SALT 7
500 E LAS OLAS BLVD STE 300, Fort Lauderdale FL 33301
Last inspected Feb 13, 2025 · 4 visits since April 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
APR 24
JUN 24
FEB 25
≈ ERRATIC
3 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Walk in cooler - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature - raw shell eggs stored over raw fish. Operator stored all items properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024029332 | Apr 25, 2024 | Oct 18, 2024 | $720 |
Inspection history
4 visits, newest first
Feb 13, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
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.
Floor area(s) covered with standing water. Fish station at cookline.
Food stored under dripping water line. Fish station at cookline - water dripping from A/C unit over flip top.
Ice buildup in walk-in freezer - around circulation fan.
Show the remaining 1 finding ▾
Waste line missing at soda gun holster. Inside bar.
Feb 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 7 high priority.
7 High priority5 Intermediate9 Basic
Show 21 findings ▾
Cookline - grill station flip top - Raw beef stored over ready-to-eat cooked octopus. Cookline - fish station - Raw shell eggs stored over ready-to-eat fresh vegetables. Third floor sushi bar - raw fish stored over ready-to-eat cooked noodles and ginger. Operator stored all items properly.
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. Dishwasher (Chlorine 0ppm). Advised operator set up triple sink for sanitizing.
Employee entered cookline, put on gloves and began handling clean utensils, without first washing hands. Reviewed proper handwashing and employee properly washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Cookline - 3ea - 8 oz packs of unopened - 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. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upstairs prep room - low boy - butter (60-65F); cream (60-65F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upstairs prep room - low boy - butter (60-65F); cream (60-65F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Walk in cooler - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature - raw shell eggs stored over raw fish. Operator stored all items properly.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. By dish machine. Operator replaced.
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 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. All employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
No soap provided at handwash sink. 2 cookline hand sinks. Operator replaced.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Downstairs middle machine.
Cookline - 3ea - 8 oz packs of unopened - 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. See stop sale.
Floor area(s) covered with standing water. Fish station at cookline.
Floor soiled/has accumulation of debris. Under shelving in downstairs ice machine room.
Food stored under dripping water line. Fish station at cookline - water dripping from A/C unit over flip top.
Ice buildup in walk-in freezer - around circulation fan.
In-use ice scoop stored on soiled surface between uses. 2nd floor - ice scoop directly on top of ice machine. Operator stored properly.
No handwashing sign provided at a hand sink used by food employees. Third floor expo area. Operator posted.
Waste line missing at soda gun holster. Inside bar.
Jun 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, the whole eggs were stored over the raw beef. The items were switched.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bar, blue cheese stuffed olives (67F - Cold Holding). The olives were stored on top of the bar outside of refrigerator. The olives were returned to the refrigerator to chill and cold holdthe olives were not prepped or portioned today. The olives were out of refrigerator for less than 4 hours.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on the cutting board of the front cookline. The phone was removed
Apr 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations 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...chlorine 00 ppm.
Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again.... Sous vide, vacuum package raw poultry in walk in cooler, walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...farrow 52F, feta cheese 54F, house dressings 48F, blue cheese 53F in flip top reach in cooler, food not prepped or portion today, food being held less than four hours, employee removed food to walk in freezer to cooling fast.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times...blocked by moving shelf, sanitizer bucket at grill station. Employee removed those things
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of hot water sanitizer measuring device or tools.
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...operator displayed at time of inspection
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information...Sous vide, vacuum package poultry no date marked
Plumbing system in disrepair...broken handwashing faucet at grill station.
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.