SALT LIFE FOOD SHACK

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawer cooler under grill Salmon (45F-47F - Cold Holding); Raw fish (44F-47F - Cold Holding); Raw oysters (44F-47F); Spinach dip (44F-47F - Cold Holding); Ham (44F-47F - Cold Holding); Sliced cheese (44F-47F - Cold Holding); Raw shrimp (44F-47F - Cold Holding). Cooler has an ambient temperature of 41F. Manager stated the employees may have kept out after pulling from walk in cooler. Manager removed all items from drawer cooler. Corrected On-Site Warning - From follow-up inspection 2026-02-09: Observed stuffed Oysters at 45F-50F in drawer cooler. Stuffed oysters had empty space next to pan of stuffed oysters in drawer cooler. Observed all TCS raw fish in drawer coolers under grills at 42F and below with ice bath. Admin Complaint

High Priority - Live, small flying insects found. Observed 1 flying insect in dry storage area.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks located near mop sink area not adequately secured.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers in ware washing area wet nesting on dry storage rack. Employee will remove and place in ware washing area. Corrective Action Taken

Basic - Equipment in poor repair. Observed drawer gasket on cook line torn located below grill. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed some floor tiles disrepair in kitchen.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados with stickers still on. Employee removed washed and took stickers off. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in bucket not drying properly. Employee remove and hung to dry properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Tuna at sushi station at Tuna (50F -52F Cold Holding). Employee was in process cutting Tuna in between sushi orders / observed large amount of Tuna brought out for prep. Manager removed excess Tuna and placed in walk-in cooler on ice. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter installed at mop sink without back flow devices for both sides of splitter.

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. Observed 1 employee food training expired.

Basic - Equipment in poor repair. Observed reach in torn door gasket on cook line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed cut avocados on prep line with stickers still on avocados. Manager had employee remove stickers from avocados. Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust/ pitted surface. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect on cook line across from grill area. Repeat Violation Admin Complaint

Basic - Carbon dioxide/helium tanks not adequately secured. Observed multiple CO2 tanks not adequately secured, Located outside of kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Observed flip to cooler with cutting board deeply grooved.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Employee beverage container on a food preparation table. Employee removed and stored properly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee personal items stored in food preparation area. Spoke to employee regarding personal items and proper storage. Employee removed and stored properly. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets engaging in food preparation.

Basic - Floor tiles missing and/or in disrepair. Observed kitchen tiles on cook line in disrepair. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed In-use tong stored on oven door handle between uses. Manager removed and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cook line the reach in cooler door gasket soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed Old labels stuck to food containers after cleaning. Manager started to take stickers off some of the pans. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados with stickers in flip top cooler. Manager instructed employee to remove stickers and wash avocados. Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust that has pitted the surface.

High Priority - Employee washed hands with cold water. Employee washed hands at hand wash sink and water did not yet get hot. Inspector washed hands immediately following employee who left water running and water was cold. After running water for additional time, water became hot. Discussed with employee. Employee rewashed hands Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed in warewashing area. Also, one flying insect observed in prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (47F - Cold Holding) in reach-in cooler at end of cook line across from food steamer/ warmer. Observed cooked noodles stacked higher than chill line of pan. Operator removed excessive bags of cooked noodles to chill in bottom of reach-in cooler. retemped at operators request at end of inspection and cooked noodles 43FRepeat Violation Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 400+ppm) on cook line. Quaternary sanitizer strip turned blue which was in excess of maximum concentration allowed no more than 400PPM. Operator remade sanitize solution and retested at 200ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on reach-in coolers on cook line soiled/ stained

Basic - Floor tiles missing and/or in disrepair. Multiple floor tiles on cook line and prep area cracked/ in disrepair

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler drawers below grill area soiled.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dish ware , changed gloves , but did not wash hands between putting on gloves. Manager intervened. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp 55°, cooked shrimp 55°. Scallops 51° , cooked black beans 47°, slaw 47° , rice 48° pico 50° , cheese 48°. (Overnight temperatures) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach in cooler / make table opposite grill by cookline : Raw shrimp 55°, cooked shrimp 55°. Scallops 51° , cooked black beans 47°, slaw 47° , rice 48° pico 50° , cheese 48°. (Overnight temperatures) Cheese 47°, cheese 48°. Cooked Pasta 49°. Items placed about 1 hr before. Moved by manager to functioning cooler. Repeat Violation Admin Complaint

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water drip from ceiling /hood system by cookline.

Basic - Cove molding at floor/wall juncture broken/missing. Some broken / missing floor tiles with standing water in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container by cleaned plates. Kitchen. Moved by manager Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket by dishware / prep table. Kitchen. Moved by manager. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep employee with bracelet on. Repeat Violation

Basic - Food stored on floor. Bags of onions on floor in walk in cooler. Moved by manager. Corrected On-Site

Basic - Stored food not covered. Prepped potatoes , onions uncovered in walk in cooler. Covered by manger.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. raw beef (58F); raw tuna (58-59F); cooked steak (56F); raw shrimp (56F); crab dip (63F); sliced ham (65F); cheddar cheese (65F); raw salmon (52-55F); raw chicken (50F); raw oysters ambient temperature (60F) in drawer coolers. Coolers have an ambient temperature of 54-60F. Cook stated food has been in cooler since yesterday. Coolers were unplugged. Manager discarded food. See stop sale. 2. raw Mahi (48-52F); cooked chorizo (48F); raw chicken (53-55F) in drawer coolers. Cook stated food was placed in cooler from the walk in cooler approximately 2 hours ago. Manager placed food in walk in cooler. Drawers were unplugged and have an ambient temperature of 54-60F 3. house made cilantro sour cream (52F) in cooler in expo station. Bottle of sauce stored over the fill line. Manager stated sauce bottle was recently restock from the bottom of the cooler. Manager placed sauce on ice and in the bottle of the cooler. Suggested to manager to use less sauce in bottle, store inside of cooler instead of top part, use ice, place it on time control or use deeper pan. 4. spicy tuna (48F); cooked rice (47-48F) stored in cooler in sushi station. Cooler has an ambient temperature of 44F. Cook stated food was placed in cooler from walk in cooler approximately 2-3 hours ago. Manager placed food in walk in cooler. Corrective Action Taken Warning - From follow-up inspection 2022-05-03: 1. Cooked rice 47-58F overly stocked in sushi cooler. Cook stated rice was placed in sushi cooler straight from walk in cooler a few minutes ago. Manager removed overflow of rice and placed it in the walk in cooler. 2. Sliced ham 46F, sliced provolone cheese 47-48F, spinach dip 48F in right side top drawer cooler. Manager stated food was restocked from the walk in cooler approximately an hour ago. Manager placed bags of ice on the food. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (119F) on steam well. Cook stated onions were cooked a few minutes ago and placed on steam well to be hot held. Manager began reheating onions. Corrective Action Taken Warning - From follow-up inspection 2022-05-03: Mixed rice 99-118F in steam well. Manager stated rice was reheated a few minutes ago. Manager voluntarily discarded rice. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Paul was unable to provide his manager certificate. Paul stated he was promoted to a manager position in September. Reviewed policy with GM. Warning - From follow-up inspection 2022-05-03: Paul still does not have his manager certificate Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed an employee shucking raw oysters and then prepared a tuna tostada without washing her hands and changing her gloves. Cross contamination was observed and the Tuna tostada was discarded. After reviewing with employee she washed her hands. Corrective Action Taken

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed an employee shucking raw oysters and then prepared a tuna tostada without washing her hands and changing her gloves. Tuna tostada was discarded.

High Priority - Raw animal food stored over or with unwashed produce. Raw oysters stored over unwashed avocados in walk in cooler. Manager properly stored raw oysters. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards on cook line are stained and they also have deep cut marks that are no longer cleanable

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a bracelet while preparing food in prep station near the three compartment sink. Employee removed the bracelet. Corrected On-Site Repeat Violation