Dolphin Bar & Shrimp House
Last inspected: Apr 20, 2026
33
Score
Across the available record, Dolphin Bar & Shrimp House has 11 inspections on file, the first dated 2022. On Apr 20, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to seven violations per visit.
“Standing water in bottom of reach-in-cooler” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 80, which Dolphin Bar & Shrimp House's 33 doesn't quite reach. There are enough flags in the record to merit a second thought.
11
Inspections
6
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 20, 2026
Complaint Full
6 critical violations. 4 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed yellow rice (78-83F - Cooling at 1:30 since 12:30-80F at 2:30); At current rate of cooling food did not reach from 135F to 70F with in 2 hours Advised operator of proper cooling time limits Operator began reheating process to re start cooling **Corrective Action Taken**
03D-01-5
High Priority - Dented/rusted cans present. See stop sale. Observed 2 V8 tomato juice cans dented at seam See stop sale
01B-01-4
High Priority - Employees touch face/ hair and then engaged in food preparation/ handling clean equipment with out washing hands at cook line and prep areas of kitchen Advised operator of proper hand washing for employees to wash hands properly **Corrected On-Site**
12A-25-4
High Priority - Observed house made mozzarella cheese date marked 4/10 -exceeds 7 days after opening/preparation. See stop sale **Corrected On-Site** **Repeat Violation** **Admin Complaint**
02C-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of Raw tuna stored over ready to eat sauce bucket in walk in cooler Operator removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed house made mozzarella cheese date marked 4/10 -exceeds 7 days after opening/preparation. See stop sale
01B-24-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in coolers soiled at cook line expo station
22-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan vents soiled with heavy dust through out restaurant
36-34-5
Basic - Observed Employee beverage containers on food preparation tables/next to clean equipment/utensils through out kitchen Advised operator of proper employee storage
12B-07-4
Basic - Plastic Bowl with no handle used to dispense macaroni. Operator removed **Corrected On-Site**
14-01-5
33
Mar 17, 2026
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
35
Nov 5, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
32
Mar 19, 2025
Routine - Food
No violations found.
100
Mar 18, 2025
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
32
Nov 13, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food Contact Surfaces Clean and Sanitized
FL-22
39
Apr 26, 2024
Complaint Full
6 critical violations. 3 major violations. 6 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. scalloped potatoes (47-51F - Cooling); in walk-in cooler; as per operator food cooked yesterday; placed inside walk-in cooler to cool down covered and stacked on top of each other; food never reached 41 F or below within 6 hours; See Stop Sale **Repeat Violation** **Admin Complaint**
03D-02-5
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 (Chlorine 0ppm) hose not inside chlorine bucket ; fixed to 100 ppm; **Corrected On-Site**
22-41-4
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. Employee touched dessert cakes and pies with bare hands while plating the food at prep kitchen in the back; educated ; washed hands; tray of deserts placed in the cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at steam table; water discarded **Corrected On-Site**
10-05-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. scalloped potatoes (47-51F - Cooling); in walk-in cooler; as per operator food cooked yesterday; placed inside walk-in cooler to cool down covered and stacked on top of each other; food never reached 41 F or below within 6 hours; See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (43-49F - Cold Holding); lobster salad (41-49F - Cold Holding); in ice baths at prep station and cook line; foods not prepared or portioned today; only bottom containers of foods touching ice; ice bath not properly set up; food out of temperature for approximately 30 minutes; ice added ; **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing- to discard ice( evidence of ice inside handwash sink at cook line by dessert station) thawing drink mixers in handwash sink by three compartment sink ; removed **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. TPHC used for salad bar in the dining room; melted butter at expo line; chicken stock and bacon jam at cook line; emailed and printed form during inspection ; form filled out; **Corrected On-Site**
03F-10-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- quaternary buckets and dishwasher
16-33-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- by dessert station at cook line; removed **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Floor area(s) covered with standing water- multiple stops throughout the kitchen and prep areas;
36-22-4
Basic - Standing water in bottom of reach-in-cooler at cook line **Repeat Violation**
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- throughout the kitchen cook line; prep areas and back storage areas **Repeat Violation**
36-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); fixed to 200 ppm; **Corrected On-Site**
21-08-4
22
Apr 12, 2024
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. butter (48-49F - Cooling);in reach in cooler at cook line; as per operator food melted last night and placed in walk-in cooler to cool; food never reached 41 F or below within 6 hours; See Stop Sale
03D-02-5
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. Operator touched micro greens with bare hands, sprinkled on the dish to be taken to the guest; educated ; operator washed hands and put gloves on; **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp not commercially packaged over potatoes commercially packaged in reach in freezer at expo line. Stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. butter (48-49F - Cooling);in reach in cooler at cook line; as per operator food melted last night and placed in walk-in cooler to cool; food never reached 41 F or below within 6 hours; See Stop Sale
01B-02-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner- plates on shelves by dishwasher
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Food stored on floor. Shrimp cases and bread croutons buckets on the floor in walk-in freezer Stored properly **Corrected On-Site**
08B-38-4
Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint- making LTO set ups;
13-09-4
Basic - Standing water in bottom of reach-in-cooler at expo line
29-49-6
41
Aug 23, 2023
Complaint Full
4 critical violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
33
Mar 1, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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. Dish machine sanitizer at 0/ppm chlorine.
22-41-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk/opened over 24 hours before/walk in cooler#1/corrective action taken/operator date labeled food. **Corrective Action Taken**
02C-03-5
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler#2/cook line
29-49-6
Basic - Stored food not covered. Créme brûlée/walk in cooler#2/corrective action taken/operator covered food. **Corrective Action Taken**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Salt/cook line/corrective action taken/operator labeled food. **Corrective Action Taken**
02D-01-5
67
Sep 20, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
47
Frequently Asked Questions
When was Dolphin Bar & Shrimp House last inspected?
The most recent health inspection at Dolphin Bar & Shrimp House on file is from Apr 20, 2026. The public record contains 11 inspections in total.
What is the most common violation at Dolphin Bar & Shrimp House?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited three times, more than any other issue at Dolphin Bar & Shrimp House.
How does Dolphin Bar & Shrimp House compare to other restaurants in Jensen Beach?
Dolphin Bar & Shrimp House most recently scored 33 out of 100, which is lower than the Jensen Beach average of 80.
Has Dolphin Bar & Shrimp House's inspection record improved over time?
No. Recent inspections at Dolphin Bar & Shrimp House have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Dolphin Bar & Shrimp House means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Dolphin Bar & Shrimp House inspected?
Based on the inspection history on file, Dolphin Bar & Shrimp House is inspected around three times per year on average.
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