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
8 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline – employee with gloves – handled raw shrimp then changed gloves and plated food without washing their hands- educated operator- employee washed hands. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler by cookline- cut lettuce 47F at 2:10 to 47F at 3:25( cooling since 11:00) cheese-48F at 2:10 to 45F at 3:25( cooling since 11:00) ; cooked peppers 44F-at 2:10 to 44F at 3:25( cooling since 11:00) ), Asian slaw 46F at 2:10 to 45F at 3:25 ( cooling since 11:00)- at current rate of cooling food did not reach to 41F within 4 hours – see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler in middle of cookline- garlic butter (58F- cold holding; beef 46F -cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to walk in cooler to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler by cookline- cut lettuce 47F at 2:10 to 47F at 3:25( cooling since 11:00) cheese-48F at 2:10 to 45F at 3:25( cooling since 11:00) ; cooked peppers 44F-at 2:10 to 44F at 3:25( cooling since 11:00) ), Asian slaw 46F at 2:10 to 45F at 3:25 ( cooling since 11:00)- at current rate of cooling food did not reach to 41F with 4 hours – see stop sale. At reach in cooler by front line server station- Sliced tomato (46F at 3:10- 46F at 3:25 cooling since 11:30); Cole slaw (47F at 3:10- 47F at 3:25 ( cooling since 11:30); homemade ranch (47F at 3:10- 47F at 3:25 ( cooling since 11:30)- at current rate of cooling food will not reach 41F within remaining time- operator moved to reach in freezer to quick chill. **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. **Warning**
Intermediate 2
53B-14-5Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Marsha Viickers 08/21/23 **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. At back prep are near walk in cooler – spray bottle of purple chemical not labeled – operator labeled. **Corrected On-Site** **Warning**
Basic 1
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. At walk in cooler- employee open bottle of soda in cooler- operator removed **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on September 30, 2026 1:12 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
2 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.