SALUMERIA 104
60 Ocean Boulevard
Florida, 32233
Duval County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table. Employee removed and stored properly. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler torn door gasket on cook line.
- 08B-38-4:Basic - Food stored on floor. Observed bucket of stock stored on floor in walk-in cooler. Observed bucket of lettuce stored on floor in walk-in cooler. Observed in walk in freezer cases of food stored on floor. Employee removed and stored properly. Corrected On-Site Repeat Violation
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed tuna sauce in stand alone cooler dated 2-22-2025. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Blue cheese stuffed olives (48F-50F - Cold Holding) located in bar cooler. See stop sale. Bar cooler has an ambient temperature of 46F.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray bottle containing window cleaner stored on prep table next to flip to cooler. Manager removed and stored properly. Corrected On-Site
Food safety inspection conducted on 3/18/2025 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 11/1/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/29/2024
High Priority
1
Intermediate
0
Basic
7
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing. Observed drain cover missing in mop sink. Manager placed drain cover on drain at mop sink. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with bracelets on.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of back door kitchen.
- 08B-38-4:Basic - Food stored on floor. Observed Cases of frozen shrimp stored on floor of walk in freezer. Manager removed and stored properly. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing employee hand washing signs in kitchen. Inspector will provide copy of Hand Washing Signs. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen lamb in bucket of water located in prep sink. Manager turned water on frozen lamb to thaw. Corrected On-Site
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach near entrance of kitchen. Manager killed and discarded from premises. **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 10/29/2024 revealed 8 total violations (1 high priority, 0 intermediate, 7 basic).
Inspection on 8/19/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/18/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging raw meats using ROP. No approved HACCP plan. Repeat Violation Warning - From follow-up inspection 2024-04-19: Still the same at callback. **Time Extended** - From follow-up inspection 2024-06-18: Still the same at callback **Time Extended**
Food safety inspection conducted on 6/18/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 6/18/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled on splash guard.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank at entrance to kitchen not adequately secured. Manager properly secured tanks. Corrected On-Site
- 35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roach at entrance of kitchen. Manager removed and discarded from premises. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Employee removed and stored properly. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 flying insects in bar area. Manager was able to kill 2 flying insects. **Corrective Action Taken**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment packaging raw meats using ROP without approved HACCP plan. Time extension from callback to 8-17-2024. Manager stated they have sent information to their home office to complete.
Food safety inspection conducted on 6/18/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 4/19/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5: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 on cook line Cooked Fettuccine (49F - Cold Holding); Cooked Fettuccine (48F-50F - Cold Holding). See stop sale Manager stated fettuccine was made the night before and placed in walking cooler and then placed in drawer cooler on cook line overnight. Drawer Cooler on cook line has an ambient temperature of 49F. Observed in bar cooler Milk (49F - Cold Holding); Heavy whipping cream (50F - Cold Holding); Blue cheese stuffed olives (47F - Cold Holding). See stop sale. Manager stated the items were left in cooler overnight. Cooler has glasses and bottles of wine stored in cooler, ambient temperature of bar cooler is 43F. Warning - From follow-up inspection 2024-04-19: Observed establishment not using unit at time of callback. Manager stated they will not leave TCS foods in cooler overnight. Cooler has an ambient temperature of 47F. Manager will not use cooler until unit lid has been repaired and is cooling properly. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging raw meats using ROP. No approved HACCP plan. Repeat Violation Warning - From follow-up inspection 2024-04-19: Still the same at callback. **Time Extended**
Food safety inspection conducted on 4/19/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 4/17/2024
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand sink on cook line without employee hand washing sign. Inspector provided hand washing sign. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed air vent dusty near ware washing area.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen pork at prep sink without running water. Manager placed pork in walk in cooler. Corrected On-Site
- 22-41-4: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 chemical dish machine at 0 ppm. The chemical sanitizer bucket was empty. Manager was able to replace chemical sanitizer . Corrected On-Site
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell egg in cooler over bottled drinks in bar area. Manager removed and stored raw shell egg properly. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in drawer cooler on cook line Cooked Fettuccine (49F - Cold Holding); Cooked Fettuccine (48F-50F - Cold Holding). See stop sale Manager stated fettuccine was made the night before and placed in walking cooler and then placed in drawer cooler on cook line overnight. Drawer Cooler on cook line has an ambient temperature of 49F. Observed in bar cooler Milk (49F - Cold Holding); Heavy whipping cream (50F - Cold Holding); Blue cheese stuffed olives (47F - Cold Holding). See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawer cooler on cook line Cooked Fettuccine (49F - Cold Holding); Cooked Fettuccine (48F-50F - Cold Holding). See stop sale Manager stated fettuccine was made the night before and placed in walking cooler and then placed in drawer cooler on cook line overnight. Drawer Cooler on cook line has an ambient temperature of 49F. Observed in bar cooler Milk (49F - Cold Holding); Heavy whipping cream (50F - Cold Holding); Blue cheese stuffed olives (47F - Cold Holding). See stop sale. Manager stated the items were left in cooler overnight. Cooler has glasses and bottles of wine stored in cooler, ambient temperature of bar cooler is 43F. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at employee hand sink near entrance of cook line. Manager provided small amount of soap for hand washing station. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging raw meats using ROP. No approved HACCP plan. Repeat Violation Warning
Food safety inspection conducted on 4/17/2024 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).