The Cafe/Salt + Ash
Last inspected: Feb 6, 2026
22
Score
Across the available record, The Cafe/Salt + Ash has nine inspections on file, the first dated 2022. The newest entry in the record is dated Feb 6, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around 11 violations each.
When inspectors have written things up, “menu does not identify which items contain raw” has been the most frequent reason, cited four times.
By comparison, the average Florida facility scores 72, putting The Cafe/Salt + Ash on the weaker side. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
6
Critical latest
3
Major latest
6
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
6 critical violations. 3 major violations. 6 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. **Warning**
03G-05-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce in the walk-in cooler. **Warning**
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry stored over raw beef in the walk-in cooler **Warning**
08A-20-5
High Priority - Raw shell eggs stored over bottled drinks (wine) in walk-in cooler . **Warning**
08A-11-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 120F lid was put on sausage to bring temp up Pork (120*F - Hot Holding); butter (77*F - Hot Holding); roasted tomatoes (120*F) **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna ceviche , wahoo crudo not identified as raw or undercooked on the menu. **Warning**
02B-01-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen raw poultry, raw fish, cook beef, raw shrimp in stand up freezer ROP processed on site . **Warning**
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1/23 **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Large clean pots stored on the floor **Warning**
24-07-4
Basic - Cloth used as a food-contact surface. Raw scallops are wrapped cloth napkin . In walk-in cooler, cloth covers butter pancake in walk-in cooler **Warning**
21-05-5
Basic - Single-service articles not stored inverted or protected from contamination. Plastic utensils not presented handle first **Warning**
25-06-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Frozen Cooked beef ROP dated on 11/25 . No HACCP plan **Warning**
03G-54-1
Basic - Time/temperature control for safety food thawed in an improper manner. Beef and rice thawing on prep table **Warning**
06-01-5
22
Sep 10, 2025
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed plastic and metal food containers that have spray paint on the exterior of containers
22-45-4
High Priority - Raw eggs stored over/not properly separated from ready-to-eat food, cake **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (44*F); beef bacon (44*F - Cold Holding) cooler lids were closed to help cold holding at or below 41F **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melons are not date marked
02C-02-5
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90 F water Utensils and container were located on a heat source to correct temperature to 135 F or above **Corrective Action Taken**
10-07-4
Basic - Bowl or other container with no handle used to dispense food. Non handle Containers were removed from food storage containers **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing.
36-36-4
Basic - Cloth used as a food-contact surface. Covering cut lettuce **Corrected On-Site**
21-05-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
29
Apr 24, 2025
Food-Licensing Inspection
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2025-04-24: a vacuum breaker needs to be installed at each side of splitter . **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. **Warning** - From follow-up inspection 2025-04-24: The handwashing sink next pizza oven on front line must be reinstalled as per approved plans **Time Extended**
31A-04-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw shucked oysters and Raw tuna ceviche is not identified as raw or undercooked on the menu **Corrected On-Site** **Warning** - From follow-up inspection 2025-04-24: On the cafe breakfast menu raw smoked salmon is not identified as raw or undercooked. **Time Extended**
02B-01-5
70
Feb 18, 2025
Food-Licensing Inspection
3 critical violations. 5 major violations. 1 minor violation.
View 9 violations
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.0ppm chlorine **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw shucked oysters and Raw tuna ceviche is not identified as raw or undercooked on the menu **Corrected On-Site** **Warning**
02B-01-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The front area of salt and ash has been remolded and handwashing sinks have been removed and or relocated. No plans were submitted for the remodel. **Warning**
51-16-7
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. **Warning**
02A-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. **Warning**
31A-04-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. **Warning**
16-38-5
37
Sep 26, 2024
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food Chopper is spied with food debris
22-02-4
Intermediate - Pool bar Handwash sink used for purposes other than handwashing, storage of rack and soap and spray bottles.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine
22-20-5
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
24-28-4
Basic - Equipment in poor repair. Stand up TRUE reach in refrigerator, low boy MK70, not working . No food in units
14-11-5
Basic - Food stored in a location that is exposed to dripping condensation from AC and ceiling in kitchen .
08B-36-4
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - In-use utensil , ice cream scoop stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Stored ice cream not covered in glass top freezer
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cookline
21-12-4
55
Apr 4, 2024
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Lighting Adequate; Required Shields in Place
FL-36
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
11
Nov 8, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked packaged spare rib in WIC Raw pork over dressing and sauces in walk-in cooler - From follow-up inspection 2023-11-08: Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked packaged spare rib in WIC Raw pork over dressing and sauces in walk-in cooler **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw beef over raw fish in walk-in cooler - From follow-up inspection 2023-11-08: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw beef over raw fish in walk-in cooler **Time Extended**
08A-20-5
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Wood block top tables are soiled with debris and black marks. - From follow-up inspection 2023-11-08: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Wood block top tables are soiled with debris and black marks. **Time Extended**
22-45-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - From follow-up inspection 2023-11-08: No paper towels or mechanical hand drying device provided at handwash sink. **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in main kitchen **Repeat Violation** - From follow-up inspection 2023-11-08: Accumulation of black/green mold-like substance in the interior of the ice machine in main kitchen **Repeat Violation** **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. In wait station - From follow-up inspection 2023-11-08: Carbon dioxide/helium tanks not adequately secured. In wait station **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.MK 19 reach in unit is not cold holding at 41 F or below Technician was called for repairs - From follow-up inspection 2023-11-08: The cold holding unit is unplugged and empty. Repair technician has been called for service on the unit. Other cold holding units on cook line are being used for proper cold holding. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Dish room drain shelf soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2023-11-08: Dish room drain shelf soiled with accumulated grease, food debris, and/or dust. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Food stored on floor oil containers on the floor - From follow-up inspection 2023-11-08: Food stored on floor oil containers on the floor **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in ice cream freezer - From follow-up inspection 2023-11-08: Ice buildup in reach-in ice cream freezer **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Wood block tables ,food-contact surface not properly sealed. - From follow-up inspection 2023-11-08: Wood block tables ,food-contact surface not properly sealed. **Time Extended**
14-06-4
41
May 23, 2023
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Plumbing Maintained; Sewage Disposal
FL-51
19
Nov 4, 2022
Routine - Food
3 major violations. 13 minor violations.
View 16 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep room Can opener blade is soiled . Slicer blade guard is soiled. Soda gun is soiled at tiki bar.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cups, straws ,aprons are stored in handwash sink at tiki bar.
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tiki bar menu does not identify ahi tuna as raw or undercooked.
02B-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair In waitstaff area observed ceiling damage around ac vent and above sink
36-32-5
Basic - Equipment and utensils not properly air-dried - wet nesting stainless steel pan and inserts on clean dish shelving .
24-08-4
Basic - Equipment in poor repair. Chest freezer lid is rusting, Reach in prep table under toaster is not working. No food is in the unit.
14-11-5
Basic - Floor area(s) covered with standing water in prep kitchen area
36-22-4
Basic - Floor tiles missing and/or in disrepair. In walk-in cooler at loading dock area
36-17-5
Basic - Floors not maintained smooth and durable. Dry storage area floors are worn.
36-11-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Ice scoop handle in contact with ice at wait station
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water at wait station area
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer gasket are soiled. Holster for soda guns are soiled at tiki bar.
23-03-4
Basic - Single-service cups improperly stored on the floor
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed tuna thawing on prep table @32F
06-01-5
Basic - Warewashing conducted in outdoor area. Observed a triple sink at the outdoor open air tiki bar.
16-25-5
39
Frequently Asked Questions
When was The Cafe/Salt + Ash last inspected?
The most recent health inspection at The Cafe/Salt + Ash on file is from Feb 6, 2026. The public record contains nine inspections in total.
What is the most common violation at The Cafe/Salt + Ash?
Across the inspection record, “menu does not identify which items contain raw” has been cited four times, more than any other issue at The Cafe/Salt + Ash.
Has The Cafe/Salt + Ash's inspection record improved over time?
Results have been roughly steady. Inspections at The Cafe/Salt + Ash have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Cafe/Salt + Ash 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 The Cafe/Salt + Ash inspected?
Based on the inspection history on file, The Cafe/Salt + Ash is inspected around three times per year on average.
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