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
9 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-14-4High Priority – Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook cough into hands and arm at cook line then continued to use clean food equipment and prep food at cook line Educated operator front proper hand washing for employees to wash hands **Corrected On-Site**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed line cook handle raw beef then proceed to handle jar of ready to eat pickles and plate food at cook line without washing hands Educated operator front proper hand washing for employees to wash hands **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat breads and sauces inside reach in cooler at back kitchen Operator removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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 in reach in cooler at prep station Herb butter made on 3/8 Observed in clear reach in cooler at dry storage room: Shrimp scampi butter made on 3/8 House made mayo made on 3/4 House made pudding made on 2/21 Foods exceed 7 days after opening/preparation. 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 in reach in cooler at prep station Herb butter made on 3/8 Observed in clear reach in cooler at dry storage room: Shrimp scampi butter made on 3/8 House made mayo made on 3/4 House made pudding made on 2/21 Foods exceed 7 days after opening/preparation. See stop sale
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains sitting in frying basket at 102-122F – Hot Holding Per operator food held for incoming orders and left out of temperature for approximately 15 minutes Operator reheated for immediate order **Corrective Action Taken**
Basic 3
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
14-01-5Basic – Observed plastic Bowl no handle used to dispense pasta
29-49-6Basic – Standing water in bottom of reach-in-cooler at cook line
Inspector observations synchronized from DBPR on August 12, 2026 10:12 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 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.