SHADES BAR & GRILL
10952 E COUNTY HWY 30A STE 1, Inlet Beach FL 32461 · 901-830-0428
Last inspected Aug 12, 2026 · 9 visits since July 2023
SEP 24
JAN 25
SEP 25
FEB 26
AUG 26
— STEADY
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- marinara sauce 105F ( 11:21-11:51 ) reheated sauce to 191F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breader station- milk bath 46F (10:30-11:45), calamari 41F, red fish 40F, raw shrimp 40F. Make bar- raw shrimp 49F, cooked cut chicken 48F ( 10:00-11:50), pico 43F. Make bar- mahi 45F, raw shrimp 45F (10:00-11:56), diced tomato 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gumbo 109F ( 10:00-11:48 sausage and chicken). Employee reheated gumbo 187F.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at bar near kitchen entry. Manager replaced batteries in dispenser.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitize rinse 150.3F. Employee set up 3 compartment sink during inspection. Manager placed call to technician for repair.
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- marinara sauce 105F ( 11:21-11:51 ) reheated sauce to 191F.
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over ready to eat sliced beef in walk in freezer.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink in the middle at bar.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at bar to right near kitchen entry.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on cutting board at make bar near expo location. Manager removed cell phone from cutting board.
Floor area(s) covered with standing water in walk in beer cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet cloth stored across cutting board and under make table lid at breader station.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Handwash sink used for purposes other than handwashing. Bowl with blue liquid stored in handwashing sink on cook line near pizza make bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing on end of cook line.
Cloth used as a food-contact surface at pizza make bar under sauce bottles.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Gasket to walk in beer cooler in disrepair.
Floor area(s) covered with standing water in walk in cooler and between ware washing area and mop sink.
Interior of refrigerator or freezer in disrepair/has exposed insulation.
No handwashing sign provided at a hand sink used by food employees at bar and near pizza make bar in kitchen.
Time/temperature control for safety food thawed in an improper manner. Red fish stored in pan on prep table thawing 30F with no running water.
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate14 Basic
Show 16 findings ▾
Handwash sink not accessible for employee use at all times. Sink in prep kitchen blocked with fan.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Strainer bowl stored in milk wash at breading station on cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles dusty and vents rusted over cook line.
Cloth used as a food-contact surface. Cloth used between food contact table and cutting board near bar and wait station.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks stored on food contact shelf next to coffee maker/Pot. Employee drink on dish shelf in warehouse washing area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in upright cooler in wait station and in reach in cooler at prepared salad station.
Floor area(s) covered with standing water in ware washing area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher handle stored in sugar in wait station, pitcher handle stored in seasoned flour on end of expo line, scoop handle stored in raw shrimp at breading station on cook line.
No handwashing sign provided at a hand sink used by food employees on end of cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in upright cooler in wait station.
Refrigerator or freezer in disrepair/has exposed insulation. Exterior door frame to walk in beer cooler has a hole on the right side exposing insulation. Interior door to walk in cooler has hole with exposed insulation.
Stored food not covered. Square food patties stored on tray on shelf in walk in freezer uncovered.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet heavily soiled cloth in use at cutting board in prep kitchen.
Feb 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use wet wiping cloth/towel used under cutting board.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Sink blocked with grease filter machine in prep kitchen.
Food stored on floor. Case of chicken stored on floor in walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven. Cook removed tongs from oven.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in flour. Manager removed scoop from flour.
No handwashing sign provided at a hand sink used by food employees in pizza bar and cook line. Manager printed signs and hung over sinks.
Stored food not covered. Rice stored in walk in cooler not covered. Manager had employee cover rice.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors not sealed in walk in cooler.
Jul 21, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 20, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold pizza bar area- sliced tomato 56F, haddock 54F, diced chicken 59F, diced ham 59F, sausage crumble 67F, diced turkey 60F (10:00-2:30). Upright near expo-diced chicken 48F, sliced chicken 49F, marinara 47F, gumbo 49F, diced chicken 50F,sliced sausage 48F. (9:00-2:00, 10:00-2:00). Cold hold- mahi 45F, raw shrimp 47F, pico 48F, sausage 54F, raw chicken 47F, salmon 47F, beef steak 44F, diced chicken 49F (10:00-2:15).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold pizza bar area- sliced tomato 56F, haddock 54F, diced chicken 59F, diced ham 59F, sausage crumble 67F, diced turkey 60F (10:00-2:30). Upright near expo-diced chicken 48F, sliced chicken 49F, marinara 47F, gumbo 49F, diced chicken 50F,sliced sausage 48F. (9:00-2:00, 10:00-2:00). Cold hold- mahi 45F, raw shrimp 47F, pico 48F, sausage 54F, raw chicken 47F, salmon 47F, beef steak 44F, diced chicken 49F (10:00-2:15).
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Meat ball with red sauce 121F, gumbo 128F (11:00-2:00). Manager had employee reheat food to 171F.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple Flour seasoning bin lids heavily soiled.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at bar near kitchen entry. Manager replaced batteries.
Probe thermometer not used to ensure proper food temperatures.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tile missing. 3 missing ceiling tiles in ware wash area, and hall leading to prep kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in disrepair by peeling.
Clean equipment/utensils not stored at least 6 inches above the floor. Food wand paddles stored on floor in walk in cooler. Manager had employee remove paddles and sent to ware wash station.
Cloth used as a food-contact surface on cutting boards and under containers at make tables.
Cutting board has cut marks and is no longer cleanable on cook line at make tables.
Floor area(s) covered with standing water. Multiple areas with standing water in kitchen, under hot water heater and walk in cooler.
Hole in or other damage to wall near back door and hall to prep kitchen.
Ice buildup in reach-in freezer near expo.
Soiled dry wiping cloth in use. Multiple dry soiled cloths on cutting boards on cook line at make tables. Employee removed cloths and placed in sanitizer solution.
Wall soiled with accumulated grease, food debris, and/or dust in prep kitchen.
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.