Shrimpers Grill & Raw Bar

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler:fish dip (50F - Cold Holding) stored over night in unit; cooked shrimp (48F - Cold Holding)stored overnight in unit; tuna salad (48F - Cold Holding)stored overnight night in unit; As per chef, items stored overnight in unit. Not prepped or portioned today. See stop sale. Cooler#2: cooked Mac and cheese (53F - Cold Holding); raw diced dolphin for tacos (50F - Cold Holding); Cooler #1: Cole slaw (46F - Cold Holding) stored since 9am. As per operator, items removed from walk in cooler and stored in unit approximately 2 hours prior. Not prepped or portioned today. Advised operator to quick chill. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-05-20: At flip top cooler #1: sliced cheese (52F - Cold Holding) As per chef, stored in unit approximately 2 hours. Not prepped or portioned today. Operator placed to quick chill. **Admin Complaint** **Admin Complaint** **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Live, small flying insects found. Approximately 5 flies flying around in dish wash area landing on sink and clean colander. Approximately 6 flies flying around at expo area landing on clean plates next to garbage can and warmer drawer that stores breads. **Admin Complaint** - From follow-up inspection 2025-05-20: 2 flies flying around in dish washing area with 1 landing on shelf at drying rack. 1 live fly flying around at cook line. 4 flies flying around at trash can near bar area. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Clam tag not marked with last date served. - From follow-up inspection 2025-05-20: Same. **Time Extended**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: fish dip (47F at 11:40am- Cooling) As per operator, cooling overnight in cooler. Item did not cool from 135F to 41F in a total of 6 hours. Item stored in large quantity and covered tightly. See stop sale.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef handle raw steak to put on grill then handled bread for sandwich; no hand wash. Observed chef handle raw oysters then handled clean cooler handle; no hand wash. See stop sale for bread. Chef washed hands.

High Priority - Food contaminated by employees/consumers and operator continued to prepare food. See stop sale. Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef handle raw steak to put on grill then handled bread for sandwich; no hand wash. See stop sale for contaminated bread.

High Priority - Live, small flying insects found. Approximately 5 flies flying around in dish wash area landing on sink and clean colander. Approximately 6 flies flying around at expo area landing on clean plates next to garbage can and warmer drawer that stores breads. **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: fish dip (47F at 11:40am- Cooling) As per operator, cooling overnight in cooler. Item did not cool from 135F to 41F in a total of 6 hours. Item stored in large quantity and covered tightly. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler:fish dip (50F - Cold Holding) stored over night in unit; cooked shrimp (48F - Cold Holding)stored overnight in unit; tuna salad (48F - Cold Holding)stored overnight night in unit; As per chef, items stored overnight in unit. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler:fish dip (50F - Cold Holding) stored over night in unit; cooked shrimp (48F - Cold Holding)stored overnight in unit; tuna salad (48F - Cold Holding)stored overnight night in unit; As per chef, items stored overnight in unit. Not prepped or portioned today. See stop sale. Cooler#2: cooked Mac and cheese (53F - Cold Holding); raw diced dolphin for tacos (50F - Cold Holding); Cooler #1: Cole slaw (46F - Cold Holding) stored since 9am. As per operator, items removed from walk in cooler and stored in unit approximately 2 hours prior. Not prepped or portioned today. Advised operator to quick chill. **Repeat Violation** **Admin Complaint**

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. Garlic butter mixture with fresh garlic not time marked. As per operator stored since 1 hour. Advised operator to time marked.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top coolers- Cooler #1-cut lettuce (56F at 11:45am; 53F at 12:35pm- Cooling) As per chef, cooling since 9am. At current rate of cooling, cut lettuce will not cool to 41F in a total of 4 hours. Item stored over stacked. Advised operator to quick chill. **Repeat Violation** **Admin Complaint**

Intermediate - Clam tag not marked with last date served.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Time/temperature control for safety food thawed in an improper manner. Bucket with over 20 portions of Raw commercially processed reduced oxygen packaged dolphins thawing in stagnant water. Operator corrected. **Corrected On-Site**

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. At dish wash area, over 20 portions of Raw commercially processed reduced oxygen packaged dolphins bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed Raw commercially processed reduced oxygen packaged dolphins from vacuum packaging. **Corrected On-Site**

Employee Health Policies Present

Food Received at Proper Temperature

Intermediate - - From initial inspection : 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. Marsha Viickers 08/21/23 **Warning** - From follow-up inspection 2024-08-15: **Time Extended**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline - employee with gloves - handled raw shrimp then changed gloves and plated food without washing their hands- educated operator- employee washed hands. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler by cookline- cut lettuce 47F at 2:10 to 47F at 3:25( cooling since 11:00) cheese-48F at 2:10 to 45F at 3:25( cooling since 11:00) ; cooked peppers 44F-at 2:10 to 44F at 3:25( cooling since 11:00) ), Asian slaw 46F at 2:10 to 45F at 3:25 ( cooling since 11:00)- at current rate of cooling food did not reach to 41F within 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler in middle of cookline- garlic butter (58F- cold holding; beef 46F -cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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. At reach in cooler by cookline- cut lettuce 47F at 2:10 to 47F at 3:25( cooling since 11:00) cheese-48F at 2:10 to 45F at 3:25( cooling since 11:00) ; cooked peppers 44F-at 2:10 to 44F at 3:25( cooling since 11:00) ), Asian slaw 46F at 2:10 to 45F at 3:25 ( cooling since 11:00)- at current rate of cooling food did not reach to 41F with 4 hours - see stop sale. At reach in cooler by front line server station- Sliced tomato (46F at 3:10- 46F at 3:25 cooling since 11:30); Cole slaw (47F at 3:10- 47F at 3:25 ( cooling since 11:30); homemade ranch (47F at 3:10- 47F at 3:25 ( cooling since 11:30)- at current rate of cooling food will not reach 41F within remaining time- operator moved to reach in freezer to quick chill. **Warning**

High Priority - Toxic substance/chemical improperly stored. **Warning**

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. Marsha Viickers 08/21/23 **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. At back prep are near walk in cooler - spray bottle of purple chemical not labeled - operator labeled. **Corrected On-Site** **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At walk in cooler- employee open bottle of soda in cooler- operator removed **Corrected On-Site** **Warning**

High Priority - - From initial inspection : 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. Observed Raw chicken over raw conch walk in freezer. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-04-16: Observed Raw ground beef over fish fillets at walk in cooler. **Admin Complaint**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Corrected to 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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. Observed Raw chicken over raw conch walk in freezer. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Tuna salad made 4/7, spinach dip (cooked spinach) made 4/6. See stop sale.

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. Middle flip top cooler cook line: scallops (49F - Cold Holding); shrimp (48F - Cold Holding); mahi (50F - Cold Holding); grouper (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler for 5+ hours. See stop sale. Operator added ice wands and ice bags to cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle flip top cooler cook line: scallops (49F - Cold Holding); shrimp (48F - Cold Holding); mahi (50F - Cold Holding); grouper (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler for 5+ hours. See stop sale. Operator added ice wands and ice bags to cooler ; flip top cooler server expo: ranch dressing(buttermilk) (50F - Cold Holding); blue cheese dressing (half and half) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler for approximately 3 hours. Operator moved to walk in freezer to quick chill. **Corrective Action Taken**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb back dock.

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. Observed Raw chicken over raw conch opened from commercial packaging at walk in freezer. Educated operator on proper storage. **Repeat Violation** **Admin Complaint**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed clam and oyster tags not in chronological order. **Repeat Violation**

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam and oyster tags missing date of last order sold.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler: cooked chicken wings (63F - Cooling) at 1:50 since 10:30 - 63F at 2:15 - At current rate of cooling product will not reach 41F within 6 hours. Operator moved to walk in cooler. ; on expo counter: Sliced tomato 72F cooling at 2:10 since 12:40 - 71F at 2:25 - At current rate of cooling product will not reach 41F within 4 hours. Operator moved to reach in cooler. **Corrective Action Taken**

Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed Oysters with no tag present at oyster station in kitchen. Operator produced tag. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. At upper bar.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table over flour and bread. **Corrected On-Site**

Supervisor/Person in Charge Present

Hands Clean and Properly Washed

No Bare Hand Contact with Ready-to-Eat Food

Equipment Adequate to Maintain Product Temperature

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over heavy cream at reach in cooler at cook line. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

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. Missing time mark for garlic butter. Per operator, out of temperature for 2 hours. Operator placed time stamp for remaining 2 hours. **Corrective Action Taken**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer, chlorine sanitizer at 200+ppm. Operator corrected to 100ppm. **Corrected On-Site**

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. Sent bodily fluids procedure to operator.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For garlic butter. Sent time control procedure to operator.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser in spray bottle not labeled at dish area. Operator labeled properly. **Corrected On-Site**

Basic - Food stored on floor. Observed Ketchup and flour in bins stored on floor by tilt boiler/dry storage. Operator stored properly. **Corrected On-Site**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish area- dishwasher handled dirty dishes then proceeded to handle clean dishes no hand wash - educated operator- employee washed hands. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over butter at flip top cooler at cookline- operator moved fish to lower shelf. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Conch 46-49F- cold holdings- operator states product not prepared or portioned today- operator left out for 30 minutes and placed in walk in cooler. At cookline- butter 72F cold holdings- operator states product not prepared or portioned today- operator left out for 30 minutes and placed in walk in cooler At expeditors area cooler- Kale 76F , ranch 45F. Foods in cooler less than 1 hour. Moved to interior of cooler to quick chill. **Corrective Action Taken**

High Priority - Toxic substance/chemical improperly stored. Soap next to bread at cookline. Chemical cleaner next to clean equipment in rear prep area.Removed. **Corrected On-Site**

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.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cookline container with butter- soiled with food debris. Interior of dessert cooler soiled. Cutting boards in rear prep area soiled. Ice buckets soiled. Interior of ice machines outside soiled.

Basic - Old labels stuck to food containers after cleaning. Container of onions at walk in cooler with old oyster label.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle above tuna loins - at walk in cooler- operator removed water bottle. **Corrected On-Site**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled At cookline. Floor soiled in dishwashing area. Water pooling on floor in dishwashing area. Floors not smooth and easily cleanable in cookline area.

Basic - Working containers of food removed from original container not identified by common name. Oil battle not labeled at cookline.

Basic - Dead roaches on premises. 1 dead roach by entryway to kitchen. Removed. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets and bags over food at dry storage operator removed. Employee phone over prep table by dish area- operator moved. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan soiled at cookline. Fire extinguisher soiled at cookline. Exterior of ice machines outside soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At outdoor ice machine- soiled with mold.