Salt Shack on the Lake
Last inspected: Sep 9, 2025
15
Score
Salt Shack on the Lake is a Seafood located at 846 W Osceola St, Clermont, FL.
Health inspection records are available below. Check the inspection history and violations section for details on past inspections conducted by the local health department.
6
Inspections
7
Critical latest
3
Major latest
11
Minor latest
Inspection History
Sep 9, 2025
Routine - Food
7 critical violations. 3 major violations. 11 minor violations.
15
Feb 5, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
32
Jul 24, 2024
Routine - Food
1 major violation. 2 minor violations.
82
Jan 29, 2024
Food-Licensing Inspection
3 minor violations.
86
Aug 8, 2022
Complaint Full
No violations found.
100
Jul 15, 2022
Complaint Full
2 critical violations. 5 major violations. 8 minor violations.
30
Violations — Sep 9, 2025 Inspection
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable in kitchen **Repeat Violation**
14-09-4
Basic - Drain cover(s) missing bar
29-18-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to batter on cooks line **Corrected On-Site**
21-44-1
Basic - Single-service articles improperly stored. Coffee filters in storage not protected **Corrected On-Site**
25-05-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Straws at bar
25-09-4
Basic - Stored food not covered. Chips top of utensils rack
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed iceberg over ready to eat cut and cleaned carrots **Repeat Violation**
08B-17-4
Basic - Vents soiled with accumulated food debris, grease, dust, or mold-like substance near ice machine
36-34-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 bar ppm 50ppm **Corrected On-Site**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Touched raw fish with gloved had changed gloves after no handwashing **Repeat Violation**
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bar tender squeeze lime into drink with bare hands
09-01-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -tuna **Warning**
01D-01-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw oysters over ready to eat key lime pie **Corrected On-Site**
08A-14-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. crab cakes (46F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator overnight crab cakes (46F - Cold Holding) see stop sale Less than 4 hours per operator. Reduce temp add to time plan. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.dated with date shucked in walk in cooler for
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
29-28-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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