Sea Salt
1186 3 St S, Naples, FL 34102 · Permanent Food Service · License 2103078
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Scoop in hand washing sink
More time givenFixed on the spot
- First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler 1 near cook line; raw sword fish (47°F - Cold Holding); raw salmon (48°F - Cold Holding); cooked pork (52°F - Cold Holding); cooked onion (51°F - Cold Holding); cheese (50°F - Cold Holding); shredded cabbage (49°F - Cold Holding); cooked carrots (52°F - Cold Holding); raw burger patties (49°F - Cold Holding). In reach in cooler 2 near cook line; raw chicken (48°F - Cold Holding); ham (49°F - Cold Holding); shredded cabbage (49°F - Cold Holding). In reach in cooler 3 near cook line; shreded lettuce (48°F - Cold Holding); cooked tomatoes (47°F - Cold Holding); cooked shrimp (49°F - Cold Holding). Per operator all items stored in reach in cooler for ten minutes. Operator placed all items in ice.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In reach in cooler near cook line; Raw burger patties stored over raw fish. Operator removed raw burger patties to bottom shelf.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify Salmon Crudo and Ahi Tuna Crudo contain raw or undercooked animal foods covered by the consumer advisory.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink used to store food container near cook line. Operator removed food container.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils stored in standing water 76°F at bar area. Operator discarded water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl with no handle used to dispense salt near front counter.
Operator removed bowl.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood over dishmachine soiled with dust.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.