Salt Bar and Table

2519 Gulf Dr, Bradenton Beach, FL 34217 · Permanent Food Service · License 5102872

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Aug 13, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 13 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
2 high priority (1 fixed by the Aug 13 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic
-18
Safety score82

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

Inspection history

1 inspection · 2 visits

Aug122026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitAug 13, 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:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  More time given
Basic1
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
Official report, on the Florida DBPR website
First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 3 Intermediate
- 4 Basic
What the inspector 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.
  Observed in their right side make table cooler: Shrimp (49°F - Cold Holding); Fish (52°F - Cold Holding); Scallops (51°F - Cold Holding); Cooked vegetables (51°F - Cold Holding); Lobster (50°F - Cold Holding); Cooked pasta (51°F - Cold Holding); Beef (50°F - Cold Holding). Operator states the product had been there overnight. Operator willingly disposed of the product.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in their right side make table cooler: Shrimp (49°F - Cold Holding); Fish (52°F - Cold Holding); Scallops (51°F - Cold Holding); Cooked vegetables (51°F - Cold Holding); Lobster (50°F - Cold Holding); Cooked pasta (51°F - Cold Holding); Beef (50°F - Cold Holding). Operator states the product had been there overnight. Operator willingly disposed of the product.
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed their can opener and its holder with debris buildup.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed their warewashing hand sink blocked. Operator cleared the sink.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed multiple chemical spray bottles not labeled. Reviewed with the operator.
Basic4
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed their walk in cooler shelves with rust buildup.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Observed debris buildup inside their dish machine.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Observed the bathroom doors not self closing.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Observed the back exit door to their walk in cooler not self closing.
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.
Stop sale: An order that the food can’t be sold or served.