DOLPHIN BAR & SHRIMP HOUSE

Name: DOLPHIN BAR & SHRIMP HOUSE
Address: 1401 NE INDIANRIVER DR, JENSEN BEACH, FL, 34957, US
Rating: 44.1

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

44.1 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 44.1 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 22 total violations — 15 critical, 1 major, 6 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.
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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
[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
[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
[12B-07-4] Observed Employee beverage containers on food preparation tables/next to clean equipment/utensils through out kitchen Advised operator of proper employee storage
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 2 V8 tomato juice cans dented at seam See stop sale
[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
[02C-01-5] Observed house made mozzarella cheese date marked 4/10 -exceeds 7 days after opening/preparation. See stop sale

Administrative complaint recommended
[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
[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
[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
[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
[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
[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

Administrative complaint recommended
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish then proceed to handle clean food equipment at cook line without washing hands. Employee washed hands properly
[22-47-4] Dishmachine quaternary ammonium sanitizer not at proper minimum strength 0ppm. Operator reran machine up to 400 ppm at time of inspection
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta 47F- to 50F-cooling at 2:30 since 11/3 at approximately 5pm Pasta did not reach from 135F to 41F with in 6 hours of cooling, see stop sale.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler at cook lineOpened shredded cheese made on 11/23 Potato pasta salad made on 10/28 Pico de gallo made on 10/27 pasta salad made on 10/26 Observed in walk in coolerpimento cheese made on 10/24 Dates exceed 7 days after preparation or opening See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (46F- cold holding); raw octopus (47F- cold holding) observed cooler cooler ajar and gasket broken Per operator items not prepared or portioned today. Operator placed food in different reach in cooler to chill. Raw shrimp 43F octopus 43F at 3:00
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta 47F- to 50F-cooling at 2:30 since 11/3 at approximately 5pm Pasta did not reach from 135F to 41F with in 6 hours of cooling, see stop sale.
[01C-03-4] mussel tags not marked with last date served.

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