SALTWATER GRILL

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on sushi menu not marked. Warning - From follow-up inspection 2026-01-16: 58 days remaining on 60-day callback. Time Extended - From follow-up inspection 2026-01-20: 54 days remaining on 60-day callback. Time Extended - From follow-up inspection 2026-03-16: New menu pages printed, not yet placed in menu jackets Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on sushi menu not marked. Warning - From follow-up inspection 2026-01-16: 58 days remaining on 60-day callback. Time Extended - From follow-up inspection 2026-01-20: 54 days remaining on 60-day callback. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: lobster 45F, grit cakes 49F, Cole slaw 52F, feta 52F, Grill: New York strips 47F, grouper 48F, lamb 52F, per manager all items out for less than 1 hour. Items transferred to colder unit during inspection. Cooked shrimp in sushi cooler 48F, per employee item in cooler over night, sees top sale. Warning - From follow-up inspection 2026-01-16: Grill cooler temperatures: grouper 38F, New York Strip 42F, lamb chops 43F. Sushi station: cooked onions 37F. Fry station: lobster 43F, feta cheese 54F, grit cakes 46F, fish dip 44F. Per employee items in cooler approximately 20 minutes. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on sushi menu not marked. Warning - From follow-up inspection 2026-01-16: 58 days remaining on 60-day callback. Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Imitation crab meat opened 1-3-26, not used by 1-14-26. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi upright: cooked shrimp 48F, per employee item in cooler over night, sees top sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: lobster 45F, grit cakes 49F, Cole slaw 52F, feta 52F, Grill: New York strips 47F, grouper 48F, lamb 52F, per manager all items out for less than 1 hour. Items transferred to colder unit during inspection. Cooked shrimp in sushi cooler 48F, per employee item in cooler over night, sees top sale. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on sushi menu not marked. Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired certificate for Shanique.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in west server station, maximum temp 66F.

Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks with out hair restraints. Cooks obtained hair restraints during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up around gasket area of reach in coolers in sauté and desert stations. Spillage around edges of ice bin at bar.