Shrimp & Co
Last inspected: Mar 27, 2026
78
Score
Shrimp & Co appears in inspection records 10 times, starting in 2022. The most recent report on file is from Mar 27, 2026. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up eight times.
Shrimp & Co scores about where you'd expect for a Tampa restaurant. The full picture is one of consistent compliance.
10
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cut raw chicken and did not wash hand before putting on new gloves.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation**
22-02-4
78
Sep 24, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled with red liquid. Operator labeled at time of inspection. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to fryer hot water turned off. Operator turned on at time of inspection. **Corrected On-Site**
27-16-4
Basic - Equipment in poor repair. Outside of microwave broken. Gaskets of reach in cooler broken.
14-11-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to fryers.
36-27-5
67
Mar 27, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked potatoes in reach in cooler. Operator relocated at time of inspection. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Basic - Food stored on floor. Bag of bulk potatoes on floor in kitchen.
08B-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grill.
36-27-5
70
Aug 22, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon in coleslaw.
10-06-5
95
Mar 28, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Dec 1, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-01: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Handle of reach in cooler broken on cooks line. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-01: **Time Extended**
14-11-5
86
Nov 30, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: grouper 49 F, rice 49 F, shrimp 45 F, mahi 46 F, operator put Maui and shrimp in reach in freezer at time of inspection. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: grouper 49 F, rice 49 F, **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation** **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, crab dip and multiple items in reach in cooler. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled with purple and yellow liquid. **Warning**
41-17-4
Basic - Stored food not covered. Bulk corn in reach in freezer. **Warning**
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup and water bottle in prep table in kitchen. **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee banana over food for establishment in reach in cooler. **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table in kitchen. **Repeat Violation** **Warning**
40-06-5
Basic - Equipment in poor repair. Handle of reach in cooler broken on cooks line. **Repeat Violation** **Warning**
14-11-5
43
May 12, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation** - From follow-up inspection 2023-05-12: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Repeat Violation** - From follow-up inspection 2023-05-12: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Handle broken of reach in cooler on cooks line. - From follow-up inspection 2023-05-12: **Time Extended**
14-11-5
82
May 11, 2023
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator bought chlorine sanitizer for food contact surfaces at time of inspection. **Corrected On-Site** **Admin Complaint**
22-48-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies in dish area.
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef held over raw seafood in reach in freezer. **Repeat Violation**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. With clear and green liquid on shelf in dish area.
41-17-4
Basic - Food stored on floor bulk oil on floor near ice machine. Employee removed at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. **Repeat Violation**
22-08-4
Basic - Stored food not covered. Crab and hamburgers in reach in freezer.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses on three compartment sink. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour not labeled.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. **Repeat Violation**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lotion on shelf over prep table in kitchen. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Handle broken of reach in cooler on cooks line.
14-11-5
30
Dec 14, 2022
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shell eggs stored over butter and fresh vegetables in metal reach in cooler operator relocated to prevent cross contamination. **Corrected On-Site**
08A-02-6
High Priority - Toxic substance/chemical improperly stored. Spray bottles stored on bulk flour containers. Employee removed at time of inspection. **Corrected On-Site**
41-10-4
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
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Red basket in handwash sink across from mop sink in kitchen. Operator removed at time of inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink across from mop sink. Operator restocked at time of inspection **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk sugar. Operator removed at time of inspection. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen across from grill. Employee removed at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating on cookline next to grill.
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee water bottle in mental reach in cooler in kitchen. Operator removed at time of inspection. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table in kitchen across from grill. Employee removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
22-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths under tea dispensers.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and rice not labeled. Operator labeled at time of inspection.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
22-20-5
30
Frequently Asked Questions
When was Shrimp & Co last inspected?
The most recent health inspection at Shrimp & Co on file is from Mar 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Shrimp & Co?
Across the inspection record, “food-contact surface soiled with food debris” has been cited eight times, more than any other issue at Shrimp & Co.
How does Shrimp & Co compare to other restaurants in Tampa?
Shrimp & Co most recently scored 78 out of 100, which is about the same as the Tampa average of 79.
Has Shrimp & Co's inspection record improved over time?
Results have been roughly steady. Inspections at Shrimp & Co have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Shrimp & Co 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 Shrimp & Co inspected?
Based on the inspection history on file, Shrimp & Co is inspected around three times per year on average.
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