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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
Complaint Full 04/25/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 7 12
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
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. Storage room **Repeat Violation**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
01C-06-4    Basic - Clams/mussels/oysters removed from original container for long-term storage. Raw oysters removed from box. No tag can be located
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water on cooler. **Corrected On-Site** **Repeat Violation**
36-22-4    Basic - Floor area(s) covered with standing water. Bar area **Repeat Violation**
08B-31-4    Basic - Food stored in undrained ice. Raw animal proteins in reach in cooler on cooks line.
14-42-4    Basic - Hood filter not in place in automatic fire suppression/exhaust system.
10-13-4    Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. On top of ice machine
29-49-5    Basic - Observed standing water in bottom of reach-in cooler. Next to cooler on cooks line. **Repeat Violation**
14-17-4    Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. (Bulk bin on cooks line). **Corrected On-Site** **Repeat Violation**
22-42-4    High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm of chlorine in bar three compartment sink. Corrected to 100ppm. **Corrected On-Site**
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Placed raw burger on grill took off gloves but did not wash hands between glide change. Spoke to person in charge about proper hand washing. **Corrective Action Taken**
01B-07-4    High Priority - Food with mold-like growth. See stop sale. Container of slice bread.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 46° , homemade salsa 46°f blue cheese crumbles 52°f sliced tomatoes 52°f raw burger patty 46°f, crab cake 46°f, in reach in cooler on cooks line across from grill. Reach in cooler next to freezer on cooks line: chicken wings 50°f crab 46°f shrimp 44°f Upright reach in cooler in storage area sour cream 48°f all offer foods non time/temperature controlled for safety Foods moved to working coolers **Corrective Action Taken** **Repeat Violation**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler.
11-07-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
31A-13-4    Intermediate - Employee used handwash sink as a dump sink. Bar area.
01C-02-4    Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Can not locate oyster tags
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both Bar areas
31B-03-4    Intermediate - No soap provided at handwash sink. Both Bar areas
01C-01-4    Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Oysters removed from box, tag discarded.
22-06-4    Intermediate - Slicer blade soiled with old food debris. Can open blade very soiled Ice machine interior soiled
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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.