SALT LIFE FOOD SHACK
321 A1A BEACH BLVD, Saint Augustine Beac FL 32080 · 904.217-3256
Last inspected Jun 5, 2026 · 12 visits since September 2023
MAY 24
DEC 24
JUN 25
NOV 25
JUN 26
▼ IMPROVING
5 inspections trending up, 64 points better than where it started.
Sewage/wastewater backing up through floor drains. Observed on arrival floor drains under ice machine over filling on to floor. Multiple service men working on unclogging drain. Person in charge has employees mopping and sanitizing floor. Floor drain was unclogged during inspection. Floors were sanitized and mopped.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jun 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
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 at lower floor bar sanitizer 0ppm. Operator primed 100ppm.
Live, small flying insects found Observed two live flying insects in kitchen area.
Clams/mussels/oysters removed from original container for long-term storage. Pan of raw oysters on cookline and walk in freezer tag not kept with both portions. Operator have tag and made copy to keep with both portions until they run out.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen area has marks that's no longer cleanable.
Show the remaining 4 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Cups at upstairs drink station wet nesting.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
Ice scoop handle in contact with ice. Ice scoop handle at lower floor bar in contact with ice. Operator fixed.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign in women's restroom. Operator put in a new sign.
Nov 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting board on cookline has dark marks that's no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine wet nesting.
Floor area(s) covered with standing water. Standing water on stair wells.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cookline soiled with grease build up.
Nov 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach cooler center flip top station on cookline for 4 hours pico (46F - Cold Holding); Cole slaw (46F - Cold Holding); cooked shrimp (47F - Cold Holding); raw tuna (49F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach cooler center flip top station on cookline pico (46F - Cold Holding); Cole slaw (46F - Cold Holding); cooked shrimp (47F - Cold Holding); raw tuna (49F - Cold Holding)
Cutting board has cut marks and is no longer cleanable. Cutting board on cookline has dark marks that's no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler prep station on cookline. Operator discarded.
Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline preparing food no beard guard or hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine wet nesting.
Floor area(s) covered with standing water. Standing water on stair wells.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cookline soiled with grease build up.
Jun 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near soda machines.
Exterior door has a gap at the threshold that opens to the outside. Gap beneath back door.
Jun 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In multiple cold holding units on cookline operator placed on ice and put in walk in cooler Cole slaw (50F - Cold Holding); pico (48F - Cold Holding); black bean salsa (48F - Cold Holding); raw chicken (62F - Cold Holding); raw beef (60F - Cold Holding)
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order.
Clam/mussel/oyster tags not marked with last date served. Oyster tags missing dates served.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not stored inverted. Operator fixed.
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line engaging in food prep no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near soda machines.
Exterior door has a gap at the threshold that opens to the outside. Gap beneath back door.
Floor area(s) covered with standing water. Standing water on stairwells.
In-use tongs stored on equipment door handle between uses. Tongs hanging on front of ovens and grill handle. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table. Operator removed and stored in sani bucket.
Wiping cloth sanitizing solution stored on the floor. Sani bucket stored on floor. Operator removed.
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Observed at top deck bar a bottle of cleaner in hand sink. Operator removed bottle.
Spray bottle containing toxic substance not labeled. Observed unlabeled pump sprayer by ice machine in kitchen not labeled. Operator stated it was bleach and labeled sprayer.
Equipment and utensils not properly air-dried - wet nesting. Observed multiple plastic containers stacked on shelf with clean dishes wet.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth on cutting board on cook line. Operator removed wet cloth.
Jul 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 13, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu under poke bowl section, spicy poke bowl being served raw, not identified as being served raw.
May 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 8 high priority.
8 High priority5 Intermediate2 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen at expo station, 1 flying insect observed. At dish area, 2 flying insects observed, 1 of which on clean, dry cutting board. Employee ran soiled cutting board through the dish machine.
Pesticide use not in accordance with manufacturer's directions. Upon arrival of inspection observed manager using pesticide in dining room. Directions on can state room must be fully ventilated before returning.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, ready to eat tuna, stored below raw beef. Operator moved tuna to proper storage location.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw oysters (used for cooking) stored below par cooked chicken. Operator moved to proper storage.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At expo station, in Reach in cooler, 4/28 blue cheese dressing, 4/30 red pepper aioli, 4/29 chili lime sour cream. Also, in walk in cooler 5/2 orzo. Operator discarded all product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, mahi (46F - Cold Holding). Employee stated he grabbed mahi from walk in cooler and panned up and brought to line.
Toxic substance/chemical improperly stored. At cook line, stainless steel cleaner stored above cook line.
Wastewater on ground of establishment. In prep area by dish area, fish thawing in sink, drain overflowing onto floor, person in charge removed blockage, began sanitizing and cleaning floor. At hand wash sink in dish area, wastewater leaking onto floor via pipe under sink, person in charge repaired pipe. No wastewater leaking on floor of establishment at end of inspection.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings with no written procedures. No cooling log, no procedures for identification.
Food-contact surface soiled with food debris, mold-like substance or slime. At sushi station, bamboo mats used for sushi production are soiled with food debris.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu under poke bowl section, spicy poke bowl being served raw, not identified as being served raw.
No soap provided at handwash sink. At dish area, no soap provided. Operator provided soap.
Spray bottle containing toxic substance not labeled. At dish area, unlabeled pump sprayer identified by person in charge as bleach.
Dead roaches on premises. At upstairs bar, 1 dead roach in sink basin. Operator cleaned and disposed of roach.
Equipment and utensils not properly air-dried - wet nesting. At service station behind expo station, drink cups have wet nesting.
Mar 11, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 7, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Sewage/wastewater backing up through floor drains. Observed on arrival floor drains under ice machine over filling on to floor. Multiple service men working on unclogging drain. Person in charge has employees mopping and sanitizing floor. Floor drain was unclogged during inspection. Floors were sanitized and mopped.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cool line stained with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine deflector plate soiled with black/green mold like substance.
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 mahai left in reduced oxygen environment thawing in walk-in cooler. Person in charge had employees slice open all fish in bags.
Food stored on floor. Observed bag of rice in on floor in food storage area called the hobbit hole. Person in charge had employee place bag of rice on shelf.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles on cook line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed two soiled wet wiping cloths on cutting board under taco holders. Person in charge removed wiping cloths from cutting boards.
Sep 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers of roll top cooler next to stacked ovens, cooked chicken (46F - Cold Holding) per operator chicken had been placed in cooler one hour prior. Operator put chicken in in walk-in cooler to bring temperature down. In roll top cooler next to stacked ovens, Alfredo sauce (45F - Cold Holding), per operator Alfredo had been in cooler for approximately 1 hour. Operator put alfredo on time control for 3 more hours. At upstairs bar in reach-in cooler, heavy cream (49F - Cold Holding) employee stated. Cream had been used recently for multiple drinks. Operator voluntarily discarded cream.
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. Emailed operator consumer advisory during inspection.
Drain cover(s) missing. One drain cover in dish area missing One drain cover in prep area missing
Equipment and utensils not properly air-dried - wet nesting. At upstairs bar, multiple stacks of beverage cups not properly dried.
Food stored on floor. Upstairs in liquor closet next to office, bulk containers of olives stored on the floor. Operator moved olives to shelf.
In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from cart handle. Operator moved tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At downstairs bar, bar utensils kept in room temperature water. Employee removed water.
No handwashing sign provided at a hand sink used by food employees. Down stairs server sink missing sign. In dish area, serving hand washing sink missing sign. In upstairs bar, 2 had washing sinks missing signs. In upstairs serving area next to ice machine, sink missing sign. Downstairs bar hand sink missing sign.
Unwashed fruits/vegetables stored with ready-to-eat food. At roll top cooler across from stacked ovens, stickers still on whole avocados. Employee removed stickers and washed avocados.
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.