Shrimp Shack Seafood Kitchen
646 Blanding Blvd, Orange Park, FL 32073 · Permanent Food Service · License 2000852
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In breading cooler, pan of raw chicken stored over portioned raw shrimp. Operator moved shrimp to another side of the cooler.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
At mop sink, vacuum breaker is missing for the non-chemical side of added splitter with attached blue hose.
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No quaternary ammonium test kit available for wiping cloth solution and three compartment sink sanitizing.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle with purple liquid at rack by kitchen entrance. Operator identified contents as degreaser and labeled the spray bottle.
Fixed on the spot
Basic3
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water observed in bottom of breading reach-in cooler.
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.
Employee backpacks and jacket on dry storage rack on paper towels, over hush puppy mix and over single-service cups. Operator removed all personal items from dry storage shelving.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
No choking poster available. Provided DBPR HR 5030-105.
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
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.