DirtyFLRestaurant Inspection Data

THE SALTY DONKEY II

With 4 documented inspections, THE SALTY DONKEY II in PANACEA has achieved a 3.0/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 4 reports on file

99 ROCK LANDING RD, PANACEA 32346

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 4 health inspection reports

All Inspection Reports

3/19/2026· 4w ago

Visit ID: 13646548

Met Inspection Standards
  • N/A:No Violations Were Observed

3/5/2026· 1mo ago

Visit ID: 10913042

Met Inspection Standards

1 high, 2 int

  • 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. Tested 0ppm, out of sanitizer. Employee changing out the sanitizer bucket. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator moved tag back to working container. Corrected On-Site

12/4/2024· 1y 4mo ago

Visit ID: 10734553

Met Inspection Standards

4 high, 1 int, 1 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 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. Observed dish machine chlorine 0ppm. Employee replaced sanitizer and corrected to chlorine 50ppm during inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shucked oysters stored over dressings in reach in cooler at storage area. Manager properly stored food items during inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Egg wash.
  • 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. Observed egg wash 50F in cook line reach in cooler at 4:45. Per employee cooling since 11:00. See stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed sliced tomatoes 47F and diced tomatoes 52F at 4:30, ambient cooling since 2:00, down to sliced tomatoes 46F and diced tomatoes 51F at 5:30 in walk in cooler. Tomatoes are cooling in dense and/or covered containers.

7/11/2024· 1y 9mo ago

Visit ID: 8824449

Met Inspection Standards

1 high, 1 basic

  • 29-49-6:Basic - Standing water in bottom of walk in cooler. Manager in process of drying floor during inspection. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose attached to mop sink with no back flow preventer.