MR SHRIMP CAJUN KITCHEN
11009 PINES BLVD, Pembroke Pines FL 33026 · 561-351-8635
Last inspected Aug 24, 2026 · 11 visits since November 2023
DEC 24
MAY 25
OCT 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Employee with no beard guard/restraint while engaging in food preparation.
Floor area(s) covered with standing water.
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No Heimlich maneuver/choking sign posted.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed fish cold held at front line at 45F. Per operator items, fish transfer to unit 2 hours prior to the inspection. Operator placed ice pack on fish for quick chill.
No paper towels or mechanical hand drying device provided at handwash sink in prep station. Operator replenished.
Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging in food preparation which no hair restraints.
Food stored on floor. -Observed bag with onions stored on walk in cooler floor. Operator removed and stored properly
In-use tongs stored on oven door handle between uses. Operator removed
May 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. -Observed handwashing sink in prep station block with garbage container. Operator relocate garbage container.
Food storage container/container lid cracked or broken. -Observed 3 food containers with deep cracks. Operator discarded at will.
In-use tongs stored on equipment door handle between uses. -Observed in-use tong stored on oven door
Jan 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler.
Dec 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed Fish (45F - Cold Holding); shrimp (48F - Cold Holding); pico (48F - Cold Holding); conch (50F - Cold Holding). Per operator, all items placed in unit 3 hours prior to the inspection. Operator transfer items to ice pack and placed in walk in cooler for quick chill.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Equipment in poor repair. -Observed flip top cooler at cookline ambient temperature at 48F.
Food stored on floor. -Observed cases with seafoods stored on walk in cooler floor.
No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler.
Wet wiping cloth not stored in sanitizing solution between uses. -Observed a in-use wet wiping cloth at cook-line not stored in sanitizer solution between uses.
Aug 12, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 8, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish, then changed gloves to served ready to eat rice and salad, without washing hands, after instructed employee discarded gloves, washed hands and put in new pair of gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Flip top-pico de gallo; (48F - Cold Holding); Cole slaw (60F - Cold Holding); feta cheese (63F - Cold Holding) -Cook line-lower cooler-; raw shrimps (50F - Cold Holding), per manager food held less than 4 hours, ice added for a quick chill. Advised operator to contact technical to verify proper cold holding temperatures of 41F or below.
Handwash sink not accessible for employee use at all times. Cook line, garbage can in front of sink, employee removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees wearing watches, after manager instructed employees, watches removed.
Employee with no hair restraint while engaging in food preparation. Two employee working on food preparation
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Prep table, next to steam table, employee removed.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Current Hotel and Restaurant license not displayed. Operator retrieved license during inspection.
Employees with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored on oven doors.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth on food preparation table not stored in sanitizer solution between uses.
Working containers of food removed from original container not identified by common name. Observed flour removed from the original container not identified by common name.
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Observed quaternary ammonium sanitizer solution at 00 ppm. Operator set up chlorine sanitizer solution to 100 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed pico cold held at 45°F in flip top cooler. Per operator, item transfer to unit 2 hours prior to the inspection. Operator placed pico on ice bath for quick chill.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with sanitizer at front line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on shelf above food preparation table. Operator relocate cellular phone
Employee with no hair restraint while engaging in food preparation. -Observed chef with no hair restraint.
In-use tongs stored on equipment door handle between uses. Operator relocate tongs
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.