DOLPHIN BAR & SHRIMP HOUSE
1401 NE INDIANRIVER DR, Jensen Beach FL 34957 · 561.781.5236
Last inspected Aug 13, 2026 · 11 visits since August 2023
MAR 25
NOV 25
MAR 26
APR 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Observed dishwasher machine chlorine sanitizing solution at approximately -10 ppm. Operator replaced fresh solution and ran dish machine back up to 100 ppm.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024029643 | Apr 26, 2024 | Oct 10, 2024 | $800 |
| 2--2024025548 | Apr 12, 2024 | May 21, 2024 | $200 |
| 2--2021045869 | Sep 30, 2021 | Oct 22, 2021 | $400 |
| 2--2015018471 | Apr 16, 2015 | May 13, 2015 | $400 |
Inspection history
11 visits, newest first
Aug 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work and proceeded preparing food and handling clean equipment without washing their hands - educated operator- employee washed their hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face and hat then proceeded to engage in food preparation without washing their hands- educated operator - employee washed their hands.
Non-food grade paper/paper towel used as liner for food container. At bar area- non food grade paper napkins lining container of mint- operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler-Soup 48F-cold holding- food not prepared or portioned today- food left out on counter for 30 minutes- operator placed in walk in freezer to quick chill.
Toxic substance/chemical improperly stored. At bar area- chemicals spray bottle not labeled - operator labeled.
Handwash sink used for purposes other than handwashing. Sponges in hand sink near dishwashing area- operator removed.
Oyster tags not marked with last date served.
Dead roaches on premises. At back large dry storage room approximately 4 dead roaches on floor underneath dry storage shelves- operator removed. At dry storage liquor room- approximately 8 dead roaches on floor underneath shelving- operator removed.
Apr 20, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority0 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed yellow rice (78-83F - Cooling at 1:30 since 12:30-80F at 2:30); At current rate of cooling food did not reach from 135F to 70F with in 2 hours Advised operator of proper cooling time limits Operator began reheating process to re start cooling
Dented/rusted cans present. See stop sale. Observed 2 V8 tomato juice cans dented at seam See stop sale
Employees touch face/ hair and then engaged in food preparation/ handling clean equipment with out washing hands at cook line and prep areas of kitchen Advised operator of proper hand washing for employees to wash hands properly
Observed house made mozzarella cheese date marked 4/10 -exceeds 7 days after opening/preparation. See stop sale
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of Raw tuna stored over ready to eat sauce bucket in walk in cooler Operator removed
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed house made mozzarella cheese date marked 4/10 -exceeds 7 days after opening/preparation. See stop sale
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan vents soiled with heavy dust through out restaurant
Observed Employee beverage containers on food preparation tables/next to clean equipment/utensils through out kitchen Advised operator of proper employee storage
Plastic Bowl with no handle used to dispense macaroni. Operator removed
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in coolers soiled at cook line expo station
Mar 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority0 Intermediate3 Basic
Show 9 findings ▾
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
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
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
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
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
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
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed plastic Bowl no handle used to dispense pasta
Standing water in bottom of reach-in-cooler at cook line
Nov 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority1 Intermediate0 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta 47F- to 50F-cooling at 2:30 since 11/3 at approximately 5pm Pasta did not reach from 135F to 41F with in 6 hours of cooling, see stop sale.
Dishmachine quaternary ammonium sanitizer not at proper minimum strength 0ppm. Operator reran machine up to 400 ppm at time of inspection
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish then proceed to handle clean food equipment at cook line without washing hands. Employee washed hands properly
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler at cook lineOpened shredded cheese made on 11/23 Potato pasta salad made on 10/28 Pico de gallo made on 10/27 pasta salad made on 10/26 Observed in walk in coolerpimento cheese made on 10/24 Dates exceed 7 days after preparation or opening See stop sale
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 at reach in cooler at cook lineOpened shredded cheese made on 11/23 Potato pasta salad made on 10/28 Pico de gallo made on 10/27 pasta salad made on 10/26 Observed in walk in coolerpimento cheese made on 10/24 Dates exceed 7 days after preparation or opening See stop sale
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. Observed cooked pasta 47F- to 50F-cooling at 2:30 since 11/3 at approximately 5pm Pasta did not reach from 135F to 41F with in 6 hours of cooling, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (46F- cold holding); raw octopus (47F- cold holding) observed cooler cooler ajar and gasket broken Per operator items not prepared or portioned today. Operator placed food in different reach in cooler to chill. Raw shrimp 43F octopus 43F at 3:00
mussel tags not marked with last date served.
Mar 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority1 Intermediate0 Basic
Show 8 findings ▾
Live, small flying insects found 1 flying insect observed in prep area, 1 in dish area, 1 by cook line. Advised operator to kill and remove flying insects.
Non-food grade paper/paper towel used as liner for food container. Cleaning rag covering and in direct contact with prime rib. Advised operator to use parchment paper.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Ground pork over whole beef tenderloin at walk in cooler. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked quinoa salad made 3/10, crab salad made 3/10, cooked artichokes opened since 3/11, commercially made fermented black garlic opened since 12/26/24 See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: meatloaf (56F - Cold Holding) Observed on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Operator voluntarily discarded product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steam bath: cheese sauce (131F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Advised operator to reheat to 165+F.
Whole meat roast hot held at less than 130 degrees Fahrenheit. under heat lamp: prime rib (125F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Advised operator to use time control. Time control procedure emailed to operator.
Handwash sink used for purposes other than handwashing. Employee food stored on rim of hand wash sink at lounge bar.
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
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. Observed dishwasher machine chlorine sanitizing solution at approximately -10 ppm. Operator replaced fresh solution and ran dish machine back up to 100 ppm.
Non-food grade paper/paper towel used as liner for food container. Observed hand paper towel covering lemons at salad prep bar at font kitchen. Operator removed.
Stop Sale issued due to food not being in a wholesome, sound condition. time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged Tuna thawed completely and not removed from reduced oxygen packaging in walk in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced turkey at 46F-cold holding- at tall stainless reach in cooler at kitchen area. - per operator, items not prepared or portioned today. Items temporarily removed from reach in cooler out of temperature for approximately 1 hour. Operator placed items in reach in freezer to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no papers towels at hand wash sinks at outside bar. Operator provided paper towels.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed reduced oxygen packaged Tuna thawed completely and not removed from reduced oxygen packaging in walk in cooler. See stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee cell phone on prep counter at main cook line. Operator stored items properly.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on plastic food containers at dish pit area. Operator put items out to dry properly.
Food stored on floor. Observed juice containers on floor of walk in cooler at side bar. Operator stored items properly.
Stored food not covered. Observed multiple food items in reach in cooler uncovered. Operator covered all items properly.
Apr 26, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority3 Intermediate6 Basic
Show 15 findings ▾
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
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;
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;
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at steam table; water discarded
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
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;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- quaternary buckets and dishwasher
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
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;
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- by dessert station at cook line; removed
Employee with no beard guard/restraint while engaging in food preparation.
Floor area(s) covered with standing water- multiple stops throughout the kitchen and prep areas;
Standing water in bottom of reach-in-cooler at cook line
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom- throughout the kitchen cook line; prep areas and back storage areas
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); fixed to 200 ppm;
Apr 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. butter (48-49F - Cooling);in reach in cooler at cook line; as per operator food melted last night and placed in walk-in cooler to cool; food never reached 41 F or below within 6 hours; See Stop Sale
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. Operator touched micro greens with bare hands, sprinkled on the dish to be taken to the guest; educated; operator washed hands and put gloves on;
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp not commercially packaged over potatoes commercially packaged in reach in freezer at expo line. Stored properly
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. butter (48-49F - Cooling);in reach in cooler at cook line; as per operator food melted last night and placed in walk-in cooler to cool; food never reached 41 F or below within 6 hours; See Stop Sale
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner- plates on shelves by dishwasher
Employee with no beard guard/restraint while engaging in food preparation.
Food stored on floor. Shrimp cases and bread croutons buckets on the floor in walk-in freezer Stored properly
Server scooping/portioning food (other than ice and beverages) has no hair restraint- making LTO set ups;
Standing water in bottom of reach-in-cooler at expo line
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Aug 23, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
7 High priority0 Intermediate1 Basic
Show 8 findings ▾
Food stored in ice used for drinks. See stop sale. Observed Bottle of wine in drink ice at lounge bar. Operator removed bottle, burned ice, cleaned and sanitized ice well.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over cooked chicken tenders reach in freezer at cook line. Both products not in commercial packaging. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over sliced onions tall reach in cooler at cook line. Operator stored properly.
Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. See stop sale. Observed Bottle of wine in drink ice at lounge bar. Operator removed bottle, burned ice, cleaned and sanitized ice well.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held for 5 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held for 5 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (108F - Hot Holding) Per operator, out of temperature for 1 hour. Observed cheese sauce in double boiler on range top with no heat applied. Operator turned on burner to reheat to 165F+.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas stored in water at 119F on top front of grill. Operator moved to hotter spot on the grill.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.