Warning

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8552184

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 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. Cellphone
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish room Repeat Violation

Inspection Date: 11/14/2023

Inspection #: Visit ID: 8355008

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks throughout kitchen
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On cook line
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Three compartment sink