SALT LIFE FOOD SHACK

Name: SALT LIFE FOOD SHACK
Address: 321 A1A BEACH BLVD, SAINT AUGUSTINE BEAC, FL, 32080, US
Rating: 60.2

321 A1A BEACH BLVD, SAINT AUGUSTINE BEAC, FL 32080

License #6502093

🍽️ American ℹ️

60.2 Grade F / 100

Failing Health Score

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Latest inspection

June 5, 2026 · 8 findings · 2 critical

Routine - Food

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Usually lower-risk context.

Quick take

SALT LIFE FOOD SHACK in SAINT AUGUSTINE BEAC currently holds an InspectFL Health Score of 60.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on June 5, 2026. Across those visits, inspectors documented 69 total violations — 15 critical, 12 major, 42 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 8, 2024

The latest inspection on June 5, 2026 shows 8 observation rows: 2 critical, 0 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

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SALT LIFE FOOD SHACK has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Pan of raw oysters on cookline and walk in freezer tag not kept with both portions. Operator have tag and made copy to keep with both portions until they run out.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen area has marks thats no longer cleanable.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups at upstairs drink station wet nesting.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle at lower floor bar in contact with ice. Operator fixed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand wash sign in womens restroom. Operator put in a new sign.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher at lower floor bar sanitizer 0ppm. Operator primed 100ppm.
[35A-02-7] Live, small flying insects found Observed two live flying insects in kitchen area.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. At upstairs bar, 1 dead roach in sink basin. Operator cleaned and disposed of roach.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At service station behind expo station, drink cups have wet nesting.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen at expo station, 1 flying insect observed. At dish area, 2 flying insects observed, 1 of which on clean, dry cutting board. Employee ran soiled cutting board through the dish machine.
[41-20-4] Pesticide use not in accordance with manufacturers directions. Upon arrival of inspection observed manager using pesticide in dining room. Directions on can state room must be fully ventilated before returning.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, ready to eat tuna, stored below raw beef. Operator moved tuna to proper storage location.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw oysters (used for cooking) stored below par cooked chicken. Operator moved to proper storage.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At expo station, in Reach in cooler, 4/28 blue cheese dressing, 4/30 red pepper aioli, 4/29 chili lime sour cream . Also, in walk in cooler 5/2 orzo. Operator discarded all product.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, mahi (46F - Cold Holding). Employee stated he grabbed mahi from walk in cooler and panned up and brought to line.
[41-10-4] Toxic substance/chemical improperly stored. At cook line, stainless steel cleaner stored above cook line.
[28-13-5] Wastewater on ground of establishment. In prep area by dish area, fish thawing in sink, drain overflowing onto floor, person in charge removed blockage, began sanitizing and cleaning floor. At hand wash sink in dish area, wastewater leaking onto floor via pipe under sink, person in charge repaired pipe. No wastewater leaking on floor of establishment at end of inspection.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is par cooking wings with no written procedures. No cooling log, no procedures for identification.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At sushi station, bamboo mats used for sushi production are soiled with food debris.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On main menu under poke bowl section, spicy poke bowl being served raw, not identified as being served raw.
[31B-03-4] No soap provided at handwash sink. At dish area, no soap provided. Operator provided soap.
[41-17-4] Spray bottle containing toxic substance not labeled. At dish area, unlabeled pump sprayer identified by person in charge as bleach.

Disposition: Warning Issued
[29-18-4] Drain cover(s) missing. One drain cover in dish area missing One drain cover in prep area missing
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At upstairs bar, multiple stacks of beverage cups not properly dried.
[08B-38-4] Food stored on floor. Upstairs in liquor closet next to office, bulk containers of olives stored on the floor. Operator moved olives to shelf.
[10-20-4] In-use tongs stored on equipment door handle between uses. A pair of tongs hanging from cart handle. Operator moved tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At downstairs bar, bar utensils kept in room temperature water. Employee removed water.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Down stairs server sink missing sign. In dish area, serving hand washing sink missing sign. In upstairs bar, 2 had washing sinks missing signs. In upstairs serving area next to ice machine, sink missing sign. Downstairs bar hand sink missing sign.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At roll top cooler across from stacked ovens, stickers still on whole avocados. Employee removed stickers and washed avocados.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers of roll top cooler next to stacked ovens, cooked chicken (46F - Cold Holding) per operator chicken had been placed in cooler one hour prior. Operator put chicken in in walk-in cooler to bring temperature down. In roll top cooler next to stacked ovens, Alfredo sauce (45F - Cold Holding), per operator Alfredo had been in cooler for approximately 1 hour. Operator put alfredo on time control for 3 more hours. At upstairs bar in reach-in cooler, heavy cream (49F - Cold Holding) employee stated. Cream had been used recently for multiple drinks. Operator voluntarily discarded cream.
[02A-01-4] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed operator consumer advisory during inspection.