Salem's Fresh Eats
6108 US Hwy 98 N, Lakeland, FL 33809 · Permanent Food Service · License 6308860
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection3 high priority (1 fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic-26
- Safety score74
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 9, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler cooks line cut lettuce 48, cut tomatoes 48, employee placed items n reach in freezer for quick chill. Retemped 43
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Fully cooked chicken wings on cooks line 84f. Discussed proper hot holding with manager.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Walk in cooler raw beef over raw fish. Discussed proper storage of raw items.
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee cleaning shake cup in handwashing sink. Discussed proper use of hand wash sink.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Blue liquid. Employee labeled during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of completed employee training for staff.
Basic3
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
In raw shrimp
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Cook on cooks line placed
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Purse and cellphone under prep table. Employee moved item
Fixed on the spot
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.