Salento Steak House
11018 Old St Augustine Rd Ste 107, Jacksonville, FL 32257 · Permanent Food Service · License 2615016
What drove the grade
Food/ice received from unapproved source/no invoice provided to verify source.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection7 high priority (3 fixed by the Jul 30 follow-up, 4 fixed on the spot), 1 intermediate, 2 basic (2 repeats)-28
- Administrative complaint on Jul 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score60
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 visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Food/ice received from unapproved source/no invoice provided to verify source.
See Stop Sale. Observed empanadas, arepas, made offsite by caterer with license in delinquent status, application in process for 2010 Nost during inspection. Operating outside of scope of catering license. Person in charge provided hand written invoice during inspection.
Administrative complaint
Stop Sale issued due to food originating from an unapproved source.
Observed empanadas, arepas, made offsite by caterer with license in delinquent status, application in process for 2010 Nost during inspection. Operating outside of scope of catering license. Person in charge provided hand written invoice during inspection.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Milk in reach in cooler on prep line at 44°F. Person in charge states has been in and out of unit. Discarded. Butter and garlic, hoagao sauce made with cut tomatoes stored at room temperature on prep table at 64-70°F in back kitchen. Person in charge states has been out for less than 4 hours, moved to reach in cooler. Discussed possibility of holding on time with person in charge.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked plantains holding on shelf above cookline at 84°F. Recommend holding on time. Discussed with operator during inspection.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In single door reach in freezer in main kitchen raw shrimp no longer commercially packaged stored over no longer commercially packaged cassava, plantains. In walk in cooler raw ground beef stored over intact steak. Person in charge began rearranging.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee drop lid on floor, pick it up, place it back on shelf without sanitizing lid or removing gloves to wash hands before handing container of meat. Person in charge spoke to employee who removed gloves, washed hands, brought lid to be washed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee drop lid onto ground, then place back on shelf without wash, rinse and sanitizing lid. Person in charge pulled to wash.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Only hand wash sink in kitchen draining directly into bucket at time of inspection. Person in charge able to repair well enough that majority of water drains into piping. Needs time to fully repair.
Basic2
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels/ label residue observed on majority of clean dishware items.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth on prep table not in sanitizing solution. Person in charge removed.
Fixed on the spotRepeat violation
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.