Salty Rim Bar And Grill: inspection record

Name: Salty Rim Bar And Grill
Address: 111 S Daytona Ave, Flagler Beach, FL, US

Salty Rim Bar And Grill at 111 S Daytona Ave in Flagler Beach was last inspected by the Florida DBPR on August 11, 2026. Its most recent routine inspection recorded 0 findings, 0 of them high priority (clean routine visit). Flagler Food has 7 inspection visits on file for this license since July 1, 2025.

Inspection history

August 11, 2026: Complaint Partial

Result: Call Back - Complied. 0 high-priority, 0 intermediate and 0 basic findings.

June 9, 2026: Complaint Partial

Result: Warning Issued. 0 high-priority, 0 intermediate and 1 basic findings.

Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black/green mold like substances on interior walls of main ice machine in kitchen. **Warning**

March 23, 2026: Routine - Food

Result: Call Back - Complied. 0 high-priority, 0 intermediate and 0 basic findings.

March 17, 2026: Routine - Food

Result: Call Back - Admin. complaint recommended. 2 high-priority, 0 intermediate and 0 basic findings.

Basic: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed glasses in bar high temperature sanitizing dishwasher at 145F. Person in charge had employee bring glasses to main kitchen dish machine to sanitize. **Corrective Action Taken** **
Basic: Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature Bar Dishwasher (Temperature 145F). **Warning**

March 12, 2026: Routine - Food

Result: Administrative complaint recommended. 9 high-priority, 3 intermediate and 5 basic findings.

Basic: 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. Observed four packages of reduced oxygen packaged tuna with labels indicating remove before thaw, fully thawed, not removed from their reduced oxygen environment in walk-in cooler. See stop sale. Observed twenty-six packages of reduced oxygen packaged Mahi in box with label indicating remove from sealed bag and defrost under refrigeration, fully thawed, not removed from their reduced oxygen environment in walk-in cooler.
Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone and hand bag above flip-top cooler on make line.
Basic: Floor area(s) covered with standing water. Observed standing water on floor at bar under island oasis drink machine.
Basic: In-use knife/knives stored in cracks between pieces of equipment. Observed knives stuck in between small and large flip-top cooler. Person in charge removed knife from in between equipment. **Corrected On-Site**
Basic: Unclean building components, attachments or fixtures. Observed walk-in cooler condenser fan guards soiled with dust.
Basic: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed glasses in bar high temperature sanitizing dishwasher at 145F. Person in charge had employee bring glasses to main kitchen dish machine to sanitize. **Corrective Action Taken** **
Basic: Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature Bar Dishwasher (Temperature 145F). **Warning**
Basic: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork sausage case stored above cut ready to eat vegetables on speed rack in walk-in cooler. Person in charge rearranged speed rack correctly. **Corrected On-Site**
Basic: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed pooled egg batter stored above raw fish on speed rack in walk-in cooler. Person in charge rearranged speed rack correctly. **Corrected On-Site**
Basic: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed house made garlic oil date marked 3/10 12:44 PM and a use by date of Fri 3/20 12:44 PM in walk-in cooler.
Basic: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked pasta portions on cook line date marked 3/3 3:14 PM still in reach in cooler. Observed cooked peel and eat shrimp date marked 3/7 5:26 PM in reach in cooler and walk-in cooler. Observed three roasted garlic dated marked 2/23, 3/3 2:59 PM, and "use by thu 2/26" in walk-in cooler. Observed house made Togarashi Sauce date marked 3/1 11:20 AM in walk-in cooler Observed house made Ponzo sauce with fresh garlic and oil date marked 3/1/26 in walk-in cooler.
Basic: Stop Sale issued due to food not being in a wholesome, sound condition. Observed four packages of reduced oxygen packaged tuna with labels indicating remove before thaw, fully thawed, not removed from their reduced oxygen environment in walk-in cooler. Observed twenty-six packages of reduced oxygen packaged Mahi in box with label indicating remove from sealed bag and defrost under refrigeration, fully thawed, not removed from their reduced oxygen environment in walk-in cooler.
Basic: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed drawers raw burgers (45-48F - Cold Holding) left in drawers overnight.
Basic: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed drawers raw burgers (45-48F - Cold Holding) overnight. See stop sale.
Basic: Manager or person in charge lacking proof of food manager certification. Observed person in charge of kitchen lacking certified food manager training. Front of house manager whom holds a certified food manager certificate was unable to answer basic operating questions about kitchen and was not designated "person in charge".
Basic: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked jasmine rice portions made 3/11 missing date marked on cook line reach in cooler. Person in charge added date marked. **Corrected On-Site**
Basic: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed several photo copied food handler Florida Restaurant and Lodging Association certificates.

November 5, 2025: Routine - Food

Result: Call Back - Complied. 0 high-priority, 0 intermediate and 0 basic findings.

September 5, 2025: Routine - Food

Result: Warning Issued. 2 high-priority, 2 intermediate and 6 basic findings.

Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has mold inside of it.
Basic: Ceiling tile missing. Missing a ceiling tile in corner of kitchen where soda lines run upstairs.
Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plated on self service buffet not upside down. Person in charge inverted. **Corrected On-Site**
Basic: In-use ice scoop stored on soiled surface between uses. Ice buckets upside down on dirty surface. Person in charge inverted ice buckets. **Corrected On-Site**
Basic: No handwashing sign provided at a hand sink used by food employees. Missing at hand washing sink in bar.
Basic: Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in bucket. Person in charge hung up to dry. **Corrected On-Site**
Basic: Displayed food not properly protected from contamination. sliced ham, turkey, cut fruit, cottage cheese, yogurt not covered. Person in charge called engineering who came and lowered sneeze guard. **Corrected On-Site**
Basic: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Soda nozzles are soiled in bar.
Basic: Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen has floor cleaner hose in it. Person in charge redirected hose. **Corrected On-Site**
Basic: 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 and Lodging Association (SafeStaff) 866-372-7233. Establishment does not have any certificates. **Warning**
Basic: No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boilers do not have certificates or reports.

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