Salt Life Food Shack
Last inspected: Nov 19, 2025
82
Score
Across the available record, Salt Life Food Shack has 13 inspections on file, the first dated 2022. On Nov 19, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing six times across the record.
Among St. Augustine Beach restaurants, this is a fairly standard result. There isn't much in the file that would give a customer pause.
13
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine wet nesting. **Repeat Violation** - From follow-up inspection 2025-11-19: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on stair wells. **Repeat Violation** - From follow-up inspection 2025-11-19: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cookline soiled with grease build up. - From follow-up inspection 2025-11-19: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cookline has dark marks that's no longer cleanable. - From follow-up inspection 2025-11-19: **Time Extended**
14-09-4
82
Nov 18, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach cooler center flip top station on cookline for 4 hours pico (46F - Cold Holding); Cole slaw (46F - Cold Holding); cooked shrimp (47F - Cold Holding); raw tuna (49F - Cold Holding) **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach cooler center flip top station on cookline pico (46F - Cold Holding); Cole slaw (46F - Cold Holding); cooked shrimp (47F - Cold Holding); raw tuna (49F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cookline has dark marks that's no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler prep station on cookline. Operator discarded. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline preparing food no beard guard or hair restraint. **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups near soda machine wet nesting. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Standing water on stair wells. **Repeat Violation**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cookline soiled with grease build up.
23-03-4
55
Jun 3, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near soda machines. **Repeat Violation** - From follow-up inspection 2025-06-03: Cups still wet nesting. **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap beneath back door. - From follow-up inspection 2025-06-03: In process of being fixed during callback. **Time Extended**
35B-01-4
90
Jun 2, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In multiple cold holding units on cookline operator placed on ice and put in walk in cooler Cole slaw (50F - Cold Holding); pico (48F - Cold Holding); black bean salsa (48F - Cold Holding); raw chicken (62F - Cold Holding); raw beef (60F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in chronological order.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags missing dates served.
01C-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of ovens and grill handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not stored inverted. Operator fixed. **Corrected On-Site**
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line engaging in food prep no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near soda machines. **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap beneath back door.
35B-01-4
Basic - Floor area(s) covered with standing water. Standing water on stairwells.
36-22-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table. Operator removed and stored in sani bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sani bucket stored on floor. Operator removed. **Corrected On-Site**
21-38-4
47
Dec 18, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed at top deck bar a bottle of cleaner in hand sink. Operator removed bottle. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled pump sprayer by ice machine in kitchen not labeled. Operator stated it was bleach and labeled sprayer. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple plastic containers stacked on shelf with clean dishes wet.
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth on cutting board on cook line. Operator removed wet cloth. **Corrected On-Site**
21-12-4
74
Jul 8, 2024
Routine - Food
No violations found.
100
May 13, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu under poke bowl section, spicy poke bowl being served raw, not identified as being served raw. **Warning** - From follow-up inspection 2024-05-13: Operator states menus have been fixed, awaiting new printed menus. **Time Extended**
02B-01-5
90
May 10, 2024
Routine - Food
8 critical violations. 5 major violations. 2 minor violations.
View 15 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen at expo station, 1 flying insect observed. At dish area, 2 flying insects observed, 1 of which on clean, dry cutting board. Employee ran soiled cutting board through the dish machine. **Corrective Action Taken**
35A-02-6
High Priority - Pesticide use not in accordance with manufacturer's directions. Upon arrival of inspection observed manager using pesticide in dining room. Directions on can state room must be fully ventilated before returning.
41-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, ready to eat tuna, stored below raw beef. Operator moved tuna to proper storage location. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw oysters (used for cooking) stored below par cooked chicken. Operator moved to proper storage. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At expo station, in Reach in cooler, 4/28 blue cheese dressing, 4/30 red pepper aioli, 4/29 chili lime sour cream . Also, in walk in cooler 5/2 orzo. Operator discarded all product.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, mahi (46F - Cold Holding). Employee stated he grabbed mahi from walk in cooler and panned up and brought to line.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. At cook line, stainless steel cleaner stored above cook line.
41-10-4
High Priority - Wastewater on ground of establishment. In prep area by dish area, fish thawing in sink, drain overflowing onto floor, person in charge removed blockage, began sanitizing and cleaning floor. At hand wash sink in dish area, wastewater leaking onto floor via pipe under sink, person in charge repaired pipe. No wastewater leaking on floor of establishment at end of inspection. **Corrected On-Site**
28-13-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings with no written procedures. No cooling log, no procedures for identification.
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At sushi station, bamboo mats used for sushi production are soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu under poke bowl section, spicy poke bowl being served raw, not identified as being served raw. **Warning**
02B-01-5
Intermediate - No soap provided at handwash sink. At dish area, no soap provided. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. At dish area, unlabeled pump sprayer identified by person in charge as bleach.
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At service station behind expo station, drink cups have wet nesting.
24-08-4
Basic - Dead roaches on premises. At upstairs bar, 1 dead roach in sink basin. Operator cleaned and disposed of roach. **Corrected On-Site**
35A-03-4
17
Mar 11, 2024
Complaint Full
No violations found.
100
Mar 7, 2024
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Sewage/wastewater backing up through floor drains. Observed on arrival floor drains under ice machine over filling on to floor. Multiple service men working on unclogging drain. Person in charge has employees mopping and sanitizing floor. Floor drain was unclogged during inspection. Floors were sanitized and mopped. **Corrective Action Taken** **Warning**
28-26-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cool line stained with food debris.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine deflector plate soiled with black/green mold like substance.
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed mahai left in reduced oxygen environment thawing in walk-in cooler. Person in charge had employees slice open all fish in bags. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Observed bag of rice in on floor in food storage area called the hobbit hole. Person in charge had employee place bag of rice on shelf. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles on cook line. **Repeat Violation**
10-20-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed two soiled wet wiping cloths on cutting board under taco holders. Person in charge removed wiping cloths from cutting boards. **Corrected On-Site**
21-09-4
61
Sep 18, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers of roll top cooler next to stacked ovens, cooked chicken (46F - Cold Holding) per operator chicken had been placed in cooler one hour prior. Operator put chicken in in walk-in cooler to bring temperature down. In roll top cooler next to stacked ovens, Alfredo sauce (45F - Cold Holding), per operator Alfredo had been in cooler for approximately 1 hour. Operator put alfredo on time control for 3 more hours. At upstairs bar in reach-in cooler, heavy cream (49F - Cold Holding) employee stated. Cream had been used recently for multiple drinks. Operator voluntarily discarded cream. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed operator consumer advisory during inspection. **Corrective Action Taken**
02A-01-4
Basic - Drain cover(s) missing. One drain cover in dish area missing One drain cover in prep area missing
29-18-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At upstairs bar, multiple stacks of beverage cups not properly dried.
24-08-4
Basic - Food stored on floor. Upstairs in liquor closet next to office, bulk containers of olives stored on the floor. Operator moved olives to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from cart handle. Operator moved tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At downstairs bar, bar utensils kept in room temperature water. Employee removed water. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Down stairs server sink missing sign. In dish area, serving hand washing sink missing sign. In upstairs bar, 2 had washing sinks missing signs. In upstairs serving area next to ice machine, sink missing sign. Downstairs bar hand sink missing sign. **Repeat Violation**
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At roll top cooler across from stacked ovens, stickers still on whole avocados. Employee removed stickers and washed avocados. **Corrected On-Site** **Repeat Violation**
08B-17-4
55
Mar 17, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry; Shrimp, fish, chicken 49F-51F; ( - Cold Holding) Drawers; steak, chicken 44F, mahi, grouper 44F, shrimp 47F; ( - Cold Holding). Person in charge stated items just placed in cooler. Ice was placed on all items. Rice 59F; ( - Cold Holding) sitting out on counter. Rice placed back into walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags missing last date sold. **Repeat Violation**
01C-03-4
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 at server station not dated. Person in charge dated. **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at far left hand washing sink on cookline.
31B-02-4
Basic - Food stored on floor. Case of fish on floor in wic. Person in charge moved fish. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tong hanging from cart and oven doors. Person in charge removed all. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cloth under cutting board in prep area. Person in charge removed. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at far left sink on cookline, sink upstairs in server area and downstairs in dish room. Person in charge replaced the one at dish.
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avacados in sushi station. Asked person in charge if he washed. Stickers still on. He came back later and showed me he washed and removed stickers. **Corrected On-Site**
08B-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Charger in back food prep area. Person in charge removed charger. **Corrected On-Site**
40-06-5
47
Nov 9, 2022
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fry; chicken 48F; ( - Cold Holding) fries 122F ( - Hot Holding) **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry; chicken 48F; ( - Cold Holding) **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. On cook line; fries 122F ( - Hot Holding). Person in charge discarded fries. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat cheese. Person in charge placed shell eggs on bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Last date sold missing on some tags.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitchers in hand washing sink. Person in charge removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dish room missing label. Person in charge labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold like substance and mold inside.
22-20-5
Basic - Clean wiping cloth supply not properly stored. Sanitizer bucket on floor. Person in charge removed sanitizer bucket. **Corrected On-Site**
21-19-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards before walk in cooler are grooves and black on edges.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging from oven doors. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled. **Repeat Violation**
23-03-4
29
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 Nov 19, 2025. The public record contains 13 inspections in total.
What is the most common violation at Salt Life Food Shack?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Salt Life Food Shack.
How does Salt Life Food Shack compare to other restaurants in St. Augustine Beach?
Salt Life Food Shack most recently scored 82 out of 100, which is about the same as the St. Augustine Beach average of 82.
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 five 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 four times per year on average.
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