SHRIMP BASKET
8900 NAVARRE PKWY, Navarre FL 32566 · 850-936-5227
Last inspected Apr 29, 2026 · 7 visits since October 2023
5 inspections within 12 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. Cajun sauce 94f, white rice 95f, items held less than 2hrs. Operator placed items on grill to reheat.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Bowl or other container with no handle used to dispense food. Two bowls used as scoop for Okra in reach in freezer. Manager removed bowls during inspection.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stacked pans on drying racks.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cajun sauce 94f, white rice 95f, items held less than 2hrs. Operator placed items on grill to reheat.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Red fish baring label to be removed from package before thawing not removed from package
Clam/mussel/oyster tags not marked with last date served. Some oyster tags do not have last date served marked on them.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Red fish baring label to be removed from package before thawing not removed from package. See stop sale.
Employee with no hair restraint while engaging in food preparation. Two employees in kitchen not wearing hair restraint.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
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Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Ceiling tile missing. Ceiling tile missing above steamer in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink container above make line in kitchen
Equipment and utensils not properly air-dried - wet nesting. Containers in dish area and cups behind server station.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: Flounder fillets in cold holding at fry station temping at 50° F. Kitchen Manager states less than 2 hours. He moved them to the walk-in cooler for rapid cooling and got another pan for the line. Inspector explained to Kitchen Manager the importance of ensuring the pans are sitting down in the ice and not on top of it.
Clam/mussel/oyster tags not marked with last date served: The majority of the tags for the last 4 months are not marked with the last date sold. Inspector explained to the manager the need and importance of dating them.
No soap provided at handwash sink: Hand-wash sink in dish area soap dispenser not working. Manager changed the batteries and it now works.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust/degree buildup on vents throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sealed/Closed employee water bottles stored over food prep area above hot holding station and near Tea dispenser.
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.