SHRIMP SHACK SEAFOOD KITCHEN
646 BLANDING BLVD, Orange Park FL 32073 · 904.276.7425
Last inspected Feb 3, 2026 · 7 visits since November 2023
APR 24
JUL 24
FEB 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Popcorn shrimp on cold bar in kitchen at 47F. Per employee, shrimp placed out approximately 4.25 hours prior.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes then put away clean dishes without washing hands first.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hush puppy mix by fryers has no time marking. Mix prepared at 11:54. Employee cooked rest of hush puppy mix.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed three photocopies of food employee training.
Aug 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Popcorn shrimp on cold bar in kitchen at 47F. Per employee, shrimp placed out approximately 4.25 hours prior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Popcorn shrimp on cold bar in kitchen at 47F. Per employee, shrimp placed out approximately 4.25 hours prior.
Employee with no hair restraint while engaging in food preparation. No hair restraint or beard guard for cook preparing shrimp.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp in top portion of flip top reach in cooler at 46F. Per manager, shrimp placed in unit from walk in cooler approximately 1.5 hours prior. Shrimp moved to walk in freezer. Temperature approximately 15 minutes later is 40F.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training available for Margie.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid on rack at kitchen entrance. Manager removed chemical from use.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee items stored on top of case of bag in box soda and also stored over clean linens and canned vegetable in dry storage room.
Food storage container/container lid cracked or broken. Two plastic pans storing grits at front counter have the corner edges broken off.
Jul 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hush puppy mix on cooks line had no time marking. Cook states hush puppy mix was placed on the line from refrigeration at 10:00am. Inspector inquired about time control at 2:58pm. Cheese grits on steam table in kitchen at 129F. Cook states grits placed on steam table at 10:45am. Inspector took temperature at 3:00pm.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. See stop sale. Hush puppy mix on cooks line had no time marking. Cook states hush puppy mix was placed on the line from refrigeration at 10:00am. Inspector inquired about time control at 2:58pm. Employee discarded mix, brought out new mix and placed correct discard time on new mix.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. See stop sale. Cheese grits on steam table in kitchen at 129F. Cook states grits placed on steam table at 10:45am. Inspector took temperature at 3:00pm.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on non-chemical side of splitter on mop sink.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of reporting responsibilities for Pablo M, hired one week ago. Operator had employee sign during inspection.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid on rack at door to kitchen. Person in charge identified as peroxide cleaner and labeled.
Unclean building components, attachments or fixtures. Fan guards in walk in cooler have debris.
Apr 22, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 12, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hush puppy batter on cook line with no time marking. Employee marked correct time on hush puppy mix.
Employee with no beard guard/restraint while engaging in food preparation. Two cooks engaged in food preparation in kitchen with longer beards and no beard guard.
Food stored on floor. Case of potatoes stored on the floor at prep table. Operator moved to shelf.
Nov 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler in kitchen, raw beef stored above ready to eat cooked rice. Operator moved beef to bottom shelf. Raw chicken in reach in cooler at breading station stored over raw fish. Operator rearranged products to proper storage.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Mechanical paper towel dispenser in kitchen not dispensing paper towels.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one expired training certificate for Sean W. expired on 10-28-2023.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on top of case of single-service cups at drive thru area. Employee moved backpack to appropriate location.
Employee with no beard guard/restraint while engaging in food preparation. Several employees observed at beginning of inspection without beard guards. Employees put on beard guards.
No handwashing sign provided at a hand sink used by food employees. No employee hand washing sign in both restrooms. Operator posted sign in each restroom during inspection.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket by dishmachine tested at 0ppm quaternary ammonium. Operator remade solution to 200ppm quaternary ammonium.
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.