Dolphin Bar & Shrimp House
1401 NE Indianriver Dr, Jensen Beach, FL 34957 · Permanent Food Service · License 5301372
What drove the grade
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 12 complaint inspection5 high priority (1 fixed by the Aug 13 follow-up, 4 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 1 basic-23
- Administrative complaint on Aug 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At walk in cooler-Soup 48°F-cold holding- food not prepared or portioned today- food left out on counter for 30 minutes- operator placed in walk in freezer to quick chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee began work and proceeded preparing food and handling clean equipment without washing their hands - educated operator- employee washed their hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At cookline area- employee touched their face and hat then proceeded to engage in food preparation without washing their hands- educated operator - employee washed their hands.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
At bar area- non food grade paper napkins lining container of mint- operator removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
At bar area- chemicals spray bottle not labeled - operator labeled.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sponges in hand sink near dishwashing area- operator removed.
Fixed on the spot
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
At back large dry storage room approximately 4 dead roaches on floor underneath dry storage shelves- operator removed. At dry storage liquor room- approximately 8 dead roaches on floor underneath shelving- operator removed.
Fixed on the spot
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.