Salem's Fresh Eats

4004 E Hillsborough Ave, Tampa, FL 33610 · Permanent Food Service · License 3910754

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Jul 29, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 20 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
6 high priority (3 fixed by the Jul 29 follow-up, 2 fixed on the spot), 2 intermediate, 13 basic (2 repeats); basic violations cost 12 at most
-39
Safety score61

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul272026

Routine inspection

21 violations found · Inspector came back once

Follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
- 2 High priority
- 1 Intermediate
- 6 Basic
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Potato salad 54°F in reach in cooler.
  More time given
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Potato salad 54°F, cheese43 F, in reach in cooler.
  More time given
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Cutting board has cut marks and is no longer cleanable.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 6 High priority
- 2 Intermediate
- 13 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Water for shrimp 74°F on counter sitting out for 4 hours.
  Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
  See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Cut lettuce 65°F began cooling at 10:30 am temped at 2:15 pm, retemp cut lettuce 56°F at 3:05 pm.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Potato salad 66°F- retemp 61°F, cheese 68°F- retemp cheese 59°F, Water for shrimp 74°F in reach in prep cooler on cook line. Manager turned on cooler and provided temp log.
  Fixed on the spot
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Cut lettuce 65°F began cooling at 10:30 am temped at 2:15 pm, retemp cut lettuce 56°F at 3:05 pm.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Chicken held on time. Not time marked. Employee states it's been there for one hour.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw scallops over vegetables in walk in freezer.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board stained.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Basic13
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Employee food stored in walk in cooler.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl with no handle in shrimp.
  Cutting board has cut marks and is no longer cleanable.
  Food storage container/container lid cracked or broken.
  Fish container has cracked lid.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up in walk in freezer.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloth on prep table.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled. Exterior of soda machine soiled
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket not inverted.
  Fixed on the spotRepeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Plastic cups on floor in storage.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No sign in men's bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Throughout kitchen.
  Floor soiled/has accumulation of debris.
  Throughout kitchen.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone and bag on prep table.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.