DirtyFLRestaurant Inspection Data

SALEM'S FRESH EATS

SALEM'S FRESH EATS in ST. PETERSBURG has 6 health inspections on record with an overall food safety rating of 2.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

East Mohawk Avenue
Tampa, Florida, 33610
Hillsborough County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13526924

Met Inspection Standards

2 high, 1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice chute at customer drink fountain with black/green mold like substance.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in front of dry storage rack in rear prep area.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife observed stored between reach-in cooler and prep table along the North wall of kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of drink nozzles and dispensers on drink fountains at both the front counter tier and customer self service soiled with black/green mold like substance.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken observed stored above raw fish in standing reach-in cooler located on south wall of cook-line. Manager reorganized proteins for proper storage based on cooking temperatures. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sliced gyro meat hot holding in a steam drawer holding at 119F. Employee moved meat to flat top grill and reheat to 165F before placing into steam drawer. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager employed while 5 employees are working engaged in food prep. Manager arrived during inspection. **Corrective Action Taken**

9/22/2025· 5mo ago

Visit ID: 10901525

Met Inspection Standards

1 high, 1 int

  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees touched raw burger then touched to go container with no hand wash. Educated employee wash hands.
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Spoke with management. Conducting non-continues cooking of chicken wings. No paperwork available. Emailed to oporator. Employee printed during inspection. Filled out during inspection DBPR Form HR 5022-101 3-401.14 FDA Food Code. Corrected On-Site

4/16/2025· 11mo ago

Visit ID: 10711587

Met Inspection Standards

3 high, 3 int, 7 basic

  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on reach in freezer on cook line.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor near bag in box side in rear prep room. Employee cleared water. Corrected On-Site Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reaching cooler and prep table in cook line. Employee removed. Corrected On-Site Repeat Violation
  • 33-11-4:Basic - Missing drain plug at dumpster. Drain plug on dumpster missing.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open water bottle on shelf over produce.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in hand sink in front counter area. Employee removed sanitizer bucket.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented cans of mushrooms and tomato ketchup on dry storage shelf.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee with gloved hands touched raw chicken then to prepped salad no glove change or hand wash. Employee educated and he removed gloves and washed hands to put on clean gloves. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer 200+ ppm chlorine. Employee replaced sanitizer bucket 50ppm chlorine. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Conveyor on toaster soiled with debris. Slicer on clean shelf soiled with food debris. Soda nozzle area on self service drink machine soiled with black mold like debris. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket on hand sink on front counter line. Employee removed sanitizer bucket. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of chemical in swish area. Employee labeled bleach water.

11/4/2024· 1y 4mo ago

Visit ID: 8757513

Met Inspection Standards

2 int, 4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Under bag in box soda station
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. First test 0ppm. Bucket remade 200 ppm Corrected On-Site
  • 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. Milk from previous day not marked in front of cooler. Manager marked Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

2/15/2024· 2y ago

Visit ID: 8367608

Met Inspection Standards

1 high, 2 int, 3 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in men's restroom.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table next to hot wells: butter (66F - Cold Holding) Manager moved to freezer. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shake mixer behind front counter has built up food debris.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind front counter use to store sanitization bucket.

10/20/2023· 2y 4mo ago

Visit ID: 8521814

Met Inspection Standards

2 int, 1 basic

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near 3 compartment sink Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Items re packaged on cooks line and in freezer need time tracking