DirtyFLRestaurant Inspection Data

THE CAFE/SALT + ASH

THE CAFE/SALT + ASH has 4 health inspections on file for its DUCK KEY location, with an overall rating of 1.4/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 4 reports on file

61 HAWKS CAY BLVD

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports

All Inspection Reports

2/6/2026· 1mo ago

Visit ID: 13516752

Follow-up Inspection Required

6 high, 3 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Large clean pots stored on the floor Warning
  • 21-05-5:Basic - Cloth used as a food-contact surface. Raw scallops are wrapped cloth napkin . In walk-in cooler, cloth covers butter pancake in walk-in cooler Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Plastic utensils not presented handle first 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. Frozen Cooked beef ROP dated on 11/25 . No HACCP plan Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef and rice thawing on prep table Warning
  • 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce in the 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 poultry stored over raw beef in the walk-in cooler Warning
  • 08A-11-5:High Priority - Raw shell eggs stored over bottled drinks (wine) in walk-in cooler . 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. Sausage links 120F lid was put on sausage to bring temp up Pork (120*F - Hot Holding); butter (77*F - Hot Holding); roasted tomatoes (120*F) **Corrective Action Taken** Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning
  • 48-02-5:Insurance inspector boiler report not posted in boiler room. For reporting purposes only.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna ceviche , wahoo crudo not identified as raw or undercooked on the menu. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen raw poultry, raw fish, cook beef, raw shrimp in stand up freezer ROP processed on site . Warning
  • 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. 1/23 Warning
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

9/10/2025· 6mo ago

Visit ID: 10882697

Met Inspection Standards

4 high, 3 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Non handle Containers were removed from food storage containers Corrected On-Site
  • 36-36-4:Basic - Ceiling tile missing.
  • 21-05-5:Basic - Cloth used as a food-contact surface. Covering cut lettuce Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-22-4:Basic - Floor area(s) covered with standing water.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90 F water Utensils and container were located on a heat source to correct temperature to 135 F or above **Corrective Action Taken**
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed plastic and metal food containers that have spray paint on the exterior of containers
  • 08A-05-6:High Priority - Raw eggs stored over/not properly separated from ready-to-eat food, cake Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (44*F); beef bacon (44*F - Cold Holding) cooler lids were closed to help cold holding at or below 41F **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 01C-05-4:Intermediate - Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
  • 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. Cut melons are not date marked
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

4/24/2025· 10mo ago

Visit ID: 10782540

Met Inspection Standards

1 high, 2 int

  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2025-04-24: a vacuum breaker needs to be installed at each side of splitter . **Time Extended**
  • 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Warning - From follow-up inspection 2025-04-24: The handwashing sink next pizza oven on front line must be reinstalled as per approved plans **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw shucked oysters and Raw tuna ceviche is not identified as raw or undercooked on the menu Corrected On-Site Warning - From follow-up inspection 2025-04-24: On the cafe breakfast menu raw smoked salmon is not identified as raw or undercooked. **Time Extended**

2/18/2025· 1y ago

3 high, 5 int, 1 basic

  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. 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.0ppm chlorine Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw shucked oysters and Raw tuna ceviche is not identified as raw or undercooked on the menu Corrected On-Site Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The front area of salt and ash has been remolded and handwashing sinks have been removed and or relocated. No plans were submitted for the remodel. Warning
  • 02A-01-5: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. Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site Warning