Shrimp Basket
Last inspected: Feb 3, 2026
50
Score
Shrimp Basket has been inspected 15 times since 2022. The latest inspection on file is from Feb 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged four times.
By comparison, the average Panama City Beach facility scores 84, putting Shrimp Basket on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
15
Inspections
1
Critical latest
4
Major latest
3
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Thawed grouper in vacuum sealed bags in walk-in. See stop sale.
01B-13-4
Intermediate - Establishment not maintaining oyster tags for 90 days. Manager only able to produce previous month's worth of tags.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Dark residue around rims of ice buckets. Food debris in cook line drawers. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at warewashing machine or wiping cloths. Establishment requires chlorine test strips.
16-37-1
Intermediate - Oyster tags not marked with last date served.
01C-03-4
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. Thawed grouper in vacuum sealed bags in walk-in. See stop sale.
06-09-1
Basic - Hole in dumpster and missing drain plug.
33-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled shelves in walkin. Soiled heat lamp on cook line. Mold like substance on exterior of bus pans in prep area. **Repeat Violation**
23-03-4
50
Aug 25, 2025
Routine - Food
No violations found.
100
Aug 22, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
30
Feb 10, 2025
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, near back door.
29-34-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary sanitizer tested at over 500pm. Manager diluted solution to 400ppm **Corrected On-Site**
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shucked oysters 49F in fry breading station. Per employee on station approximately 1 hour. Placed in colder unit at time of inspection. New temp after approximately 1 hour 40F, **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board on expo station make table cooler. Manager removed cutting board from area for washing. **Corrective Action Taken**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer for wiping cloths. Establishment requires quaternary test strips.
16-37-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed debris in ice scoop holster. Manager had items cleaned at time of inspection. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled. Debris in ice scoop holster. Scoops and holsters cleaned during inspection.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In po boy station and in server reach in cooler.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
41
Sep 10, 2024
Routine - Food
No violations found.
100
Sep 9, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed date marked 8/8 on crab claws. Manager stated claws should have been marked 9/8.
02C-01-5
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach behind bar. Manager killed and sanitized the area. **Repeat Violation** **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 65F sitting in cambro on expo line. Manager states made 30 minutes before inspection and put coleslaw in reach in cooler to cool down. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in machine in prep area.
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine bin with mold like substance.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents throughout kitchen with mold like substance build up.
36-34-5
Basic - Floor area(s) covered with standing water. Observed areas behind bar and in kitchen expo and cook line with build up of water.
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed walk in freezer with ice build up around condenser fan.
14-69-4
47
Jul 17, 2024
Complaint Full
No violations found.
100
May 6, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-03-07: Observed no employee training completed at this time. Will extend. **Time Extended** - From follow-up inspection 2024-05-06: Observed some employee training done but still missing majority. They have books just need to do another class. **Time Extended**
53B-01-5
90
Mar 7, 2024
Complaint Full
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Mar 6, 2024
Complaint Full
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dish machine with 0 ppm chlorine. Noticed hose was out of sanitizer. Manager deed hose in sanitizer and primed machine. Corrected to 100ppm. **Corrective Action Taken**
22-41-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 25 rodent droppings under beer tap cooler in bar area. **Warning**
35A-04-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed microwave with rust inside.
22-31-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed only 60 days worth of oyster tags.
01C-02-4
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. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in kitchen prep area.
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed floors in kitchen and bar area with build up of food debris.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed bottoms of reach in cooler and reach in freezers with build up of food and liquid throughout the kitchen.
22-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink in server area with slow drain.
29-20-5
Basic - Floor not cleaned when the least amount of food is exposed. Observed floors in kitchen behind equipment with a build up of food on floors.
36-01-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 2 dead rodents in trap under bar cooler in bar area and approximately 12 dead roaches on glue trap under hand wash sink in kitchen next to grill. **Warning**
35A-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board in kitchen on open top cooler that is no longer cleanable.
14-09-4
Basic - Dead roaches on premises. Observed 1 dead roach on floor of server area next to hand wash sink and 1 dead roach on wall in back of kitchen next to grease collection containers. **Warning**
35A-03-4
Basic - Hole in or other damage to wall. Observed wood behind beer cooler near floors with rotting wood in need of repair.
36-24-5
33
Dec 5, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed towels stored in hand wash sink before kitchen entrance.
31A-11-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint. Cook put on hair net. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Observed a case of crab meat and a case of grouper on floor of walk in freezer.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer.
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside ice machine.
22-20-5
67
May 17, 2023
Routine - Food
No violations found.
100
May 16, 2023
Routine - Food
6 critical violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed coleslaw 47F whitefish 47F, 46F popcorn shrimp 47F cut lettuce 48F cooked potatoes 50F raw oysters 48F rice 48F all above 41F due to temperature abuse. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice 48F prepared on 5-14 not properly cooled from above 135F to 41F in the proper amount of time. Cooked potatoes 50F prepared on 5-15 not cooled from above 135F to 41F in the proper amount of time 6 hours. **Warning**
03D-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine not sanitizing at proper ppm at 0ppm. Manager set up 3 compartment sink to use for sanitizing. **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed small live flying insects in back storage area and cook line. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw oysters 48F for a period of undetermined amount of time. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed coleslaw 47F prepared on 5-15 stored in walk in overnight never cooled to 41F white fish 47F, 46F prepped on 5-15 and never cooled to 41F popcorn shrimp 47F prepped on 5-15 and never cooled to 41F lettuce 48F prepped on 5-15 and never cooled to 41F **Warning**
03D-06-5
Basic - Condensation or other drainage not disposed of according to law in walk in cooler splashing onto pickle bucket. **Warning**
28-02-4
Basic - Food stored in a location that is exposed to splash/dust. Observed bucket of pickles in walk in cooler with condensation splashing up on bucket. **Warning**
08B-36-4
Basic - No handwashing sign provided at a hand sink used by food employees by bar area. Observed no hand wash sign at hand wash sink in bar area.
31B-04-4
Basic - Plumbing system in disrepair. Observed plumbing leaking under hand sink onto floor on kitchen line. **Warning**
29-08-4
33
Feb 7, 2023
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. Observed shelled eggs stored over trays of shucked oysters. Manager moved eggs to a different shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
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 - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Non-pitting surface rust on food-contact equipment. Observed microwave with rust inside.
22-31-4
Basic - Accumulation of black/green mold-like substance in the interior of the soda gun at bar.
22-20-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed styrofoam bowl in seasoning with no handle. Manager threw away. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed electric strip for plugs with mold like substance in kitchen.
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand wash sink in server area with standing water.
29-20-5
52
Oct 3, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
35
Frequently Asked Questions
When was Shrimp Basket last inspected?
The most recent health inspection at Shrimp Basket on file is from Feb 3, 2026. The public record contains 15 inspections in total.
What is the most common violation at Shrimp Basket?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Shrimp Basket.
How does Shrimp Basket compare to other restaurants in Panama City Beach?
Shrimp Basket most recently scored 50 out of 100, which is lower than the Panama City Beach average of 84.
Has Shrimp Basket's inspection record improved over time?
Results have been roughly steady. Inspections at Shrimp Basket have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Shrimp Basket means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Shrimp Basket inspected?
Based on the inspection history on file, Shrimp Basket is inspected around four times per year on average.
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