Shrimpys Blues Bistro

9524 Blind Pass Rd, Saint Pete Beach, FL 33706 · Permanent Food Service · License 6209666

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Nov 4 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 routine inspection
3 high priority (1 fixed by the Nov 4 follow-up, 2 fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 3 basic
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Nov32026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitNov 4, 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 visitNov 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 5 Intermediate
- 3 Basic
What 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.
  Food items stored on prep table across from three compartment sink: Container of fresh garlic and oil dated marked for 10/26 stored on prep table. Container Nola Sauce made with butter, date marked for 11/1.Two squeeze bottles of housemade Nola Sauce made with butter date marked 11/1 and 10/29. Food items stored in front cook line: Squeeze bottle of housemade Nola Sauce made with butter date marked 11/1. spring mix (73°F - Cold Holding) Items have been out of temperature for more than 4 hours. Pan stored next to hot holding steam wells on cook line: melted butter with herbs (83°F - Cold Holding) Item has been out for more than 4 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food items stored on prep table across from three compartment sink: Container of fresh garlic and oil dated marked for 10/26 stored on prep table. Container Nola Sauce made with butter, date marked for 11/1.Two squeeze bottles of housemade Nola Sauce made with butter date marked 11/1 and 10/29. -Squeeze bottle of housemade Nola Sauce made with butter date marked 11/1 stored on front cook line. -Pan stored next to hot holding steam wells on cook line: melted butter with herbs (83°F - Cold Holding) - Container stored in pan with melted ice in front cook line: spring mix (73°F - Cold Holding) Items have been out of temperature for more than 4 hours. Food items stored on front cook line: hollandaise (67°F - Cold Holding); housemade butter with herbs (67°F - Cold Holding) Items haven't been out of temperatures for more than 4 hours. Items moved to freeze to rapidly bring down the temperature. Re-temped food items at 4:28pm: hollandaise (35°F - Cold Holding); housemade butter with herbs (40°F - Cold Holding)
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Bottle of Tylenol stored at the end of reach in deli cooler next to bottle of ketchup and honey. Item removed.
  Fixed on the spot
Intermediate5
- Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams/mussels/oysters.
  See stop sale. Missing with sheet pan of shucked oysters stored in the walk in cooler. Tag was placed with the batch.
  Fixed on the spot
  Clam/mussel/oyster tags not marked with last date served.
  Observed multiple oyster tags missing dates. Discussed with operator and employee on duty.
  Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  Oyster tags not in chronological order. Discussed with operator and employee on duty.
  Label on container of raw pre-shucked clams/mussels/oysters is missing required information.
  See stop sale.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda gun nozzle soiled with build up of brown substance. Nozzle was clean and sanitized during the inspection.
  Fixed on the spotRepeat violation
Basic3
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Stored in between deli cooler and prep table on cook line. Item moved.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink stored on wall shelf next to bags of tortillas and bag of bread. Employee drink stored on shelf above prep table next to bottles of spices and spray can of vegetable oil. Item moved
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  White bowl and black portion cups being used to scoop food in reach in deli cooler on the cook line. Items removed.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.