SALON CANTON
9668-9670 NW 25 STREET
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
1
Intermediate
1
Basic
10
Total
12
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed inside cooked white rice container at cook line. Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handle at walk-in cooler. Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. Observed several cutting over standing reach in freezer area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed stored under preparation table and at flip top reach-in cooler at cook line Repeat Violation
- 13-03-4:Basic - Employee engaged in food preparation at cook line not hair restraint.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing wrist watch engaged in food preparation st kitchen area.
- 08B-38-4:Basic - Food stored on floor. Observed inside cooked raw beef in a tray store a walk-in cooler floor, staff moved beef off the floor. Corrected On-Site Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single serving containers stored not inverted at cook line rack.
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed backyard bug control stored at rack next to kitchen entrance. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
Food safety inspection conducted on 3/4/2025 revealed 12 total violations (1 high priority, 1 intermediate, 10 basic).
Inspection on 10/23/2024
High Priority
3
Intermediate
2
Basic
12
Total
17
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dishwasher soiled. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with not handle inside sugar container at kitchen area. Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed walking in cooler handle with old food debris accumulated.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled tile ceilings and AC vents all throughout kitchen area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep cooler table inside kitchen. Repeat Violation
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed an employee tea drinking container with not lid at cofre station front counter.
- 08B-38-4:Basic - Food stored on floor. Observed three plastic containers with raw beef stored in the walk in cooler floor.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle at kitchen line. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven soiled with old food debris. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed not ambient thermometer at reach in coolers at kitchen line and front counter.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler , walking coolers gaskets soiled. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed reach in cooler under preparation table at kitchen line with rusted shelves.
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed a container of house control bugs inside kitchen area.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 raw shell eggs shells cracked at walk in cooler rack. Chef discarded the eggs.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a WD40 can and a backyard bug control container next to panko container at kitchen area.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quad sanitizer three compartment sink and not test kit available to measure strength.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment using hot water sanitizing dishwashing machine, not measuring devices for testing accuracy. Repeat Violation
Food safety inspection conducted on 10/23/2024 revealed 17 total violations (3 high priority, 2 intermediate, 12 basic).
Inspection on 4/24/2024
High Priority
1
Intermediate
3
Basic
13
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed soiled exterior on dishwashing machine in kitchen area.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed containers with no handle stored inside msg container and inside flour container stored at kitchen area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep cooler table inside kitchen. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed a partial bag of raw onions and containers of cooking oil stored on floor inside kitchen area. **Corrective Action Taken**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between kitchen prep tables inside kitchen. Chef remove the knives. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed several tongs stored on the door handle of oven inside kitchen. Chef removed items. Corrected On-Site Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed paper towels under cutting board at prep table inside kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket inside reach in coolers at kitchen area. Observed soiled fan on top of kitchen counter by triple sink . Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves inside reach in cooler under prep counter at kitchen.
- 22-16-4:Basic - Reach-in cooler/ freezer interior/shelves have accumulation of soil residues. Observed soiled reach in freezer with food debris.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons FCS facing up, stored on top of coffeemaker at front counter and serving area inside kitchen.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single service containers not stored inverted on top of shelf inside kitchen. Operator remove items. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed containers of salt, msg and sugar on top of kitchen counter unlabeled. Observed several squeeze bottles throughout the kitchen unlabeled. Observed plastic containers of food stored under the counters unlabeled inside kitchen. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (59F - Cold Holding); chicken (50F - Cold Holding) stored inside walk in cooler due to improper thawing process, less than 4hrs. Operator removed product and placed it inside reach freezer for rapid cooling. **Corrective Action Taken**
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed PH color chart test strips provide instead of chlorine.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment using hot water sanitizing dishwashing machine, not measuring devices for testing accuracy. Repeat Violation
- 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. Observed tres leches inside reach in cooler, as per manager made in house every three days, container not dated.
Food safety inspection conducted on 4/24/2024 revealed 17 total violations (1 high priority, 3 intermediate, 13 basic).
Inspection on 3/5/2024
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles at reach in coolers throughout kitchen. - From follow-up inspection 2024-03-05: Buildup of food debris/soil residue on equipment door handles at reach in coolers throughout kitchen. **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks by the cook line. - From follow-up inspection 2024-03-05: Observed cutting board with marks by the cook line. **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on oven door handle between uses located at kitchen cookline. Repeat Violation - From follow-up inspection 2024-03-05: In-use tongs stored on oven door handle between uses located at kitchen cookline. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover in walk in cooler soiled. Observed hood filters soiled. Observed gasket in reach in cooler by the cook line soiled. - From follow-up inspection 2024-03-05: Observed fan cover in walk in cooler soiled. Observed hood filters soiled. Observed gasket in reach in cooler by the cook line soiled. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind the 3 compartment sink. - From follow-up inspection 2024-03-05: Observed wall soiled behind the 3 compartment sink. **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth stored above cutting board in the preparation area. - From follow-up inspection 2024-03-05: At the time of the inspection observed wet wiping cloth stored above cutting board in the preparation area. **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed containers of salt, sugar and msg not labeled stored at cookline. - From follow-up inspection 2024-03-05: Observed containers of salt, sugar and msg not labeled stored at cookline. **Time Extended**
- 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 bean sprouts at 81F Cold Holding at preparation area by the cook line. As per operator less than 4 hours, operator discarded. Corrected On-Site - From follow-up inspection 2024-03-05: At the time of the inspection observed been sprouts at 49F, as per operator for less than 30 minutes. Operator placed bean sprouts in reach in cooler. **Time Extended** Corrected On-Site
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-03-05: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended**
Food safety inspection conducted on 3/5/2024 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 11/7/2023
High Priority
2
Intermediate
4
Basic
12
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles at reach in coolers throughout kitchen.
- 36-36-4:Basic - Ceiling tile missing located above reach in freezer at kitchen area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed at time of inspection.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks by the cook line.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed by the front counter. Operator removed ice scoop handle. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on oven door handle between uses located at kitchen cookline. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover in walk in cooler soiled. Observed hood filters soiled. Observed gasket in reach in cooler by the cook line soiled.
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Observed slow draining in hand wash sink located by the entrance of the kitchen.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust pitted shelves inside walk in cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind the 3 compartment sink.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth stored above cutting board in the preparation area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed containers of salt, sugar and msg not labeled stored at cookline.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts at 81F Cold Holding at preparation area by the cook line. As per operator less than 4 hours, operator discarded. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed egg drop at 110F hot holding at the preparation counter. Advise chef to reheat to 165F and above. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and provided to operator. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 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. Printed and provided to operator. **Corrective Action Taken**
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee training expired for all employees as of 2021 and 2022. Repeat Violation Warning
Food safety inspection conducted on 11/7/2023 revealed 18 total violations (2 high priority, 4 intermediate, 12 basic).
Additional Information
Contact Information
Phone: (305) 640-0666
Website: http://saloncanton.getsauce.com/
Google Rating
★★★★½ (4.5/5)
(1,415 reviews)Price Level
$$
Opening Hours
Monday:12:00 – 9:30 PM
Tuesday:12:00 – 9:30 PM
Wednesday:12:00 – 9:30 PM
Thursday:12:00 – 9:30 PM
Friday:12:00 – 10:00 PM
Saturday:12:00 – 10:00 PM
Sunday:12:00 – 9:00 PM
✓ Currently Open
Features
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025