Bubba Gump Shrimp CO
6000 Universal Blvd #735, Orlando, FL 32819 · Permanent Food Service · License 5811680
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-16
- Safety score84
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 visitJul 17, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
cooked grits (52 - Cooling from last night in walk in cooler
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
cooked grits (52 - Cooling from last night in walk in cooler
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw bacon over paustrtozed crab meat in walk in cooler - raw shrimp,over cooked shrimp in reach in cooler - raw shrimp skewer over commercially cooked tempura shrimp in reach in cooler on cooks line
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
cooked grits (52 - Cooling from last night in walk in cooler Placed in container with lid before being fully cooled
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
All sinks are sensored 77°F in prep kitchen 81°F by cooks line 77°F by expo line 78 other side of cooks line Work order placed and maintenance in establishment during inspection
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Lower bar
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Lexons above three comp sink
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.