ETTE HOTEL/ SALT & THE CELLAR (RESTAURANT)/ LIPA ROOFTOP
3001 SHERBERTH RD FL 1, Kissimmee FL 34747 · (407) 288-1900
Last inspected May 13, 2026 · 9 visits since August 2023
MAY 24
DEC 24
MAY 25
DEC 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5 lobster tails, 2 prawns, 2# mashed potatoes.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Single-service containers not constructed with the required characteristics. Paper towel not bearing label indicating food grade used to wrap steaks and line pans containing food in reach-in cooler. Packaging states heavy duty/ cleaning.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Several menu items containing undercooked tuna and eggs not marked on menu. Operator marked.
Covered waste receptacle not provided in women's bathroom. In both stalls in employee restroom.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler near ware washing area. Cleaned during inspection.
Single-service articles improperly stored. Case of round bowl and lids stored on floor in chemical storage room. Operator placed on shelf.
Dec 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate2 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Chives stored in container lined with paper towel at reach in cooler on cooks line
Stop Sale issued due to food not being in a wholesome, sound condition. 16 oyster shells with no tag Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese,cut watermelon,hummus and ham all temping between 57F-60F,per operator items were placed at bar less than 3 hours.operator discarded
Clam/mussel/oyster tags not marked with last date served. Some of the oyster tags were not marked with last day used Oyster tags are not in chronological order
Handwash sink not accessible for employee use at all times. Hand washing sink at bar had cup with milk in sink
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing at bar and at expo station
No soap provided at handwash sink. Hand washing sink at cooks line has no soap,paper towel and hand washing sign
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. 16 oysters at reach in cooler by expo line
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. Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at prep are in key
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tanks stored in hallway of kitchen
May 22, 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 14 findings ▾
Non-food grade paper/paper towel used as liner for food container. Truffle container in reach in cooler at beginning of cookline
Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters over Parmesan cheese in reach in cooler at beginning of cookline Operator moved
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw fish in walk in cooler Operator moved
Stop Sale issued due to food not being in a wholesome, sound condition. 10 salmon fillets fully thawed in intact reduced oxygen packaging held in reach in cooler drawer under grill
Handwash sink used for purposes other than handwashing. As evidenced by spoons in handwashing sink next to front entrance to kitchen
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At bar Operator stocked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Shield and interior side wall
Cloth used as a food-contact surface. Used on cutting board under pan of rice on sushi make table
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. 10 salmon fillets in drawers under grill
Floor area(s) covered with standing water. Below reach in cooler at beginning of cookline Operator wiped up
Food stored on floor. Several boxes in walk in freezer, one in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 107F on stove Operator turned burner on to heat water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Several equipment gaskets
Apr 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tuna at 44f. Operator moved to another cooler.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink at cookline.
No handwashing sign provided at a hand sink used by food employees at cookline.
Feb 27, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tuna at 44f. Operator moved to another cooler.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
No soap provided at handwash sink at cookline.
No handwashing sign provided at a hand sink used by food employees at cookline.
Dec 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tuna at 44°f. Operator moved to another cooler.
Manager or person in charge lacking proof of food manager certification.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
No soap provided at handwash sink at cookline.
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.
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. -salmon.
No conspicuously located ambient air temperature thermometer in holding unit.
No handwashing sign provided at a hand sink used by food employees at cookline.
May 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5 lobster tails, 2 prawns, 2# mashed potatoes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 5 lobster tails 45F, 2 prawn 44F stored in cookline reach-in cooler overnight per operator. 2# mashed potatoes dated 5/13, stored in cooler overnight per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg bites 108F, sausage links 105F in self-service unit at bar at approximately 10:30AM. Placed for service at 7:30AM per operator, product is discarded at end of service 11am per operator. Set operator up with TPHC plan.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form to operate and was completed with newest employee, Julia.
Bowl or other container with no handle used to dispense food. Bowl in "mix rice" container in walk-in cooler.
Covered waste receptacle not provided in women's bathroom. Employee women's restroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on sushi prep table.
Employee personal food not properly identified and segregated from food to be served to the public. Lunchbox in server room reach-in cooler next to juices and canned items for service.
Food not stored at least 6 inches off of the floor. Produce stored in bus tubs on floor in walk-in cooler.
Food stored on floor. In walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk gluten free flour and bulk sugar in dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on stovetop at 105F. Operator increased temperature.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At bar, dipperwell turned off.
Nov 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk 2 door reach in cooler
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Amir
Spray bottle containing toxic substance not labeled.
Accumulation of debris on exterior of warewashing machine.
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. Salmon walk in cooler
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. 2 door reach in freezer not working Not being used at this time
Food stored on floor. Fries and citrus juice walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris bottom reach in single door freezer
Aug 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. On cook line
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.