SALT SHACK ON THE LAKE
846 W OSCEOLA ST, Clermont FL 34711 · 813-468-0486
Last inspected Jul 10, 2026 · 10 visits since January 2024
JUL 24
FEB 25
SEP 25
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -1 live in outdoor storage shed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $280
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019025892 | Apr 15, 2019 | Oct 17, 2019 | $280 |
Inspection history
10 visits, newest first
Jul 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -licensed for 188 seats, increased by 70
Light not functioning under hood suppression system
Jul 7, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 24 recorded, 5 high priority.
5 High priority6 Intermediate13 Basic
Show 24 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. -bar 0 ppm. Operator removed dishwasher.
Employee dried hands on clothes/apron/soiled towel after washing. -employee began washing hands with gloves on, educated employee, they washed hands, then dried on apron and wiping cloth
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw ground beef behind raw prepped crab cakes in reach in drawer on cook line. Operator moved beef in front of crab cakes.
Roach activity present as evidenced by live roaches found. -1 live in outdoor storage shed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic butter (61F - Cold Holding), cook line cut tomatoes (54F - Cold Holding); leaf lettuce (53F - Cold Holding), expo line All less than four hours per operator. Recommended operator use Time as a Public Health Control. Operator added items to Time plan
Clam/mussel/oyster tags not marked with last date served. Oyster tags in 6/10 and 6/19 slots in accordion folder
Food-contact surface soiled with food debris, mold-like substance or slime. -chopper in kitchen -can opener -ice machine -soda gun holder at bar
Handwash sink used for purposes other than handwashing. -food remnants in sink in bar
No paper towels or mechanical hand drying device provided at handwash sink on server line.
No soap provided at handwash sink at bar
Spray bottle containing toxic substance not labeled. -bottle of purple liquid in bar
Clean utensils or equipment stored in dirty drawer or rack. -utensils and pan lids in dish area
Dead roaches on premises. -2 dead in outdoor storage room
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -back pack is hanging on shelf with clean pans
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cooks and bartender are wearing watches while preparing food and making drinks, operator educated employees and watches were removed
Equipment in poor repair. -fryer baskets
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -licensed for 188 seats, increased by 70
Floor area(s) covered with standing water at outdoor storage area.
Food not stored at least 6 inches off of the floor. -bags of ice and boxes of plantains in the walk in freezer.
Ice bucket not stored inverted between uses. Operator inverted.
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. -oven door handles, operator placed on clean pans
Light not functioning under hood suppression system
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fans in walk in cooler are dusty -exterior of trash cans in bar -outer rim of paper towel holder in bar -speed rack in back hall
May 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Live, small flying insects found 3 small fling insects kitchen
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork 5/5
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -clams in shell (45F - Cold Holding), cook line, less than four hours per operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw fish ambient cooling cover in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Dicer Inside oven Interior ice machine Soda gun holster soiled
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Speed rack walk in cooler oysters
Cleaned and sanitized equipment or utensils not properly stored ice buckets not inverted
Cutting board has cut marks and is no longer cleanable. Brown in the kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Red Bull in reach in coolers
Equipment and utensils not properly air-dried - wet nesting. -kitchen storage rack
Equipment in poor repair. Fryer baskets
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 188, seats increased more than 70+
Ice buildup in walk-in freezer.
No handwashing sign provided at a hand sink used by food employees. Sign does not give details to wash
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack in back hall behind beer cooler
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair. Leaking under dish machine
Wet wiping cloth not stored in sanitizing solution between uses in dish room
May 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 5 high priority.
5 High priority3 Intermediate14 Basic
Show 22 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. -0 ppm, bar
Live, small flying insects found 3 small fling insects kitchen
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork 5/5
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -clams in shell (45F - Cold Holding), cook line, less than four hours per operator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours cooked onion (117F - Hot Holding)reheating 174F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw fish ambient cooling cover in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Dicer Inside oven Interior ice machine Soda gun holster soiled
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Speed rack walk in cooler oysters
Cleaned and sanitized equipment or utensils not properly stored ice buckets not inverted
Cutting board has cut marks and is no longer cleanable. Brown in the kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Red Bull in reach in coolers
Employee personal food not properly identified and segregated from food to be served to the public located in beer cooler
Equipment and utensils not properly air-dried - wet nesting. -kitchen storage rack
Equipment in poor repair. Fryer baskets
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 188, seats increased more than 70+
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit in the bar
No handwashing sign provided at a hand sink used by food employees. Sign does not give details to wash
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack in back hall behind beer cooler
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair. Leaking under dish machine
Wet wiping cloth not stored in sanitizing solution between uses in dish room
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Touched raw fish with gloved had changed gloves after no handwashing
Clam/mussel/oyster tags not marked with last date served.dated with date shucked in walk in cooler for
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Ice buildup in walk-in freezer.
Vents soiled with accumulated food debris, grease, dust, or mold-like substance near ice machine
Sep 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 7 high priority.
7 High priority3 Intermediate11 Basic
Show 21 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. 0 bar ppm 50ppm
Employee failed to wash hands before putting on gloves to initiate a task working with food. Touched raw fish with gloved had changed gloves after no handwashing
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bar tender squeeze lime into drink with bare hands
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -tuna
Raw animal food not separated from ready-to-eat food during preparation. Raw oysters over ready to eat key lime pie
Stop Sale issued on time/temperature control for safety food due to temperature abuse. crab cakes (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator overnight crab cakes (46F - Cold Holding) see stop sale Less than 4 hours per operator. Reduce temp add to time plan.
Clam/mussel/oyster tags not marked with last date served.dated with date shucked in walk in cooler for
Spray bottle containing toxic substance not labeled.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable in kitchen
Drain cover(s) missing bar
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in walk-in freezer.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to batter on cooks line
Single-service articles improperly stored. Coffee filters in storage not protected
Single-service items for customer self-service not properly protected to prevent contamination. Straws at bar
Stored food not covered. Chips top of utensils rack
Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed iceberg over ready to eat cut and cleaned carrots
Vents soiled with accumulated food debris, grease, dust, or mold-like substance near ice machine
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee on cook line, touched raw food, changed gloves with no hand wash before putting on new gloves. Educated operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw grouper next to plantains in reach in cooler. Operator corrected.
Server handled soiled dishes or utensils and then picked up clean napkins without washing hands.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -servers wearing nail polish, scooping ice and making drinks without gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior spray hose at dish machine -white cutting board on cook line -pans encrusted on cook line
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -cocktail forks on front line and ice buckets by ice machine. Operator corrected.
Cutting board has cut marks and is no longer cleanable. -green cutting board on dish storage rack
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line and servers scooping ice and making drinks.
Employee with no beard guard/restraint while engaging in food preparation. -employees on cook line
Equipment and utensils not properly air-dried - wet nesting. -dish area
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. -cook line, operator moved to clean pan under shelf
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -tongs on cook line. Operator corrected.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of tea machine and coffee machine -fans in walk in cooler are dusty
Unwashed fruits/vegetables stored with ready-to-eat food. -prepped garlic next to unwashed produce in walk in cooler. Operator corrected.
Jul 24, 2024□ 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 ▾
Clam/mussel/oyster tags not marked with last date served. -Oyster tags, various days in July
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -increased from 188 to an additional 78+ Provided Seating Change Evaluation
Light shield damaged/in disrepair by walk in freezer.
Jul 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 35 recorded, 11 high priority.
11 High priority4 Intermediate20 Basic
Show 35 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. -dishwasher handled dirty dishes then clean dishes with no glove change/handwashing.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -tongs from raw chicken taken to dish room, rinsed off and returned to line.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -5 flying insects in kitchen area -3 flying insects in front of house.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -shrimp ceviche"cooked" in lime Juice
Nonfood-grade towel used to hold heated tortillas on cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over pasteurized eggs in walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. --raw ground beef over raw pork in walk in cooler. -raw chicken over ground beef on cook line. -raw burger over raw fish on cook line.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line touched clean cutting board after handling raw chicken with no glove change and hand wash. -employee touched cell phone then handled food on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce (56F - Cold Holding); sliced tomatoes (51F - Cold Holding) housemade ranch (70F - Cold Holding) on front line,. herb butter (57F - Cold Holding); shredded cheese (57F - Cold Holding); Rasta pasta (70F - Cold Holding) on cook line. All held less than four hours per operator. Operator moved to reach in cooler for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -onion straws (103F - Hot Holding)held less than four hours per operator. Operator discarded.
Toxic substance/chemical improperly stored over clean dishes in dish room.
Clam/mussel/oyster tags not marked with last date served. -Oyster tags, various days in July
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 in server line reach in cooler
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee scooping ice and making drinks on the server line.
Spray bottle containing toxic substance not labeled on side table in dining room.
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -back prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket on salt on dry storage rack
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice and making drinks on server line.
Equipment and utensils not properly air-dried - wet nesting in dish room.
Equipment in poor repair. -red cutting board on rack by cook line. -large oval trays in kitchen.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -increased from 188 to an additional 78+ Provided Seating Change Evaluation
In-use ice scoop stored on soiled surface between uses. -top of ice machine
In-use tongs stored on equipment door handle between uses on cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in bar, operator turned on dipperwell.
Light shield damaged/in disrepair by walk in freezer.
No waste receptacle installed at handwash sink provided with disposable towels on cook line.
Old labels stuck to food containers after cleaning in dish room.
Open dumpster lid.
Reach-in cooler shelves have accumulation of soil residues on cook line.
Stored food not covered. -cut fruits for garnish not covered in open air bar, exposed to outside with no air curtains.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over shredded jicama in walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm, operator corrected, then 200 ppm.
Wiping cloth sanitizing solution stored on the floor in bar area.
Jan 29, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Covered waste receptacle not provided in women's bathroom.
No handwashing sign provided at a hand sink used by food employees.Cooks line area.
Side door has a gap at the threshold that opens to the outside.
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.