BUBBA GUMP SHRIMP CO REST INC

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -some areas of ceiling in dining area have pitting/flaking rust - From follow-up inspection 2026-03-17: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -gap behind cove molding inside mai Thais -men's bathroom - From follow-up inspection 2026-03-17: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -backside of handsink at end of cook line opposite side of warewashing area, some significant rust in back/side of fixture - From follow-up inspection 2026-03-17: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -area in back near mop sink - From follow-up inspection 2026-03-17: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -flat of raw shell eggs above bottled juices inside walk in cooler on shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pasta, sliced tomatoes 44-45F inside heavily loaded vertical cooler

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -pasteurized eggs

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -white plastic components inside machine near chute

Basic - Ceiling tiles missing. Ceiling/ceiling tile shows damage or is in disrepair. -ongoing ac repair work

Basic - Employee personal food not properly segregated from food to be served to the public. -open twist cap bottled water employee beverage inside cooler above prepackaged applesauces for kids menu. Corrected On-Site

Basic - Floor area(s) covered with standing water.

Basic - Floor soiled/has accumulation of debris. -storage room across from smallwares/pan storage racks

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small cooler at end next to 4 compartment sink Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -server wait/beverage station near door to back patio

Basic - Old labels stuck to food containers after cleaning. -some lexans in storage on racks

High Priority - Live, small flying insects found -3 flies inside drain at wait station hand sink outside of kitchen. Manager eliminated flies during insect. Corrected On-Site

Basic - Floor area(s) covered with standing water.

Basic - Floor tiles missing and/or in disrepair. -small affected area in front of keg cooler

Basic - Ice buildup in reach-in freezer. Freezer located behind ice machine

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink in server wait station outside of kitchen

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -in house roasted garlic 71F inside inadequate ice bath at end of cook line -see stop sale -cut tomatoes 51F inside inadequately ice bath on cook line. Set up 4 hours ago per employee, see stop sale. Advised to use 4 hour time control if ice baths are inadequate.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -4 live flying insects inside Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw shrimp stored above precooked crab legs Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -diced tomatoes, roasted garlic

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment.

Basic - Water leaking from pipe and/or faucet/handle.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -sugar, flour, etc inside bulk containers in dry storage Corrected On-Site

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -under dump sink in bar

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over rice inside walk in Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrective Action Taken

Basic - Cove molding at floor/wall juncture broken/missing. Under hand sink

Basic - Food not stored at least 6 inches off of the floor. -plastic containers of seasoning in dry storage Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. -ice wand stored exposed under dripping ac unit

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top shelf above expo line

Basic - Water draining onto floor surface.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -ice bath station next to cook line, manager added time for 11am Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open cream cheese inside walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. -inside bar, yellow chemical

Basic - Food not stored at least 6 inches off of the floor. -Cajun seasoning

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Objectionable odors in areas of the establishment. -mai thais

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken breast 90-100F after more than 1 hour inside small cooler at end of line inside 1/6 plastic lexan with lid closed. Product would not meet 70F threshold based on current data during inspection. Manager moved to sheet pan and placed into walk in cooler Corrective Action Taken - From follow-up inspection 2022-08-19: Cooked cream sauce for dip, 63 at edge, 110 in middle after 45 minutes, employees using chill stick inside an ice bath and cooling chart to track temperatures. Advised k edge and middle temperatures for cooling process verification, manager moved into walk in cooler and instructed employees to stir. Thinning batch level into 2" inch hotel pans would speed up rapid cooling. Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in prep area near hand sink 1 fly in dry storage 2 flies at mop sink 2 flies at server station out front 2 flies inside mai thais Warning - From follow-up inspection 2022-08-19: 2 flies at hand sink in back, 1 fly buzzing around server station out front of kitchen, time extended 14 days Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets to reach in at prep area, not allowing door/drawer to fully seal. - From follow-up inspection 2022-08-19: Manager scheduled repairs/replacement Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -tiles at curbed mop sink, pooling water collecting - From follow-up inspection 2022-08-19: Manager showed invoice for scheduled repairs Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. -raw shrimp thawed under 84F water Warning - From follow-up inspection 2022-08-19: No thawing during callback inspection Time Extended

Basic - - From initial inspection : Basic - Utility lines are unnecessarily exposed. -dry storage area - From follow-up inspection 2022-08-19: Time Extended

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -under dish machine

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. 0ppm, manager corrected to 50-100ppm

High Priority - Pesticide-emitting strip present in food prep area. -strip stored above ice buckets inside mail thais

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -feta cheese 45-46F. Inside salad station cooler held up top, manager states 1-2 hours prior, moved to other cooler. Corrective Action Taken

High Priority - hose at mop sink lower than flood rim of sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained/soiled across from stove

Intermediate - Handwash sink used for purposes other than handwashing. -knife stored inside hand sink next to walk in cooler Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -handsink near salad station Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots and pans stored under hood filters not inverted/protected

Basic - Clean utensils or equipment stored in dirty drawer or rack. -clean coffee cups in dish rack at bar with food debris inside

Basic - Cook/employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment in poor repair. -soda gun holster missing drip tray -dish machine

Basic - Floor area(s) covered with standing water. -in front of stove

Basic - Ice stored in a location that is exposed to splash from soda guns.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Interior of ice machine/bin with rust that has pitted the surface -mai thais

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.

Basic - Single-service articles improperly stored. -portion cups loosely scattered in container on cook line

Basic - Time/temperature control for safety food thawed in an improper manner. -raw pollock 69F inside prep sink, 3 hours stated manager Corrective Action Taken

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-09-22: Time Extended

Basic - - From initial inspection : Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. - From follow-up inspection 2021-09-22: Thawed shrimp 52F inside prep sink in back of kitchen. Employees covered un ice to cool back down. Advised to thaw inside coolers if product prepping batch size is too much to cover with cold running water inside sink. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -pipe below hand sink - From follow-up inspection 2021-09-22: Time Extended