CAFE/SALT + ASH
61 HAWKS CAY BLVD, Duck Key FL 33050 · 305-743-7000
Last inspected May 21, 2026 · 10 visits since November 2023
APR 24
SEP 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 4 live roaches in the kitchen area on the wall around cove base and electrical outlet. Observed 2 live roaches on the same wall near electrical conduit near the kitchen ceiling.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2023063376 | Nov 7, 2023 | Jan 16, 2024 | $200 |
Inspection history
10 visits, newest first
May 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce in the walk-in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna ceviche, wahoo crudo not identified as raw or undercooked on the menu.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen raw poultry, raw fish, cook beef, raw shrimp in stand up freezer ROP processed on site.
Show the remaining 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Frozen Cooked beef ROP dated on 11/25. No HACCP plan
- From initial inspection : Insurance inspector boiler report not posted in boiler room. For reporting purposes only.
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Feb 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority3 Intermediate6 Basic
Show 17 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce in the walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry stored over raw beef in the walk-in cooler
Raw shell eggs stored over bottled drinks (wine) in walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 120F lid was put on sausage to bring temp up Pork (120*F - Hot Holding); butter (77*F - Hot Holding); roasted tomatoes (120*F)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna ceviche, wahoo crudo not identified as raw or undercooked on the menu.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen raw poultry, raw fish, cook beef, raw shrimp in stand up freezer ROP processed on site.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1/23
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cleaned and sanitized equipment or utensils not properly stored. Large clean pots stored on the floor
Cloth used as a food-contact surface. Raw scallops are wrapped cloth napkin. In walk-in cooler, cloth covers butter pancake in walk-in cooler
Single-service articles not stored inverted or protected from contamination. Plastic utensils not presented handle first
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Frozen Cooked beef ROP dated on 11/25. No HACCP plan
Time/temperature control for safety food thawed in an improper manner. Beef and rice thawing on prep table
Insurance inspector boiler report not posted in boiler room. For reporting purposes only.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate7 Basic
Show 15 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed plastic and metal food containers that have spray paint on the exterior of containers
Raw eggs stored over/not properly separated from ready-to-eat food, cake
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (44*F); beef bacon (44*F - Cold Holding) cooler lids were closed to help cold holding at or below 41F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melons are not date marked
Bowl or other container with no handle used to dispense food. Non handle Containers were removed from food storage containers
Ceiling tile missing.
Cloth used as a food-contact surface. Covering cut lettuce
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90 F water Utensils and container were located on a heat source to correct temperature to 135 F or above
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Apr 24, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw shucked oysters and Raw tuna ceviche is not identified as raw or undercooked on the menu
Feb 18, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority5 Intermediate1 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0ppm chlorine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw shucked oysters and Raw tuna ceviche is not identified as raw or undercooked on the menu
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The front area of salt and ash has been remolded and handwashing sinks have been removed and or relocated. No plans were submitted for the remodel.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Sep 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Food Chopper is spied with food debris
Pool bar Handwash sink used for purposes other than handwashing, storage of rack and soap and spray bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
Equipment in poor repair. Stand up TRUE reach in refrigerator, low boy MK70, not working. No food in units
Food stored in a location that is exposed to dripping condensation from AC and ceiling in kitchen.
In-use ice scoop stored on soiled surface between uses.
In-use utensil, ice cream scoop stored in standing water less than 135 degrees Fahrenheit.
Stored ice cream not covered in glass top freezer
Wet wiping cloth not stored in sanitizing solution between uses on cookline
Jun 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold running water at handwash sink in market place.
Clean pans not properly air-dried - wet nesting.
Clean pots not stored inverted or in a protected manner.
Unclean building components, attachments or fixtures. The Dish machine exhaust hood is soiled and rusting on the underside. Soiled rust and debris is dropping onto the top of dish machine from the exhaust hood.
Wood food-contact surface not properly sealed. Wood top prep table in main kitchen in poor condition and not properly sealed.
Apr 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 5 high priority.
5 High priority10 Intermediate10 Basic
Show 25 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw fish, snapper, salmon, Halibut, octopus in walk-in cooler in ROP. The raw fish is vacuum packed on site and is not frozen at time of inspection.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw seafood in drawers on cookline chef relocated raw foods according to cooking temperatures
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw fish in walk-in cooler vacuum packaged on site and not frozen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Carne empanadas 120F in warmer at market place
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio not identified as raw on the dinner menu.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No handwash sink located in vending machine area where employees service bulk food machines.
No paper towels or mechanical hand drying device provided at handwash sink.paper towel dispenser is located on the other side of the wall or across the room from handwash sink, and at pool bar.
No soap provided at handwash sink in Market place And pool bar
On end of cookline the Handwash sink not accessible for employee use at all times. Blocked by a cart. Marketplace hand wash sink is blocked by floor fan
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw fish and soup vide chicken and octopus in the walk-in cooler.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Market place
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold running water at handwash sink in market place.
Accumulation of debris on exterior of warewashing machine.
Clean pans not properly air-dried - wet nesting.
Clean pots not stored inverted or in a protected manner.
Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored on the floor
In-use ice scoop stored on soiled surface between uses.
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit.
Unclean building components, attachments or fixtures. The Dish machine exhaust hood is soiled and rusting on the underside. Soiled rust and debris is dropping onto the top of dish machine from the exhaust hood.
Uncovered food stored near sink exposed splash. Raw bacon being prepared under paper towel dispenser for handwashing.
Wood food-contact surface not properly sealed. Wood top prep table in main kitchen in poor condition and not properly sealed.
Nov 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Wood block top tables are soiled with debris and black marks.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked packaged spare rib in WIC Raw pork over dressing and sauces in walk-in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw beef over raw fish in walk-in cooler
No paper towels or mechanical hand drying device provided at handwash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine in main kitchen
Carbon dioxide/helium tanks not adequately secured. In wait station
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.MK 19 reach in unit is not cold holding at 41 F or below Technician was called for repairs
Dish room drain shelf soiled with accumulated grease, food debris, and/or dust.
Food stored on floor oil containers on the floor
Ice buildup in reach-in ice cream freezer
Wood block tables,food-contact surface not properly sealed.
Nov 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority4 Intermediate11 Basic
Show 20 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Wood block top tables are soiled with debris and black marks.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked packaged spare rib in WIC Raw pork over dressing and sauces in walk-in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw beef over raw fish in walk-in cooler
Roach activity present as evidenced by live roaches found. Observed 4 live roaches in the kitchen area on the wall around cove base and electrical outlet. Observed 2 live roaches on the same wall near electrical conduit near the kitchen ceiling.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (60*F - Cold Holding); cheese (58*F - Cold Holding); cu tomatoes (62*F - Cold Holding); ham (60*F - Cold Holding) All food was relocated to walk-in cooler for rapid cool down
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled
Handwash sink used for purposes other than handwashing. observed utensil stored in hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine in main kitchen
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. In wait station
Cloth used as a food-contact surface. Terry cloth towel covering cut lettuce in reach in cooler
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.MK 19 reach in unit is not cold holding at 41 F or below Technician was called for repairs
Dish room drain shelf soiled with accumulated grease, food debris, and/or dust.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Food stored on floor oil containers on the floor
Ice buildup in reach-in ice cream freezer
In-use knife/knives stored in cracks between pieces of equipment.
Wood block tables,food-contact surface not properly sealed.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.