Salty Papa's Shrimp House
15271 McGregor Blvd #1, Fort Myers, FL 33908 · Permanent Food Service · License 4605106
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 6 basic (2 repeats)-20
- Safety score80
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 20, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat 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 coleslaw 50°F cold hold, pimento cheese 53°F cold hold less than 4 hours in reach in cooler across from cook line. Educated operator on maintaining temperatures at 41°F or below. Operator double panned foods with ice and moved reach in cooler away from wall.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present behind beer dispenser at bar.
Operator removed strip.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed pans stored inside handwash sink at cook line entrance. Operator removed pan.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Operator labeled bottles.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Establishment had ac technician servicing ac on roof causing dust from ac vents to land on reach in coolers. Operator shut down food service to service and clean reach in coolers at cook line. Note: reach coolers were closed.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Educated operator on proper storage of employee food. Operator placed employee food on bottom shelf.
Repeat violationFixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed quaternary ammonium concentration at 100 ppm. Educated operator on importance of maintaining proper concentration. Operator redid sanitizer. Rechecked concentration 300 ppm.
Fixed on the spotRepeat violation
Soiled dry wiping cloth in use.
Operator discarded cloths.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe underneath handwash sink nearest bar.
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.