SALTY SHAMROCK
6186 N HWY 41, Apollo Beach FL 33572 · 813.938.5282
Last inspected Jan 28, 2026 · 6 visits since October 2023
FEB 24
SEP 24
FEB 25
SEP 25
JAN 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter 45 F pasta, employee made a bigger ice bath.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2016057028 | Dec 2, 2016 | Jan 12, 2017 | $440 |
Inspection history
6 visits, newest first
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in walk in cooler. Employee removed at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 44 F- retemp 43 F in reach in cooler. Employee took out of double pan.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 expired food handler certifications.
Show the remaining 6 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Portion cup in sauce in walk in cooler. Removed at time of inspection.
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
Floor tiles missing and/or in disrepair. Floor tile broken at bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
Handwash sink not accessible for employee use at all times. Container in handwash sink across from walk in cooler. Manager removed at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Portion cup in sauce. Manager removed at time of inspection.
Carbon dioxide tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable. Cutting boards on prep cooler.
In-use tongs stored on equipment door handle between uses. Tongs on cart handle. Manager removed at time of inspection.
Working containers of food removed from original container not identified by common name. Container of flour not labeled. Employee labeled at time of inspection.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut onions and coleslaw in reach in cooler, employee replaced removed reorganized at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish batter 44 F, employee placed more ice in ice bath.
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink on cook line, employee replaced at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine.
Equipment in poor repair. Dish machine tested 0 ppm chlorine, establishment not using dish machine at time of inspection. Discussed with manager to discontinue using dish machine until it is working properly.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cheese in reach in cooler on cook line, employee replaced removed at time of inspection.
Wet mop not stored in a manner to allow the mop to dry.
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 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. Dish machine tested 0 ppm, operator primed tested 100 ppm chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 48 F in reach in cooler, operator placed in reach in freezer.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting above soda machine.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 11 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. Dish machine tested 0 ppm, operator changed out sanitizer tested 100 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter 45 F pasta, employee made a bigger ice bath.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
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 at bar not date marked. Operator date marked at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink on cook line, operator replaced at time of inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 food handler certifications.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near dish machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table, operator removed at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near soda machine.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle in coleslaw, operator removed at time of inspection.
Single-service articles not stored inverted or protected from contamination. Coffee filters not protected near soda machine. Employee placed coffee filters in covered container.
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 52 F- retemp 43 F, raw chicken 52 F- retemp 44 F, sausage 49 F- retemp 43F, fish 50 F- retemp 45F in reach in cooler. Operator placed items on ice.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar.
Handwash sink not accessible for employee use at all times. Handwash sink blocked with garbage can, removed at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle in container of breading.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted next to ice machine, operator inverted at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on shelf with bread.
Food stored on floor. Box of syrup on floor, operator removed at time of inspection.
In-use tongs stored on equipment door handle between uses. Tongs removed at time of inspection.
Old labels stuck to food containers after cleaning. Old labels on containers next to mop sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler, operator removed at time of inspection.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cook line, operator removed at time of inspection.
Working containers of food removed from original container not identified by common name. Container of sugar not labeled, operator labeled at time of inspection.
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.