DirtyFLRestaurant Inspection Data

SQUARE MEAL

With 6 inspections documented, SQUARE MEAL maintains a 3.1/5 food safety rating in SALT SPRINGS. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 6 reports on file

14100 HWY 19 N, SALT SPRINGS 32134

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 6 health inspection reports

All Inspection Reports

1/8/2026· 3mo ago

Visit ID: 10905442

Met Inspection Standards

2 high, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling vents with dust/debris build up. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverages on clean prep table and on top of reach in cooler. Operator relocated the employee beverages. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in prep room with debris and rust build up along interior. Per operator used as back up only.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris build up at base of interior of flip top reach in cooler on cook line.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust pitting at base of stand up reach in freezer in storage area. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In storage room reach in cooler, raw bacon ambient air (47F - Cold Holding); beef (54F - Cold Holding) reach in cooler ambient air at 47F, operator had inspector internal probe packaged beef at 54F. All other food in reach in cooler nontcs. Operator informed employees not to serve. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler; cheese (47F - Cold Holding) stored on half melted ice. Operator added new ice and at conclusion of inspection, cheese second temperature (41F - Cold Holding) In storage room reach in cooler, raw bacon ambient air (47F - Cold Holding); beef (54F - Cold Holding) reach in cooler ambient air at 47F, operator had inspector internal probe packaged beef at 54F. All other food in reach in cooler nontcs. Operator informed employees not to serve. **Corrective Action Taken**

3/12/2025· 1y 1mo ago

Visit ID: 10797673

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

3/12/2025· 1y 1mo ago

Visit ID: 8889142

Follow-up Inspection Required

1 high, 4 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in prep area has build up of dust on vent and surrounding tiles. Repeat Violation
  • 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. In prep area, bulk sugar scoop handle in bulk sugar. Operator relocated the handle. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line flat top with grease build up.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Base of the reach in freezer closest the rear exterior door has build up of rust.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head on floor and wet mop head in mop bucket by rear exterior door. Repeat Violation
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On the cook line, cooked potatoes (83F - Hot Holding) per operator held utilizing time as public health control with no time mark. Operator placed time label on container. **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. No bodily fluid clean up kit or written procedures available. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top reach in cooler with food residue staining.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. At time of inspection no proof of food manager certification available. 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. At time of inspection no proof of food handler training available. Warning

9/13/2024· 1y 7mo ago

Visit ID: 8746575

Met Inspection Standards

1 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents have build up of dust around the edges. Hole in the wall behind the not in use dish machine.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf next to the three compartment sink clean plastic containers stacked while wet.
  • 14-11-5:Basic - Equipment in poor repair. Two door standup reach in cooler with torn door gasket.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior base of the reach in freezer soiled rust/food staining.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket. Operator hung mop to dry. Corrected On-Site
  • 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. On prep table, table top fryer used for fish not under hood system.

3/1/2024· 2y 1mo ago

Visit ID: 8458216

Met Inspection Standards

2 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris on floor under bag in a box sodas.
  • 36-24-5:Basic - Hole in or other damage to wall. Hole in wall under sink with spray hose in kitchen. Repeat Violation

7/28/2023· 2y 8mo ago

Visit ID: 8363767

Met Inspection Standards

2 int, 3 basic

  • 36-11-4:Basic - Floors not maintained smooth and durable. Floors in back of kitchen not smooth and easily cleanable, floors under hand wash sink at front line not smooth and easily cleanable.
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Pitchers of water stored near hand wash sink below paper towels. Person in charge moved to appropriate location. Corrected On-Site
  • 33-11-4:Basic - Missing drain plug at dumpster. Drain plug missing from shared dumpster. Larvae observed in dumpster.
  • 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. Heavy cream in white reach in cooler with no date mark. Person in charge discarded. **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Items in fliptop held on time not indicated on time paperwork. Provided form to operator. **Corrective Action Taken**