SEA SALT
2nd Avenue North
Saint Petersburg, Florida, 33701
Downtown
Pinellas County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 11/22/2024
High Priority
2
Intermediate
3
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of machine in ware washing area has mold like substances.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. General Manager printed current license. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 74 F in kitchen.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at either hand wash sink in kitchen across from stove. Manager posted hand wash signs. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and flour removed from original containers and not properly labeled in rear storage area.
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Displayed fish at front counter not protected. Employee covered with plastic wrap. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Wiping cloth solution stored on prep area of reach in cooler in kitchen. Manager stored properly. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler in kitchen across from pasta heating station has built up food debris.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen across from cooktop used to fill container.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 11/22/2024 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).
Inspection on 4/9/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and speaker above prep table in kitchen. - From follow-up inspection 2024-04-09: **Time Extended**
Food safety inspection conducted on 4/9/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/2/2024
High Priority
6
Intermediate
2
Basic
10
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in employee bathroom.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and speaker above prep table in kitchen.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at oyster counter shucking oysters with watch and necklace.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee at oyster counter shucking oysters with no beard guard.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation at oyster bar.
- 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor outside walk in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. Chef removed. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven on cook line has built up food debris.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in walk in cooler above oranges. Manager removed. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Octopus and calamari thawing at room temperature. Chef stored in cooler. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beets and lamb left to cool over 24 hours and only reached a temperature of 54 F.
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dual sanitizing dish machine is sanitizing at 105.3 F after running 5 times and 0 ppm chlorine. Repeat Violation Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by hostess stand not landing on food or food contact surfaces.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over heavy cream in walk in cooler. Manager stored correctly. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beets and lamb left to cool over 24 hours and only reached a temperature of 54 F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line across from pasta boiler: cooked pasta (51F - Cold Holding); cooked sausage (51F - Cold Holding); crab (51F - Cold Holding) In walk in cooler: tuna (50F - Cold Holding); raw beef (50F - Cold Holding); raw chicken (50F - Cold Holding)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area by stove. Manager replaced. Corrected On-Site
Food safety inspection conducted on 4/2/2024 revealed 18 total violations (6 high priority, 2 intermediate, 10 basic).
Inspection on 12/7/2023
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in dry goods storage area has mold like substances. Also ice machine across from dish machine has mold like substance. Repeat Violation Warning
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by soda station in rear of kitchen by dry goods storage area not properly secured. Repeat Violation Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Manager found and posted license. Corrected On-Site Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to can opener. Manager stored correctly. Corrected On-Site Repeat Violation Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles in kitchen. Manager stored correctly. Corrected On-Site Repeat Violation Warning
- 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. Scoop handles for both semolina and sugar are touching the foods. Manager stored correctly. Corrected On-Site Warning
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine only reaches 142.6 F after running more than 6 times. Sanitization will occur in three compartment sink at 200 ppm quaternary until dish machine can be fixed. Repeat Violation Admin Complaint
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher went from dirty dishes to putting away clean dishes with no hand wash. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready-to-eat bread in walk in freezer not all commercially packaged. Manager stored correctly. Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener on prep tables in rear of kitchen by salad prep station have built up food debris. Cutting board on prep table across from steam well station has built up food debris. Repeat Violation Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
Food safety inspection conducted on 12/7/2023 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 12/7/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in dry goods storage area has mold like substances. Also ice machine across from dish machine has mold like substance. Repeat Violation Warning - From follow-up inspection 2023-12-07: **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank by soda station in rear of kitchen by dry goods storage area not properly secured. Repeat Violation Warning - From follow-up inspection 2023-12-07: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-12-07: No test strips as of this callback inspection report. **Time Extended**
Food safety inspection conducted on 12/7/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).