Salty Sisters Bar & Grill
24 N Brevard Ave, Cocoa Beach, FL 32931 · Permanent Food Service · License 1505905
What drove the grade
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
How the score was calculated
- Starting score100
- Violations at the Jul 13 complaint inspection1 intermediate (fixed on the spot), 3 basic-5
- Safety score95
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: 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/ Manager came in during inspection.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Scoop handle in potato salad. Scoop was removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Deflector plate has some mold like substance. Soda nozzles in bar area have some build up. Bartender is cleaning them
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License posted expired 4-1-26. License is current. Ownership verified. Operator printed and posted current license.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.