SHRIMPERS GRILL & RAW BAR
4903 SE DIXIE HWY · STUART · Martin County · FL 34997-1965
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High 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.
12A-12-4High 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.
01B-12-4High 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.
35A-02-7High 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**
01B-02-5High 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.
03A-02-5High 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**
03F-02-5High 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 3
01C-03-4Intermediate – Clam tag not marked with last date served.
01C-05-4Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
03D-15-4Intermediate – 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**
Basic 2
06-09-1Basic – 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**
06-01-5Basic – 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**
Inspector observations synchronized from DBPR on September 9, 2026 12:39 PM.
Violation category totals
4 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.