Voodoo Shrimp Shack
850973 US Hwy 17, Yulee, FL 32097 · Permanent Food Service · License 5501245
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection1 high priority (fixed on the spot), 1 intermediate, 2 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 19, 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 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler, case of raw shelled egg stored on top shelf over ready to eat food. Operator moved eggs to bottom of cooler.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by an unapproved provider.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only employee at time of inspection food handler training through AlwaysFoodSafeCompany.
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
In back storage room, containers of rice not labeled. Operator labeled container.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler/reach in freezer interior/shelves have accumulation of soil residues.
Interior of reach in freezer used to hold raw shrimp soiled with food debris.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.