Salty Pint

2136 S Atlantic Ave Ste I, Daytona Beach Shores, FL 32118 · Permanent Food Service · License 7407775

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Jul 17, 2026

What drove the grade

Live, small flying insects foundHigh priority · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 17 routine inspection
2 high priority (no follow-up needed), 1 intermediate, 4 basic
-13
Safety score87

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

Inspection history

1 inspection · 1 visit

Jul172026

Routine inspection

7 violations found

First visitJul 17, 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.
7 violations found:
- 2 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. -hot dogs marked 7-7
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  -1 flying insect hovering in prep area, must be in compliance upon the next unannounced inspection
Intermediate1
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  -Shawn B, could not locate during inspection, must be in compliance upon the next unannounced inspection
Basic4
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  -beer cooler inside bar used to store temperature controlled food.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  -stored on table next to supplies/packaged bread
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.