Shrimp Basket

6501 N Davis Hwy, Pensacola, FL 32504

Seafood

Last inspected: Mar 25, 2026

Score

Medium Risk

The health department has logged eight inspections at Shrimp Basket, the earliest from 2022. The latest inspection on file is from Mar 25, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.

Recent visits have produced comparable findings, with counts hovering near three violations per visit.

When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.

The city-wide average sits at 95, which Shrimp Basket's 61 doesn't quite reach. The record is unremarkable in either direction.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 25, 2026

Routine - Food

2 critical violations. 1 major violation. 2 minor violations.

View 5 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burger patties at 45f for 3.75 hours in reach-in cooler under grill. Operator moved burger patties to walk-in cooler to rapidly cool, but did not cool to 41f in necessary time. Coleslaw at 61f for in reach-in cooler by kitchen entrance for 3.5 hours, operator voluntarily discarded coleslaw during inspection. **Repeat Violation**

03A-02-5

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Burger patties at 45f for 3.75 hours in reach-in cooler under grill. Operator moved burger patties to walk-in cooler to rapidly cool, but did not cool to 41f in necessary time. Coleslaw at 61f for in reach-in cooler by kitchen entrance for 3.5 hours, operator voluntarily discarded coleslaw during inspection.

01B-02-5

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food manager present with 5 food handling employees present.

53A-05-6

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler under grill has torn gaskets and standing water present. Reach-in prep cooler does not close completely and reading with high ambient temperature. **Repeat Violation**

14-74-7

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler under grill has standing water. **Repeat Violation**

29-49-6

Oct 28, 2025

Routine - Food

2 critical violations. 2 minor violations.

View 4 violations

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler overnight: Cut lettuce at 57f, and pasta at 56f.

01B-02-5

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler overnight: Cut lettuce at 57f, and pasta at 56f.

03A-02-5

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler by fryer station has large gear in gasket.

14-74-7

Basic - Standing water in bottom of reach-in-cooler. In lowboy coolers under grill.

29-49-6

Feb 18, 2025

Routine - Food

1 critical violation.

View 1 violation

Hands Clean and Properly Washed

FL-08

Sep 11, 2024

Routine - Food

2 minor violations.

View 2 violations

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer located in reach-in coolers on make line.

05-09-4

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for scoops in flour, seasoning, and sugar resting in items.

10-01-5

May 1, 2024

Routine - Food

1 critical violation. 2 minor violations.

View 3 violations

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw in reach-in cooler at 60f for 1 hour. Upon inspection, cooler was not on, manager turned cooler back on. Steamed Shrimp 50f for 3 hours. Manager moved steamed shrimp to walk-in cooler to rapidly cool. **Corrective Action Taken** **Repeat Violation**

03A-02-5

Basic - Equipment in poor repair. Air conditioning in kitchen in disrepair.

14-11-5

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. Fish still partially frozen in walk-in cooler thawing in commercially processed reduced oxygen package bearing label to remove before thawing not removed from packaging. Manager removed fish from packaging during inspection. **Corrected On-Site**

06-09-1

Dec 8, 2023

Routine - Food

3 critical violations.

View 3 violations

Employee Health Policies Present

FL-03

Equipment Adequate to Maintain Product Temperature

FL-29

Supervisor/Person in Charge Present

FL-01

May 22, 2023

Routine - Food

1 minor violation.

View 1 violation

Hands Clean and Properly Washed

FL-08

Sep 1, 2022

Routine - Food

No violations found.

100

Show all 8 inspections Show less

Frequently Asked Questions

When was Shrimp Basket last inspected?

The most recent health inspection at Shrimp Basket on file is from Mar 25, 2026. The public record contains eight inspections in total.

What is the most common violation at Shrimp Basket?

Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Shrimp Basket.

How does Shrimp Basket compare to other restaurants in Pensacola?

Shrimp Basket most recently scored 61 out of 100, which is lower than the Pensacola average of 95.

Has Shrimp Basket's inspection record improved over time?

Results have been roughly steady. Inspections at Shrimp Basket have averaged around three violations per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at Shrimp Basket 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 Shrimp Basket inspected?

Based on the inspection history on file, Shrimp Basket is inspected around two times per year on average.

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