Shipwreck Raw Bar
Last inspected: Dec 9, 2025
61
Score
The most recent inspection for Shipwreck Raw Bar, located at 7008 Hwy 98 in Port St. Joe, Florida, on December 9, 2025, resulted in a Moderate Risk score of 61. This inspection identified two critical, one major, and two minor violations. Notably, a stop sale was issued for Mahi at 48°F due to temperature abuse, and two basic violations concerning food storage were corrected on-site, with one being a repeat violation.
11
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 9, 2025
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
61
Nov 12, 2025
Complaint Full
1 major violation. 3 minor violations.
78
Aug 7, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
67
Jan 3, 2025
Routine - Food
1 major violation. 3 minor violations.
78
Oct 7, 2024
Routine - Food
No violations found.
100
Oct 26, 2023
Complaint Full
No violations found.
100
Oct 25, 2023
Complaint Full
3 critical violations. 2 major violations. 2 minor violations.
47
Jul 10, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
70
Mar 24, 2023
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
64
Dec 6, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
61
Sep 1, 2022
Routine - Food
3 major violations. 2 minor violations.
67
Violations — Dec 9, 2025 Inspection
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper outside walk in cooler. Employee removed the grouper from the sealed bag. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Cases of cheese on the walk in cooler floor. Employee removed items from the floor and stored items correctly. **Corrected On-Site** **Repeat Violation**
08B-38-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mahi 48 F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mahi 48 F on the cook in line reach in cooler.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board cook line.
22-02-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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