DirtyFLRestaurant Inspection Data

SALENTO STEAK HOUSE

Health inspection records show SALENTO STEAK HOUSE in JACKSONVILLE has 7 inspections with a food safety rating of 2.9/5. Recent inspections indicate some food safety concerns.

11018 OLD ST AUGUSTINE RD STE 107

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/28/2025

Inspection #: Visit ID: 13499043

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : rear kitchen.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Missing / broken cove molding by rear kitchen near ice machine and by chest freezer.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor under mop sink.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Broken/ missing floor tiles by Three compartment sink / Dish machine line.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple on dry rack.
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food. sugar.

Inspection Date: 8/22/2025

Inspection #: Visit ID: 13498915

  • N/A:No Violations Were Observed

Inspection Date: 8/20/2025

Inspection #: Visit ID: 10923584

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen . Moved by manager.
  • 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. Container of frijole 49°. In side cooler near ice machine. (Overnight cooling temperatures) Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food service employee handled soiled equipment , wiped floor , then did not change gloves before engaging in Food service activity. Manager intervened. **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Container of frijole 49°. In side cooler near ice machine. (Overnight cooling temperatures) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato, 46°. 48°. Raw beef 48°. 49°. 47°. 47°. Plant foods 48°. Per Person In Charge. Items placed early this morning. Moved by manager to another functional cooler. **Corrective Action Taken** Warning

Inspection Date: 10/24/2024

Inspection #: Visit ID: 8851789

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles Dusty / damaged/ discolored. Near cook line and prep line kitchen
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bowl in standing water 115°. Kitchen.

Inspection Date: 8/6/2024

Inspection #: Visit ID: 8737327

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
  • 29-08-4:Basic - Plumbing system in disrepair. Condensation drip in reach in cooler by kitchen entrance.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Three compartment sink chlorine 0 ppm. Manager added chlorine. 100 ppm after. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food. Cut meats.

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8458174

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled vinegar spray bottle. Marked by manager. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon in kitchen Hand wash sink.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle in kitchen. Marked by manager. Corrected On-Site

Inspection Date: 7/25/2023

Inspection #: Visit ID: 8358420

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal cellphone on prep Area. Moved by manager. Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Missing floor tile by Dish Machine line.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish Machine. Chlorine 0 ppm. Machine adjusted by manager. Final run 100 ppm. Chlorine. Corrected On-Site