Shuckers
Last inspected: Feb 18, 2026
47
Score
Going back to 2022, Shuckers has 11 inspections in the public record. The newest entry in the record is dated Feb 18, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly nine violations earlier in the record.
Across the inspection history, “ice buildup in reach-in freezer and/or walk-in freezer” is the issue that surfaces most often, recorded four times.
Restaurants in Jensen Beach average 80, so Shuckers trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 18, 2026
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
47
Sep 25, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not dated. Educated - From follow-up inspection 2025-09-25: **Time Extended**
01C-03-4
90
Sep 24, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
47
Feb 7, 2025
Complaint Full
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Stop Sale issued due to food originating from an unapproved source. Mussels 2#. Manager removed from service
01B-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (48F - Cold Holding); suggest rapid chill 2nd temp 42f, outside bar reach in cooler ice cream mix (51F - Cold Holding) suggest rapid chill 2nd temp 37f, salmon ambient (46F - Cold Holding) suggest rapid chill 2nd temp 41F **Corrected On-Site**
03A-02-5
Intermediate - Certified Food Manager or person in charge failed to post big 6 for employees Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Corrected On-Site**
11-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Outside bar basin in sink. Manager removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At main bar. Manager placed out paper towels. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Several cups in all spices. Manger removed all of them **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen. Manger disposed of drink. **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. Main bar pocket book next to utensils. Manger removed pocketbook. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Multiple kitchen staff.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Storage rack by dishwasher in kitchen. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Cooler across from stove gasket torn.
14-11-5
Basic - Food stored on floor. Chicken in walk in freezer. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer **Repeat Violation**
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen by cook line.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. At main bar and outside bar. Manager placed out handwashing sign. **Corrected On-Site**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table by cook line. Manger placed in soiled bin. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Salt at prep table. Manager placed a label on it. **Corrected On-Site**
02D-01-5
30
Sep 4, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Towel in hand sink at cooks line. Dump ice in one hand sink. Informed manager. **Corrective Action Taken**
31A-11-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of mushrooms on top in main cooler. Two cases of avocados stored above ready-to-eat in produce cooler. Informed Manager. **Corrected On-Site**
08B-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers and metal containers at dish area.
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in back of Walk in freezer. Informed Manager.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt. Wall fans in kitchen.
23-03-4
Basic - Open dumpster lid. Informed Manager. **Corrected On-Site**
33-16-4
70
Jan 29, 2024
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Spray stored facing glassware **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Hole in or other damage to wall. Hole in wall next to bulk ice machine
36-24-5
Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
12B-02-4
70
Oct 30, 2023
Complaint Partial
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On slicer **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
82
Oct 19, 2023
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm), bucket was empty, operator replaced. Retested at 50ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked wings in drawers Raw chicken over raw shrimp in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Frozen drink machine nozzles at bar
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup In croutons Soufflé cup in seating on back line **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Gasket torn on cookline unit, calling gasket guy for repair **Corrective Action Taken** **Repeat Violation**
14-11-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle on back line **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in sanitizer between uses. Knife on grill in sanitizer water **Corrected On-Site**
10-18-5
Basic - No handwashing sign provided at a hand sink used by food employees. At sink outside server station **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on sandwich cooler **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open lemonade bottle in reach chest freezer **Corrected On-Site**
12B-13-4
45
Jun 5, 2023
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
61
Jun 1, 2023
Complaint Full
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Checked cell phone changed gloves with no hand washing. Educated manager and employee. **Corrected On-Site**
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies observed in prep area killed during inspection **Corrected On-Site**
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw shrimp (54F - Cold Holding); mozzarella cheese (57F - Cold Holding); diced sausage (55°- Cold Holding); scampi butter (57F - Cold Holding); sliced tomatoes (56F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw scallops found at74° cold holding. Cook said been out of the cooler for 30 minutes. Advised to rapid chill. 2. raw shrimp (54F - Cold Holding); mozzarella cheese (57F - Cold Holding); diced sausage (55°- Cold Holding); scampi butter (57F - Cold Holding); sliced tomatoes (56F - Cold Holding) **Corrective Action Taken**
03A-02-5
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. Emailed a copy
11-26-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Gift shop personal refilled drink at soda station
43-08-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Marking on day shucked,not last day served
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/ Robert **Warning**
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2. No soap outside bar
31B-02-4
Basic - Equipment in poor repair. Freezer door is falling apart. 2. Gaskets torn on dessert cooler door and far right lowboy. 3 cutting board no longer cleanable
14-11-5
Basic - Floor tiles missing and/or in disrepair. Inside main walk-in cooler
36-17-5
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - Food stored in a location that is exposed to splash/dust. Prep area hand wash sink next to stove needs splash protection
08B-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris inside light covers
23-03-4
Basic - Old labels stuck to food containers after cleaning. 2. Wet nesting green cups
16-46-4
22
Dec 16, 2022
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cream sauce 85-113 hot holding , advised rapid heat
03B-01-6
High Priority - Quaternary ammonium sanitizer in bucket not at proper minimum strength. 400++ remixed and now 100 ppm **Corrected On-Site**
22-40-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salads manager disposed of products **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad 48-50f cold holding , made last night manager disposed of products.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing.sanitizer buckets stored inside at bar **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. In bar area **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floors not maintained smooth and durable. In bar area and in walk in cooler
36-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezers. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Standing water in bottom of reach-in-cooler. On cooks line
29-49-6
33
Frequently Asked Questions
When was Shuckers last inspected?
The most recent health inspection at Shuckers on file is from Feb 18, 2026. The public record contains 11 inspections in total.
What is the most common violation at Shuckers?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited four times, more than any other issue at Shuckers.
How does Shuckers compare to other restaurants in Jensen Beach?
Shuckers most recently scored 47 out of 100, which is lower than the Jensen Beach average of 80.
Has Shuckers' inspection record improved over time?
Yes. Recent inspections at Shuckers have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Shuckers means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Shuckers inspected?
Based on the inspection history on file, Shuckers is inspected around three times per year on average.
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