MR. SHRIMP CAJUN KITCHEN

Name: MR. SHRIMP CAJUN KITCHEN
Address: 4891 N FEDERAL HWY, UNIT A, POMPANO BEACH, FL, 33064, US
Rating: 79.4

4891 N FEDERAL HWY, UNIT A, POMPANO BEACH, FL 33064

License #1625273

🦞 Seafood ℹ️

79.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

September 15, 2026 · 4 findings · 1 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MR. SHRIMP CAJUN KITCHEN in POMPANO BEACH currently holds an InspectFL Health Score of 79.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 15 total violations — 3 critical, 2 major, 10 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 20, 2025

The latest inspection on September 15, 2026 shows 4 observation rows: 1 critical, 0 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

22%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

MR. SHRIMP CAJUN KITCHEN has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*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.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable at cutting board opposite cookline in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa (51F), mango salsa (51F), coleslaw (63F), shrimp (48F), fish (48F), chicken (47F) in flip top reach in cooler opposite fryers at cookline in kitchen. Not prepared or portioned today. Operator placed items in unit more than four hours ago. See Stop Sale.
[14-11-5] Equipment in poor repair. 1. Torn door gasket at two door hoshizaki reach in cooler opposite fryers in kitchen.
[29-49-6] Standing water in bottom of two door, Hoshizaki reach-in-cooler opposite fryers in kitchen.

Official DBPR inspection report ↗

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salsa (48F), coleslaw (48F), cut leafy greens (60F), fish (51F), and shrimp (50F) in flip top reach in cooler opposite fryers at cookline in kitchen. Not prepared or portioned today. Operator placed items in unit less than three hours ago. Operator turned unit to coldest setting to rapid chill food to 41F or below.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing food and handling food utensils while wearing bracelets.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets at two door reach in cooler opposite fryers at cookline. 2. Walk in cooler door gasket. 3. Door gaskets at two door reach in cooler next to Bain Marie in kitchen.
[03F-02-5] Time/temperature control for safety food, batter, identified in the written procedure as a food held using time as a public health control has no time marking at cookline in kitchen. Operator time marked, 10a-2p.
[14-11-5] Equipment in poor repair. 1. Torn door gasket at two door hoshizaki reach in cooler opposite fryers in kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored directly on top of canned goods at storage rack in dry storage area.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-09-4] Cutting board has cut marks and is no longer cleanable at cutting board opposite cookline in kitchen.
[29-49-6] Standing water in bottom of two door, Hoshizaki reach-in-cooler opposite fryers in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed container and lids in basin of hand sink in warewash area.
[36-34-5] Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.