DirtyFLRestaurant Inspection Data

SALT LIFE FOOD SHACK

SALT LIFE FOOD SHACK in SAINT AUGUSTINE BEAC has 11 health inspections on record with an overall food safety rating of 3.0/5. Recent inspections show improving food safety practices.

Last inspection: 4 months ago · 11 reports on file

A1A Beach Boulevard
Florida, 32084
Pier Point South Condominiums
Saint Johns County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 11 health inspection reports

All Inspection Reports

11/19/2025· 4mo ago

Visit ID: 13578442

Met Inspection Standards

4 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cookline has dark marks that's no longer cleanable. - From follow-up inspection 2025-11-19: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine wet nesting. Repeat Violation - From follow-up inspection 2025-11-19: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on stair wells. Repeat Violation - From follow-up inspection 2025-11-19: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cookline soiled with grease build up. - From follow-up inspection 2025-11-19: **Time Extended**

11/18/2025· 4mo ago

Visit ID: 10929153

Follow-up Inspection Required

2 high, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cookline has dark marks that's no longer cleanable.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler prep station on cookline. Operator discarded. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline preparing food no beard guard or hair restraint. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine wet nesting. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on stair wells. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cookline soiled with grease build up.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach cooler center flip top station on cookline for 4 hours pico (46F - Cold Holding); Cole slaw (46F - Cold Holding); cooked shrimp (47F - Cold Holding); raw tuna (49F - Cold Holding) Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach cooler center flip top station on cookline pico (46F - Cold Holding); Cole slaw (46F - Cold Holding); cooked shrimp (47F - Cold Holding); raw tuna (49F - Cold Holding) Repeat Violation Admin Complaint

6/3/2025· 10mo ago

Visit ID: 10850952

Met Inspection Standards

2 basic

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near soda machines. Repeat Violation - From follow-up inspection 2025-06-03: Cups still wet nesting. **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap beneath back door. - From follow-up inspection 2025-06-03: In process of being fixed during callback. **Time Extended**

6/2/2025· 10mo ago

Visit ID: 10746808

Follow-up Inspection Required

1 high, 2 int, 8 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not stored inverted. Operator fixed. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line engaging in food prep no beard guard.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near soda machines. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap beneath back door.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on stairwells.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of ovens and grill handle. Operator removed. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table. Operator removed and stored in sani bucket. Corrected On-Site Repeat Violation
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sani bucket stored on floor. Operator removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In multiple cold holding units on cookline operator placed on ice and put in walk in cooler Cole slaw (50F - Cold Holding); pico (48F - Cold Holding); black bean salsa (48F - Cold Holding); raw chicken (62F - Cold Holding); raw beef (60F - Cold Holding) **Corrective Action Taken** Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags missing dates served.

12/18/2024· 1y 3mo ago

Visit ID: 8719350

Met Inspection Standards

2 int, 2 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple plastic containers stacked on shelf with clean dishes wet.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth on cutting board on cook line. Operator removed wet cloth. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at top deck bar a bottle of cleaner in hand sink. Operator removed bottle. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled pump sprayer by ice machine in kitchen not labeled. Operator stated it was bleach and labeled sprayer. Corrected On-Site Repeat Violation

7/8/2024· 1y 9mo ago

Visit ID: 8675899

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

5/13/2024· 1y 11mo ago

Visit ID: 8671452

Follow-up Inspection Required

1 int

  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu under poke bowl section, spicy poke bowl being served raw, not identified as being served raw. Warning - From follow-up inspection 2024-05-13: Operator states menus have been fixed, awaiting new printed menus. **Time Extended**

5/10/2024· 1y 11mo ago

Visit ID: 8502552

Follow-up Inspection Required

8 high, 5 int, 2 basic

  • 35A-03-4:Basic - Dead roaches on premises. At upstairs bar, 1 dead roach in sink basin. Operator cleaned and disposed of roach. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At service station behind expo station, drink cups have wet nesting.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen at expo station, 1 flying insect observed. At dish area, 2 flying insects observed, 1 of which on clean, dry cutting board. Employee ran soiled cutting board through the dish machine. **Corrective Action Taken**
  • 41-20-4:High Priority - Pesticide use not in accordance with manufacturer's directions. Upon arrival of inspection observed manager using pesticide in dining room. Directions on can state room must be fully ventilated before returning.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, ready to eat tuna, stored below raw beef. Operator moved tuna to proper storage location. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw oysters (used for cooking) stored below par cooked chicken. Operator moved to proper storage. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At expo station, in Reach in cooler, 4/28 blue cheese dressing, 4/30 red pepper aioli, 4/29 chili lime sour cream . Also, in walk in cooler 5/2 orzo. Operator discarded all product.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, mahi (46F - Cold Holding). Employee stated he grabbed mahi from walk in cooler and panned up and brought to line.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At cook line, stainless steel cleaner stored above cook line.
  • 28-13-5:High Priority - Wastewater on ground of establishment. In prep area by dish area, fish thawing in sink, drain overflowing onto floor, person in charge removed blockage, began sanitizing and cleaning floor. At hand wash sink in dish area, wastewater leaking onto floor via pipe under sink, person in charge repaired pipe. No wastewater leaking on floor of establishment at end of inspection. Corrected On-Site
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings with no written procedures. No cooling log, no procedures for identification.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At sushi station, bamboo mats used for sushi production are soiled with food debris. Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu under poke bowl section, spicy poke bowl being served raw, not identified as being served raw. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At dish area, no soap provided. Operator provided soap. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At dish area, unlabeled pump sprayer identified by person in charge as bleach.

3/11/2024· 2y 1mo ago

Visit ID: 8627665

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

3/7/2024· 2y 1mo ago

Visit ID: 8617571

Follow-up Inspection Required

1 high, 1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine deflector plate soiled with black/green mold like substance.
  • 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 mahai left in reduced oxygen environment thawing in walk-in cooler. Person in charge had employees slice open all fish in bags. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed bag of rice in on floor in food storage area called the hobbit hole. Person in charge had employee place bag of rice on shelf. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles on cook line. Repeat Violation
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed two soiled wet wiping cloths on cutting board under taco holders. Person in charge removed wiping cloths from cutting boards. Corrected On-Site
  • 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. Observed on arrival floor drains under ice machine over filling on to floor. Multiple service men working on unclogging drain. Person in charge has employees mopping and sanitizing floor. Floor drain was unclogged during inspection. Floors were sanitized and mopped. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cool line stained with food debris.

9/18/2023· 2y 7mo ago

Visit ID: 8341160

Follow-up Inspection Required

1 high, 1 int, 7 basic

  • 29-18-4:Basic - Drain cover(s) missing. One drain cover in dish area missing One drain cover in prep area missing
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At upstairs bar, multiple stacks of beverage cups not properly dried.
  • 08B-38-4:Basic - Food stored on floor. Upstairs in liquor closet next to office, bulk containers of olives stored on the floor. Operator moved olives to shelf. Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from cart handle. Operator moved tongs. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At downstairs bar, bar utensils kept in room temperature water. Employee removed water. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Down stairs server sink missing sign. In dish area, serving hand washing sink missing sign. In upstairs bar, 2 had washing sinks missing signs. In upstairs serving area next to ice machine, sink missing sign. Downstairs bar hand sink missing sign. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At roll top cooler across from stacked ovens, stickers still on whole avocados. Employee removed stickers and washed avocados. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers of roll top cooler next to stacked ovens, cooked chicken (46F - Cold Holding) per operator chicken had been placed in cooler one hour prior. Operator put chicken in in walk-in cooler to bring temperature down. In roll top cooler next to stacked ovens, Alfredo sauce (45F - Cold Holding), per operator Alfredo had been in cooler for approximately 1 hour. Operator put alfredo on time control for 3 more hours. At upstairs bar in reach-in cooler, heavy cream (49F - Cold Holding) employee stated. Cream had been used recently for multiple drinks. Operator voluntarily discarded cream. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. Emailed operator consumer advisory during inspection. **Corrective Action Taken**