SALTY PAPA'S SHRIMP HOUSE
15271 MCGREGOR BLVD #1, Fort Myers FL 33908 · 239.645.1903
Last inspected Apr 29, 2026 · 8 visits since July 2023
OCT 24
JUL 25
OCT 25
MAR 26
APR 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Garlic butter 78F cold hold less than 4 hours. Operator placed but on ice to cool.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw hamburger stored over raw shrimp. Operator switched containers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 45F cold hold and pimento cheese 46F cold hold less than 4 hours across from cook line. Educated operator on maintaining foods at 41F or below. Operator moved foods to working reach in cooler.
Bowl or other container with no handle used to dispense spice. Operator discarded cups.
Employee personal food not properly identified and segregated from food to be served to the public. Educated operator on proper storage of employee food. Operator discarded employee food.
Show the remaining 2 findings ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Educated operator on proper concentration. Operator redid sanitizer.
Working containers of food removed from original container not identified by common name. Flour bins. Educated operator on the importance of labeling. Operator labeled bins.
Mar 31, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Observed two 6lb can of beans dented. Observed six 6lb cans of ketchup dented. Operator discarded cans. Operator separated cans to be returned to distributor.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored over ready to eat cheese. Operator switched containers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 45F cold hold, beans 46F cold hold less than 4 hours. Operator turned down reach in cooler and double panned foods with ice. Observed Garlic butter 73F cold hold more than 4 hours. Stop Sale. Operator discarded garlic butter.
No soap provided at handwash sink at cook line. Operator replaced soap.
Spray bottle containing toxic substance not labeled. Educated operator on the importance of labeling. Operator labeled bottle.
Current Hotel and Restaurant license not displayed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food in bottom shelf.
Nonfood-contact surface soiled with grease, food debris around floor electrical outlet at cook line. Observed buildup of thick grease in backboards of fryers.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Educated operator on proper concentration. Operator redid sanitizer. Rechecked concentration at 200 ppm.
Wiping cloth sanitizing solution stored on the floor. Operator placed buckets of floor.
Working containers of food removed from original container not identified by common name. Flour bins.
Oct 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 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 chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 50 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw seafood stored over cooked chicken wings. Operator switched containers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked chicken wings 53F cold hold less than 4 hours. Operator filled in empty spaces and put lids on top.
Spray bottle containing toxic substance not labeled. Operator labeled bottle.
Bowl or other container with no handle used to dispense spice. Operator removed cup.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. Rechecked concentration 300 ppm.
Jul 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed sanitizer bucket used for food prep. Operator changed to food grade container.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Garlic butter 78F cold hold less than 4 hours. Operator placed but on ice to cool.
No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed breath mints stored on shelving near clean plates. Operator placed mints on bottom shelf.
No copy of latest inspection report available.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator discarded cloth.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.
Working containers of food removed from original container not identified by common name. Flour bins. Operator labeled bin.
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed packaged raw hamburger over ready to eat cream. Operator placed raw hamburger on bottom.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw shrimp and raw fish stored above ready to eat bacon and cheese in drawer reach in cooler at cook line.
Handwash sink used for purposes other than handwashing. Observed hand wash sink used to fill container.
In-use tongs stored on equipment door handle between uses.
Wiping cloth sanitizing solution stored on the floor.
Oct 23, 2023Inspection 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 ▾
Food-contact surface soiled with food debris. Operator cleaned can opener.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Flour bin. Operator labeled bin.
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed grits 109F cooling more than 4 hours. Stop Sale. Operator discarded grits.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw scallops stored over container of Swiss cheese. Operator switched raw scallops to bottom drawer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 53F cold hold, cut lettuce 53F cold hold, pimento cheese 53F cold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods.
Toxic substance/chemical improperly stored. Observed bar sanitizer stored near single-service cups. Operator removed sanitizer.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Spray bottle containing toxic substance not labeled in dishwash area. Operator labeled bottles.
Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf
Floor area(s) covered with standing water in front of outside mop sink.
In-use tongs stored on equipment door handle between uses.
Time/temperature control for safety food thawed in an improper manner. Observed packages of raw frozen beef thawing at room temperature. Educated operator on proper thawing methods. Operator placed beef in walk in cooler.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. Rechecked concentration at 300ppm.
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.