SEA SALT
153 2 AVE NORTH, Saint Petersburg FL 33701
Last inspected Nov 22, 2024 · 5 visits since December 2023
□ 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.
DEC 23
APR 24
NOV 24
≈ ERRATIC
3 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by hostess stand not landing on food or food contact surfaces.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Displayed food not properly protected from contamination. Displayed fish at front counter not protected. Employee covered with plastic wrap.
Toxic substance/chemical improperly stored. Wiping cloth solution stored on prep area of reach in cooler in kitchen. Manager stored properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler in kitchen across from pasta heating station has built up food debris.
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen across from cooktop used to fill container.
Show the remaining 7 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of machine in ware washing area has mold like substances.
Current Hotel and Restaurant license not displayed. General Manager printed current license.
Employee with no hair restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 74 F in kitchen.
No handwashing sign provided at a hand sink used by food employees at either hand wash sink in kitchen across from stove. Manager posted hand wash signs.
Working containers of food removed from original container not identified by common name. Sugar and flour removed from original containers and not properly labeled in rear storage area.
Apr 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and speaker above prep table in kitchen.
Apr 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority2 Intermediate10 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beets and lamb left to cool over 24 hours and only reached a temperature of 54 F.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dual sanitizing dish machine is sanitizing at 105.3 F after running 5 times and 0 ppm chlorine.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by hostess stand not landing on food or food contact surfaces.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over heavy cream in walk in cooler. Manager stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beets and lamb left to cool over 24 hours and only reached a temperature of 54 F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line across from pasta boiler: cooked pasta (51F - Cold Holding); cooked sausage (51F - Cold Holding); crab (51F - Cold Holding) In walk in cooler: tuna (50F - Cold Holding); raw beef (50F - Cold Holding); raw chicken (50F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table has built up food debris.
No paper towels or mechanical hand drying device provided at handwash sink in prep area by stove. Manager replaced.
Covered waste receptacle not provided in employee bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and speaker above prep table in kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at oyster counter shucking oysters with watch and necklace.
Employee with no beard guard/restraint while engaging in food preparation. Employee at oyster counter shucking oysters with no beard guard.
Employee with no hair restraint while engaging in food preparation at oyster bar.
Food stored on floor. Cooking oil stored on floor outside walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. Chef removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven on cook line has built up food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in walk in cooler above oranges. Manager removed.
Time/temperature control for safety food thawed in an improper manner. Octopus and calamari thawing at room temperature. Chef stored in cooler.
Dec 7, 2023□ 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 ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in dry goods storage area has mold like substances. Also ice machine across from dish machine has mold like substance.
Carbon dioxide/helium tanks not adequately secured. CO2 tank by soda station in rear of kitchen by dry goods storage area not properly secured.
Dec 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine only reaches 142.6 F after running more than 6 times. Sanitization will occur in three compartment sink at 200 ppm quaternary until dish machine can be fixed.
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 went from dirty dishes to putting away clean dishes with no hand wash.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready-to-eat bread in walk in freezer not all commercially packaged. Manager stored correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener on prep tables in rear of kitchen by salad prep station have built up food debris. Cutting board on prep table across from steam well station has built up food debris.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in dry goods storage area has mold like substances. Also ice machine across from dish machine has mold like substance.
Carbon dioxide/helium tanks not adequately secured. CO2 tank by soda station in rear of kitchen by dry goods storage area not properly secured.
Current Hotel and Restaurant license not displayed. Manager found and posted license.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to can opener. Manager stored correctly.
In-use tongs stored on equipment door handle between uses. Tongs on oven handles in kitchen. Manager stored correctly.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles for both semolina and sugar are touching the foods. Manager stored correctly.
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.