The Cafe/Salt + Ash
61 Hawks Cay Blvd, Duck Key, FL 33050 · Permanent Food Service · License 5400256
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection7 high priority (4 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic-33
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Beef patties49F in drawers on cook line . As per chef they were transferred from the walk-in cooler early this morning and were out for a time before being put into drawers
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Sausage 87°F .chef put in oven to reheat to 165°F
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container for fish
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.0 ppm chlorine at dishwasher . Service tech was called and machine was repaired during inspection, chlorine @100ppm
Fixed on the spot
Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Chlorine @0ppm in dishwasher Service tech was called and machine was repaired during inspection, chlorine @100ppm
Fixed on the spot
Code 29, Plumbing and backflow prevention: In kitchen area Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed furniture polish on shelf over food preparation area holding vacuum packaging equipment
Intermediate2
Code 31, Handwash sinks and supplies: Prep area Handwash sink not accessible for employee use at all times , blocked by discarded boxes .
No soap provided at handwash sink.
Fixed on the spot
Basic7
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.clean pots stored on the floor
Equipment and utensils not properly air-dried - wet nesting.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Reporting only1
Code 48, Gas appliances and boilers: No current insurance inspector boiler report or boiler certificate available for boiler.
For reporting purposes only.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.