Shrimp Shack Seafood Kitchen III
14440 Beach Blvd, Jacksonville, FL 32250 · Permanent Food Service · License 2615208
What drove the grade
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection1 intermediate, 5 basic (2 repeats)-10
- Safety score90
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 26, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment Time Temperature Controlled for Safety form incomplete. Hush puppie mix not identified on form.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of flour on floor. Kitchen.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink containers on prep table. Moved by manager.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup on floor in walk in freezer.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
2 wet wipes on counter in : kitchen.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
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.