How many health inspections has SHRIMP SHACK SEAFOOD KITCHEN III had?

SHRIMP SHACK SEAFOOD KITCHEN III has had 20 inspections according to Florida DBPR records.

Has SHRIMP SHACK SEAFOOD KITCHEN III ever been shut down?

No, SHRIMP SHACK SEAFOOD KITCHEN III has no emergency closures on record.

What are the most common violations at SHRIMP SHACK SEAFOOD KITCHEN III?

The most frequently cited violations at SHRIMP SHACK SEAFOOD KITCHEN III are: Employee health reporting, Shell stock requirements, Outer openings protected.

What does Florida violation V03 (Employee health reporting) mean?

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

What does Florida violation V12 (Shell stock requirements) mean?

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

What does Florida violation V13 (Parasite destruction) mean?

PARASITE SURVIVAL: Without proper freezing or cooking, parasites in fish (Anisakis, tapeworm), pork (Trichinella), and wild game survive to infect consumers. Anisakis larvae in raw sushi cause severe abdominal pain and allergic reactions. Tapeworm cysts in undercooked pork/beef grow into 15-30 foot worms in intestines. Proper freezing (-4°F for 7 days) kills parasites. Fish intended for raw consumption (sushi, sashimi, ceviche, tartare) must be frozen to -4°F for 7 days, or -31°F for 15 hours before service. Exception: tuna species and aquacultured fish fed processed feed. Pork and wild game must reach minimum internal cooking temperature. Document all freezing records.

SHRIMP SHACK SEAFOOD KITCHEN III

14440 BEACH BLVD, Jacksonville, FL 32250

Duval County · Permanent Food Service · Owner: SHRIMP SHACK SEAFOOD KITCHEN III INC · License: SEA2615208

SHRIMP SHACK SEAFOOD KITCHEN III in Jacksonville, FL has 20 inspections on record with 148 total violations (7.4 per inspection) and 0 emergency closures.

20Inspections

148Violations

0Closures

Data current as of July 1, 2024

Inspection History (20)

Jul 1, 2024 — Routine - Food· 6 violations (1 high priority)· Administrative complaint recommended

High Priority Violations

V03 Employee health reporting

V12 Shell stock requirements

V13 Parasite destruction

V23 Chemical properly stored

Intermediate Violations

V36 Proper ventilation

V41 Toilet facilities

Jan 22, 2024 — Routine - Food· 16 violations (2 high priority)· Administrative complaint recommended

Jul 27, 2023 — Complaint Full· 0 violations · Call Back - Complied

No violations recorded for this inspection.

Jul 26, 2023 — Complaint Full· 11 violations (4 high priority)· Administrative complaint recommended

High Priority Violations

V03 Employee health reporting

V11 Food in good condition

V12 Shell stock requirements

V14 Food contact surfaces

V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal

V41 Toilet facilities

Basic Violations

V53 Outer openings protected

Feb 21, 2023 — Routine - Food· 10 violations (3 high priority)· Administrative complaint recommended

High Priority Violations

V01 Management awareness

V03 Employee health reporting

V11 Food in good condition

V14 Food contact surfaces

V16 Proper cooking temps

Basic Violations

V53 Outer openings protected

Aug 23, 2022 — Routine - Food· 6 violations (1 high priority)· Call Back - Admin. complaint recommended

High Priority Violations

V12 Shell stock requirements

V14 Food contact surfaces

V23 Chemical properly stored

Basic Violations

V53 Outer openings protected

Aug 18, 2022 — Routine - Food· 10 violations (4 high priority)· Administrative complaint recommended

High Priority Violations

V01 Management awareness

V03 Employee health reporting

V12 Shell stock requirements

V14 Food contact surfaces

V23 Chemical properly stored

V25 Allergen awareness

Basic Violations

V53 Outer openings protected

Apr 5, 2022 — Routine - Food· 3 violations (2 high priority)· Call Back - Admin. complaint recommended

High Priority Violations

V03 Employee health reporting

V14 Food contact surfaces

Feb 2, 2022 — Routine - Food· 7 violations (2 high priority)· Administrative complaint recommended

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V14 Food contact surfaces

Basic Violations

V53 Outer openings protected

Aug 16, 2021 — Routine - Food· 5 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V03 Employee health reporting

V08 Proper hand/arm washing

V21 Time as control

Feb 2, 2021 — Routine - Food· 7 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V12 Shell stock requirements

V14 Food contact surfaces

V27 Correct procedures

Intermediate Violations

V31 Clean multi-use utensils

Oct 13, 2020 — Routine - Food· 4 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

May 12, 2020 — Routine - Food· 9 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V10 Approved food source

V14 Food contact surfaces

V23 Chemical properly stored

Intermediate Violations

V33 Proper cooling equipment

V41 Toilet facilities

Dec 4, 2019 — Routine - Food· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V10 Approved food source

V13 Parasite destruction

Intermediate Violations

V31 Clean multi-use utensils

Apr 1, 2019 — Routine - Food· 0 violations · Call Back - Complied

No violations recorded for this inspection.

Jan 29, 2019 — Routine - Food· 8 violations (1 high priority)· Warning Issued

High Priority Violations

V12 Shell stock requirements

V14 Food contact surfaces

V27 Correct procedures

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V36 Proper ventilation

Basic Violations

V53 Outer openings protected

Jul 24, 2018 — Routine - Food· 8 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V05 Handwashing procedures

V08 Proper hand/arm washing

V12 Shell stock requirements

V27 Correct procedures

Intermediate Violations

V29 Proper sewage disposal

Basic Violations

V53 Outer openings protected

Oct 30, 2017 — Routine - Food· 9 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V10 Approved food source

V12 Shell stock requirements

V14 Food contact surfaces

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

V41 Toilet facilities

Apr 19, 2017 — Routine - Food· 12 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V08 Proper hand/arm washing

V12 Shell stock requirements

V16 Proper cooking temps

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V33 Proper cooling equipment

V36 Proper ventilation

Basic Violations

V53 Outer openings protected

Dec 5, 2016 — Routine - Food· 12 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V06 Handwashing facilities

V08 Proper hand/arm washing

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V36 Proper ventilation

V41 Toilet facilities

Basic Violations

V53 Outer openings protected

How Does This Facility Compare?

SHRIMP SHACK SEAFOOD KITCHEN III has had 0 emergency closures, compared to the Duval County average of 0.16 closures per facility. It has averaged 7.4 violations per inspection vs. the county average of 4.05.

Frequently Asked Questions

How many health inspections has SHRIMP SHACK SEAFOOD KITCHEN III had?: SHRIMP SHACK SEAFOOD KITCHEN III has had 20 inspections according to Florida DBPR records.
Has SHRIMP SHACK SEAFOOD KITCHEN III ever been shut down?: No, SHRIMP SHACK SEAFOOD KITCHEN III has no emergency closures on record.
What are the most common violations at SHRIMP SHACK SEAFOOD KITCHEN III?: The most frequently cited violations at SHRIMP SHACK SEAFOOD KITCHEN III are: Employee health reporting, Shell stock requirements, Outer openings protected.

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Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: July 1, 2024 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with SHRIMP SHACK SEAFOOD KITCHEN III.