SALT 7
32 SE 2 AVE, DELRAY BEACH 33444
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/30/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked truffles 55F in double pan flip top cooler from fries station at kitchen and blue cheese dressings 53F, blue cheese 51F in lip top pantry reach in cooler by the steam table at kitchen. Food not prepped or portion today. Warning - From follow-up inspection 2024-03-30: Cooked carrots 47F , milk 47F, half , goat cheese 47F, chicken gravy 47F, chicken stock 49F, blue cheese dressing 47F , yellow shredded cheese 49F in walk in cooler , food not prepped or portion today , food being held more than four hours ( since yesterday) . All food in reach in cooler on time marked . Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked truffles 55F in double pan flip top cooler from fries station at kitchen and blue cheese dressings 53F, blue cheese 51F in lip top pantry reach in cooler by the steam table at kitchen. Food not prepped or portion today. Stop sale issue . Chef discarded food . .... Cooke carrots 48F, cheese 48F , house dressing 49F , veggie stock 49F , rice 51F tuna 50F, steak 49F ,raw beef 49F, hamburger 49F in walk in cooler . Food not prepped or portion today ,Per chef food being held less than four hours. Food removed to acceptable beer walk in cooler **Corrective Action Taken** Warning - From follow-up inspection 2024-03-30: Cooked carrots 47F , milk 47F, half , goat cheese 47F, chicken gravy 47F, chicken stock 49F, blue cheese dressing 47F , yellow shredded cheese 49F in walk in cooler , food not prepped or portion today , food being held more than four hours ( since yesterday) . Stop sale issue . Admin Complaint
Food safety inspection conducted on 3/30/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 3/29/2024
High Priority
5
Intermediate
5
Basic
2
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored...ice bucket stored on floor by the ice machine. ..ice scoop stored directly top of the ice machine. Employee removed Corrected On-Site Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees...both sink at bar . 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. Warning
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....approximately 4/5 small flying area by the garbage by the Dishmachine at bar. Employee eliminated with spray . **Corrective Action Taken** Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked truffles 55F in double pan flip top cooler from fries station at kitchen and blue cheese dressings 53F, blue cheese 51F in lip top pantry reach in cooler by the steam table at kitchen. Food not prepped or portion today. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cooked truffles 55F in double pan flip top cooler from fries station at kitchen and blue cheese dressings 53F, blue cheese 51F in lip top pantry reach in cooler by the steam table at kitchen. Food not prepped or portion today. Stop sale issue . Chef discarded food . .... Cooke carrots 48F, cheese 48F , house dressing 49F , veggie stock 49F , rice 51F tuna 50F, steak 49F ,raw beef 49F, hamburger 49F in walk in cooler . Food not prepped or portion today ,Per chef food being held less than four hours. Food removed to acceptable beer walk in cooler **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...strainer in both handwashing sink at bar , employee removed Corrected On-Site Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar , expo line . Employee provided Corrected On-Site Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink at bar both sink . Warning
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 3/29/2024 revealed 12 total violations (5 high priority, 5 intermediate, 2 basic).
Inspection on 1/17/2024
High Priority
5
Intermediate
4
Basic
2
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly on the ice machine, chef removed. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....macaroni 49° , creamy sauce 49° in flip top reach in cooler at kitchen. Per chef food was cooked yesterday. Stop sale issue . Chef discarded food. **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above sauce in walk in cooler . Chef properly stored . Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse....... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 48° in reach in cooler , Raw hamburger 45° in bottom shelf in tall reach in cooler at kitchen being held more than 4 hours ........macaroni 49° , creamy sauce 49° in flip top reach in cooler at kitchen. Per chef food was cooked yesterday.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 48° in reach in cooler , Raw hamburger 45° in bottom shelf in tall reach in cooler at kitchen being held more than 4 hours . Stop sale issue. Chef discarded food.... **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served...oyster
- 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....goat cheese in reach in cooler . Chef date marked. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...stored bucket, towel in handwashing sink at bar front of the kitchen. Employee removed those things. Corrected On-Site
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service...provided to chef to print it out . Corrected On-Site
Food safety inspection conducted on 1/17/2024 revealed 11 total violations (5 high priority, 4 intermediate, 2 basic).