SALTY J'S
5625 4 ST N
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/14/2025
High Priority
3
Intermediate
2
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 51-11-4:Basic - Carbon dioxide tanks in bar area not adequately secured.
- 10-20-4:Basic - In-use tongs stored on food cart handle between uses on cooks line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in bar area. Will email DBPR Form 5030-111.Employees must wash hands.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold-like buildup on walk-in cooler fan guards. **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler on cooks line.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor in warewashing area.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored above raw fish in walk-in cooler. Operator placed raw shell eggs below raw fish. **Corrected On-Site**
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. Two cracked raw shell eggs in walk-in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler across from oven at 1:00pm. Operator placed items in ice. Re checked temp at 1:34pm a. cooked pasta (52F - Cold Holding); 46f b. sliced tomatoes (54F - Cold Holding) 45f **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped inside bowl of hand wash sink in bar area. Ice melted. Reviewed with operator.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink in bar area.
Food safety inspection conducted on 2/14/2025 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).
Inspection on 9/13/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table and wall near dish machine. Employee moved knifes. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in freezer soiled.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of unwashed sliced mushrooms stored on top of cooked ground beef and cooked rice inside walk in cooler. Employee moved item with unwashed produce. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef over ready to eat items in pull out drawers. Employee moved items furthest away to prevent cross contamination. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli cooler.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle unlabeled in kitchen area. Employee labeled as bleach. **Corrected On-Site**
Food safety inspection conducted on 9/13/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).