SHRIMP SHACK SEAFOOD KITCHEN Inspection – February 5, 2025

High Priority 1

#3High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp in top portion of flip top reach in cooler at 46F. Per manager, shrimp placed in unit from walk in cooler approximately 1.5 hours prior. Shrimp moved to walk in freezer. Temperature approximately 15 minutes later is 40F. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#4Intermediate53B-02-5

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training available for Margie.

#5Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid on rack at kitchen entrance. Manager removed chemical from use. **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation

Basic 2

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee items stored on top of case of bag in box soda and also stored over clean linens and canned vegetable in dry storage room.

#2Basic14-38-4

Basic – Food storage container/container lid cracked or broken. Two plastic pans storing grits at front counter have the corner edges broken off.

Florida Food Watch