Shades Bar & Grill
10952 E County Hwy 30A Ste 1, Inlet Beach, FL 32461 · Permanent Food Service · License 7601943
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 Aug 12 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 1 basic-13
- Safety score87
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 visitAug 12, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Breader station- milk bath 46°F (10:30-11:45), calamari 41°F, red fish 40°F, raw shrimp 40°F. Make bar- raw shrimp 49°F, cooked cut chicken 48°F ( 10:00-11:50), pico 43°F. Make bar- mahi 45°F, raw shrimp 45°F (10:00-11:56), diced tomato 41°F.
Repeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. gumbo 109°F ( 10:00-11:48 sausage & chicken).
Employee reheated gumbo 187°F.
Fixed on the spotRepeat violation
Intermediate1
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels at bar near kitchen entry.
Manager replaced batteries in dispenser.
Fixed on the spot
Basic1
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitize rinse 150.3°F. Employee set up 3 compartment sink during inspection. Manager placed call to technician for repair.
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.