Salt Life Food Shack
Last inspected: Feb 9, 2026
86
Score
Salt Life Food Shack has been inspected 11 times since 2022. Salt Life Food Shack was last inspected on Feb 9, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The pattern that stands out is “employee beverage container on a food preparation table”, which has been cited three times.
Salt Life Food Shack's latest score of 86 sits above the Jacksonville Beach average of 73. There isn't much in the file that would give a customer pause.
11
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawer cooler under grill Salmon (45F-47F - Cold Holding); Raw fish (44F-47F - Cold Holding); Raw oysters (44F-47F); Spinach dip (44F-47F - Cold Holding); Ham (44F-47F - Cold Holding); Sliced cheese (44F-47F - Cold Holding); Raw shrimp (44F-47F - Cold Holding). Cooler has an ambient temperature of 41F. Manager stated the employees may have kept out after pulling from walk in cooler. Manager removed all items from drawer cooler. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-09: Observed stuffed Oysters at 45F-50F in drawer cooler. Stuffed oysters had empty space next to pan of stuffed oysters in drawer cooler. Observed all TCS raw fish in drawer coolers under grills at 42F and below with ice bath. **Admin Complaint**
03A-02-5
86
Feb 6, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
37
Aug 14, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
64
Feb 14, 2025
Routine - Food
No violations found.
100
Feb 12, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawer cooler under grill Salmon (50F - Cold Holding); Beef (52F - Cold Holding); Raw shrimp (49F - Cold Holding); Spinach dip (51F - Cold Holding); Ham (50F - Cold Holding); Sliced cheese (50F - Cold Holding); Raw chicken (49F - Cold Holding). Cooler has ambient temperature of 53F. Observed partial ice placed on some of the proteins but only half of the protein was covered. Employee will place more ice on all TCS foods held in cooler. Observed in sushi cooler Tuna (54F - Cold Holding); Cream cheese (54F - Cold Holding). Cooler has an ambient temperature of 56F. Manager removed and placed in reach in cooler. Manager placed more ice on all TCS items.**Repeat Violation** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table chorizo (110F - Hot Holding). Chorizo was double panned on heat table. Manager removed to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle containing all purpose cleaner stored on prep table. Manager removed and stored properly. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun holders soiled in bar area.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line deeply grooved.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.
13-04-4
Basic - Equipment in poor repair. Observed reach in cooler on cook line with torn gasket.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed exterior door with light shining from outside at bottom of door.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled.
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.observed employee drink on prep table. Employee removed and stored properly. **Corrected On-Site**
12B-07-4
43
Aug 29, 2024
Routine - Food
No violations found.
100
Aug 27, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 5 flying insects. 5 flying insects in bar area. 2 flying insects in dry food storage area. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line in flip top cooler Scallops (51F - Cold Holding); raw calamari (51F - Cold Holding); Raw fish (49F - Cold Holding); Egg wash (62F - Cold Holding); Grouper (49F - Cold Holding) Raw chicken (52F - Cold Holding). Cooler has an ambient temperature of 45F. Manager also stated cooler was not turned on until the start of inspection. Manager removed all TCS foods and replaced with foods in temperature and also place bags of ice on top of TCS foods in cooler.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
74
Apr 15, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Tuna at sushi station at Tuna (50F -52F Cold Holding). Employee was in process cutting Tuna in between sushi orders / observed large amount of Tuna brought out for prep. Manager removed excess Tuna and placed in walk-in cooler on ice. **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter installed at mop sink without back flow devices for both sides of splitter.
29-42-4
Intermediate - 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 1 employee food training expired.
53B-14-5
Basic - Equipment in poor repair. Observed reach in torn door gasket on cook line.
14-11-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed cut avocados on prep line with stickers still on avocados. Manager had employee remove stickers from avocados. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust/ pitted surface. **Repeat Violation**
14-17-4
58
Nov 21, 2023
Routine - Food
1 critical violation. 11 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect on cook line across from grill area. **Repeat Violation** **Admin Complaint**
35A-02-6
Basic - Carbon dioxide/helium tanks not adequately secured. Observed multiple CO2 tanks not adequately secured, Located outside of kitchen.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed flip to cooler with cutting board deeply grooved.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Employee beverage container on a food preparation table. Employee removed and stored properly. **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. Observed Employee personal items stored in food preparation area. Spoke to employee regarding personal items and proper storage. Employee removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets engaging in food preparation.
13-07-4
Basic - Floor tiles missing and/or in disrepair. Observed kitchen tiles on cook line in disrepair. **Repeat Violation**
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Observed In-use tong stored on oven door handle between uses. Manager removed and stored properly. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cook line the reach in cooler door gasket soiled. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed Old labels stuck to food containers after cleaning. Manager started to take stickers off some of the pans. **Corrective Action Taken**
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados with stickers in flip top cooler. Manager instructed employee to remove stickers and wash avocados. **Corrective Action Taken**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust that has pitted the surface.
14-17-4
50
May 30, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
45
Nov 14, 2022
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - 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 handled soiled dish ware , changed gloves , but did not wash hands between putting on gloves. Manager intervened. **Corrective Action Taken**
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp 55°, cooked shrimp 55°. Scallops 51° , cooked black beans 47°, slaw 47° , rice 48° pico 50° , cheese 48°. (Overnight temperatures) **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach in cooler / make table opposite grill by cookline : Raw shrimp 55°, cooked shrimp 55°. Scallops 51° , cooked black beans 47°, slaw 47° , rice 48° pico 50° , cheese 48°. (Overnight temperatures) Cheese 47°, cheese 48°. Cooked Pasta 49°. Items placed about 1 hr before. Moved by manager to functioning cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water drip from ceiling /hood system by cookline.
36-32-5
Basic - Cove molding at floor/wall juncture broken/missing. Some broken / missing floor tiles with standing water in kitchen.
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container by cleaned plates. Kitchen. Moved by manager **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 jacket by dishware / prep table. Kitchen. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep employee with bracelet on. **Repeat Violation**
13-07-4
Basic - Food stored on floor. Bags of onions on floor in walk in cooler. Moved by manager. **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Prepped potatoes , onions uncovered in walk in cooler. Covered by manger.
08B-12-5
43
Frequently Asked Questions
When was Salt Life Food Shack last inspected?
The most recent health inspection at Salt Life Food Shack on file is from Feb 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Salt Life Food Shack?
Across the inspection record, “employee beverage container on a food preparation table” has been cited three times, more than any other issue at Salt Life Food Shack.
How does Salt Life Food Shack compare to other restaurants in Jacksonville Beach?
Salt Life Food Shack most recently scored 86 out of 100, which is higher than the Jacksonville Beach average of 73.
Has Salt Life Food Shack's inspection record improved over time?
Results have been roughly steady. Inspections at Salt Life Food Shack have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Salt Life Food Shack means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Salt Life Food Shack inspected?
Based on the inspection history on file, Salt Life Food Shack is inspected around three times per year on average.
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