SHANGULS JAMAICAN RESTARURANT
33068 S STATE RD 7, Margate FL 33068 · 9546753919
Last inspected Mar 16, 2026 · 8 visits since October 2023
FEB 24
AUG 24
MAR 25
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025062306 | Jul 24, 2025 | Dec 22, 2025 | $400 |
Inspection history
8 visits, newest first
Mar 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed establishment license expired since December 1st, 2024.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink quaternary solution reading 0ppm. Operator remade solution to 200ppm quaternary.
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. Observed in reach in cooler at cook line, cooked beef (46F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at cook line, cooked beef (46F - Cold Holding), cooked fish (49F - Cold Holding). Per operator item was not prepared or portioned today. Item was left in cooler over night exceeding 6 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter steam table, cooked beef liver (110F - Hot Holding). Per operator items was held in unit less than one hour ago. Operator reheated cooked liver to 168F
Time/temperature control for safety food thawed in an improper manner. Observed in kitchen food preparation are, raw chicken thawing outside in container on rack. Educated operator on proper thawing procedures. Operator placed in refrigerator to properly thaw.
Jul 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Observed dented can of chick peas with dent along the seam. Educated operator and operator discarded dented can of chick peas.
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-2024
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sweet potatoes (124F - Hot Holding); cooked plantains (126F - Hot Holding). Per operator, out of temperature for approximately 2 hours. Advised operator to use time as a public health control. Emailed time control procedure to operator. Advised operator to place time mark for remaining 2 hours.
Toxic substance/chemical improperly stored. Observed Barkeepers friend soft cleanser stored with plastic single use utensils. Educated operator on proper storing procedures and operator stored properly.
Handwash sink used for purposes other than handwashing. Observed hand wash sink at front line is used for other purposes. Observed used fork in sink. Educated operator on proper handwashing procedures and for was removed from sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at both hand wash sinks no paper towels for hand washing. Educated operator on proper hand wash procedures and paper towels were made available.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees phone on table where food is prepped and over pots and pans. Educated operator on proper storing procedures and operator removed phone.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle for various nuts and spices stored in direct contact with the food. Educated operator on proper storing procedures and operator removed scoop from food.
Plumbing system in disrepair. Hand wash sink near three compartment sink is not turned on due to plumbing issues.
Mar 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed on clean utensil shelf in back of kitchen, cutting board with accumulation of mold like debris.
Mar 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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. Observed in walk-in reach in cooler, bulga (48F - Cold Holding); liver (48F - Cold Holding); sea food (48F - Cold Holding); Ackee and chicken back (48F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in reach in cooler, bulga (48F - Cold Holding); liver (48F - Cold Holding); sea food (48F - Cold Holding); Ackee and chicken back (48F - Cold Holding). Per operator items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - in steam table, jerk chicken (133F - Hot Holding); gungo rice and peas (131F - Hot Holding); steamed vegetables (112F - Hot Holding); shrimp pasta (124F - Hot Holding); stew fish (125F - Hot Holding). Per operator, items have been out of temperature for approximately 1-2 hours. Inspector informed employee to reheat items. Unit was plugged out. Employee plugged in unit and increased temperature to reheat items. -in kitchen next to cook line steamed vegetables (131F - Hot Holding). Per operator item has been out of temperature for approximately 15mins. Reheated to 173F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed on clean utensil shelf in back of kitchen, cutting board with accumulation of mold like debris.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in freezer, Porridge cooked 3/18/25am not date marked.
Single-service articles improperly stored. Observed box of foam cups stored on floor in office area. Employee removed and stored appropriately.
Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink. PIC removed and stored appropriately.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table next to ice machine.
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate12 Basic
Show 15 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Employee could not locate.
No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink.
No soap provided at handwash sink. Located by three compartment sink.
Bowl or other container with no handle used to dispense food. Bowl or other container with no handle used to dispense rice. Operator removed
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Plastic water bottles on floor in the back office and front counter
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with sugar. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 112F on six burner stove.
No conspicuously located ambient air temperature thermometer in holding unit. In Atosa reach in cooler
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in atosa reach in freezer
Stored food not covered. Observed cooked yellow rice in reach in cooler not covered.
Time/temperature control for safety food thawed in an improper manner. Observed salmon defrosting in sink without water running. Operator turned on water.
Water leaking from pipe and/or faucet/handle. Observed water leaking from drain pipe underneath three compartment sink.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting on the floor by the mop sink.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink
No soap provided at handwash sink.next to three compartment sink.
Current Hotel and Restaurant license not displayed. License displayed Expired December 1 2023
Equipment in poor repair. Observed Atosa reach in freezer door missing stainless steel covering foam insulation exposed.
Food stored on floor. Observed plastic water bottles stored on floor in back office
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed multiple handles in contact food items in nut containers and food items on shelf at the front counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 75F on counter next to 6 burner stove. Operator removed to dishwasher.
Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket
Oct 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed two blenders in hand washing sink at front counter. Observed plastic bucket stored in hand washing sink in kitchen. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink at front counter.
Equipment in poor repair. Observed Atosa reach in freezer door missing stainless steel covering foam insulation exposed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed multiple handles in contact food items in nut containers and food items on shelf at the front counter.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water 120F on stove. Employee turned up flame.
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.