Shipwreck Raw Bar
Last inspected: Dec 9, 2025
61
Score
Shipwreck Raw Bar appears in inspection records 12 times, starting in 2022. On Dec 9, 2025, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded four times.
Compared to other Port St. Joe restaurants (averaging 84), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
12
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.
View 5 violations
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
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
61
Nov 12, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board next to the hand sink on the cook line.
22-02-4
Basic - Equipment in poor repair. Gasket on the oyster walk in cooler door in disrepair.
14-11-5
Basic - Food stored on floor. Boxes of food on the walk in freezer floor.
08B-38-4
Basic - Hood filter has a gap between the filters from automatic fire suppression/exhaust system.
14-42-4
78
Aug 7, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of degreaser hanging over the steam table. Cook remove spray bottle and stored it correctly. **Corrected On-Site**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Hood filter has a gap automatic fire suppression/exhaust system.
14-42-4
67
Jan 3, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Spray bottle containing toxic substance not labeled,by employees hand sink and three compartment sink.
41-17-4
Basic - Stored food not covered. Observed crab legs not covered inside the reach in freezer next to dish machine.
08B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees,by the ice machine.
31B-04-4
Basic - Food stored on floor. Cooking oil,on the floor in the storage area.
08B-38-4
78
Oct 7, 2024
Routine - Food
No violations found.
100
Aug 7, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Manager printed out Consumer advisory for oysters,and placed them on the walls so customers could see them. **Corrected On-Site**
02A-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee hand sink use for dumping ice in the bar area. **Repeat Violation**
31A-11-4
Basic - Interior of oven/ has accumulation of black substance/grease/food debris/ interior and exterior.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees, by the ice machine.
31B-04-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitation bucket stored above the reach in cooler. Employee remove sanitation bucket and stored it correctly. **Corrected On-Site**
21-44-1
Basic - Carbon dioxide/helium tanks not adequately secured,by the restrooms.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink cup setting on the cutting board of the cook line.
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.
13-07-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
33-23-4
50
Oct 26, 2023
Complaint Full
No violations found.
100
Oct 25, 2023
Complaint Full
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw in shell oysters 44F ambient 46F/48F internal, shucked oysters on half shell 45F, per manager in unit overnight. See stop sale. Softened butter blend on counter 65F, less than 2 hours per employee, discussed Time as a Public Health Control for softened butter, provided form for written plan to operator. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw in shell oysters 44F ambient 46F/48F internal, shucked oysters on half shell 45F, per manager in unit overnight. See stop sale
01B-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer tested over 500ppm. Diluted to 200ppm. **Corrected On-Site**
41-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Establishment's thermometer reading 28F in ice water. Manager calibrated at time of inspection. **Corrected On-Site**
05-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket, spoon, and scrubbie stored in front counter handwash sink behind front counter. Removed at time of inspection. **Corrected On-Site**
31A-11-4
Basic - Floor area(s) covered with standing water. Around hand wash sink and steamer on Cook line.
36-22-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around cove molding area of walls behind equipment. Build up on interior of back door to kitchen.
36-27-5
47
Jul 10, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Employee began working with food, without first washing hands. Observed cook come from outside failed to wash their hands before beginning work.
12A-16-4
Intermediate - Spray bottle containing toxic substance not labeled. By the bar area. **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By the bar area.
22-20-5
Basic - Standing water in bottom of bar reach-in-cooler.
29-49-6
70
Mar 24, 2023
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Box oyster 44 F walk in cooler.
01B-02-5
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.
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Cook line. **Repeat Violation**
41-17-4
Basic - Shucked clams/mussels/oysters received at greater than 45 degrees Fahrenheit. Observed a box of oyster in the walk in cooler at 44 F. **Repeat Violation**
03A-25-5
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.
06-09-1
64
Dec 6, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed half shell oysters 54 F dated 12-4-2022 in the walk in cooler. Observed 10 trays half shell at 48 F dated 12-5-2022
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled,by three compartment sink.
41-17-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Open dumpster lid.
33-16-4
Basic - Shucked clams/mussels/oysters received at greater than 45 degrees Fahrenheit. Observed 5 trays half shell oysters at 54 F dated 12-4-22. Observed 10 trays half shell oysters at 48 F dated 12-5-2022.
03A-25-5
61
Sep 1, 2022
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cups inside employee hand sink in the bar area. **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. Bar hand sink.
31B-03-4
Basic - Interior of oven has accumulation of black substance/grease.
22-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed a serving cup inside of the slaw . Employee removed serving cup. **Corrected On-Site**
14-01-5
67
Frequently Asked Questions
When was Shipwreck Raw Bar last inspected?
The most recent health inspection at Shipwreck Raw Bar on file is from Dec 9, 2025. The public record contains 12 inspections in total.
What is the most common violation at Shipwreck Raw Bar?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Shipwreck Raw Bar.
How does Shipwreck Raw Bar compare to other restaurants in Port St. Joe?
Shipwreck Raw Bar most recently scored 61 out of 100, which is lower than the Port St. Joe average of 84.
Has Shipwreck Raw Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Shipwreck Raw Bar have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Shipwreck Raw Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Shipwreck Raw Bar inspected?
Based on the inspection history on file, Shipwreck Raw Bar is inspected around four times per year on average.
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