SALT CAFE
1610 COLLINS AVE
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 5/8/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed at the cook line. - From follow-up inspection 2025-05-08: asic - Light shield damaged/in disrepair. Observed at the cook **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket. - From follow-up inspection 2025-05-08: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket. **Time Extended**
- 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the ice machine. - From follow-up inspection 2025-05-08: **Time Extended**
Food safety inspection conducted on 5/8/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 3/7/2025
High Priority
1
Intermediate
6
Basic
10
Total
17
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed several metal pans and pots not inverted.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Repeat Violation
- 38-01-4:Basic - Light shield damaged/in disrepair. Observed at the cook line.
- 14-73-4:Basic - No container installed for catching grease from hood drip tray. Observed on the right side of the hood. The chef found the pan and installed it. Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the restroom with the window.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in the hand sink by the ice machine.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon and eggs Benedict on the menu not identified as raw. Observed ceviche of the day on the all dat menu not identified as raw. Repeat Violation
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the following food handlers have been employed for more than 60 days; Carlos, Francis, Akdemir, Mertcan, Edgar, Ericka and Adolfo.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed at the ware washing area.
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the ice machine.
Food safety inspection conducted on 3/7/2025 revealed 17 total violations (1 high priority, 6 intermediate, 10 basic).
Inspection on 8/21/2024
High Priority
3
Intermediate
7
Basic
13
Total
23
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 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 a metal pan in a container with rice.
- 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. Observed 16 tuna filets at 43°F. still in the packaging with instructions to remove when thawing. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a plastic cup with a d liquid and ice on a wire shelf above beer.
- 14-11-5:Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn on the other side of cook line.
- 10-14-5:Basic - Ice bucket not stored inverted between uses. Observed at the ice machine. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed pan with several utensils in a water temperature of 82°F. The cook put the pan on the stove to heat the water. Repeat Violation
- 14-73-4:Basic - No container installed for catching grease from hood drip tray. Observed on the right side of the hood system.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards soiled. Observed the reach in cooler gaskets soiled on the other side of cook line.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles with different liquids not labeled as the cook line.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher load dirty dishes and removed clean dishes without washing his hands. Repeat Violation
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed 16 tuna filets at 43°F. still in the packaging with instructions to remove when thawing.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (53F - Cold Holding) at the bar. As per the bartender he just took the milk out of the reach in approximately 10 minutes ago. The bartender put the milk back in the cooler. **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. Form provided via email. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a scale on top of the hand wash sink at the back of the kitchen sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer in the hand washing sink at the bar. Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on the menu not identified as raw.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand sink by the walk-in cooler. Repeat Violation
Food safety inspection conducted on 8/21/2024 revealed 23 total violations (3 high priority, 7 intermediate, 13 basic).
Inspection on 3/28/2024
High Priority
5
Intermediate
6
Basic
3
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 10-14-5:Basic - Ice bucket not inverted between uses.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed the cook crack two eggs and wiped his gloves on a dirty towel.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer touch dirty plates and than with same gloves on touch clean utensils.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in a water temperature of 89°F. The cook turned up the temperature of the cook top.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the dish washer rinse his gloves off in the triple sink.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (51F - Cold Holding) at the bar. As per the bartender it was left outside for approximately 30 minutes. The bartender put the milk in the reach in cooler. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a strainer in the handwashing sink at the bar.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to the walk-in cooler.
- 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. Form provided. **Corrective Action Taken**
Food safety inspection conducted on 3/28/2024 revealed 14 total violations (5 high priority, 6 intermediate, 3 basic).
Inspection on 8/14/2023
High Priority
4
Intermediate
3
Basic
12
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line and ware washing area. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Observed the reach in freezer gasket torn.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed behind and under equipment.
- 10-14-5:Basic - Ice bucket not inverted between uses.
- 14-69-4:Basic - Ice buildup in reach-in freezer. Observed at the bar.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in freezer gasket soiled.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed at the cook line. The chef inverted the items. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at the kitchen entrance.
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cut melon (55F - Cooling). As per the chef it was cut yesterday.
- 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.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cut melon (55F - Cooling). As per the chef it was cut yesterday.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a large strainer in the sink.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. The chef set up the triple sink with chlorine at 100ppms.
Food safety inspection conducted on 8/14/2023 revealed 19 total violations (4 high priority, 3 intermediate, 12 basic).
Additional Information
Contact Information
Phone: (786) 605-0819
Website: http://www.saltcafemiamibeach.com/
Google Rating
★★★★½ (4.6/5)
(1,174 reviews)Opening Hours
Monday:8:00 AM – 11:00 PM
Tuesday:8:00 AM – 11:00 PM
Wednesday:8:00 AM – 11:00 PM
Thursday:8:00 AM – 12:00 AM
Friday:8:00 AM – 12:00 AM
Saturday:8:00 AM – 12:00 AM
Sunday:8:00 AM – 11:00 PM
✓ Currently Open
Features
✓ Restaurant
✓ Bar
✓ Cafe
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025