DOLPHIN BAR & SHRIMP HOUSE
1401 NE INDIANRIVER DR · JENSEN BEACH · Martin County · FL 34957
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
8 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. Observed cooked pasta 47F- to 50F-cooling at 2:30 since 11/3 at approximately 5pm Pasta did not reach from 135F to 41F with in 6 hours of cooling, see stop sale.
22-47-4High Priority – Dishmachine quaternary ammonium sanitizer not at proper minimum strength 0ppm. Operator reran machine up to 400 ppm at time of inspection**Corrective Action Taken** **Corrected On-Site**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish then proceed to handle clean food equipment at cook line without washing hands. Employee washed hands properly **Corrected On-Site**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler at cook lineOpened shredded cheese made on 11/23 Potato pasta salad made on 10/28 Pico de gallo made on 10/27 pasta salad made on 10/26 Observed in walk in coolerpimento cheese made on 10/24 Dates exceed 7 days after preparation or opening See stop sale
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler at cook lineOpened shredded cheese made on 11/23 Potato pasta salad made on 10/28 Pico de gallo made on 10/27 pasta salad made on 10/26 Observed in walk in coolerpimento cheese made on 10/24 Dates exceed 7 days after preparation or opening See stop sale
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. Observed cooked pasta 47F- to 50F-cooling at 2:30 since 11/3 at approximately 5pm Pasta did not reach from 135F to 41F with in 6 hours of cooling, see stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (46F- cold holding); raw octopus (47F- cold holding) observed cooler cooler ajar and gasket broken Per operator items not prepared or portioned today. Operator placed food in different reach in cooler to chill. Raw shrimp 43F octopus 43F at 3:00 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate 1
01C-03-4Intermediate – mussel tags not marked with last date served.
Inspector observations synchronized from DBPR on August 18, 2026 8:08 AM.
Violation category totals
3 observation(s)
1 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.