SALTY DOGS STEAMER AND BAR

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. 0 ppm, manager prime it and change sanitizer, chlorine 50ppm. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Freezer near dish machine, raw beef stored above cooked chicken (portioned bags), manager moved and stored properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, rice made 4/27/26: two containers of chili 4/28/26, beef 4/24/26.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, enchiladas 98F, stored on top of oven, per employee enchiladas were reheated approximately 2-3 hrs prior.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams from December 2025 through April, no date marked with last date served.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee at the cook line Admin Complaint

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. For three employees

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, grilled peppers, backed potatoes and grilled onions no date marked, also hot dogs no date, per employee items were cooked/opened 05/03-04/26.

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside red sauce, and dry products on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table next to steam table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee electronic cigarette on prep table next to mixer, Manager removed. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in cooler (chest freezer near dish machine).

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knives between coolers.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in cooler at the cook line (doors with exposed insulation).

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the bar area.

Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink located behind restaurant, no drainage, manager manually connected plumbing, observed leaking pipe, Corrective Action Taken Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler and freezers soiled with mold like substance or slime

Basic - Wiping cloth sanitizing solution stored on the floor. At the cook line, employee moved off the floor. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork placed in reach in cooler at approximately 11:30pm on 9/4. pork (51F - Cooling) at 12:19pm. See stop sale. Warning

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 at bar dish machine, operator primed machine. 50ppm. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over intact steaks in reach in cooler below flat tops Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork placed in reach in cooler at approximately 11:30pm on 9/4. pork (51F - Cooling) at 12:19pm. See stop sale. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Rylee Bobby Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Insect control device installed over food preparation area. Light control device installed over prep table in kitchen Warning

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink removed from kitchen dish area next to triple sink, according to plans from 2021. - From follow-up inspection 2024-12-06: Time Extended - From follow-up inspection 2024-12-16: Extension of 7 days given. Owner has someone coming to walk floor and start drawing up plans tomorrow. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan- Ice machine outside back door, not on original plans approved in 2021. According to this plan there was an air conditioner where the ice machine was located. Also, according to original approved plans, a handwash sink was removed from next to the triple sink in the kitchen dish area.. A dishwasher is located in the bar area, it in approved plans. - From follow-up inspection 2024-12-06: Time Extended - From follow-up inspection 2024-12-16: *Time Extended ** Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink removed from kitchen dish area next to triple sink, according to plans from 2021. - From follow-up inspection 2024-12-06: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan- Ice machine outside back door, not on original plans approved in 2021. According to this plan there was an air conditioner where the ice machine was located. Also, according to original approved plans, a handwash sink was removed from next to the triple sink in the kitchen dish area.. A dishwasher is located in the bar area, it in approved plans. - From follow-up inspection 2024-12-06: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several soiled wet wiping cloths on counter underneath stand mixer. Employee moved. Corrected On-Site - From follow-up inspection 2024-12-06: Wet wiping cloth stored on counter on cook line. Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter at 65F .25 pound 3 chopped, cooked sauteed onions Cut Cabbage 1head 1lbs cooked rice

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 65F .25 pound out on counter since 11:00 am, see stop sale 3 chopped, cooked sauteed onions at 63F on counter since 11:00 am, see stop sale 1 head Cut Cabbage in kitchen 50F reach in cooler made on 12/04/2024 second temperature 50F, manager discarded, see stop sale. 1lbs cooked rice made on 12/04/2024, reach in cooler on cook line 46F 2nd temp 2:45 46F, manager discarded see stop sale. Baked potatoes reach in cooler in kitchen 50F, prepped at 1:30 pm, second temp 43F at 2:45 pm.

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink removed from kitchen dish area next to triple sink, according to plans from 2021.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan- Ice machine outside back door, not on original plans approved in 2021. According to this plan there was an air conditioner where the ice machine was located. Also, according to original approved plans, a handwash sink was removed from next to the triple sink in the kitchen dish area.. A dishwasher is located in the bar area, it in approved plans.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cook line in kitchen on cooking equipment. Employee moved. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several soiled wet wiping cloths on counter underneath stand mixer. Employee moved. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen by stand mixer 1 live fly in bus tub Approximately 6 live flies in bar area near soda gun holster in the middle of the bar Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coleslaw Potato Salad Cut lettuce Cut tomatoes Crab salad Country pork Sour cream Guacamole Diced tomatoes Shredded cheese mix Melted butter Cooked onions Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from steam tables in kitchen. Operator states items have been in reach in cooler since approximately 8am. No temperatures documented. See stop sale. cut tomatoes (54F - Cold Holding); cut lettuce (55F - Cold Holding); potato salad (54F - Cold Holding); coleslaw (51F - Cold Holding); crab salad (56F - Cold Holding); country pork (54F - Cold Holding) Items on counter since 11am: sour cream (71F - Cold Holding); guacamole (70F - Cold Holding); diced tomatoes (70F - Cold Holding); shredded cheese mix (69F - Cold Holding) see stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (78F - Hot Holding); cooked onions (81F - Hot Holding) on counter in front of sandwich presses. See stop sale. Warning