Bubba Gump Shrimp Co
Last inspected: Mar 9, 2026
100
Score
Going back to 2022, Bubba Gump Shrimp Co has nine inspections in the public record. The newest entry in the record is dated Mar 9, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about seven violations before that.
Across the inspection history, “equipment and utensils not properly air-dried - wet nesting” is the issue that surfaces most often, recorded four times.
Compared to the broader Madeira Beach restaurant scene, where the average is 68, this is a stronger showing. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 9, 2026
Complaint Partial
No violations found.
100
Jan 30, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. grilled salmon (120F - Cooking), staff placed back on grill, retemp 151F **Corrected On-Site**
03C-75-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (127F - Hot Holding), staff mixed and increased temp **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Hose connected to hand sink at outside bar for cleaning
31A-11-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Old labels stuck to food containers after cleaning. Metal pans on storage racks
16-46-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle, removed **Corrected On-Site**
10-20-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine at inside bar not properly dispensing chemicals, all equipment washed in kitchen **Corrective Action Taken** **Repeat Violation**
16-55-4
Basic - Cutting board has cut marks and is no longer cleanable. Salad prep cooler **Repeat Violation**
14-09-4
52
Sep 16, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holster soiled at bar
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Salad prep cooler
14-09-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
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 in sugar bin, removed **Corrected On-Site**
10-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on storage shelves **Repeat Violation**
24-08-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chemical lines in disrepair at outside bar, staff began repairing **Corrective Action Taken**
16-55-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
67
Jan 29, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Grilled salmon 130F cooking, staff placed back on grill, retemp 149F **Corrected On-Site**
03C-75-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards at salad cooler
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at outside bar
24-08-4
61
Jul 23, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
52
Dec 5, 2023
Complaint Full
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. Dented cans of orange marmalade on can rack
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Soda gun nozzle soiled at bar **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink on cook line
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At host stand
41-17-4
Basic - Old labels stuck to food containers after cleaning. Plastic and metal bins on storage racks **Repeat Violation**
16-46-4
Basic - Waste line missing at soda gun holster. Outside bar
29-17-4
Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice buckets out side at bar, removed **Corrected On-Site**
10-13-5
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at outside bar **Repeat Violation**
24-08-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans of orange marmalade on can rack
08B-20-4
47
Sep 7, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
39
Nov 16, 2022
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flies near dry storage area at rear of kitchen, 3 flies were killed. 3 live flies at inside bar above beer dispenser **Repeat Violation** **Warning** - From follow-up inspection 2022-11-16: 1 live fly observed near mop sink in kitchen **Time Extended**
35A-02-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple reach in coolers on cook line soiled **Warning** - From follow-up inspection 2022-11-16: **Time Extended**
23-03-4
82
Jul 21, 2022
Complaint Full
7 critical violations. 8 major violations. 12 minor violations.
View 27 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bourbon gravy with beef stock dated 07/12 should've been used or discarded 07/18 midnight Meat marinade with heat treated onions dated 07/11 should've been used or discarded by 07/17 midnight **Warning**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bourbon gravy with beef stock dated 07/12 should've been used or discarded 07/18 midnight Meat marinade with heat treated onions dated 07/11 should've been used or discarded by 07/17 midnight **Warning**
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked crab in sliding drawer reach-in cooler of cook line next to stove. Operator rearranged **Corrected On-Site** **Warning**
08A-05-6
High Priority - Presence of insects or other pests. 1 live ant on exterior soda nozzle of soda gun at outdoor open air bar **Warning**
35A-09-4
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. bar dishwasher (Chlorine 0ppm). Discussed with operator to have employees use dish machine in kitchen **Warning**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. Dented can of artichoke hearts on dry storage shelf. **Repeat Violation** **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bin next to stove top of cook line: Butter 61 degrees F, jambalaya sauce 56 degrees F, lobster sauce 56 degrees F, heavy cream 57 degrees F, shredded jack 52 degrees F. Operator placed on ice. Re-temps: butter 46 degrees F, jambalaya 40 degrees F, lobster sauce 39 degrees F, Tall single door reach-in cooler of cook line: heavy cream 47 degrees F. Re-temp heavy cream 47 degrees F Salad reach-in cooler by expo window: Cut tomatoes 51 degrees F, shredded cheddar 52 degrees F, homemade ranch 49 degrees F. **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beer batter with raw animal protein introduced 50 degrees F at 12:45 prepped at 11 re-temp at 1:55 60 degrees F. Sitting next to fryer in ice bath. Operator voluntarily discarded **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Juan Sandoval expired food manager certificate from 2020 Chris Sargen expired food manager certificate expired 2021. Other certified food manager present Viviana Bolanos that has current certificate **Warning**
53A-03-7
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Mark Tabolt started in 2021. Other certified food manager present Viviana Bolanos that has current certificate **Warning**
53A-04-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked oil filter holder at end of cook line. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink by service window of indoor bar used as dump sink **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink of indoor bar. Employee placed paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time as a public health control form **Warning**
03F-10-5
Intermediate - Nonservice animals in the food establishment or on premises. 3 live flies in dish pit area 1 live fly hovering by soda bag in the boxes of kitchen 5 live flies on trophy shelf by indoor bar service area 1 live fly hovering by indoor bar area entrance 3 live flies on sign hanging on wall of indoor bar 3 live flies hovering by ice well in outdoor open air bar **Repeat Violation** **Warning**
35A-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin of kitchen and downstairs bar area Black mold-like substance on interior of soda nozzles at outdoor bar **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - Attached equipment soiled. Gas pipes behind cooking equipment **Warning**
36-10-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in container in container of spice of cook line. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of artichoke hearts on dry storage shelf. **Warning**
08B-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic storage containers on drying rack **Repeat Violation** **Warning**
24-08-4
Basic - Food stored on floor. Case of plastic water bottles on floor of liquor storage room. Discussed proper food storage **Repeat Violation** **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above fryers. Employee cleaned microwave Oven of cook line **Corrective Action Taken** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold-like substance on base components of soda fountain at outside bar **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Tall double door reach-in cooler at end of cook line. **Warning**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Salad prep reach-in cooler by expo window. **Warning**
29-49-6
Basic - Standing water in floor drain/floor drain draining very slowly. Handwash sink by three compartment sink slowly draining **Warning**
29-19-4
9
Frequently Asked Questions
When was Bubba Gump Shrimp Co last inspected?
The most recent health inspection at Bubba Gump Shrimp Co on file is from Mar 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Bubba Gump Shrimp Co?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Bubba Gump Shrimp Co.
How does Bubba Gump Shrimp Co compare to other restaurants in Madeira Beach?
Bubba Gump Shrimp Co most recently scored 100 out of 100, which is higher than the Madeira Beach average of 68.
Has Bubba Gump Shrimp Co's inspection record improved over time?
Yes. Recent inspections at Bubba Gump Shrimp Co have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Bubba Gump Shrimp Co 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 Bubba Gump Shrimp Co inspected?
Based on the inspection history on file, Bubba Gump Shrimp Co is inspected around two times per year on average.
Nearby Restaurants