Shades Bar & Grill
Last inspected: Feb 24, 2026
86
Score
The health department has logged 10 inspections at Shades Bar & Grill, the earliest from 2022. The most recent report on file is from Feb 24, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
The most common issue across all inspections has been “floor area(s) covered with standing water in walk”, showing up five times.
That puts the facility ahead of the local pack: the average Inlet Beach restaurant scores 76. The file should reassure diners considering a visit.
10
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- marinara sauce 105F ( 11:21-11:51 ) reheated sauce to 191F. **Corrected On-Site**
03B-01-6
86
Sep 15, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over ready to eat sliced beef in walk in freezer.
08A-05-6
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 - No paper towels or mechanical hand drying device provided at handwash sink in the middle at bar.
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at bar to right near kitchen entry. **Repeat Violation**
31B-05-4
Basic - Floor area(s) covered with standing water in walk in beer cooler. **Repeat Violation**
36-22-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet cloth stored across cutting board and under make table lid at breader station. **Repeat Violation**
21-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on cutting board at make bar near expo location. Manager removed cell phone from cutting board. **Corrective Action Taken**
40-06-5
52
Jan 15, 2025
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Handwash sink used for purposes other than handwashing. Bowl with blue liquid stored in handwashing sink on cook line near pizza make bar.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling tile missing on end of cook line. **Repeat Violation**
36-36-4
Basic - Cloth used as a food-contact surface at pizza make bar under sauce bottles. **Repeat Violation**
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Gasket to walk in beer cooler in disrepair.
14-11-5
Basic - Floor area(s) covered with standing water in walk in cooler and between ware washing area and mop sink. **Repeat Violation**
36-22-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. **Repeat Violation**
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees at bar and near pizza make bar in kitchen. **Repeat Violation**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Red fish stored in pan on prep table thawing 30F with no running water.
06-01-5
58
Sep 3, 2024
Routine - Food
2 major violations. 14 minor violations.
View 16 violations
Intermediate - Handwash sink not accessible for employee use at all times. Sink in prep kitchen blocked with fan. **Repeat Violation**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in upright cooler in wait station.
12B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Strainer bowl stored in milk wash at breading station on cook line.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles dusty and vents rusted over cook line.
36-34-5
Basic - Cloth used as a food-contact surface. Cloth used between food contact table and cutting board near bar and wait station. **Repeat Violation**
21-05-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks stored on food contact shelf next to coffee maker/Pot. Employee drink on dish shelf in warehouse washing area.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in upright cooler in wait station and in reach in cooler at prepared salad station.
08B-49-4
Basic - Floor area(s) covered with standing water in ware washing area. **Repeat Violation**
36-22-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher handle stored in sugar in wait station, pitcher handle stored in seasoned flour on end of expo line, scoop handle stored in raw shrimp at breading station on cook line. **Repeat Violation**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees on end of cook line. **Repeat Violation**
31B-04-4
Basic - Refrigerator or freezer in disrepair/has exposed insulation. Exterior door frame to walk in beer cooler has a hole on the right side exposing insulation. Interior door to walk in cooler has hole with exposed insulation.
14-36-5
Basic - Stored food not covered. Square food patties stored on tray on shelf in walk in freezer uncovered. **Repeat Violation**
08B-12-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet heavily soiled cloth in use at cutting board in prep kitchen.
21-09-4
41
Feb 8, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
95
Dec 15, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with grease filter machine in prep kitchen.
31A-09-4
Basic - Food stored on floor. Case of chicken stored on floor in walk in freezer.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven. Cook removed tongs from oven.
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 stored in flour. Manager removed scoop from flour. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees in pizza bar and cook line. Manager printed signs and hung over sinks. **Corrected On-Site**
31B-04-4
Basic - Stored food not covered. Rice stored in walk in cooler not covered. Manager had employee cover rice. **Corrected On-Site**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors not sealed in walk in cooler.
36-02-5
67
Jul 21, 2023
Complaint Full
No violations found.
100
Jul 20, 2023
Complaint Full
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold pizza bar area- sliced tomato 56F, haddock 54F, diced chicken 59F, diced ham 59F, sausage crumble 67F, diced turkey 60F (10:00-2:30). Upright near expo-diced chicken 48F, sliced chicken 49F, marinara 47F, gumbo 49F, diced chicken 50F,sliced sausage 48F. (9:00-2:00, 10:00-2:00). Cold hold- mahi 45F, raw shrimp 47F, pico 48F, sausage 54F, raw chicken 47F, salmon 47F, beef steak 44F, diced chicken 49F (10:00-2:15). **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold pizza bar area- sliced tomato 56F, haddock 54F, diced chicken 59F, diced ham 59F, sausage crumble 67F, diced turkey 60F (10:00-2:30). Upright near expo-diced chicken 48F, sliced chicken 49F, marinara 47F, gumbo 49F, diced chicken 50F,sliced sausage 48F. (9:00-2:00, 10:00-2:00). Cold hold- mahi 45F, raw shrimp 47F, pico 48F, sausage 54F, raw chicken 47F, salmon 47F, beef steak 44F, diced chicken 49F (10:00-2:15). **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meat ball with red sauce 121F, gumbo 128F (11:00-2:00). Manager had employee reheat food to 171F. **Corrective Action Taken**
03E-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple Flour seasoning bin lids heavily soiled.
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at bar near kitchen entry. Manager replaced batteries. **Corrected On-Site**
31B-05-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling tile missing. 3 missing ceiling tiles in ware wash area, and hall leading to prep kitchen.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in disrepair by peeling.
36-32-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Food wand paddles stored on floor in walk in cooler. Manager had employee remove paddles and sent to ware wash station. **Corrective Action Taken**
24-26-4
Basic - Cutting board has cut marks and is no longer cleanable on cook line at make tables.
14-09-4
Basic - Floor area(s) covered with standing water. Multiple areas with standing water in kitchen, under hot water heater and walk in cooler.
36-22-4
Basic - Hole in or other damage to wall near back door and hall to prep kitchen.
36-24-5
Basic - Ice buildup in reach-in freezer near expo.
14-69-4
Basic - Soiled dry wiping cloth in use. Multiple dry soiled cloths on cutting boards on cook line at make tables. Employee removed cloths and placed in sanitizer solution. **Corrected On-Site**
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in prep kitchen.
36-27-5
Basic - Cloth used as a food-contact surface on cutting boards and under containers at make tables.
21-05-5
27
Dec 21, 2022
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- tater tots 52F,cheese curds 52F, breaded shrimp 54F, pico 54F, sliced tomato 54F, lettuce 56F, diced hike 56F (12:15-2:15).( ambient 51F ). Kitchen manager had employee pace all items in freezer to cool temperatures down. Manager put a call into a service technician. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make bar cutting boards soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times in prep kitchen. Sink blocked with filter pan and equipment. **Repeat Violation**
31A-09-4
Intermediate - Non-pitting surface rust on food-contact equipment. Doors and walls on interior of walk in cooler/ freezer rusted. **Repeat Violation**
22-31-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at bar area at 3rd sink. Bartender placed batteries in paper towel dispenser. **Corrected On-Site**
31B-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair through out kitchen. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Ice paddles stored on floor near entry in walk-in freezer.
24-26-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor area(s) covered with standing water in walk in cooler.
36-22-4
Basic - Multiple ceiling tiles missing or moved in kitchen, above beer walk in cooler, above hand wash sink and ware washing area. Kitchen manager has stated tiles have been ordered and roof and ceiling repairs should take place with in 2 weeks. **Corrective Action Taken** **Repeat Violation**
36-36-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar area at 3rd sink and in pizza make bar area. Manager printed and hung sign at sink. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Soiled dry wiping cloth in use. Multiple dry soiled cloths stored through out kitchen on prep table and cook line. **Repeat Violation**
21-10-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors in walk in cooler not sealed.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust in ware washing area above pots and pans on dish shelf. **Repeat Violation**
36-27-5
35
Aug 22, 2022
Routine - Food
3 critical violations. 4 major violations. 15 minor violations.
View 22 violations
High Priority - Pesticide-emitting strip present in food prep area. Fly strip hanging over food prep table in prep kitchen. Chef removed strip. **Corrected On-Site**
41-24-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. White sauce in walk in cooler marked 8/10/22 chef discarded immediately during inspection. **Corrected On-Site**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- shrimp 45F, chicken 46F, sausage 46F, halved tomatoes 47F ( 1.5 hours ). Chef had employee place items on ice. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Non-pitting surface rust on food-contact equipment. On inside and outside door to walk in cooler.
22-31-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and blade soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep kitchen blocked with grease filter machine.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar area. **Repeat Violation**
31B-02-4
Basic - 4 Carbon dioxide/helium tanks not adequately secured. Manager secured CO2 tanks with a chain. **Corrected On-Site**
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior and exterior of ice machine heavily soiled.
22-20-5
Basic - Ceiling tile missing. 2 ceiling tiles missing in front of bar walk in cooler.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles over water filtration system in disrepair.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchens heavily soiled.
36-34-5
Basic - Cloth used as a food-contact surface in cold drawer under food pans. Chef had employee remove cloths. **Corrected On-Site**
21-05-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored on food storage shelf in prep kitchen. Chef removed food. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Weather stripping at bottom of walk in cooler in disrepair as evidence of air leaking at bottom of door.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavily soiled hood vents.
36-68-5
Basic - Ice scoop handle in contact with ice at bar area.
10-08-5
Basic - Soiled dry wiping cloth in use at prep tables and dish shelf.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchens soiled.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flour bins not labeled. **Repeat Violation**
02D-01-5
20
Frequently Asked Questions
When was Shades Bar & Grill last inspected?
The most recent health inspection at Shades Bar & Grill on file is from Feb 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at Shades Bar & Grill?
Across the inspection record, “floor area(s) covered with standing water in walk” has been cited five times, more than any other issue at Shades Bar & Grill.
How does Shades Bar & Grill compare to other restaurants in Inlet Beach?
Shades Bar & Grill most recently scored 86 out of 100, which is higher than the Inlet Beach average of 76.
Has Shades Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Shades Bar & Grill have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Shades Bar & Grill 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 Shades Bar & Grill inspected?
Based on the inspection history on file, Shades Bar & Grill is inspected around three times per year on average.
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