SHELL BAY
501 DIPLOMAT PKWY, Hallandale Beach FL 33009
Last inspected May 13, 2026 · 6 visits since September 2023
APR 24
DEC 24
MAR 25
NOV 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Turkey cubes (46F - Cold Holding) Per chef food item in unit more than 4 hours. Item not prepared or portioned today. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 13, 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
Bowl or other container with no handle used to dispense food. Observed bowl in rice Operator removed
Food stored on floor. Observed plastic container of fry oil on floor in kitchen.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey meatballs stored above cooked cabbage in front line reach in cooler. Operator reorganized
Handwash sink not accessible for employee use at all times. Items stored in Front line hand wash sink. Operator removed
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. High temperature color changing strips not functioning. Verified through using inspector color changing strip
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. Not provided for new employee. Operator and employee acknowledged at time of inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice in time for cooked shrimp poke bowls. Sushi rice time marked. Operator unable to provide written plan at time of inspection. Provided written plan to operator. Operator completed at time of inspection
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment cooks turkey using a Sous vide method and cools item in sealed reduced oxygen packaging. Per operator turkey was cooked yesterday. Package does not have any labeling regarding production time and date. Operator removed from reduced oxygen packaging and date marked pan. Discussed special processes with operator
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelets but removed them during inspection.
Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
Dec 19, 2024Inspection 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 ▾
No paper towels or mechanical hand drying device provided at handwash sink at front counter. Manager replaced.
Employee personal phone stored on prep table front of flip top in kitchen. Employee removed.
Apr 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of Raw shell eggs stored above container of raw bacon in Dukers reach in cooler. Chef inverted.
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. Cut Turkey cubes (46F - Cold Holding) Per chef food item in unit more than 4 hours. Item not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Turkey cubes (46F - Cold Holding) Per chef food item in unit more than 4 hours. Item not prepared or portioned today. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter. Employee provided.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Chef stored on sanitizer bucket.
Sep 22, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.