🪰515,480 violations tracked across 67 Florida counties

SALTY PAPA'S SHRIMP HOUSE

15271 MCGREGOR BLVD #1, FORT MYERS, FL 33908

License #4605106

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

Failing Health Score

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Quick take

SALTY PAPA'S SHRIMP HOUSE in FORT MYERS currently holds an InspectFL Health Score of 56.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 29, 2026. Across those visits, inspectors documented 30 total violations — 10 critical, 4 major, 16 minor.

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Imported observations
30
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.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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
  • [14-01-5] Bowl or other container with no handle used to dispense spice. Operator discarded cups.
  • [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.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 45F cold hold and pimento cheese 46F cold hold less than 4 hours across from cook line. Educated operator on maintaining foods at 41F or below. Operator moved foods to working reach in cooler.
  • [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw hamburger stored over raw shrimp. Operator switched containers.
  • [02D-01-5] Working containers of food removed from original container not identified by common name. Flour bins. Educated operator on the importance of labeling. Operator labeled bins.
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

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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