Salt & Ember
322 N Alexander St, Mount Dora, FL 32757 · Permanent Food Service · License 4508765
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection5 high priority (2 fixed by the Oct 13 follow-up, 3 fixed on the spot), 7 intermediate (3 fixed on the spot), 12 basic-45
- Safety score55
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 visitOct 13, 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 visitOct 9, 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 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Per operator 2 days see stop sale mashed potatoes (75°F - Cold Holding) veg stock house made (46°F - Cold Holding) cream corn (48°F - Cold Holding) cooked shrimp (48-49°F - Cold Holding) cut lettuce (52°F - Cold Holding) Chicken sous vide 155°
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Per operator less than 4 hours Butter (71°F - Cold Holding) butter (47°F - Cold Holding) Per operator 2 days see stop sale mashed potatoes (75°F - Cold Holding) veg stock house made (46°F - Cold Holding) cream corn (48°F - Cold Holding) cooked shrimp (48-49°F - Cold Holding) cut lettuce (52°F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Per operator less than 4 hours operator discarded
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Cook touched apron with bare hands then put gloves on. Coached employee to wash hands after touching apron and before gloves
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottle of glass cleaner stored on shelf with to go containers. Operator removed.
Fixed on the spot
Intermediate7
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
Raw animal foods must be fully cooked prior to service. Provided today
Fixed on the spot
Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Chicken sous vide 155° per operator Raw beef Reduced oxygen package storage 4 days
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Scooping ice
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator ordered
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda nozzles
Basic12
Code 08, Food protection and cross-contamination: Stored food not covered.
Large sauce container walk in cooler
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
On oven handle. Operator removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In prep area
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Prepping food with full beard
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Watch preparing food
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Blue and green
Ice buildup in walk-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Walk in cooler interior/shelves have accumulation of soil residues.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Silverware
Fixed on the spot
Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment.
Hand sink in dish area
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Operator closed
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Hole middle of wall under hood
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.
- Stop sale
- An order that the food can’t be sold or served.