SALT SHACK ON THE LAKE

Name: SALT SHACK ON THE LAKE
Address: 846 W OSCEOLA ST, CLERMONT, FL, 34711-2130, US
Rating: 68

846 W OSCEOLA ST, CLERMONT, FL 34711-2130

License #4508695

🍽️ American ℹ️

68 Grade F / 100

Failing Health Score

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Latest inspection

July 10, 2026 · 2 findings · 0 critical

Complaint Full (follow-up)

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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 68 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 10, 2026. Across those visits, inspectors documented 26 total violations — 5 critical, 6 major, 15 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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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

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

SALT SHACK ON THE LAKE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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.

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
[10-14-5] Ice bucket not stored inverted between uses. Operator inverted.
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -chopper in kitchen -can opener -ice machine -soda gun holder at bar
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -utensils and pan lids in dish area
[31A-11-4] Handwash sink used for purposes other than handwashing. -food remnants in sink in bar
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink on server line.
[36-62-4] Light not functioning under hood suppression system
[08B-47-4] Food not stored at least 6 inches off of the floor. -bags of ice and boxes of plantains in the walk in freezer.
[35A-03-4] Dead roaches on premises. -2 dead in outdoor storage room
[36-22-4] Floor area(s) covered with standing water at outdoor storage area.
[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
[41-17-4] Spray bottle containing toxic substance not labeled. -bottle of purple liquid in bar
[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
[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.
[14-69-4] Ice buildup in walk-in freezer.
[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
[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.
[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
[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
[31B-03-4] No soap provided at handwash sink at bar
[35A-05-4] Roach activity present as evidenced by live roaches found. -1 live in outdoor storage shed
[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
[10-20-4] In-use tongs stored on equipment door handle between uses. -oven door handles, operator placed on clean pans