Shrimp Shack Seafood Kitchen III
Last inspected: Jul 1, 2024
64
Score
Public records show five inspections at Shrimp Shack Seafood Kitchen III stretching back to 2022. The most recent report on file is from Jul 1, 2024. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to six violations per visit.
“Certified food manager or person” accounts for the largest share of issues, appearing two times across the record.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. The record is unremarkable in either direction.
5
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jul 1, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Food in Good Condition, Safe, and Unadulterated
FL-13
64
Jan 22, 2024
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed Milk wash without time mark . Manager did not know when milk came out. See stop sale. Observed hush puppy mix on Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit, time 4:15pm. **Repeat Violation** **Admin Complaint**
03F-01-5
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed Milk wash without time mark . Manager did not know when milk came out. See stop sale. Observed hush puppy mix on Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit, time 4:15pm.
01B-19-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle of degreaser without a label. Manager placed label on degreaser bottle . **Corrected On-Site**
41-17-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Observed Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector will provide a copy of the Big 6 food borne illnesses. **Corrected On-Site** **Repeat Violation**
11-07-5
Intermediate - Certified food manager unable to answer basic questions about allergens. Observed Certified food manager unable to answer basic questions about allergens. Inspector will provide copy of Eight food Allergens. **Corrected On-Site**
53A-16-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed Hot water Dish machine without measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copies of Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Repeat Violation**
53B-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles with water damage in dining area. Observed multiple air vents, dusty throughout kitchen and dining area.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks on prep tables throughout kitchen. Manager removed and stored drinks properly. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hat on prep table in middle of kitchen. Manager removed and stored hat properly. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while handling food.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee, engaging in food, prep without hair restraint.
13-03-4
Basic - No copy of latest inspection report available. Serve no copy of the latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler door gasket soiled. Observed walk-in freezer door gasket, soiled . **Repeat Violation**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed Water leaking from mop sink faucet. **Repeat Violation**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed Wet mop not stored in a manner to allow the mop to dry. Manager placed wet mop in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
29
Jul 27, 2023
Complaint Full
No violations found.
100
Feb 21, 2023
Routine - Food
3 critical violations. 6 major violations. 1 minor violation.
View 10 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hush puppy mix at room temperature held under time control on cook line not properly time marked. Manager stated mix was prepared 45 minutes ago. Employee put on a time marked on container. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese 47F in main flip top cooler on cook line. Cheese stored in a double pan. Manager stated cheese was left in cooler since last night. Manager discarded cheese. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. American cheese 47F in main flip top cooler on cook line. Cheese stored in a double pan. Manager stated cheese was left in cooler since last night. Manager discarded cheese. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Certified manager has no knowledge of the big 6 foodborne illnesses. Reviewed with manager and emailed her big 6 handout **Corrective Action Taken**
11-07-5
Intermediate - Certified food manager unable to answer basic questions about allergens. Certified manager has no knowledge of the 8 major food allergens. Reviewed with manager and emailed her 8 major food allergens handout. **Corrective Action Taken**
53A-16-4
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. Establishment has no written clean up plan for vomiting and diarrhea. Reviewed with manager and emailed her clean up hand out. **Corrective Action Taken**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. Manager did not provided proof of employee reporting agreement. Reviewed with manager and emailed her employee reporting agreement form. **Corrective Action Taken**
11-26-1
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Diantae and Shealyn food handler certificates from ServSafe. Reviewed policy with manager
53B-03-5
Basic - Equipment in poor repair. Stan alone reach in freezer near walk in cooler has a torn gasket.
14-11-5
33
Aug 18, 2022
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut cabbage (47F); cut tomatoes (48F); shredded cheddar (47F); American cheese (49F) stored in main flip top cooler across from flat grill on cook line. Food stored in double shallow pans. Manager stated food was placed in cooler from walk in cooler sometime this morning, manager unsure of the time food was placed in cooler. Manager discarded food. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. cut cabbage (47F); cut tomatoes (48F); shredded cheddar (47F); American cheese (49F) stored in main flip top cooler across from flat grill on cook line. Food stored in double shallow pans. Manager stated food was placed in cooler from walk in cooler sometime this morning, manager unsure of the time food was placed in cooler. Manager discarded food. See stop sale. 2. milk wash (72F) stored at room temperature in fish station near fryers on cook line. Employee stated milk was taking out of the cooler approximately 30 minutes ago. Employee placed ice on milk. 3. hush puppy mix (77F) stored at room temperature in between flat grill and fryers on cook line. Employee stated mix was taking out of the cooler approximately 30 minutes ago. Employee stated they normally place mix at room temperature until they ran out. Manager placed mix in walk in cooler. Reviewed proper cold holding procedures with employees and manager. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. To go grits (129-130F) stored in hot cabinets in expo station. Employee stated grits were placed in cabinet approximately 45 minutes ago. Employee began reheating grits. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1. Observed employee wearing gloves handled raw shrimp and then handled togo boxes without changing gloves and washing hands. After reviewing with employee he discarded togo boxes and washed his hands. 2. Observed employee wearing gloves handled raw chicken and then handled raw shrimp without changing gloves and washing hands. After reviewing with employee, employee voluntarily discarded raw shrimp and washed his hands. **Corrective Action Taken** **Warning**
12A-09-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Heather not certified. She stated she has been a manager for a few years now. **Warning**
53A-04-6
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/ Certified manager not present. 5 food handler employees on duty during inspection **Warning**
53A-05-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Certificates provided are copies from original certificates **Warning**
53B-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle soiled. **Warning**
23-24-4
Basic - Single-service articles improperly stored. Multiple cases of plastic cups stored on floor in kitchen near managers office. Manager properly stored todo boxes. **Corrected On-Site** **Warning**
25-05-4
Basic - Equipment in poor repair. 1. Stand alone reach in freezer near walk in cooler has a torn gasket. 2. Raw fish reach in cooler in frying station has a torn gasket. **Repeat Violation** **Warning**
14-11-5
35
Frequently Asked Questions
When was Shrimp Shack Seafood Kitchen III last inspected?
The most recent health inspection at Shrimp Shack Seafood Kitchen III on file is from Jul 1, 2024. The public record contains five inspections in total.
What is the most common violation at Shrimp Shack Seafood Kitchen III?
Across the inspection record, “certified food manager or person” has been cited two times, more than any other issue at Shrimp Shack Seafood Kitchen III.
How does Shrimp Shack Seafood Kitchen III compare to other restaurants in Jacksonville?
Shrimp Shack Seafood Kitchen III most recently scored 64 out of 100, which is lower than the Jacksonville average of 74.
Has Shrimp Shack Seafood Kitchen III's inspection record improved over time?
Yes. Recent inspections at Shrimp Shack Seafood Kitchen III have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Shrimp Shack Seafood Kitchen III 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 Shack Seafood Kitchen III inspected?
Based on the inspection history on file, Shrimp Shack Seafood Kitchen III is inspected around three times per year on average.
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