SHRIMPERS GRILL & RAW BAR

Name: SHRIMPERS GRILL & RAW BAR
Address: 4903 SE DIXIE HWY, STUART, FL, 34997, US
Rating: 66.5

4903 SE DIXIE HWY, STUART, FL 34997

License #5301044

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

66.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

SHRIMPERS GRILL & RAW BAR in STUART currently holds an InspectFL Health Score of 66.5 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 February 17, 2026. Across those visits, inspectors documented 15 total violations — 12 critical, 2 major, 1 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 February 17, 2026 included 7 critical violations, 0 major, and 1 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.

Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline steam table - Cooked fries 129F- hot holding- food sitting out on counter - operator discarded.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet/ damp wiping clothes stored on counting bored- operator stored properly.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At reach in cooler by cookline area- non food grade paper repel used in direct contact with cut tomatoes - operator removed.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. At cookline area - employee picked up dirty Utensils from floor- proceeded to change gloved and washed their hands for approximately 4 seconds- educated operator - employee washed their hands properly.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)corrected to 100ppm.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cookline area- employee handled ready to eat grouper with bare hands for sandwich- educated operator on barehand contact procedures.
[41-10-4] Toxic substance/chemical improperly stored. At storage closet near employee bathrooms- containers of soap and windex stored over bottled of ketchup - operator removed and stored properly.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. At cookline area- employee picked handled raw fish than proceeded to change gloves without washing their hands and handle clean utensil and plate food for order-educated operator - employee washed their hands properly.

Community reaction

What do locals think?

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Community pulse