Salem's Fresh Eats
Last inspected: Jan 29, 2026
52
Score
Salem's Fresh Eats has been inspected eight times since 2023. The newest entry in the record is dated Jan 29, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to eight violations per visit.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 77, which Salem's Fresh Eats' 52 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken observed stored above raw fish in standing reach-in cooler located on south wall of cook-line. Manager reorganized proteins for proper storage based on cooking temperatures. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sliced gyro meat hot holding in a steam drawer holding at 119F. Employee moved meat to flat top grill and reheat to 165F before placing into steam drawer. **Corrected On-Site**
03B-01-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager employed while 5 employees are working engaged in food prep. Manager arrived during inspection. **Corrective Action Taken**
53A-05-6
Basic - Floor area(s) covered with standing water. Standing water on floor in front of dry storage rack in rear prep area.
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife observed stored between reach-in cooler and prep table along the North wall of kitchen
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of drink nozzles and dispensers on drink fountains at both the front counter tier and customer self service soiled with black/green mold like substance.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice chute at customer drink fountain with black/green mold like substance.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
52
Sep 22, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees touched raw burger then touched to go container with no hand wash. Educated employee wash hands.
12A-09-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Spoke with management. Conducting non-continues cooking of chicken wings. No paperwork available. Emailed to oporator. Employee printed during inspection. Filled out during inspection DBPR Form HR 5022-101 3-401.14 FDA Food Code. **Corrected On-Site**
03C-89-4
78
Apr 16, 2025
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee with gloved hands touched raw chicken then to prepped salad no glove change or hand wash. Employee educated and he removed gloves and washed hands to put on clean gloves. **Corrective Action Taken**
12A-12-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer 200+ ppm chlorine. Employee replaced sanitizer bucket 50ppm chlorine. **Corrected On-Site**
41-27-4
High Priority - Dented/rusted cans present. See stop sale. Dented cans of mushrooms and tomato ketchup on dry storage shelf.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Conveyor on toaster soiled with debris. Slicer on clean shelf soiled with food debris. Soda nozzle area on self service drink machine soiled with black mold like debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket on hand sink on front counter line. Employee removed sanitizer bucket. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of chemical in swish area. Employee labeled bleach water.
41-17-4
Basic - Missing drain plug at dumpster. Drain plug on dumpster missing.
33-11-4
Basic - Equipment in poor repair. Torn gasket on reach in freezer on cook line.
14-11-5
Basic - Floor area(s) covered with standing water. Standing water on floor near bag in box side in rear prep room. Employee cleared water. **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reaching cooler and prep table in cook line. Employee removed. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open water bottle on shelf over produce.
12B-13-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in hand sink in front counter area. Employee removed sanitizer bucket.
21-44-1
33
Nov 4, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Intermediate - 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 from previous day not marked in front of cooler. Manager marked **Corrected On-Site**
02C-03-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) covered with standing water. Under bag in box soda station
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. First test 0ppm. Bucket remade 200 ppm **Corrected On-Site**
21-08-4
67
Feb 15, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table next to hot wells: butter (66F - Cold Holding) Manager moved to freezer. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind front counter use to store sanitization bucket.
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shake mixer behind front counter has built up food debris.
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees in men's restroom.
31B-04-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
61
Oct 20, 2023
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near 3 compartment sink **Corrected On-Site**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Items re packaged on cooks line and in freezer need time tracking
02C-04-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
78
Mar 21, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from cooktop: cut leafy greens (50F - Cold Holding); cut tomatoes (50F); American cheese (50F - Cold Holding); provolone cheese (50F - Cold Holding) Manager moved items to walk in freezer. Cut leafy greens 38 F, cut tomatoes 39 F American cheese 43 F provolone cheese 42 F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table in kitchen: chicken nuggets (122F - Hot Holding) Employee reheated to 188 F and Inspector emailed operator Time as a Public Health Control paperwork if operator chooses to utilize. **Corrected On-Site**
03B-01-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by hand wash sink in rear preparation are not landing on food or food contact surfaces. 1 dead fly of window sill. Manager removed and sanitized the area. **Corrective Action Taken**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in kitchen and mixers on shake machine behind front counter have built up food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind front counter has utensils in sink area. Hand wash sink in rear storage area has utensils in sink area. Manager removed utensils. **Corrected On-Site**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine not inverted for protection. Manager inverted. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on rear area prep table. Manager stored below food prep table. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on food prep table. Employee removed. **Corrected On-Site**
40-06-5
Basic - Food stored in undrained ice. Raw shrimp and basa stored in undrained ice in upright glass cooler. Shrimp and basa are received frozen.
08B-31-4
Basic - Open dumpster lid. Manager closed lids. **Corrected On-Site**
33-16-4
37
Jan 31, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Food stored on floor. Case of fry oil in kitchen on floor. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Conveyor oven in kitchen on the cook line shows accumulation of debris underneath the conveyor belt.
22-08-4
90
Frequently Asked Questions
When was Salem's Fresh Eats last inspected?
The most recent health inspection at Salem's Fresh Eats on file is from Jan 29, 2026. The public record contains eight inspections in total.
What is the most common violation at Salem's Fresh Eats?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Salem's Fresh Eats.
How does Salem's Fresh Eats compare to other restaurants in St. Petersburg?
Salem's Fresh Eats most recently scored 52 out of 100, which is lower than the St. Petersburg average of 77.
Has Salem's Fresh Eats' inspection record improved over time?
No. Recent inspections at Salem's Fresh Eats have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Salem's Fresh Eats means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Salem's Fresh Eats inspected?
Based on the inspection history on file, Salem's Fresh Eats is inspected around three times per year on average.
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