Salt Life Food Shack
17 N Fletcher Ave, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501159
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection2 high priority (1 fixed by the Jul 9 follow-up, 1 fixed on the spot), 2 intermediate (fixed on the spot), 5 basic (1 repeat)-16
- Safety score84
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 visitJul 9, 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 visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
In reach in cooler under grill on cook line, one (1) pack of raw grouper in sealed vacuum package fully thawed.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top reach in cooler across from stove, coleslaw (49°F - Cold Holding); pico (50°F - Cold Holding); shredded cheese (51°F - Cold Holding); cooked shrimp (49°F - Cold Holding). Chef stated all items placed in cooler no longer than 2 hours prior. Ambient of cooler 54°F. All items moved to walk-in cooler.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
In reach in cooler at server/expo station, Fallon of milk opened day prior not date marked. Manager date marked container.
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap at handwash sink on cook line near sushi area. Employee stocked soap.
Fixed on the spot
Basic5
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
In reach in cooler under grill on cook line, one (1) pack of raw grouper in sealed vacuum package fully thawed. See stop sale.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Upon arrival observed multiple servers with no hair restraints while working with food/drinks. Manager had employees put up hair.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine downstairs soiled. Chef had employees start cleaning.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hoods above cook line soiled with grease build up. Chef stated that is cleaning task for tonight. Also, gaskets on couple reach in cooler soiled/torn. Chef has new gaskets already order.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in bottom of reach in coolers at either end of cook line.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.