DirtyFLRestaurant Inspection Data

SALTY PINT

Food safety records indicate SALTY PINT in DAYTONA BEACH SHORES has 8 inspections with a 2.8/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 8 reports on file

2136 S ATLANTIC AVE STE I

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 8 health inspection reports

All Inspection Reports

1/9/2026· 2mo ago

Visit ID: 13608067

Met Inspection Standards

2 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -chipped storage racks inside cooler - From follow-up inspection 2026-01-09: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door - From follow-up inspection 2026-01-09: **Time Extended**

1/7/2026· 2mo ago

Visit ID: 13476540

Follow-up Inspection Required

4 high, 1 int, 8 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -unsecured co2 tank in bar area next to 3 compartment sink Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -chipped storage racks inside cooler
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back door
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -storage area near ac unit/mop sink Wall soiled behind cooking equipment in prep area
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -containers of sauces underneath 3 compartment sink inside bin.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -plumbing/utility line under hand sink in prep area -gaskets to single door freezer next to lowboy in prep area -interior surface area at hood -wire racks above hot holding/grill under bags of chips -fan cover in prep area under vent
  • 21-10-4:Basic - Soiled dry wiping cloth in use on top of cutting board.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -packaged raw bacon stored above packaged turkey deli meat inside lowboy cooler on prep line -raw shell eggs stored above pepperoni inside cooler Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -ham, potato salad, sour cream, hot dogs Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. commercial potato salad (47-48F - Cold Holding); hot dogs (47F - Cold Holding); shredded lettuce 58 (47F - Cold holding); sour cream (48F - Cold Holding); sliced ham (45-46F - Cold Holding) inside bottom right section of lowboy cooler, in unit more than 4 hours, see stop sale. Next day callback inspection required to verify compliance on internal cold holding temperatures of 41F or below. Warning
  • 29-37-4:High Priority - hose at mop sink lower than flood rim of sink. Corrected On-Site
  • 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. -hot dogs

7/29/2025· 7mo ago

Visit ID: 10917604

Met Inspection Standards

3 high, 1 int, 3 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sani bucket next to packaged chips Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon inside small fridge stored above packaged precooked chili Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -hot dogs
  • 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. -hot dogs marked 7-20
  • 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. -deli meats

1/30/2025· 1y 1mo ago

Visit ID: 8856950

Met Inspection Standards

1 int, 8 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -behind bar
  • 36-36-4:Basic - Ceiling tile missing around hood
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -pack of cigarettes on pan next to wiping cloths Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -gaskets inside reach in cooler
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 33-16-4:Basic - Open dumpster lid.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -hand sink used as dump sink behind bar

8/12/2024· 1y 7mo ago

Visit ID: 8734089

Met Inspection Standards

1 high, 1 int, 6 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -next to handsink
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under 3 compartment sink in back
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -ground beef
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, manager refilled
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior cone of soda gun inside bar, slight substance built up.

2/14/2024· 2y ago

Visit ID: 8483727

Met Inspection Standards

1 int, 1 basic

  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -plates, top shelf in back. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda dispenser nozzle. Manager disassembled and cleaned Corrected On-Site

10/24/2023· 2y 4mo ago

Visit ID: 8483530

Met Inspection Standards
  • N/A:No Violations Were Observed

8/25/2023· 2y 6mo ago

Visit ID: 8355735

Follow-up Inspection Required

1 high, 3 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense food inside container inside cooler
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under table with slicer. 3 comp sink in corner -under air conditioner in storage room
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -case of potato chips, manager stated from recent delivery to be loaded asap
  • 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. -open bag of hot dogs, manager stated open for more han 7 days.
  • 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. -open bag of hot dogs, manager stated open for more han 7 days, see stop sale.
  • 53B-01-5: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
  • 11-26-1: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.