SHRIMP BOAT, INC.
1020 BLOOMINGDALE AVENUE
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/7/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 3/7/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/16/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 1/16/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 1/14/2025
High Priority
2
Intermediate
4
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 1/14/2025 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).