SALT CAFE
1610 COLLINS AVE, Miami Beach FL 33139
Last inspected Apr 7, 2026 · 7 visits since August 2023
MAR 24
AUG 24
MAR 25
OCT 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Form provided via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the cook portion fries removed his gloves and put on new gloves without washing his hands.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed the final rinse only reach 153°F. The person in charge continued to run the machine it reached 174°F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice bucket/shovel stored on floor between uses.
Show the remaining 1 finding ▾
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The bartender moved the chair away from the drink station and straws.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook remove a cloth towel from under a cutting board with raw chicken on it put on gloves without first washing his hands.
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. Observed newly hired food handlers have not signed the form. The manager had them sign the form.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice bucket stored not inverted between uses.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed the pizza peel on top of the oven. The chef moved them to a clean shelf.
In-use wet wiping cloth/towel used under cutting board. The chef removed it.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. The manager moved them behind the bar.
Wall soiled with accumulated grease, food debris, and/or dust. Observed in the ware washing area.
May 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the ice machine.
Light shield damaged/in disrepair. Observed at the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket.
Mar 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 1 high priority.
1 High priority6 Intermediate10 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Handwash sink used for purposes other than handwashing. Observed ice in the hand sink by the ice machine.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon and eggs Benedict on the menu not identified as raw. Observed ceviche of the day on the all dat menu not identified as raw.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the following food handlers have been employed for more than 60 days; Carlos, Francis, Akdemir, Mertcan, Edgar, Ericka and Adolfo.
Spray bottle containing toxic substance not labeled. Observed at the ware washing area.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the ice machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Cleaned and sanitized equipment or utensils not properly stored. Observed several metal pans and pots not inverted.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair.
Light shield damaged/in disrepair. Observed at the cook line.
No container installed for catching grease from hood drip tray. Observed on the right side of the hood. The chef found the pan and installed it.
No handwashing sign provided at a hand sink used by food employees. Observed in the restroom with the window.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate13 Basic
Show 23 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher load dirty dishes and removed clean dishes without washing his hands.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 16 tuna filets at 43°F. still in the packaging with instructions to remove when thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (53F - Cold Holding) at the bar. As per the bartender he just took the milk out of the reach in approximately 10 minutes ago. The bartender put the milk back in the cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Form provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Handwash sink not accessible for employee use at all times. Observed a scale on top of the hand wash sink at the back of the kitchen sink.
Handwash sink used for purposes other than handwashing. Observed a strainer in the hand washing sink at the bar.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon on the menu not identified as raw.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand sink by the walk-in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed a metal pan in a container with rice.
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 16 tuna filets at 43°F. still in the packaging with instructions to remove when thawing.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a plastic cup with a d liquid and ice on a wire shelf above beer.
Equipment in poor repair. Observed the reach in cooler gaskets torn on the other side of cook line.
Ice bucket not stored inverted between uses. Observed at the ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed pan with several utensils in a water temperature of 82°F. The cook put the pan on the stove to heat the water.
No container installed for catching grease from hood drip tray. Observed on the right side of the hood system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler fan guards soiled. Observed the reach in cooler gaskets soiled on the other side of cook line.
Walk-in cooler shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles with different liquids not labeled as the cook line.
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate3 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed the cook crack two eggs and wiped his gloves on a dirty towel.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dish washer touch dirty plates and than with same gloves on touch clean utensils.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in a water temperature of 89°F. The cook turned up the temperature of the cook top.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the dish washer rinse his gloves off in the triple sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (51F - Cold Holding) at the bar. As per the bartender it was left outside for approximately 30 minutes. The bartender put the milk in the reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled.
Handwash sink used for purposes other than handwashing. Observed a strainer in the handwashing sink at the bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Observed next to the walk-in cooler.
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. Form provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Ice bucket not inverted between uses.
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate12 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cut melon (55F - Cooling). As per the chef it was cut yesterday.
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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cut melon (55F - Cooling). As per the chef it was cut yesterday.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Handwash sink used for purposes other than handwashing. Observed a large strainer in the sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. The chef set up the triple sink with chlorine at 100ppms.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line and ware washing area.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Observed the reach in freezer gasket torn.
Floor soiled/has accumulation of debris. Observed behind and under equipment.
Ice bucket not inverted between uses.
Ice buildup in reach-in freezer. Observed at the bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in freezer gasket soiled.
Single-service articles not stored inverted or protected from contamination. Observed at the cook line. The chef inverted the items.
Standing water in bottom of reach-in-cooler. Observed at the kitchen entrance.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.