DirtyFLRestaurant Inspection Data

THE SALTED GOAT

THE SALTED GOAT maintains a 2.3/5 food safety rating based on 8 health department inspections in DEBARY. Food safety practices have remained consistent.

Last inspection: 1 months ago · 8 reports on file

2 S US HWY 17-92

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13459341

Follow-up Inspection Required

2 high, 1 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawed within vacuum package. Warning
  • 36-34-5:Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. In kitchen reach in cooler Cooked Chicken wings ,soup . Operator instructed to discard Prepared more than 48 hours. **Corrective Action Taken** Warning
  • 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. 10 PPM Chlorine . Operator corrected to 100 PPM . Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale . Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Warning

7/11/2025· 8mo ago

Visit ID: 10910145

Met Inspection Standards

3 high, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, at food preparation table.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while preparing food, worker removed watch. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline Reach in freezer gasket soiled with food debris .
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.opened water bottle at cook line make table unit. operator removed. 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. Heavy cream at bar date marked passed 7 days . Operator instructed to discard,
  • 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.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

2/5/2025· 1y 1mo ago

Visit ID: 8868800

Met Inspection Standards

2 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Torn gasket in salad dressing, cold holding unit. Repeat Violation
  • 14-69-4:Basic - Ice buildup in storage area, reach-in freezer chest. Operator removed ice. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in storage area , cold holding unit.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio not identified on dinner menu as raw. Sunny side eggs on Brunch menu Operator placed advisory on menu. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler Bread pudding in food preparation area , prepared 3 days ago not date marked. Operator updated . Corrected On-Site

10/23/2024· 1y 4mo ago

Visit ID: 8868236

Met Inspection Standards

2 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. - gasket torn on salad dressing cooler - From follow-up inspection 2024-10-23: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - prep cooler across from stand up freezer - From follow-up inspection 2024-10-23: **Time Extended**

8/22/2024· 1y 6mo ago

Visit ID: 8759508

Follow-up Inspection Required

1 high, 1 int, 4 basic

  • 14-11-5:Basic - Equipment in poor repair. - gasket torn on salad dressing cooler
  • 29-08-4:Basic - Plumbing system in disrepair. - drainpipe missing at left basin of three compartment sink
  • 25-05-4:Basic - Single-service articles improperly stored. - boxes of napkins on the floor in server area
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - prep cooler across from stand up freezer
  • 41-07-4:High Priority - Container of medicine improperly stored. - ibuprofen on low shelf at cookline Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Warning

2/6/2024· 2y 1mo ago

Visit ID: 8454345

Met Inspection Standards

4 high, 4 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker at cook line ,wearing watch while food prepping,
  • 31B-04-4:Basic - No handwashing sign provided at kitchen hand sink used by food employees. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over bread, in kitchen reach in cooler. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Corrected On-Site
  • 08B-56-4:High Priority - Beverage glass of ice stored in ice used for drinks. See stop sale. Operator removed and discarded ice, Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline cream cheese (45F - Cold Holding); cheese (45F - Cold Holding); for 25 minutes, operator placed ice,. -Kitchen reach in cooler sliced cheese (46-47F - Cold Holding)for 2 hours Operator placed ice. Corrected On-Site

7/26/2023· 2y 7mo ago

Visit ID: 8453867

Met Inspection Standards

3 basic

  • 36-32-5:Basic - - From initial inspection : Basic - Kitchen ceiling shows damage or is in disrepair. - From follow-up inspection 2023-07-26: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Kitchen floor tiles missing and/or in disrepair. Repeat Violation - From follow-up inspection 2023-07-26: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled. - From follow-up inspection 2023-07-26: **Time Extended**

7/25/2023· 2y 7mo ago

Visit ID: 8368359

Follow-up Inspection Required

2 high, 2 int, 6 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Corrected On-Site
  • 36-32-5:Basic - Kitchen ceiling shows damage or is in disrepair.
  • 36-17-5:Basic - Kitchen floor tiles missing and/or in disrepair. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled.
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler: cut spinach (55F - Cold Holding); shredded cabbage (56F - Cold Holding); cut lettuce (55F - Cold Holding); placed overnight. Operator instructed to discard. **Corrective Action Taken** Warning
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Carpaccio on menu not identified as being raw. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf prepared 48 hours ago, in cookline makeline unit, not datemarked. Corrected On-Site