Neighbourhood
Suwannee32692
Restaurants3
Spotless inspections46%
Ordered shut0
FinesNone
A 2C 1
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Live, small flying insects found. One fly flying in kitchen in warewash area.
High prioritySALT CREEK RESTAURANT →May 6, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated make-table at cookline: shrimp (48F - Cold Holding). Employee stated the shrimp was thawed under running water approximately 30 minutes prior and added ice to rapidly cool them to 41F.
High prioritySALT CREEK RESTAURANT →Nov 5, 2025
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1. Backflow prevention device missing at hose connection near mop sink. 2. Backflow prevention device missing at hose connection near outdoor bar area. 3. Backflow prevention device missing at two spigots near dumpster.
High prioritySALT CREEK RESTAURANT →Nov 5, 2025
Live, small flying insects found One fly flying in dry storage room.
High prioritySALT CREEK RESTAURANT →Mar 26, 2025
Raw animal food stored over/not properly separated from ready-to-eat food. Package of fully-cooked crab fingers stored on tray directly below tray of raw fish inside walk-in cooler. Manager moved cooked crab to the top shelf during this inspection.
High prioritySALT CREEK RESTAURANT →Mar 26, 2025
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. One plate of crab dip with date mark of 07/15. Crab dip is made in-house. Employee discarded crab dip during this inspection.
High prioritySALT CREEK RESTAURANT →Jul 25, 2024
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On ice on counter in server station: butter packets (61F - Cold Holding); sour cream (58F - Cold Holding). Employee stated she placed the butter and sour cream packets in the ice one hour prior. Employee added more ice to top of items to cool to 41F.
High prioritySALT CREEK RESTAURANT →Jul 25, 2024
Raw animal food stored over/not properly separated from ready-to-eat food. Wrapped grilled chicken stored in same pan directly on top of wrapped raw chicken on table in kitchen. Employee at cookline voluntarily discarded cooked chicken during this inspection.
High prioritySALT CREEK RESTAURANT →Apr 10, 2024
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at grey hose connection on back corner of building.
High prioritySALT CREEK RESTAURANT →Apr 10, 2024
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bin of ice on prep table in server station: butter packets (45F - Cold Holding). Employee stated the butter was placed into ice bin approximately 15 minutes prior. Inspector had employee add water to ice to surround container of butter to help lower temperature to 41F.
High prioritySALT CREEK RESTAURANT →Jan 10, 2024
Toxic substance/chemical improperly stored. Bottle of dish soap stored on lower shelf or breading station beside sifter. Employee removed sifter from shelf during this inspection.
High prioritySALT CREEK RESTAURANT →Jan 10, 2024