4th Street Shrimp Store
Last inspected: Mar 2, 2026
86
Score
4th Street Shrimp Store has been inspected nine times since 2022. The most recent report on file is from Mar 2, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around two violations compared to roughly 14 violations earlier on.
Looking across the full record, “equipment and utensils not properly air-dried - wet nesting” is the recurring theme, flagged five times.
The city-wide average for St. Petersburg sits at 77, putting 4th Street Shrimp Store on the better side of that line. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained on reach in deli coolers stained.
22-02-4
Basic - Old labels stuck to food containers after cleaning. On clean containers stored on rack across single utility sink.
16-46-4
86
Sep 3, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in deli cooler cutting boards stained. Soda machine nozzle soiled with mold like substance.
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups wet nesting next to soda machine near coffee brewer.
24-08-4
86
Feb 20, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2025-02-20: **Time Extended**
16-46-4
95
Feb 17, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
50
Aug 21, 2024
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler below soup station: butter (48F - Cold Holding) Manager put butter in walk in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At soup station area: butter (107F - Hot Holding) Manager reheated above 165 F. **Corrected On-Site**
03B-01-6
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups behind bar area. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Top microwave oven next to coffee maker has rust inside. **Repeat Violation**
14-11-5
Basic - Old labels stuck to food containers after cleaning. Old labels on clean containers in drying rack.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler underneath soup station. Manager removed. **Corrected On-Site**
12B-13-4
Basic - Single-service articles improperly stored. Napkins on the floor behind bar. Manager stored correctly. **Corrected On-Site**
25-05-4
52
Jan 26, 2024
Routine - Food
4 critical violations. 2 major violations. 21 minor violations.
View 27 violations
High Priority - Container of medicine improperly stored. Alka-seltzer stored on shelf with glass plates on cooks line.
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliding door cooler underneath stove at 1:21pm operator placed items in walk-in cooler. Re temp at 2:00pm a. raw chicken (48F - Cold Holding); 43f b. raw ground beef (46F - Cold Holding) 42f Repeat Violation** **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to faucet near walk-in cooler without a vacuum breaker.
29-34-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to faucet with y-splitter without a vacuum breaker.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda diffusers near bar area are soiled with debris.
22-02-4
Intermediate - Two spray bottles located on shelf in wait station area containing toxic substance not labeled.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin have build up of black substance. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in warewashing area soiled with black dust.
36-34-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean glasses exposed to splash at hand wash sink in bar area.
24-27-4
Basic - Cutting boards on cooks line has cut marks and is no longer cleanable.
14-09-4
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf in storage area are not air-dried. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Interior of microwave at wait station is rusted. Surface rust on shelves in storage area.
14-11-5
Basic - Floors not constructed to be easily cleanable.
36-12-4
Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching flour in container on shelf in storage area.
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink in wait station area. Will email DBPR Form 5030-111. Employees must wash hands.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cooks line soiled with debris.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach-in cooler in prep area on cooks line.
12B-13-4
Basic - Reuse of single-service or single-use articles. Plastic frozen clam containers on shelf in warewashing area are being reused.
25-32-4
Basic - Stored food not covered. Walk-in cooler items not covered. a. Cherry cobbler b. Three pans of raw fish
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor in kitchen. **Repeat Violation**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled container of seasoning stored on shelf in storage area. Unlabeled container of white powder on shelf in storage area not labeled. **Repeat Violation**
02D-01-5
16
Nov 8, 2023
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler underneath hot service station: butter (44F - Cold Holding); cream (44F - Cold Holding) Manager moved items to another cooler. **Corrective Action Taken**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine ware washing area has mold like substance.
22-20-5
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. Reduced oxygen packaging tuna thawing under refrigeration in walk in cooler not scored.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in middle of kitchen area. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups next to soda station in kitchen.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. Manager removed. **Corrected On-Site**
10-20-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages stored in walk in cooler above food to be served to the public.
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. Quaternary wiping cloth solutions stored on floor of kitchen.
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour on rack across from kitchen hand wash sink removed from its original container and not labeled.
02D-01-5
55
Feb 20, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine only reaches 151.7 F after running 6 times. Sanitation will be conducted in three-compartment sink at 100 ppm chlorine.
22-49-4
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. Kitchen employee touched fries on plate for service with bare hands. Inspector informed Manager who put fries back in fryer to reheat above 145 F. **Corrective Action Taken**
09-01-4
High Priority - Presence of insects or other pests. 3 dead flies on window sill above three-compartment sink. Manager removed and sanitized the area. **Corrected On-Site**
35A-09-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers have built up food debris.
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Straws for customers not wrapped or protected.
25-09-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee on cooktop engaged in food preparation with no hair restraint or beard guard.
13-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in bar touching the ice. Employee stored correctly. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign by hand wash sink near office door.
31B-04-4
Basic - Open dumpster lid. Manager closed lid. **Corrected On-Site**
33-16-4
37
Jul 5, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near microwaves: cut tomatoes (46F - Cold Holding); shredded cheese (48F - Cold Holding) temperatures taken at 3:15 pm. Manager put items on ice. Temperatures taken again at 3:50 pm shredded cheese 43 F , cut tomatoes 43 F. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bar area being used as a dump sink. Manager relocated dump pan to sink at other end of the bar. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks in walk in cooler not separated from food to be served to the public. Manager relocated drinks to bottom of cooler in a pan marked employees. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups by soda machines in kitchen area. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Broken lid on reach in cooler behind hostess stand.
14-11-5
64
Frequently Asked Questions
When was 4th Street Shrimp Store last inspected?
The most recent health inspection at 4th Street Shrimp Store on file is from Mar 2, 2026. The public record contains nine inspections in total.
What is the most common violation at 4th Street Shrimp Store?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited five times, more than any other issue at 4th Street Shrimp Store.
How does 4th Street Shrimp Store compare to other restaurants in St. Petersburg?
4th Street Shrimp Store most recently scored 86 out of 100, which is higher than the St. Petersburg average of 77.
Has 4th Street Shrimp Store's inspection record improved over time?
Yes. Recent inspections at 4th Street Shrimp Store have averaged around two violations per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at 4th Street Shrimp Store means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is 4th Street Shrimp Store inspected?
Based on the inspection history on file, 4th Street Shrimp Store is inspected around two times per year on average.
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