Salty Papa's Shrimp House
Last inspected: Mar 31, 2026
37
Score
Going back to 2022, Salty Papa's Shrimp House has nine inspections in the public record. On Mar 31, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to nine violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
The city-wide average sits at 81, which Salty Papa's Shrimp House's 37 doesn't quite reach. The pattern in the record is worth a careful look.
9
Inspections
3
Critical latest
2
Major latest
7
Minor latest
Inspection History
Mar 31, 2026
Complaint Full
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrective Action Taken**
01B-01-4
High Priority - 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. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink at cook line. Operator replaced soap. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Educated operator on the importance of labeling. Operator labeled bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - 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.
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food in bottom shelf. **Corrected On-Site**
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris around floor electrical outlet at cook line. Observed buildup of thick grease in backboards of fryers.
23-03-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed buckets of floor. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Flour bins.
02D-01-5
37
Oct 10, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - 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. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw seafood stored over cooked chicken wings. Operator switched containers. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked chicken wings 53F cold hold less than 4 hours. Operator filled in empty spaces and put lids on top. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense spice. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. Rechecked concentration 300 ppm. **Corrected On-Site** **Repeat Violation**
21-08-4
52
Jul 11, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed sanitizer bucket used for food prep. Operator changed to food grade container. **Corrected On-Site**
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Garlic butter 78F cold hold less than 4 hours. Operator placed but on ice to cool. **Corrective Action Taken**
03A-02-5
Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator discarded cloth. **Corrected On-Site**
21-09-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Flour bins. Operator labeled bin. **Corrected On-Site**
02D-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed breath mints stored on shelving near clean plates. Operator placed mints on bottom shelf. **Corrected On-Site**
40-06-5
Basic - No copy of latest inspection report available.
51-18-6
50
Oct 3, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed packaged raw hamburger over ready to eat cream. Operator placed raw hamburger on bottom. **Corrected On-Site**
08A-05-6
Basic - 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.
12B-12-5
82
Jul 1, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw shrimp and raw fish stored above ready to eat bacon and cheese in drawer reach in cooler at cook line.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to fill container.
31A-11-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
70
Oct 23, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris. Operator cleaned can opener. **Corrected On-Site**
22-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour bin. Operator labeled bin. **Corrected On-Site**
02D-01-5
82
Jul 17, 2023
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed grits 109F cooling more than 4 hours. Stop Sale. Operator discarded grits. **Corrective Action Taken**
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 53F cold hold, cut lettuce 53F cold hold, pimento cheese 53F cold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw scallops stored over container of Swiss cheese. Operator switched raw scallops to bottom drawer **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Observed bar sanitizer stored near single-service cups. Operator removed sanitizer. **Corrected On-Site**
41-10-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled in dishwash area. Operator labeled bottles. **Corrected On-Site**
41-17-4
Basic - Floor area(s) covered with standing water in front of outside mop sink. **Corrected On-Site**
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed packages of raw frozen beef thawing at room temperature. Educated operator on proper thawing methods. Operator placed beef in walk in cooler. **Corrected On-Site**
06-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. Rechecked concentration at 300ppm. **Corrected On-Site**
21-08-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf **Corrected On-Site**
08B-49-4
35
Nov 15, 2022
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee. Employee washed hands before putting on gloves. **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Grits 45F cold hold, cheddar cheese 45F cold hold less than 4 hours. Operator turned down walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Observed two 6lb cans of ketchup dented. Operator separated cans to be returned to distributor. **Corrective Action Taken**
01B-01-4
Intermediate - Clam/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket of ice water stored in hand wash sink at cook line. Operator removed bucket. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Beverage station hand wash sink.
27-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed packages of frozen sausage thawing at room temperature.
06-01-5
Basic - Employee with soiled apron. Employee changed apron. **Corrected On-Site**
13-01-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food-contact surface not smooth and easily cleanable. Observed spatulas chipping. Operator discarded spatulas. **Corrected On-Site**
14-13-4
Basic - In-use tongs stored on equipment door handle between uses. Cook line. Educated operator on importance of proper storage of tongs. Operator removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No copy of latest inspection report available.
51-18-6
35
Jul 26, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - 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. Observed chlorine concentration at 0ppm. Operator primed sanitizer and called technician. **Corrective Action Taken**
22-41-4
Basic - Accumulation of gray-like substance in the interior of the ice machine/bin. Operator cleaned. **Corrected On-Site**
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. **Corrected On-Site**
08B-49-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed. **Corrected On-Site**
10-20-4
74
Frequently Asked Questions
When was Salty Papa's Shrimp House last inspected?
The most recent health inspection at Salty Papa's Shrimp House on file is from Mar 31, 2026. The public record contains nine inspections in total.
What is the most common violation at Salty Papa's Shrimp House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Salty Papa's Shrimp House.
How does Salty Papa's Shrimp House compare to other restaurants in Fort Myers?
Salty Papa's Shrimp House most recently scored 37 out of 100, which is lower than the Fort Myers average of 81.
Has Salty Papa's Shrimp House's inspection record improved over time?
No. Recent inspections at Salty Papa's Shrimp House have averaged around nine violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Salty Papa's Shrimp House means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Salty Papa's Shrimp House inspected?
Based on the inspection history on file, Salty Papa's Shrimp House is inspected around two times per year on average.
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