DOLPHIN BAR & SHRIMP HOUSE
1401 NE INDIANRIVER DR · JENSEN BEACH · Martin County · FL 34957
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 6
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. scalloped potatoes (47-51F – Cooling); in walk-in cooler; as per operator food cooked yesterday; placed inside walk-in cooler to cool down covered and stacked on top of each other; food never reached 41 F or below within 6 hours; See Stop Sale **Repeat Violation** **Admin Complaint**
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) hose not inside chlorine bucket ; fixed to 100 ppm; **Corrected On-Site**
09-01-4High 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. Employee touched dessert cakes and pies with bare hands while plating the food at prep kitchen in the back; educated ; washed hands; tray of deserts placed in the cooler; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
10-05-5High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at steam table; water discarded **Corrected On-Site**
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. scalloped potatoes (47-51F – Cooling); in walk-in cooler; as per operator food cooked yesterday; placed inside walk-in cooler to cool down covered and stacked on top of each other; food never reached 41 F or below within 6 hours; See Stop Sale
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (43-49F – Cold Holding); lobster salad (41-49F – Cold Holding); in ice baths at prep station and cook line; foods not prepared or portioned today; only bottom containers of foods touching ice; ice bath not properly set up; food out of temperature for approximately 30 minutes; ice added ; **Corrective Action Taken**
Intermediate 3
16-33-4Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- quaternary buckets and dishwasher
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing- to discard ice( evidence of ice inside handwash sink at cook line by dessert station) thawing drink mixers in handwash sink by three compartment sink ; removed **Corrected On-Site**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. TPHC used for salad bar in the dining room; melted butter at expo line; chicken stock and bacon jam at cook line; emailed and printed form during inspection ; form filled out; **Corrected On-Site**
Basic 6
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils- by dessert station at cook line; removed **Corrected On-Site**
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
36-22-4Basic – Floor area(s) covered with standing water- multiple stops throughout the kitchen and prep areas;
29-49-6Basic – Standing water in bottom of reach-in-cooler at cook line **Repeat Violation**
36-02-5Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- throughout the kitchen cook line; prep areas and back storage areas **Repeat Violation**
21-08-4Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); fixed to 200 ppm; **Corrected On-Site**
Inspector observations synchronized from DBPR on October 5, 2026 4:00 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.