Shrimp Basket
711 US 98, Destin, FL 32541 · Permanent Food Service · License 5601307
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 Jul 27 complaint inspection1 high priority (fixed by the Jul 29 follow-up), 3 intermediate (1 fixed on the spot)-11
- Extension granted on Jul 28, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitJul 29, 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 - 1st follow-up visitJul 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Upon callback Right side upright cooler - Grouper 43, Flounder 31°F thawing, shrimp 42°F Line make bar - Sausage 50, sliced cheese 56, shredded cheese 52, romaine 52°F ( Less than 4 hrs. ) TCS food iced for rapid cooling during the callback inspection.
More time given
- First visitJul 27, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Line right side upright- Grouper 53, flounder 49, shrimp 47°F / line make bar - sausage 63, sliced cheese 71, shredded cheese 63, romaine 54°F ( less than 4 hrs. Temperature logs in place )
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Oyster tags
Code 31, Handwash sinks and supplies: No soap and paper towels provided at cook line hand wash sink.
Restocked during the inspection by manager
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
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.