Shrimpys Blues Bistro
Last inspected: Feb 18, 2026
70
Score
Going back to 2023, Shrimpys Blues Bistro has 10 inspections in the public record. The newest entry in the record is dated Feb 18, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing seven times across the record.
Compared to other St. Pete Beach restaurants (averaging 76), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing purple liquid no label. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
70
Oct 29, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. **Repeat Violation**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Cup no handle for portioning pico. **Corrected On-Site**
14-01-5
82
May 27, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red slicer. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid spray bottles at inside bar not labeled.
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. One prep employee.
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
74
Jan 15, 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. Can opener soiled with food debris, cutting board on prep area stained,
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Interior of microwave has rusted area inside.
22-31-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of purple liquid in prep area. Employee labeled cleaner. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses on shelf over prep table. Employee removed glasses. **Corrected On-Site**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup in burger sauce and bowl in rice to portion. Educated and employee removed both added scoops with handles. **Corrected On-Site**
14-01-5
67
May 9, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Adam at cook line 6 months. **Warning** - From follow-up inspection 2024-05-09: **Time Extended**
53B-13-5
90
May 2, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens at prep line. 50 degrees Fahrenheit cold holding using ice under pan. Manager discarded cut leafy greens **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Outside bar small cup dishwasher Chlorine 0 ppm **Warning**
22-52-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Adam at cook line 6 months. **Warning**
53B-13-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at front Hand washing sink near prep table manager replaced. **Corrected On-Site** **Warning**
31B-02-4
Basic - Candy for Employee personal items stored in clean utensils cups at cook line employee took all to clean. **Corrected On-Site** **Warning**
40-06-5
Basic - Carbon dioxide/helium tanks not adequately secured. St inside bar manager secured. **Corrected On-Site** **Warning**
51-11-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in reach in cooler at cook line above **Warning**
12B-13-4
52
Jan 29, 2024
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 stained on deli reach in cooler, potato slicer soiled with food debris, can opener soiled with food debris build up, soda guns in interior bar and exterior bar soiled with debris. **Repeat Violation** - From follow-up inspection 2024-01-29: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cook line has build up of ice. - From follow-up inspection 2024-01-29: **Time Extended**
14-69-4
86
Nov 28, 2023
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took drink then to pouring drinks and touching clean glasses. Educated employee and he washed his hands. **Corrective Action Taken**
12A-05-4
High Priority - Dented/rusted cans present. See stop sale. Dented can of tomato bits on dry storage shelf with food to be served to the public.
01B-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. She'll stick tags not dated with last date used.
01C-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Sain Talley 10-26-2018 expired 10-26-2023 no other manager onsite.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on deli reach in cooler, potato slicer soiled with food debris, can opener soiled with food debris build up, soda guns in interior bar and exterior bar soiled with debris. **Repeat Violation**
22-02-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of tomato bits on dry storage shelf with food to be served to the public.
08B-20-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line working with foods no hair restraint. Employee put on hat. **Corrected On-Site**
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cook line has build up of ice.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ovens soiled with food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in kitchen. Emailed sign to operator.
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Old labels on clean pans on dish rack. Employee removed all labels. **Corrected On-Site**
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Bar exterior reach in keg cooler has standing water. **Repeat Violation**
29-49-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack on top of liquor bottles in use and open in interior bar area.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to foods being prepped. Employee removed drink. **Corrected On-Site**
12B-07-4
35
Apr 3, 2023
Routine - Food
No violations found.
100
Jan 31, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Scoop for flour no handle.
14-01-5
Basic - Equipment in poor repair. Broken Handle for line microwave wrapped in tape.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Standing water in bottom of reach-in-cooler. Glass cooler outside bar.
29-49-6
70
Frequently Asked Questions
When was Shrimpys Blues Bistro last inspected?
The most recent health inspection at Shrimpys Blues Bistro on file is from Feb 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Shrimpys Blues Bistro?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Shrimpys Blues Bistro.
How does Shrimpys Blues Bistro compare to other restaurants in St. Pete Beach?
Shrimpys Blues Bistro most recently scored 70 out of 100, which is lower than the St. Pete Beach average of 76.
Has Shrimpys Blues Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Shrimpys Blues Bistro have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Shrimpys Blues Bistro 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 Shrimpys Blues Bistro inspected?
Based on the inspection history on file, Shrimpys Blues Bistro is inspected around three times per year on average.
Nearby Restaurants