Salem's Fresh Eats
880 34th St N, St. Petersburg, FL 33713 · Permanent Food Service · License 6216367
What drove the grade
(3) Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 7 basic (2 repeats)-15
- Safety score85
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 visitAug 7, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Located inside broken reach-in cooler across from cook line: cut lettuce (70°F - Cold Holding); cut tomato (68°F - Cold Holding); tzatziki (69°F - Cold Holding) Manager placed items on ice to cool down, items rechecked with the following temperatures: cut lettuce (49°F - Cold Holding); cut tomato (42°F - Cold Holding); tzatziki (45°F - Cold Holding)
Fixed on the spot
Code 35, Insects, rodents, pests and animals: (3) Live, small flying insects found.
All three flies observed flying near dry storage. None observed landing on food contact surfaces. Discussed with Supervisor LDW who advised to educate employees and check at next routine inspection.
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw calamari and raw fish frozen observed thawing in buckets with water next to the frying station. Discussed proper approved methods of thawing with the manager with the manager. Manager instructed employees to return items to the reach-in cooler to thaw
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Stored raw chicken stored on speed racks in the freezer not covered.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gaskets on reach-in cooler across from cook line
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from cook line not working correctly and not keeping food cool. Manager advised a work order has been placed, establishment is now utilizing ice to maintain proper cold holding.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled gaskets on reach-in cooler across from cook line.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water on floor in front of hand wash sink at front line.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.