Mr. Shrimp Cajun Kitchen

4891 N Federal Hwy, Unit A, Pompano Beach, FL 33064 · Permanent Food Service · License 1625273

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
2 high priority (fixed on the spot), 2 intermediate (1 repeat), 7 basic (1 repeat)
-21
Complaint after follow-up on Sep 15
Counts in full until a follow-up finds the problems fixed
-20
Safety score59

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep142026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitSep 15, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
- 1 High priority
- 3 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Time/temperature control for safety food cold held at greater than 41°F. Salsa (51°F), mango salsa (51°F), coleslaw (63°F), shrimp (48°F), fish (48°F), chicken (47°F) in flip top reach in cooler opposite fryers at cookline in kitchen. Not prepared or portioned today. Operator placed items in unit more than four hours ago. See Stop Sale.
  Administrative complaint
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at cutting board opposite cookline in kitchen.
  Observed same.
  More time given
  Equipment in poor repair.
  Observed same.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of two door, Hoshizaki reach-in-cooler opposite fryers in kitchen.
  Observed same.
  More time given
Official report, on the Florida DBPR website
First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Salsa (48°F), coleslaw (48°F), cut leafy greens (60°F), fish (51°F), and shrimp (50°F) in flip top reach in cooler opposite fryers at cookline in kitchen. Not prepared or portioned today. Operator placed items in unit less than three hours ago. Operator turned unit to coldest setting to rapid chill food to 41°F or below.
  Fixed on the spot
  Time/temperature control for safety food, batter, identified in the written procedure as a food held using time as a public health control has no time marking at cookline in kitchen.
  Operator time marked, 10a-2p.
  Fixed on the spot
Intermediate2
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed container and lids in basin of hand sink in warewash area.
  Repeat violation
Basic7
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employees preparing food and handling food utensils while wearing bracelets.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at cutting board opposite cookline in kitchen.
  Repeat violation
  Equipment in poor repair.
  1. Torn door gasket at two door hoshizaki reach in cooler opposite fryers in kitchen.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  1. Door gaskets at two door reach in cooler opposite fryers at cookline. 2. Walk in cooler door gasket. 3. Door gaskets at two door reach in cooler next to Bain Marie in kitchen.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of two door, Hoshizaki reach-in-cooler opposite fryers in kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee purse stored directly on top of canned goods at storage rack in dry storage area.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.