SALT SHACK ON THE LAKE

Name: SALT SHACK ON THE LAKE
Address: 846 W OSCEOLA ST, CLERMONT, FL, 34711-2130, US
Rating: 27

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

27 Grade F / 100

Failing Health Score

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Quick take

SALT SHACK ON THE LAKE in CLERMONT currently holds an InspectFL Health Score of 27 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 13, 2026. Across those visits, DBPR recorded 66 total findings; InspectFL has detailed violation rows for 61 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 13, 2026 shows 13 observation rows: 1 critical, 3 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Call Back - Complied
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Red Bull in reach in coolers
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack in back hall behind beer cooler
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored ice buckets not inverted
[01C-07-4] Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Speed rack walk in cooler oysters
[29-08-4] Plumbing system in disrepair. Leaking under dish machine
[35A-02-7] Live, small flying insects found 3 small fling insects kitchen
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 188, seats increased more than 70+
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses in dish room
[16-46-4] Old labels stuck to food containers after cleaning.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw fish ambient cooling cover in walk in cooler
[14-11-5] Equipment in poor repair. Fryer baskets
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dicer Inside oven Interior ice machine Soda gun holster soiled
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Sign does not give details to wash

Disposition: Administrative complaint recommended
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Red Bull in reach in coolers
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses in dish room
[16-46-4] Old labels stuck to food containers after cleaning.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Licensed for 188, seats increased more than 70+
[14-11-5] Equipment in poor repair. Fryer baskets
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored ice buckets not inverted
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dicer Inside oven Interior ice machine Soda gun holster soiled
[01C-07-4] Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Speed rack walk in cooler oysters
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw fish ambient cooling cover in walk in cooler
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public located in beer cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -clams in shell (45F - Cold Holding), cook line, less than four hours per operator
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Sign does not give details to wash
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit in the bar
[14-09-4] Cutting board has cut marks and is no longer cleanable. Brown in the kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack in back hall behind beer cooler
[29-08-4] Plumbing system in disrepair. Leaking under dish machine
[35A-02-7] Live, small flying insects found 3 small fling insects kitchen
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -kitchen storage rack
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours cooked onion (117F - Hot Holding)reheating 174F
[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. -0 ppm, bar
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork 5/5
[14-69-4] Ice buildup in walk-in freezer.

Disposition: Warning Issued
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Touched raw fish with gloved had changed gloves after no handwashing
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator overnight crab cakes (46F - Cold Holding) see stop sale Less than 4 hours per operator. Reduce temp add to time plan.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. crab cakes (46F - Cold Holding)
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-34-5] Vents soiled with accumulated food debris, grease, dust, or mold-like substance near ice machine
[41-17-4] Spray bottle containing toxic substance not labeled.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Raw oysters over ready to eat key lime pie
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Straws at bar
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to batter on cooks line
[29-18-4] Drain cover(s) missing bar
[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. 0 bar ppm 50ppm
[14-69-4] Ice buildup in walk-in freezer.
[14-09-4] Cutting board has cut marks and is no longer cleanable in kitchen
[25-05-4] Single-service articles improperly stored. Coffee filters in storage not protected
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bar tender squeeze lime into drink with bare hands
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -tuna
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed iceberg over ready to eat cut and cleaned carrots
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.dated with date shucked in walk in cooler for
[08B-12-5] Stored food not covered. Chips top of utensils rack

Community reaction

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