Salt Shack on the Lake
846 W Osceola St, Clermont, FL 34711 · Permanent Food Service · License 4508695
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Jul 7 complaint inspection5 high priority (2 fixed by the Jul 10 follow-up, 3 fixed on the spot, 1 repeat), 6 intermediate, 13 basic (3 repeats); basic violations cost 12 at most-47
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 36, Floors, walls, ceilings and ventilation: Light not functioning under hood suppression system
Operator replaced light, but socket is in disrepair. Electrician has been called and will be in today or tomorrow
More time givenFixed on the spot
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
More time given
- First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-garlic butter (61°F - Cold Holding), cook line cut tomatoes (54°F - Cold Holding); leaf lettuce (53°F - Cold Holding), expo line All less than four hours per operator. Recommended operator use Time as a Public Health Control. Operator added items to Time plan
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.
-raw ground beef behind raw prepped crab cakes in reach in drawer on cook line. Operator moved beef in front of crab cakes.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
-employee began washing hands with gloves on, educated employee, they washed hands, then dried on apron and wiping cloth
Code 22, Food-contact surfaces clean and sanitized: 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. -bar 0 ppm. Operator removed dishwasher.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
-1 live in outdoor storage shed
Intermediate6
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Oyster tags in 6/10 and 6/19 slots in accordion folder
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-chopper in kitchen -can opener -ice machine -soda gun holder at bar
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-food remnants in sink in bar
No paper towels or mechanical hand drying device provided at handwash sink on server line.
No soap provided at handwash sink at bar
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-bottle of purple liquid in bar
Basic13
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
-bags of ice and boxes of plantains in the walk in freezer.
Code 10, In-use utensils properly stored: Ice bucket not stored inverted between uses.
Operator inverted.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
-oven door handles, operator placed on clean pans
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
-cooks and bartender are wearing watches while preparing food and making drinks, operator educated employees and watches were removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-fryer baskets
Repeat violation
Ice buildup in walk-in freezer.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-fans in walk in cooler are dusty -exterior of trash cans in bar -outer rim of paper towel holder in bar -speed rack in back hall
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
-utensils and pan lids in dish area
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
-2 dead in outdoor storage room
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water at outdoor storage area.
Light not functioning under hood suppression system
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.
-back pack is hanging on shelf with clean pans
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
-licensed for 188 seats, increased by 70
Repeat 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.
- 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.