Mr Shrimp Cajun Kitchen
Last inspected: Jan 29, 2026
86
Score
Public records show 10 inspections at Mr Shrimp Cajun Kitchen stretching back to 2023. The most recent visit was on Jan 29, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
“In-use tongs stored on equipment door handle between uses” accounts for the largest share of issues, appearing three times across the record.
Compared to the broader Pembroke Pines restaurant scene, where the average is 79, this is a stronger showing. The record reflects steady performance over time.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Obtained from Approved Sources
FL-11
Plumbing Maintained; Sewage Disposal
FL-51
86
Oct 6, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
67
May 29, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwashing sink in prep station block with garbage container. Operator relocate garbage container. **Corrected On-Site**
31A-09-4
Basic - In-use tongs stored on equipment door handle between uses. -Observed in-use tong stored on oven door **Corrected On-Site**
10-20-4
Basic - Food storage container/container lid cracked or broken. -Observed 3 food containers with deep cracks. Operator discarded at will. **Corrected On-Site**
14-38-4
82
Jan 15, 2025
Routine - Food
No violations found.
100
Dec 3, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2024-12-03: **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler. **Warning** - From follow-up inspection 2024-12-03: **Time Extended**
05-09-4
86
Dec 2, 2024
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. -Observed Fish (45F - Cold Holding); shrimp (48F - Cold Holding); pico (48F - Cold Holding); conch (50F - Cold Holding). Per operator, all items placed in unit 3 hours prior to the inspection. Operator transfer items to ice pack and placed in walk in cooler for quick chill . **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Basic - Food stored on floor. -Observed cases with seafoods stored on walk in cooler floor. **Warning**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler. **Warning**
05-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a in-use wet wiping cloth at cook-line not stored in sanitizer solution between uses. **Warning**
21-12-4
Basic - Equipment in poor repair. -Observed flip top cooler at cookline ambient temperature at 48F. **Warning**
14-11-5
64
Aug 12, 2024
Complaint Full
No violations found.
100
Aug 8, 2024
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
58
Feb 22, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Current Hotel and Restaurant license not displayed. Operator retrieved license during inspection. **Corrected On-Site**
50-09-4
Basic - Employees with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored on oven doors. **Repeat Violation**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth on food preparation table not stored in sanitizer solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour removed from the original container not identified by common name.
02D-01-5
70
Nov 14, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Observed quaternary ammonium sanitizer solution at 00 ppm. Operator set up chlorine sanitizer solution to 100 ppm. **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed pico cold held at 45°F in flip top cooler. Per operator, item transfer to unit 2 hours prior to the inspection. Operator placed pico on ice bath for quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with sanitizer at front line. **Repeat Violation**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Operator relocate tongs **Corrected On-Site**
10-20-4
Basic - Employee with no hair restraint while engaging in food preparation. -Observed chef with no hair restraint.
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on shelf above food preparation table. Operator relocate cellular phone **Corrected On-Site** **Repeat Violation**
40-06-5
58
Frequently Asked Questions
When was Mr Shrimp Cajun Kitchen last inspected?
The most recent health inspection at Mr Shrimp Cajun Kitchen on file is from Jan 29, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mr Shrimp Cajun Kitchen?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited three times, more than any other issue at Mr Shrimp Cajun Kitchen.
How does Mr Shrimp Cajun Kitchen compare to other restaurants in Pembroke Pines?
Mr Shrimp Cajun Kitchen most recently scored 86 out of 100, which is higher than the Pembroke Pines average of 79.
Has Mr Shrimp Cajun Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Mr Shrimp Cajun Kitchen have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mr Shrimp Cajun Kitchen 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 Mr Shrimp Cajun Kitchen inspected?
Based on the inspection history on file, Mr Shrimp Cajun Kitchen is inspected around five times per year on average.
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