Shaker & Peel
Last inspected: Apr 13, 2026
82
Score
Public records show nine inspections at Shaker & Peel stretching back to 2022. Inspectors last stopped by on Apr 13, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about six violations before that.
“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.
The city-wide average is 82, putting Shaker & Peel squarely in typical territory. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. No ceiling over bar. Orange peels being prepared. Discussed preparing oranges in the kitchen.
36-37-5
Basic - Working containers of food removed from original container not identified by common name. Water, oil and shakers on cook line containing food removed from its original container and not labeled with common name. Discussed the importance of of labeling all food removed from its original container.
02D-01-5
82
Dec 15, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Shell eggs in use or stored with cracks or broken shells in walk-in cooler. See stop sale. Operator discarded. **Corrected On-Site**
01B-14-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Rust at top of microwave.
22-08-4
Basic - In-use tongs stored on oven door handle between uses. Operator removed. **Corrected On-Site**
10-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans wet nesting on wire shelves. Operator began separating pans to air dry. **Corrective Action Taken**
24-08-4
Basic - Employee preparing food in customer section of bar. No approved ceiling over bar.
08B-48-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed beverage from prep table. **Corrected On-Site**
12B-07-4
61
Feb 25, 2025
Routine - Food
1 minor violation.
View 1 violation
Certified Food Manager Identification
FL-02
95
Aug 23, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperatures were last taken more than 4 hours ago. chorizo (48F - Cold Holding) prepared yesterday. See stop sale ; shredded cheese (46F - Cold Holding) operator relocated shredded cheese to the bottom of the cooler. Second temp 43F. All food in the bottom of the cooler at proper temperature. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chorizo (48F - Cold Holding) prepared yesterday and last temperature taken at 10am.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (119F - Hot Holding) in hot box in back kitchen cooler less than 4 hours ago. Operator reheated on stove to 191F. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles and behind nozzles at server station. Nozzles and surrounding areas have been cleaned **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior wall of ice machine on the left side. Ice machine has been cleaned and sanitized. **Corrected On-Site**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cookline. **Repeat Violation**
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline. Employee put on beard guard. **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water that is 91F. Discussed with manager.
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Manager states avocados on cookline are washed. Avocados still have stickers on the outside. Discussed with manager the need to remove stickers before washing.
08B-39-4
45
Mar 6, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Below grill: shrimp (50F - Cold Holding) recheck 40F; raw chicken (45F - Cold Holding) recheck 39F; shredded cheese (50F - Cold Holding) recheck 42F; shredded beef (49F - Cold Holding) recheck 38F unit opposite grill; cooked pork belly (48F - Cold Holding) recheck 43F; kimchi (45F - Cold Holding) recheck43F; Dairy (45F - Cold Holding) recheck 38F; Front counter: sprouts (47F - Cold Holding) recheck 43F Operator states temperatures were taken at 11am. Operator moved foods to walk in or placed over ice. **Corrected On-Site**
03A-02-5
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Warewashing area.
29-44-4
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. Emailed to operator. Operator printed poster. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles service area. Cutting boards on cook line stained.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink on cook line blocked by trash can. Manager moved trash can. **Corrected On-Site**
31A-09-4
Basic - Water draining onto floor surface from soda nozzle fixture. Manager placed bucket underneath, service call scheduled **Corrective Action Taken**
29-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at cook like.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks on cook line. **Corrected On-Site**
13-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bag of unwashed onions hanging next to washed broccoli in walk in cooler. Manager moved onions to bottom shelf. **Corrected On-Site**
08B-17-4
45
Oct 31, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. **Corrected On-Site**
24-05-4
95
Jun 21, 2023
Routine - Food
No violations found.
100
Jun 20, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
58
Nov 9, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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. Milk and half and half in cooler at bar - manager labeled dairy **Corrected On-Site**
02C-03-5
Basic - Stored food ( cleaned produce ) not covered in walk in cooler -employee covered food **Corrected On-Site**
08B-12-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine in back kitchen
22-20-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser at bar - manager changed unwrapped straws with wrapped straws **Corrected On-Site**
25-27-4
78
Frequently Asked Questions
When was Shaker & Peel last inspected?
The most recent health inspection at Shaker & Peel on file is from Apr 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Shaker & Peel?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Shaker & Peel.
How does Shaker & Peel compare to other restaurants in Oldsmar?
Shaker & Peel most recently scored 82 out of 100, which is about the same as the Oldsmar average of 82.
Has Shaker & Peel's inspection record improved over time?
Yes. Recent inspections at Shaker & Peel have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Shaker & Peel 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 Shaker & Peel inspected?
Based on the inspection history on file, Shaker & Peel is inspected around three times per year on average.
Nearby Restaurants