SALT SHACK ON THE LAKE

Name: SALT SHACK ON THE LAKE
Address: 846 W OSCEOLA ST, CLERMONT, FL, 34711-2130, US
Rating: 77

846 W OSCEOLA ST, CLERMONT, FL 34711-2130

License #4508695

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77 Grade C / 100

Mixed Health Record

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Latest inspection

July 10, 2026 · 2 findings · 0 critical

Complaint Full (follow-up)

View inspection data

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SALT SHACK ON THE LAKE in CLERMONT currently holds an InspectFL Health Score of 77 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 10, 2026. Across those visits, DBPR recorded 26 total findings; InspectFL has detailed violation rows for 19 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 10, 2026 shows 2 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*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.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[36-62-4] Operator replaced light, but socket is in disrepair. Electrician has been called and will be in today or tomorrow
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -licensed for 188 seats, increased by 70

Official DBPR inspection report ↗

Disposition: Warning Issued
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cooks and bartender are wearing watches while preparing food and making drinks, operator educated employees and watches were removed
[14-11-5] Equipment in poor repair. -fryer baskets
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fans in walk in cooler are dusty -exterior of trash cans in bar -outer rim of paper towel holder in bar -speed rack in back hall
[36-22-4] Floor area(s) covered with standing water at outdoor storage area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -back pack is hanging on shelf with clean pans
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw ground beef behind raw prepped crab cakes in reach in drawer on cook line. Operator moved beef in front of crab cakes.
[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. -bar 0 ppm. Operator removed dishwasher.
[35A-03-4] Dead roaches on premises. -2 dead in outdoor storage room
[31B-03-4] No soap provided at handwash sink at bar
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic butter (61F - Cold Holding), cook line cut tomatoes (54F - Cold Holding); leaf lettuce (53F - Cold Holding), expo line All less than four hours per operator. Recommended operator use Time as a Public Health Control. Operator added items to Time plan
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oyster tags in 6/10 and 6/19 slots in accordion folder
[41-17-4] Spray bottle containing toxic substance not labeled. -bottle of purple liquid in bar
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider. -licensed for 188 seats, increased by 70
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -utensils and pan lids in dish area
[10-14-5] Ice bucket not stored inverted between uses. Operator inverted.
[36-62-4] Light not functioning under hood suppression system
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. -employee began washing hands with gloves on, educated employee, they washed hands, then dried on apron and wiping cloth

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