SALTY RIM BAR AND GRILL

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed glasses in bar high temperature sanitizing dishwasher at 145F. Person in charge had employee bring glasses to main kitchen dish machine to sanitize. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-03-17: Observed dish machine at 144F while being utilized to sanitizes bar glasses. Person in charge stated machine was serviced and working prior to callback. Observed machine in use and glasses not sanitized. Person in charge had employee bring glasses to kitchen to use main machine which was functional. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature Bar Dishwasher (Temperature 145F). Warning - From follow-up inspection 2026-03-17: Observed dish machine at 144F while being utilized to sanitizes bar glasses. Person in charge stated machine was serviced and working prior to callback. Observed machine in use. Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed glasses in bar high temperature sanitizing dishwasher at 145F. Person in charge had employee bring glasses to main kitchen dish machine to sanitize. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature Bar Dishwasher (Temperature 145F). Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork sausage case stored above cut ready to eat vegetables on speed rack in walk-in cooler. Person in charge rearranged speed rack correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed pooled egg batter stored above raw fish on speed rack in walk-in cooler. Person in charge rearranged speed rack correctly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed house made garlic oil date marked 3/10 12:44 PM and a use by date of Fri 3/20 12:44 PM in walk-in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked pasta portions on cook line date marked 3/3 3:14 PM still in reach in cooler. Observed cooked peel and eat shrimp date marked 3/7 5:26 PM in reach in cooler and walk-in cooler. Observed three roasted garlic dated marked 2/23, 3/3 2:59 PM, and "use by thu 2/26" in walk-in cooler. Observed house made Togarashi Sauce date marked 3/1 11:20 AM in walk-in cooler Observed house made Ponzo sauce with fresh garlic and oil date marked 3/1/26 in walk-in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed four packages of reduced oxygen packaged tuna with labels indicating remove before thaw, fully thawed, not removed from their reduced oxygen environment in walk-in cooler. Observed twenty-six packages of reduced oxygen packaged Mahi in box with label indicating remove from sealed bag and defrost under refrigeration, fully thawed, not removed from their reduced oxygen environment in walk-in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed drawers raw burgers (45-48F - Cold Holding) left in drawers overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed drawers raw burgers (45-48F - Cold Holding) overnight. See stop sale.

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed person in charge of kitchen lacking certified food manager training. Front of house manager whom holds a certified food manager certificate was unable to answer basic operating questions about kitchen and was not designated "person in charge".

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked jasmine rice portions made 3/11 missing date marked on cook line reach in cooler. Person in charge added date marked. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed several photo copied food handler Florida Restaurant and Lodging Association certificates.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed four packages of reduced oxygen packaged tuna with labels indicating remove before thaw, fully thawed, not removed from their reduced oxygen environment in walk-in cooler. See stop sale. Observed twenty-six packages of reduced oxygen packaged Mahi in box with label indicating remove from sealed bag and defrost under refrigeration, fully thawed, not removed from their reduced oxygen environment in walk-in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and hand bag above flip-top cooler on make line.

Basic - Floor area(s) covered with standing water. Observed standing water on floor at bar under island oasis drink machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stuck in between small and large flip-top cooler. Person in charge removed knife from in between equipment. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Observed walk-in cooler condenser fan guards soiled with dust.

High Priority - Displayed food not properly protected from contamination. sliced ham, turkey, cut fruit, cottage cheese, yogurt not covered. Person in charge called engineering who came and lowered sneeze guard. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Soda nozzles are soiled in bar.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen has floor cleaner hose in it. Person in charge redirected hose. Corrected On-Site

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. Establishment does not have any certificates. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has mold inside of it.

Basic - Ceiling tile missing. Missing a ceiling tile in corner of kitchen where soda lines run upstairs.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plated on self service buffet not upside down. Person in charge inverted. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice buckets upside down on dirty surface. Person in charge inverted ice buckets. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand washing sink in bar.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in bucket. Person in charge hung up to dry. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boilers do not have certificates or reports.