DOLPHIN BAR & SHRIMP HOUSE

Name: DOLPHIN BAR & SHRIMP HOUSE
Address: 1401 NE INDIANRIVER DR, JENSEN BEACH, FL, 34957, US
Rating: 48.1

1401 NE INDIANRIVER DR, JENSEN BEACH, FL 34957

License #5301372

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

48.1 Grade F / 100

Failing Health Score

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Quick take

DOLPHIN BAR & SHRIMP HOUSE in JENSEN BEACH currently holds an InspectFL Health Score of 48.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 21 total violations — 15 critical, 1 major, 5 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 20, 2026 included 5 critical violations, 0 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 2 V8 tomato juice cans dented at seam See stop sale
[14-01-5] Plastic Bowl with no handle used to dispense macaroni. Operator removed
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan vents soiled with heavy dust through out restaurant
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in coolers soiled at cook line expo station
[12A-25-4] Employees touch face/ hair and then engaged in food preparation/ handling clean equipment with out washing hands at cook line and prep areas of kitchen Advised operator of proper hand washing for employees to wash hands properly
[02C-01-5] Observed house made mozzarella cheese date marked 4/10 -exceeds 7 days after opening/preparation. See stop sale
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed yellow rice (78-83F - Cooling at 1:30 since 12:30-80F at 2:30); At current rate of cooling food did not reach from 135F to 70F with in 2 hours Advised operator of proper cooling time limits Operator began reheating process to re start cooling
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of Raw tuna stored over ready to eat sauce bucket in walk in cooler Operator removed

Administrative complaint recommended
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in reach in cooler at prep station Herb butter made on 3/8 Observed in clear reach in cooler at dry storage room: Shrimp scampi butter made on 3/8 House made mayo made on 3/4 House made pudding made on 2/21 Foods exceed 7 days after opening/preparation. See stop sale
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in reach in cooler at prep station Herb butter made on 3/8 Observed in clear reach in cooler at dry storage room: Shrimp scampi butter made on 3/8 House made mayo made on 3/4 House made pudding made on 2/21 Foods exceed 7 days after opening/preparation. See stop sale
[14-01-5] Observed plastic Bowl no handle used to dispense pasta
[29-49-6] Standing water in bottom of reach-in-cooler at cook line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat breads and sauces inside reach in cooler at back kitchen Operator removed
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed line cook handle raw beef then proceed to handle jar of ready to eat pickles and plate food at cook line without washing hands Educated operator front proper hand washing for employees to wash hands
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains sitting in frying basket at 102-122F - Hot Holding Per operator food held for incoming orders and left out of temperature for approximately 15 minutes Operator reheated for immediate order

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