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Licensee
Name: SALTY RIM (THE) License Number: SEA6209666
Rank: Seating License Expiration Date: 02/01/2019
Primary Status: Ownership Changed Secondary Status:
Location Address: 9524 BLIND PASS RD
ST. PETERSBURG, FL 33706

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/01/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
2 5 7
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food in the bread crumbs.
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.Grease and soot above the grill on cook line.
28-02-4    Basic - Condensation or other drainage not disposed of according to law.observed cooling unit in the walk in cooler leaking above food storage shelves.
14-11-4    Basic - Equipment in poor repair.Ice cream freezer with broken lid used for several frozen products.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside.Back door from kitchen to outside.
08B-38-4    Basic - Food stored on floor.bags of flour
14-71-4    Basic - Packing tape used to repair nonfood-contact surface.Door handle on the reach in cooler on the cook line.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Ropa Viega dish using beef tomato paste and cheese at 47°
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Hose at back mop sink area.
01C-03-4    Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
01C-10-4    Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site**
22-22-4    Intermediate - Encrusted material on can opener blade.
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
22-07-4    Intermediate - Slicer blade guard soiled with old food debris.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.