ETTE HOTEL/ SALT & THE CELLAR (RESTAURANT)/ LIPA ROOFTOP
3001 SHERBERTH RD FL 1
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/1/2025
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at cookline. Warning - From follow-up inspection 2025-02-27: **Time Extended** - From follow-up inspection 2025-04-01: **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. -sliced tuna at 44f. Operator moved to another cooler. **Corrective Action Taken** Warning - From follow-up inspection 2025-02-27: **Time Extended** - From follow-up inspection 2025-04-01: **Time Extended**
- 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. Warning - From follow-up inspection 2025-02-27: **Time Extended** - From follow-up inspection 2025-04-01: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink at cookline. Warning - From follow-up inspection 2025-02-27: **Time Extended** - From follow-up inspection 2025-04-01: **Time Extended**
Food safety inspection conducted on 4/1/2025 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 2/27/2025
High Priority
1
Intermediate
3
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at cookline. Warning - From follow-up inspection 2025-02-27: **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. -sliced tuna at 44f. Operator moved to another cooler. **Corrective Action Taken** Warning - From follow-up inspection 2025-02-27: **Time Extended**
- 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. Warning - From follow-up inspection 2025-02-27: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-02-27: Operator scheduled employee training through Florida Restaurant and Lodging on 3-5-25, 30 day extension granted **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink at cookline. Warning - From follow-up inspection 2025-02-27: **Time Extended**
Food safety inspection conducted on 2/27/2025 revealed 5 total violations (1 high priority, 3 intermediate, 1 basic).
Inspection on 12/18/2024
High Priority
1
Intermediate
5
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Corrected On-Site Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at cookline. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tuna at 44°f. Operator moved to another cooler. **Corrective Action Taken** Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink at cookline. Warning
- 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. Warning
Food safety inspection conducted on 12/18/2024 revealed 9 total violations (1 high priority, 5 intermediate, 3 basic).
Inspection on 5/14/2024
High Priority
3
Intermediate
1
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in "mix rice" container in walk-in cooler.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Employee women's restroom.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on sushi prep table. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lunchbox in server room reach-in cooler next to juices and canned items for service. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Produce stored in bus tubs on floor in walk-in cooler.
- 08B-38-4:Basic - Food stored on floor. In walk-in freezer.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk gluten free flour and bulk sugar in dry storage area. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on stovetop at 105F. Operator increased temperature. Corrected On-Site
- 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At bar, dipperwell turned off.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5 lobster tails, 2 prawns, 2# mashed potatoes.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 5 lobster tails 45F, 2 prawn 44F stored in cookline reach-in cooler overnight per operator. 2# mashed potatoes dated 5/13, stored in cooler overnight per operator.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg bites 108F, sausage links 105F in self-service unit at bar at approximately 10:30AM. Placed for service at 7:30AM per operator, product is discarded at end of service 11am per operator. Set operator up with TPHC plan. **Corrective Action Taken**
- 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. Provided form to operate and was completed with newest employee, Julia. Corrected On-Site
Food safety inspection conducted on 5/14/2024 revealed 13 total violations (3 high priority, 1 intermediate, 9 basic).
Inspection on 11/9/2023
High Priority
1
Intermediate
3
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 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 walk in cooler Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. 2 door reach in freezer not working Not being used at this time
- 08B-38-4:Basic - Food stored on floor. Fries and citrus juice walk in freezer Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris bottom reach in single door freezer
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Corrected On-Site
- 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. Milk 2 door reach in cooler Corrected On-Site
- 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. Amir
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site
Food safety inspection conducted on 11/9/2023 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).
Inspection on 8/1/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line Warning - From follow-up inspection 2023-08-01: **Time Extended**
Food safety inspection conducted on 8/1/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).