Inspection Report

Florida DBPR Inspection Report
Completed

SHELL BAY

501 DIPLOMAT PKWY · HALLANDALE BEACH · Broward County · FL 33009

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Inspection Summary

Inspection dateNovember 3, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3627799
Visit number1
Inspection Visit ID10923723
DBPR license1625842

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
1 High Priority4 Intermediate1 Basic0 Critical0 Non-Critical6 Total
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All DBPR Inspector Observations

6 full violation description(s) documented by the inspector during this visit.

High Priority 1

#2High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey meatballs stored above cooked cabbage in front line reach in cooler. Operator reorganized **Corrected On-Site**

Corrected On-Site

Intermediate 4

#3Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Items stored in Front line hand wash sink. Operator removed **Corrected On-Site**

Corrected On-Site
#4Intermediate16-62-1

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. High temperature color changing strips not functioning. Verified through using inspector color changing strip

#5Intermediate11-26-1

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. Not provided for new employee. Operator and employee acknowledged at time of inspection **Corrected On-Site**

Corrected On-Site
#6Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice in time for cooked shrimp poke bowls. Sushi rice time marked. Operator unable to provide written plan at time of inspection. Provided written plan to operator. Operator completed at time of inspection **Corrected On-Site**

Corrected On-Site

Basic 1

#1Basic03G-53-1

Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment cooks turkey using a Sous vide method and cools item in sealed reduced oxygen packaging. Per operator turkey was cooked yesterday. Package does not have any labeling regarding production time and date. Operator removed from reduced oxygen packaging and date marked pan. Discussed special processes with operator **Corrective Action Taken**

Corrective Action Taken

Inspector observations synchronized from DBPR on August 18, 2026 8:24 AM.

Violation category totals
Category 4 · Facilities maintain proper food temperature
2 observation(s)
Category 9 · Bare-hand contact with ready-to-eat food / AOP
1 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 17 · No longer used
1 observation(s)
Category 32 · Bathrooms
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.