The Twisted Shrimp
Last inspected: Jan 8, 2026
74
Score
The health department has logged 12 inspections at The Twisted Shrimp, the earliest from 2022. The latest inspection on file is from Jan 8, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around seven violations to closer to five violations per visit over the last few inspections.
The most common issue across all inspections has been “vacuum breaker missing at mop sink splitter added”, showing up four times.
Among Islamorada restaurants, the typical score is 69; The Twisted Shrimp is comfortably above that bar. The record is unremarkable in either direction.
12
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
74
Aug 20, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
55
Mar 11, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times., garbage can in front of hand washing sink
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Interior of microwave has accumulation of food debris.
22-08-4
64
Oct 4, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2024-10-04: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared Ahi tuna on the menu not identified as raw or undercooked **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
02B-01-5
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. Brandy moreira **Warning** - From follow-up inspection 2024-10-04: 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. Brandy moreira **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.the walk-in. Cooler door is soiled with moldlike substance **Warning** - From follow-up inspection 2024-10-04: Walkin Cooler door is soiled with moldlike substance **Time Extended**
23-03-4
67
Oct 3, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (47F - Cold Holding); cheese (47F - Cold Holding); Pork (48F - Cold Holding) as per cook these items have been out of temp less than 4 hours and were put into freezer to rapid cool. **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork bacon in the walkin cooler **Warning**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad in hand wash sink **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared Ahi tuna on the menu not identified as raw or undercooked **Warning**
02B-01-5
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. Brandy moreira **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice not date marked **Warning**
02C-02-5
Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Cold holding equipment , the walk-in. Cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Beef (47F - Cold Holding); cheese (47F - Cold Holding); Pork (48F - Cold Holding). The manager was informed about the walk-in cooler temperature and the owner was notified to call a service technician to repair cooler. All TCS foods were relocated to the freezer. The walk-in cooler can not be used to store TCS foods until repairs are completed and cold holding is 41F or lower. **Warning**
14-74-7
Basic - Floor area(s) covered with standing water next to the door on stand up cooler in kitchen **Warning**
36-22-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Warning**
35B-08-4
Basic - Large pots not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.the walk-in. Cooler door is soiled with moldlike substance **Warning**
23-03-4
32
Jun 4, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2024-06-04: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet **Time Extended**
29-42-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-06-04: 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. **Time Extended**
11-27-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-06-04: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. **Warning** - From follow-up inspection 2024-06-04: - No Heimlich maneuver/choking sign posted. **Time Extended**
51-13-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Warning** - From follow-up inspection 2024-06-04: **Time Extended**
51-11-4
64
Mar 14, 2024
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
Washing Fruits and Vegetables
FL-42
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
30
Nov 2, 2023
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans 109F
03B-01-6
High Priority - Raw animal food , shell eggs stored over/not properly separated from ready-to-eat food margarine , in walk-in cooler
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef chopping onions for salsa without wearing gloves. **Corrected On-Site**
09-01-4
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. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Cutting board in handwash sink
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
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. **Corrective Action Taken**
11-26-1
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - White freezer interior bottom floor has accumulation of soil residues.
22-16-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
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.
06-09-1
Basic - In-use ice scoop stored on soiled surface between uses. Stored on the top of ice machine,
10-12-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle laying in cooked rice while cooling. **Corrected On-Site**
10-06-5
Basic - Stand up Freezer gaskets in poor repair.
14-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing conch fritter mix on table
06-01-5
27
Jul 28, 2023
Routine - Food
5 major violations. 1 minor violation.
View 6 violations
Intermediate - - From initial inspection : 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.poster was emailed to operator. - From follow-up inspection 2023-07-28: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Plastic bag in handwash sink - From follow-up inspection 2023-07-28: Handwash sink used for purposes other than handwashing. Plastic bag and cutting boards in handwash sink . **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna - From follow-up inspection 2023-07-28: At call back inspection the Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna, **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2023-07-28: No paper towels or mechanical hand drying device provided at handwash sink. **Time Extended**
31B-02-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-28: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in mop sink area - From follow-up inspection 2023-07-28: Floor tiles in disrepair in mop sink area **Time Extended**
36-17-5
58
May 18, 2023
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. Ibuprofen bottle on /above food storage shelf and prep table
41-07-4
High Priority - Raw beef and bacon stored over or with unwashed produce in walk-in cooler
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 48F
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.
11-26-1
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.poster was emailed to operator.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic bag in handwash sink
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Floor tiles missing and/or in disrepair in mop sink area
36-17-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools and joint compound stored on or above shelves above microwave and food storage
42-03-5
32
Jan 17, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
Insects, Rodents, and Animals Not Present
FL-38
35
Dec 9, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
95
Frequently Asked Questions
When was The Twisted Shrimp last inspected?
The most recent health inspection at The Twisted Shrimp on file is from Jan 8, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Twisted Shrimp?
Across the inspection record, “vacuum breaker missing at mop sink splitter added” has been cited four times, more than any other issue at The Twisted Shrimp.
How does The Twisted Shrimp compare to other restaurants in Islamorada?
The Twisted Shrimp most recently scored 74 out of 100, which is higher than the Islamorada average of 69.
Has The Twisted Shrimp's inspection record improved over time?
Yes. Recent inspections at The Twisted Shrimp have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Twisted Shrimp 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 The Twisted Shrimp inspected?
Based on the inspection history on file, The Twisted Shrimp is inspected around four times per year on average.
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