SHRIMPERS GRILL & RAW BAR
4903 SE DIXIE HWY, Stuart FL 34997 · 772-220-3287
Last inspected Feb 17, 2026 · 15 visits since September 2023
MAY 25
JUN 25
AUG 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 2 flies flying around in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025044387 | May 19, 2025 | Jul 14, 2025 | — |
| 2--2025010685 | Dec 16, 2024 | Mar 3, 2025 | $600 |
| 2--2024055139 | Aug 14, 2024 | Oct 10, 2024 | $400 |
| 2--2024026516 | Apr 15, 2024 | May 29, 2024 | $400 |
| 2--2021043382 | Aug 9, 2021 | Oct 7, 2021 | $400 |
Inspection history
15 visits, newest first
Feb 17, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate1 Basic
What the inspector wrote — 9 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)corrected to 100ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline area- employee picked handled raw fish than proceeded to change gloves without washing their hands and handle clean utensil and plate food for order-educated operator - employee washed their hands properly.
Employee rubbed hands together for less than 10-15 seconds while washing hands. At cookline area - employee picked up dirty Utensils from floor- proceeded to change gloved and washed their hands for approximately 4 seconds- educated operator - employee washed their hands properly.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cookline area- employee handled ready to eat grouper with bare hands for sandwich- educated operator on barehand contact procedures.
Show the remaining 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. At reach in cooler by cookline area- non food grade paper repel used in direct contact with cut tomatoes - operator removed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline steam table - Cooked fries 129F- hot holding- food sitting out on counter - operator discarded.
Toxic substance/chemical improperly stored. At storage closet near employee bathrooms- containers of soap and windex stored over bottled of ketchup - operator removed and stored properly.
Spray bottle containing toxic substance not labeled. At degreaser spray bottle not labeled - operator labeled.
Wet wiping cloth not stored in sanitizing solution between uses. Wet/ damp wiping clothes stored on counting bored- operator stored properly.
Dec 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, Raw calamari stored above Seafood stuffing in reach in cooler. Advised operator of proper storage. Operator stored correctly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, per operator, marinara sauce prepared onsite 2 days prior and held over 24 hours not date marked. Operator date marked item.
Aug 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm);;operator was able to fix to 100 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna over slaw and guacamole in pantry cooler at cook line; foods stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee working with foods touching numerous times personal clothing changed gloves without washing hands first; chef educated and employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw (46F - Cold Holding); sliced cheese (46F - Cold Holding); in pantry cooler at cook line; foods not prepared or portioned today; foods out of temperature for approximately 2 hours; foods moved in ice;
Handwash sink at the small bar used for purposes other than handwashing- to store bucket with spray bottles Removed
Jun 24, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served.
Jun 23, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority2 Intermediate2 Basic
Show 13 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 dishwasher handle dirty dishes then handled clean dishes; no hand wash. Dishwasher washed and sanitized dishes and washed hands.
Live, small flying insects found. 2 flies flying around in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler: Raw ground beef stored above pre cooked sausage. At reach in cooler: raw cod stored above pre cooked egg roll and cooked potato skin. Operator stored properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Several food items in walk in cooler date marked more than 7 days. Provided poster to operator on date marking and advised operator to correct.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially processed reduced oxygen packaged raw tuna in packet bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table at cook line: house made marinara (119F at 11:25am - Reheating); cooked rice (138F at 11:25am - Reheating); cooked green beans (147F at 11:25am- Reheating) As per operator, reheating since 2 hours. Items did not reheat to a minimum of 165F in a total of 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line at prep counter: cut kale (83F - Cold Holding) As per operator, stored 15 minutes. Not prepped or portioned today. At flip top cooler: seared tuna (46F - Cold Holding) As per operator, stored since 2 hours. Not prepped or portioned today. Operator moved item to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table at cook line: house made marinara (119F at 11:25am - Reheating); cooked rice (138F at 11:25am - Reheating); cooked green beans (147F at 11:25am- Reheating) As per operator, reheating since 2 hours. Items did not reheat to a minimum of 165F in a total of 2 hours. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At bar area: Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to At bar area: Sanitizer Bucket (Chlorine 100ppm)
Clam/mussel/oyster tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at bar area opened 2 days prior not date marked. Operator date marked.
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. Commercially processed reduced oxygen packaged raw tuna in packet bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored overnight. See stop sale.
Ice scoop handle in contact with ice.
May 20, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects found. Approximately 5 flies flying around in dish wash area landing on sink and clean colander. Approximately 6 flies flying around at expo area landing on clean plates next to garbage can and warmer drawer that stores breads.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler:fish dip (50F - Cold Holding) stored over night in unit; cooked shrimp (48F - Cold Holding)stored overnight in unit; tuna salad (48F - Cold Holding)stored overnight night in unit; As per chef, items stored overnight in unit. Not prepped or portioned today. See stop sale. Cooler#2: cooked Mac and cheese (53F - Cold Holding); raw diced dolphin for tacos (50F - Cold Holding); Cooler #1: Cole slaw (46F - Cold Holding) stored since 9am. As per operator, items removed from walk in cooler and stored in unit approximately 2 hours prior. Not prepped or portioned today. Advised operator to quick chill.
Clam tag not marked with last date served.
May 19, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority3 Intermediate2 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: fish dip (47F at 11:40am- Cooling) As per operator, cooling overnight in cooler. Item did not cool from 135F to 41F in a total of 6 hours. Item stored in large quantity and covered tightly. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef handle raw steak to put on grill then handled bread for sandwich; no hand wash. Observed chef handle raw oysters then handled clean cooler handle; no hand wash. See stop sale for bread. Chef washed hands.
Food contaminated by employees/consumers and operator continued to prepare food. See stop sale. Employee switched from working with raw food to ready-to-eat food without washing hands. Observed chef handle raw steak to put on grill then handled bread for sandwich; no hand wash. See stop sale for contaminated bread.
Live, small flying insects found. Approximately 5 flies flying around in dish wash area landing on sink and clean colander. Approximately 6 flies flying around at expo area landing on clean plates next to garbage can and warmer drawer that stores breads.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: fish dip (47F at 11:40am- Cooling) As per operator, cooling overnight in cooler. Item did not cool from 135F to 41F in a total of 6 hours. Item stored in large quantity and covered tightly. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler:fish dip (50F - Cold Holding) stored over night in unit; cooked shrimp (48F - Cold Holding)stored overnight in unit; tuna salad (48F - Cold Holding)stored overnight night in unit; As per chef, items stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler:fish dip (50F - Cold Holding) stored over night in unit; cooked shrimp (48F - Cold Holding)stored overnight in unit; tuna salad (48F - Cold Holding)stored overnight night in unit; As per chef, items stored overnight in unit. Not prepped or portioned today. See stop sale. Cooler#2: cooked Mac and cheese (53F - Cold Holding); raw diced dolphin for tacos (50F - Cold Holding); Cooler #1: Cole slaw (46F - Cold Holding) stored since 9am. As per operator, items removed from walk in cooler and stored in unit approximately 2 hours prior. Not prepped or portioned today. Advised operator to quick chill.
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 and the time removed from temperature control cannot be determined. Garlic butter mixture with fresh garlic not time marked. As per operator stored since 1 hour. Advised operator to time marked.
Clam tag not marked with last date served.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top coolers- Cooler #1-cut lettuce (56F at 11:45am; 53F at 12:35pm- Cooling) As per chef, cooling since 9am. At current rate of cooling, cut lettuce will not cool to 41F in a total of 4 hours. Item stored over stacked. Advised operator to quick chill.
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. At dish wash area, over 20 portions of Raw commercially processed reduced oxygen packaged dolphins bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed Raw commercially processed reduced oxygen packaged dolphins from vacuum packaging.
Time/temperature control for safety food thawed in an improper manner. Bucket with over 20 portions of Raw commercially processed reduced oxygen packaged dolphins thawing in stagnant water. Operator corrected.
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked pasta (50F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature for approximately 30 minutes. Advised operator of proper cold holding parameters. Operator placed item into walk in for quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line, smoked fish dip (49F - Cooling)@11:50 since 11:20, 46F @12:54. At the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed item into freezer to fascilitate cooling.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At seafood raw bar, employee beverage stored on shelf over raw seafood. Operator removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. At reach in freezer, employee opened bottled water stored with food to be served to customers.
Aug 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Marsha Viickers 08/21/23
Aug 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline - employee with gloves - handled raw shrimp then changed gloves and plated food without washing their hands- educated operator- employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler by cookline- cut lettuce 47F at 2:10 to 47F at 3:25( cooling since 11:00) cheese-48F at 2:10 to 45F at 3:25( cooling since 11:00); cooked peppers 44F-at 2:10 to 44F at 3:25( cooling since 11:00) ), Asian slaw 46F at 2:10 to 45F at 3:25 ( cooling since 11:00)- at current rate of cooling food did not reach to 41F within 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler in middle of cookline- garlic butter (58F- cold holding; beef 46F -cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to walk in cooler to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler by cookline- cut lettuce 47F at 2:10 to 47F at 3:25( cooling since 11:00) cheese-48F at 2:10 to 45F at 3:25( cooling since 11:00); cooked peppers 44F-at 2:10 to 44F at 3:25( cooling since 11:00) ), Asian slaw 46F at 2:10 to 45F at 3:25 ( cooling since 11:00)- at current rate of cooling food did not reach to 41F with 4 hours - see stop sale. At reach in cooler by front line server station- Sliced tomato (46F at 3:10- 46F at 3:25 cooling since 11:30); Cole slaw (47F at 3:10- 47F at 3:25 ( cooling since 11:30); homemade ranch (47F at 3:10- 47F at 3:25 ( cooling since 11:30)- at current rate of cooling food will not reach 41F within remaining time- operator moved to reach in freezer to quick chill.
Toxic substance/chemical improperly stored.
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. Marsha Viickers 08/21/23
Spray bottle containing toxic substance not labeled. At back prep are near walk in cooler - spray bottle of purple chemical not labeled - operator labeled.
Opened employee beverage container in a cold holding unit with food to be served to customers. At walk in cooler- employee open bottle of soda in cooler- operator removed
Apr 16, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw conch walk in freezer. Operator stored properly.
Apr 15, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw conch walk in freezer. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Tuna salad made 4/7, spinach dip (cooked spinach) made 4/6. See stop sale.
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. Middle flip top cooler cook line: scallops (49F - Cold Holding); shrimp (48F - Cold Holding); mahi (50F - Cold Holding); grouper (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler for 5+ hours. See stop sale. Operator added ice wands and ice bags to cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle flip top cooler cook line: scallops (49F - Cold Holding); shrimp (48F - Cold Holding); mahi (50F - Cold Holding); grouper (51F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler for 5+ hours. See stop sale. Operator added ice wands and ice bags to cooler; flip top cooler server expo: ranch dressing(buttermilk) (50F - Cold Holding); blue cheese dressing (half and half) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler for approximately 3 hours. Operator moved to walk in freezer to quick chill.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb back dock.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Corrected to 100ppm.
Feb 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken over raw conch opened from commercial packaging at walk in freezer. Educated operator on proper storage.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed clam and oyster tags not in chronological order.
Clam/mussel/oyster tags not marked with last date served. Observed clam and oyster tags missing date of last order sold.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in cooler: cooked chicken wings (63F - Cooling) at 1:50 since 10:30 - 63F at 2:15 - At current rate of cooling product will not reach 41F within 6 hours. Operator moved to walk in cooler.; on expo counter: Sliced tomato 72F cooling at 2:10 since 12:40 - 71F at 2:25 - At current rate of cooling product will not reach 41F within 4 hours. Operator moved to reach in cooler.
Clams/mussels/oysters removed from original container for long-term storage. Observed Oysters with no tag present at oyster station in kitchen. Operator produced tag.
No handwashing sign provided at a hand sink used by food employees. At upper bar.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table over flour and bread.
Dec 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee garnish fish dip with a lemon wedge using bare hands. Educated operator on proper use of gloves with ready to eat food.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw Ground beef over raw shrimp, reach in cooler at cook line. Operator stored properly.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed Clam and oyster tags not in chronological order. Educated operator on proper management of fresh shellfish tags.
Waste line passing through ice machine or ice bin. At dock bar and main bar.
Sep 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over heavy cream at reach in cooler at cook line. Operator stored properly.
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. Missing time mark for garlic butter. Per operator, out of temperature for 2 hours. Operator placed time stamp for remaining 2 hours.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer, chlorine sanitizer at 200+ppm. Operator corrected to 100ppm.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent bodily fluids procedure to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For garlic butter. Sent time control procedure to operator.
Spray bottle containing toxic substance not labeled. Observed Degreaser in spray bottle not labeled at dish area. Operator labeled properly.
Food stored on floor. Observed Ketchup and flour in bins stored on floor by tilt boiler/dry storage. Operator stored properly.
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.