SALT SHACK ON THE LAKE
846 West Osceola Street
Clermont, Florida, 34711
Lake County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/5/2025
High Priority
3
Intermediate
2
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -cocktail forks on front line and ice buckets by ice machine. Operator corrected. **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -green cutting board on dish storage rack
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line and servers scooping ice and making drinks. **Repeat Violation**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -employees on cook line
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -dish area **Repeat Violation**
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -cook line, operator moved to clean pan under shelf **Corrected On-Site** **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -tongs on cook line. Operator corrected. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of tea machine and coffee machine -fans in walk in cooler are dusty
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -prepped garlic next to unwashed produce in walk in cooler. Operator corrected. **Corrected On-Site** **Repeat Violation**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee on cook line, touched raw food, changed gloves with no hand wash before putting on new gloves. Educated operator employee washed hands. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw grouper next to plantains in reach in cooler. Operator corrected. **Corrected On-Site** **Repeat Violation**
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up clean napkins without washing hands.
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -servers wearing nail polish, scooping ice and making drinks without gloves. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior spray hose at dish machine -white cutting board on cook line -pans encrusted on cook line
Food safety inspection conducted on 2/5/2025 revealed 15 total violations (3 high priority, 2 intermediate, 10 basic).
Inspection on 7/24/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 51-15-4:Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -increased from 188 to an additional 78+ Provided Seating Change Evaluation **Warning** - From follow-up inspection 2024-07-24: **Time Extended**
- 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair by walk in freezer. **Warning** - From follow-up inspection 2024-07-24: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. -Oyster tags, various days in July **Warning** - From follow-up inspection 2024-07-24: **Time Extended**
Food safety inspection conducted on 7/24/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 7/23/2024
High Priority
11
Intermediate
4
Basic
20
Total
35
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -back prep table **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket on salt on dry storage rack **Warning**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice and making drinks on server line. **Warning**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting in dish room. **Warning**
- 14-11-5:Basic - Equipment in poor repair. -red cutting board on rack by cook line. -large oval trays in kitchen. **Warning**
- 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -increased from 188 to an additional 78+ Provided Seating Change Evaluation **Warning**
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -top of ice machine **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses on cook line. **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in bar, operator turned on dipperwell. **Corrected On-Site** **Warning**
- 38-01-4:Basic - Light shield damaged/in disrepair by walk in freezer. **Warning**
- 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels on cook line. **Corrected On-Site** **Warning**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning in dish room. **Warning**
- 33-16-4:Basic - Open dumpster lid. **Warning**
- 22-16-4:Basic - Reach-in cooler shelves have accumulation of soil residues on cook line. **Warning**
- 08B-12-5:Basic - Stored food not covered. -cut fruits for garnish not covered in open air bar, exposed to outside with no air curtains. **Corrected On-Site** **Warning**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over shredded jicama in walk in cooler. **Warning**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm, operator corrected, then 200 ppm. **Corrected On-Site** **Warning**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor in bar area. **Warning**
- 12A-13-4: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 dirty dishes then clean dishes with no glove change/handwashing. **Warning**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -tongs from raw chicken taken to dish room, rinsed off and returned to line. **Warning**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -5 flying insects in kitchen area -3 flying insects in front of house. **Warning**
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -shrimp ceviche"cooked" in lime Juice **Warning**
- 14-31-5:High Priority - Nonfood-grade towel used to hold heated tortillas on cook line. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over pasteurized eggs in walk in cooler. **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. --raw ground beef over raw pork in walk in cooler. -raw chicken over ground beef on cook line. -raw burger over raw fish on cook line. **Warning**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line touched clean cutting board after handling raw chicken with no glove change and hand wash. -employee touched cell phone then handled food on cook line. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce (56F - Cold Holding); sliced tomatoes (51F - Cold Holding) housemade ranch (70F - Cold Holding) on front line,. herb butter (57F - Cold Holding); shredded cheese (57F - Cold Holding); Rasta pasta (70F - Cold Holding) on cook line. All held less than four hours per operator. Operator moved to reach in cooler for quick chill. **Corrective Action Taken** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -onion straws (103F - Hot Holding)held less than four hours per operator. Operator discarded. **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored over clean dishes in dish room. **Corrected On-Site** **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. -Oyster tags, various days in July **Warning**
- 02C-03-5: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. -milk in server line reach in cooler **Corrected On-Site** **Warning**
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee scooping ice and making drinks on the server line. **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled on side table in dining room. **Corrected On-Site** **Warning**
Food safety inspection conducted on 7/23/2024 revealed 35 total violations (11 high priority, 4 intermediate, 20 basic).