Salt Shack on the Lake
Last inspected: Sep 10, 2025
64
Score
Going back to 2022, Salt Shack on the Lake has eight inspections in the public record. The most recent report on file is from Sep 10, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around 11 violations compared to roughly 14 violations earlier on.
When inspectors have written things up, “equipment and utensils not properly air-dried - wet nesting” has been the most frequent reason, cited three times.
Compared to other Clermont restaurants (averaging 68), there's room to close the gap. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Sep 10, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : 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** - From follow-up inspection 2025-09-10: **Time Extended**
12A-07-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served.dated with date shucked in walk in cooler for - From follow-up inspection 2025-09-10: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - From follow-up inspection 2025-09-10: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Repeat Violation** - From follow-up inspection 2025-09-10: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Vents soiled with accumulated food debris, grease, dust, or mold-like substance near ice machine - From follow-up inspection 2025-09-10: Operation cleaned, progress made **Time Extended** **Corrective Action Taken**
36-34-5
64
Sep 9, 2025
Routine - Food
7 critical violations. 3 major violations. 11 minor violations.
View 21 violations
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 - 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 - 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 - 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 - 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 - 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
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. crab cakes (46F - Cold Holding)
01B-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
Basic - Drain cover(s) missing bar
29-18-4
Basic - Cutting board has cut marks and is no longer cleanable in kitchen **Repeat Violation**
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
15
Feb 5, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
32
Jul 24, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Plumbing Maintained; Sewage Disposal
FL-51
Insects, Rodents, and Animals Not Present
FL-38
82
Jul 23, 2024
Routine - Food
11 critical violations. 4 major violations. 20 minor violations.
View 35 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -onion straws (103F - Hot Holding)held less than four hours per operator. Operator discarded. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce (56F - Cold Holding); sliced tomatoes (51F - Cold Holding) housemade ranch (70F - Cold Holding) on front line,. herb butter (57F - Cold Holding); shredded cheese (57F - Cold Holding); Rasta pasta (70F - Cold Holding) on cook line. All held less than four hours per operator. Operator moved to reach in cooler for quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee on cook line touched clean cutting board after handling raw chicken with no glove change and hand wash. -employee touched cell phone then handled food on cook line. **Warning**
12A-09-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. --raw ground beef over raw pork in walk in cooler. -raw chicken over ground beef on cook line. -raw burger over raw fish on cook line. **Warning**
08A-20-5
High Priority - Nonfood-grade towel used to hold heated tortillas on cook line. **Warning**
14-31-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -shrimp ceviche"cooked" in lime Juice **Warning**
01D-01-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -5 flying insects in kitchen area -3 flying insects in front of house. **Warning**
35A-02-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -tongs from raw chicken taken to dish room, rinsed off and returned to line. **Warning**
22-45-4
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 dirty dishes then clean dishes with no glove change/handwashing. **Warning**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over pasteurized eggs in walk in cooler. **Warning**
08A-05-6
High Priority - Toxic substance/chemical improperly stored over clean dishes in dish room. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled on side table in dining room. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. -Oyster tags, various days in July **Warning**
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 in server line reach in cooler **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee scooping ice and making drinks on the server line. **Warning**
13-06-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -back prep table **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket on salt on dry storage rack **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee scooping ice and making drinks on server line. **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting in dish room. **Warning**
24-08-4
Basic - Equipment in poor repair. -red cutting board on rack by cook line. -large oval trays in kitchen. **Warning**
14-11-5
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -increased from 188 to an additional 78+ Provided Seating Change Evaluation **Warning**
51-15-4
Basic - In-use ice scoop stored on soiled surface between uses. -top of ice machine **Warning**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses on cook line. **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in bar, operator turned on dipperwell. **Corrected On-Site** **Warning**
10-07-4
Basic - Light shield damaged/in disrepair by walk in freezer. **Warning**
38-01-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels on cook line. **Corrected On-Site** **Warning**
33-38-4
Basic - Old labels stuck to food containers after cleaning in dish room. **Warning**
16-46-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Reach-in cooler shelves have accumulation of soil residues on cook line. **Warning**
22-16-4
Basic - Stored food not covered. -cut fruits for garnish not covered in open air bar, exposed to outside with no air curtains. **Corrected On-Site** **Warning**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed vegetables over shredded jicama in walk in cooler. **Warning**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm, operator corrected, then 200 ppm. **Corrected On-Site** **Warning**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor in bar area. **Warning**
21-38-4
5
Jan 29, 2024
Food-Licensing Inspection
3 minor violations.
View 3 violations
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - No handwashing sign provided at a hand sink used by food employees.Cooks line area.
31B-04-4
Basic - Side door has a gap at the threshold that opens to the outside.
35B-01-4
86
Aug 8, 2022
Complaint Full
No violations found.
100
Jul 15, 2022
Complaint Full
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - Two lIve small flying insects in kitchen, food preparation area, food storage area.
35A-02-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three comp sink 500++ Drained half and diluted with water and then was 400ppm **Corrected On-Site**
41-18-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance. 1)Dicer soiled-on prep table 2) soda nozzles at soda station for servers
22-02-4
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/ **Repeat Violation**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-01-5
Intermediate - Nonfood-grade basting brush in clean utensil bin. Manager discarded. **Corrected On-Site**
14-14-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter at ice machine not dated.
29-28-4
Basic - Light not functioning on cook line under hood. Also missing protective cover.
36-62-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream scoops in back room by ice cream freezer. **Corrected On-Site**
10-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups for soda by server soda station.
24-08-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. **Corrected On-Site**
08B-49-4
Basic - Clean spatulas not stored inverted or in a protected manner on cook line. **Corrected On-Site**
24-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust in kitchen.
36-34-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface in walk in cooler.
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust soiled fan covers in walk in cooler.
23-03-4
30
Frequently Asked Questions
When was Salt Shack on the Lake last inspected?
The most recent health inspection at Salt Shack on the Lake on file is from Sep 10, 2025. The public record contains eight inspections in total.
What is the most common violation at Salt Shack on the Lake?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited three times, more than any other issue at Salt Shack on the Lake.
How does Salt Shack on the Lake compare to other restaurants in Clermont?
Salt Shack on the Lake most recently scored 64 out of 100, which is lower than the Clermont average of 68.
Has Salt Shack on the Lake's inspection record improved over time?
Yes. Recent inspections at Salt Shack on the Lake have averaged around 11 violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Salt Shack on the Lake means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Salt Shack on the Lake inspected?
Based on the inspection history on file, Salt Shack on the Lake is inspected around three times per year on average.
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