SALUMERIA 104
3451 NE 1 AVE STE 104
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/17/2025
High Priority
2
Intermediate
2
Basic
15
Total
19
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.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above ware washing area and preparation area.
- 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 7 raw tuna commercially processed thawed inside ROP at reach in cooler across cook line. As per manager more than 4 hours. Manager discarded. Corrected On-Site
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Observed at women bathroom.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 00ppm). Manager has three compartment sink set up. Triple Sink (Quaternary 300ppm). Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container stored at preparation table at kitchen. Employee removed beverage container. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle at kitchen area. Manager removed. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at standing water container 76°F at preparation area. Employee stored utensils at empty container. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed under cutting boards at preparation area.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler salad station.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single service Togo plates not inverted. Manager inverted. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw frozen veal thawing inside preparation sink. Manager turn on running cold water for thawed veal properly. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored at mop sink area. Employee stored correctly. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed cooking oil stored inside squeeze bottle at kitchen not labeled. Observed flour container not labeled at preparation pasta. Employee labeled. Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw veal stored over raw fish at reach in freezer preparation area. Employee stored based upon minimum temperature. Corrected On-Site
- 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 7 raw tuna commercially processed thawed inside ROP at reach in cooler across cook line. As per manager more than 4 hours.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink kitchen area. Manager provided. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink no running hot water near walk in cooler water temperature at 80°F running for 2 minutes.
Food safety inspection conducted on 2/17/2025 revealed 19 total violations (2 high priority, 2 intermediate, 15 basic).
Inspection on 10/3/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at back storage area.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on plastic containers at storage area. employee removed the labels. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potato (60F - Cold Holding) inside reach in cooler at prep area. As per employee the door is often opened. Repeat Violation
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400ppm). Operator added water to dilute solution. Retest Triple Sink (Quaternary 200ppm) Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed large plastic containers stored inside hand sink at washing area. Employee removed the containers. Corrected On-Site
Food safety inspection conducted on 10/3/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 5/7/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2024-05-07: **Time Extended**
Food safety inspection conducted on 5/7/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 5/6/2024
High Priority
3
Intermediate
5
Basic
1
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on cutting board of the reach-in cooler at food prep area. Employee removed cellphone. Corrected On-Site Warning
- 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. Observed a large container of Cooked ground beef (cooked last night before 10pm, 62F at 12:20pm - Cooling), cooked white bean (cooked last night before 10pm, 54F at 12:20pm - Cooling), and beef bone broth (cooked last night before 10pm, 61F at 12:20pm - Cooling) more than 6 hours from last night stored in large reach-in cooler at food prep area. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked ground beef (cooked last night before 10pm, 62F at 12:20pm - Cooling); cooked white bean (cooked last night before 10pm, 54F at 12:20pm - Cooling); beef bone broth (cooked last night before 10pm, 61F at 12:20pm - Cooling) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large reach-in cooler at food prep area - Cold holding: butter 51 F, heavy cream 53 F, half n half cream 51 F. Operator moved items to other reach-in cooler. **Corrective Action Taken** Warning
- 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. Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked ground beef (cooked last night before 10pm, 62F at 12:20pm - Cooling); cooked white bean (cooked last night before 10pm, 54F at 12:20pm - Cooling); beef bone broth (cooked last night before 10pm, 61F at 12:20pm - Cooling) are all stored in large containers and deeper than 6 inches cooling from last night in reach-in cooler. Repeat Violation Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large pans at dish machine. Handwash sink blocked by trash can at pasta station. Operator removed items from handwash sink at time of inspection. Corrected On-Site Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Multiple unlabeled spray bottles at dining area and kitchen. Repeat Violation Warning
Food safety inspection conducted on 5/6/2024 revealed 9 total violations (3 high priority, 5 intermediate, 1 basic).
Inspection on 1/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/30/2024
High Priority
1
Intermediate
3
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink by pasta on counter next to Handwash sink on cooks line, drink on shelf next to croutons and above reach in freezer in prep room. **Corrective Action Taken**
- 14-11-5:Basic - Equipment in poor repair. Cutting boards in varies areas of kitchen that has deep cut marks. Reach in cooler sliding door in prep area the handle is broken off.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spoons in water 79F on cooks line. Tongs on oven door handle on cooks line, operator moved tongs. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Inside men's restroom and in prep room, operator placed signs at Handwash sinks. Corrected On-Site
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden table next to Handwash sink in prep room, the wood has started to absorb moisture and is turning colors.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler at front counter door tracks are soiled. Reach in cooler in prep room door tracks are soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Some plastic containers on clean dish shelves with sticker residue still attached. Repeat Violation
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink quaternary ammonia tested over 500 ppm, manager added water retested at 400ppm. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Artichokes cooling on rack in prep room at room temperature, operator placed item in cooler. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on rack at bar, operator labeled with cleaner. Corrected On-Site
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Multiple stored in walk in cooler storage room, tanks are usually used for outside heaters.
Food safety inspection conducted on 1/30/2024 revealed 12 total violations (1 high priority, 3 intermediate, 7 basic).