How many health inspections has Mr Shrimp on Wheels in Palm Springs had?

Mr Shrimp on Wheels in Palm Springs has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.

Has Mr Shrimp on Wheels in Palm Springs ever been shut down?

No, Mr Shrimp on Wheels in Palm Springs has no emergency closures on record with Florida DBPR.

How many inspections has Mr Shrimp on Wheels in Palm Springs had?

Mr Shrimp on Wheels in Palm Springs has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Mr Shrimp on Wheels in Palm Springs find?

Mr Shrimp on Wheels in Palm Springs was most recently inspected by FDACS on December 15, 2022 (Met Inspection Requirements).

Has Mr Shrimp on Wheels in Palm Springs had any stop-sale or stop-use orders?

No, Mr Shrimp on Wheels in Palm Springs has no stop-sale or stop-use orders on record with Florida FDACS.

Mr Shrimp on Wheels in Palm Springs

3499 S Congress Ave, Palm Springs, FL 33461

Palm Beach County · Food Service
Owner: Mr Shrimp Cajun Kitchen LLC
DBPR License: MFD6052554
FDACS Estab #: 360183

Overview

Mr Shrimp on Wheels, a food truck operating in Palm Springs, received 21 violations during a single inspection on December 15, 2022, significantly exceeding Florida's average of 5.2 violations per inspection. The inspection identified three high-priority violations: raw shell eggs stored directly above produce items in the walk-in cooler, hand sanitizer stored on a prep table next to food intended for customer consumption, and an employee observed handling raw food without washing hands before touching single-service supplies for ready-to-eat food. All three high-priority violations were corrected on site during the inspection. A fourth high-priority violation documented bare hand contact with ready-to-eat foods. An intermediate-priority violation noted a pattern of non-compliance with the duties of the person in charge, including hand washing failures, bare hand contact with ready-to-eat foods, and unauthorized persons in the processing area. An additional intermediate-priority violation cited equipment surfaces not clean to sight and touch—a sifter encrusted with food debris was voluntarily discarded during inspection. The inspection disposition was Met Inspection Requirements.

Summary generated from Florida DBPR public inspection records.

0Inspections

0Violations

0Closures

1FDACS Insp.

Last inspected FDACS: December 15, 2022

Mr Shrimp on Wheels in Palm Springs: Comparison to Palm Beach County Averages

This Facility 0 violations / inspection 0 violations per inspection

Palm Beach County Avg 3.77 violations / inspection 3.77 county average

This Facility 0 emergency closures 0 closures

Palm Beach County Avg 0.24 closures / facility 0.24 county average

Mr Shrimp on Wheels in Palm Springs: FDACS Inspection History (1)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2022 — 1 inspection

Dec 15, 2022 — Met Inspection Requirements· 21 violations· Met Requirements

Inspector: LESLIE CARPENTER, ENVIRONMENTAL SPECIALIST II

Person in charge: VERONICA MAJIA

Comments: Clean-up of Vomiting and Diarrheal Events, Cooling, Dishwashing Procedures and Employee Health Guidelines and reporting agreement provided.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

A pattern of non-compliance shown through hand washing, bare hand contact with ready to eat foods and unnecessary persons permitted in the processing area. o

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Kitchen: Raw shell eggs stored over produce items in the walk in cooler. (COS) Eggs relocated to an appropriate location. x

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Kitchen: Sifter was encrusted with food debris hanging over the ware wash sinks. (COS) Sifter voluntarily discarded. x

2-102.11(C) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C) (2)-(3) and (17) PfPf

Person in charge unable to answer questions related to foodborne illnesses. o

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

No written procedure for cleaning of vomiting or diarrhea should it occur. o

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Kitchen: Bottle of hand sanitizer stored on a prep table next to food meant for customer consumption. (COS) Sanitizer relocated to an appropriate location. x Print Date: 12/15/2022 Page 2 of 5

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Kitchen: Personal water bottles observed on prep table next to food meant for customer consumption. o

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Kitchen: Observed employee not washing hands between handling raw food and single service supplies for ready to eat food. (COS) Manager directed employee to wash hands. x Print Date: 12/15/2022 Page 1 of 5 7 P Citation Description: Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) P Observation: Kitchen: Observed employee enter kitchen and engage in cutting kale to be served ready to eat form. (COS) Kale was voluntarily discarded and manager directed employee to wash hands. x

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Kitchen: Handsink closest to the service area blocked due to a hose stored in the basin. o

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Back Room: No hot water available at the handwash sink in the unisex rest room. (COS) Hot water provided during inspection. x

Good Retail Practice Violations

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Kitchen: Pico de Gallo and cabbage cooling in the walk in cooler with tight fitting lids. (COS) Containers loosely covered for the remainder of cooling process. x

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Kitchen: Observed crab meat thawing in the sink without running water. (COS) Crab meat moved to the walk in cooler. x

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

No stem probe thermometer available for checking internal food temperatures. o

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Kitchen: Squeeze bottles of garlic butter and red pepper sauce not labeled. Bin of cornmeal breading not labeled. (COS) Products labeled. x

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Kitchen: Plastic container of potatoes stored on the floor in the walk in cooler. (COS) Potatoes relocated to an appropriate location. x

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Kitchen: Single service items not inverted on the cook line. Service Area: Single service utensils not inverted. o

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

Kitchen: No back flow device installed on the hose on the cook line. o

5-403.12 Condensate drainage or other non-sewage liquids or rainwater not drained from point of discharge to disposal according to law. 5-403.12

Kitchen: Fan unit condensate collection system leak in the walk in cooler. o

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside: Dumpster lid left open. o

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Kitchen: Employee back pack stored with food and equipment on the shelf under the prep table. o

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

Annual Food Permit not displayed. (COS) Permit printed and posted during inspection. x

Mr Shrimp on Wheels in Palm Springs: Frequently Asked Questions

How many health inspections has Mr Shrimp on Wheels in Palm Springs had?: Mr Shrimp on Wheels in Palm Springs has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
Has Mr Shrimp on Wheels in Palm Springs ever been shut down?: No, Mr Shrimp on Wheels in Palm Springs has no emergency closures on record with Florida DBPR.
When was Mr Shrimp on Wheels in Palm Springs last inspected?: Mr Shrimp on Wheels in Palm Springs was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 15, 2022. Inspection type: Met Inspection Requirements.
How many inspections has Mr Shrimp on Wheels in Palm Springs had?: Mr Shrimp on Wheels in Palm Springs has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Mr Shrimp on Wheels in Palm Springs find?: Mr Shrimp on Wheels in Palm Springs was most recently inspected by FDACS on December 15, 2022 (Met Inspection Requirements).
Has Mr Shrimp on Wheels in Palm Springs had any stop-sale or stop-use orders?: No, Mr Shrimp on Wheels in Palm Springs has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Mr Shrimp on Wheels in Palm Springs?: The most frequently cited FDACS violations at Mr Shrimp on Wheels in Palm Springs are: 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf; 2-102.11(C): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C) (2)-(3) and (17) Pf; 2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11.