SALTY PAPA'S SHRIMP HOUSE

Name: SALTY PAPA'S SHRIMP HOUSE
Address: 15271 MCGREGOR BLVD #1, FORT MYERS, FL, 33908, US
Rating: 41

15271 MCGREGOR BLVD #1, FORT MYERS, FL 33908

License #4605106

🦞 Seafood ℹ️

41 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 10 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SALTY PAPA'S SHRIMP HOUSE in FORT MYERS currently holds an InspectFL Health Score of 41 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 52 total violations — 14 critical, 8 major, 30 minor.

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Record snapshot

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Clean inspections

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The latest inspection on October 20, 2026 shows 10 observation rows: 2 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

SALTY PAPA'S SHRIMP HOUSE has a rough inspection history. Would you risk it?

F record

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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.

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses.
[21-10-4] Soiled dry wiping cloth in use. Operator discarded cloths.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Educated operator on importance of maintaining proper concentration. Operator redid sanitizer. Rechecked concentration 300 ppm.
[29-11-4] Water leaking from pipe underneath handwash sink nearest bar.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pans stored inside handwash sink at cook line entrance. Operator removed pan.
[41-17-4] Spray bottle containing toxic substance not labeled. Operator labeled bottles.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Educated operator on proper storage of employee food. Operator placed employee food on bottom shelf.
[41-24-4] Pesticide-emitting strip present behind beer dispenser at bar. Operator removed strip.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Establishment had ac technician servicing ac on roof causing dust from ac vents to land on reach in coolers. Operator shut down food service to service and clean reach in coolers at cook line. Note: reach coolers were closed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 50F cold hold, pimento cheese 53F cold hold less than 4 hours in reach in cooler across from cook line. Educated operator on maintaining temperatures at 41F or below. Operator double panned foods with ice and moved reach in cooler away from wall.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food in bottom shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris around floor electrical outlet at cook line. Observed buildup of thick grease in backboards of fryers.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Educated operator on proper concentration. Operator redid sanitizer. Rechecked concentration at 200 ppm.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Operator placed buckets of floor.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour bins.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed two 6lb can of beans dented. Observed six 6lb cans of ketchup dented. Operator discarded cans. Operator separated cans to be returned to distributor.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored over ready to eat cheese. Operator switched containers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 45F cold hold, beans 46F cold hold less than 4 hours. Operator turned down reach in cooler and double panned foods with ice. Observed Garlic butter 73F cold hold more than 4 hours. Stop Sale. Operator discarded garlic butter.
[31B-03-4] No soap provided at handwash sink at cook line. Operator replaced soap.
[41-17-4] Spray bottle containing toxic substance not labeled. Educated operator on the importance of labeling. Operator labeled bottle.