SHRIMP BASKET
711 US 98, Destin FL 32541 · 850-502-2280
Last inspected Jul 29, 2026 · 12 visits since October 2023
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line right side upright- Grouper 53, flounder 49, shrimp 47F / line make bar - sausage 63, sliced cheese 71, shredded cheese 63, romaine 54F ( less than 4 hrs. Temperature logs in place )
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line right side upright- Grouper 53, flounder 49, shrimp 47F / line make bar - sausage 63, sliced cheese 71, shredded cheese 63, romaine 54F ( less than 4 hrs. Temperature logs in place )
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line right side upright- Grouper 53, flounder 49, shrimp 47F / line make bar - sausage 63, sliced cheese 71, shredded cheese 63, romaine 54F ( less than 4 hrs. Temperature logs in place )
Clam/mussel/oyster tags not marked with last date served. Oyster tags
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.
No soap and paper towels provided at cook line hand wash sink. Restocked during the inspection by manager
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded.
Show 1 finding ▾
Ceiling showing damage and in disrepair with missing ceiling tiles. Middle of front seating area and side seating area adjacent to bar.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front station/ Expo make-bar Diced tomatoes 60, shredded cheese 58, salad mix 57F Cook line low boy - beef patties 51, shrimp 56/56, catfish 56, Red fish 57, chicken 50, sausage 61F Temperature logs in place / per staff approximately 2hrs All above food relocated to walk in cooler for rapid cooling.
Oyster tags not marked with last date served.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make line low boy cold drawers and wait station make bar.
Dead roaches on premises. Two dead roaches observed- One dead roach on floor adjacent to rear door and walk in freezer. One dead roach on floor under chemical storage rack. Dead roaches removed during the inspection.
Ice buildup in walk- in freezer.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Rear storage area door
Floor area(s) covered with standing water. Rear storage are adjacent to electrical boxes. Discussion conducted with management and staff reference danger of standing water in proximity of electrical boxes. Standing water removed by staff during the inspection.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line salad make bar - shredded cheese 56, shredded lettuce 60, sliced cheese 59, diced tomatoes 61, sliced tomatoes 58, fries 54F ( per manager less than 4 hrs. Temps checked at noon ) Items moved to secondary cold hold unit for rapid cooling
Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Oyster Specific Consumer Advisory provided to operator and posted.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Line salad make bar
Cook line hand wash sink hot water handle in disrepair.
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.