THE CAFE/SALT + ASH

Name: THE CAFE/SALT + ASH
Address: 61 HAWKS CAY BLVD, DUCK KEY, FL, 33050, US
Rating: 0

61 HAWKS CAY BLVD, DUCK KEY, FL 33050

License #5400256

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 8, 2026 · 17 findings · 7 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE CAFE/SALT + ASH in DUCK KEY currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 8, 2026. Across those visits, inspectors documented 69 total violations — 23 critical, 17 major, 29 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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 September 8, 2026 shows 17 observation rows: 7 critical, 2 major, and 8 minor.

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

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.

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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

THE CAFE/SALT + ASH 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.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef patties49F in drawers on cook line . As per chef they were transferred from the walk-in cooler early this morning and were out for a time before being put into drawers
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 87F .chef put in oven to reheat to 165 F
[14-86-1] Non-food grade paper/paper towel used as liner for food container for fish
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[41-10-4] Toxic substance/chemical improperly stored. Observed furniture polish on shelf over food preparation area holding vacuum packaging equipment
[29-34-4] In kitchen area Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[36-36-4] Ceiling tile missing.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored.clean pots stored on the floor
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[31B-03-4] No soap provided at handwash sink.
[31A-09-4] Prep area Handwash sink not accessible for employee use at all times , blocked by discarded boxes .
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
[16-46-4] Old labels stuck to food containers after cleaning.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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 chlorine at dishwasher . Service tech was called and machine was repaired during inspection, chlorine @100ppm
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chlorine @0ppm in dishwasher Service tech was called and machine was repaired during inspection, chlorine @100ppm

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Large clean pots stored on the floor
[21-05-5] Cloth used as a food-contact surface. Raw scallops are wrapped cloth napkin . In walk-in cooler, cloth covers butter pancake in walk-in cooler
[25-06-4] Single-service articles not stored inverted or protected from contamination. Plastic utensils not presented handle first
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Frozen Cooked beef ROP dated on 11/25 . No HACCP plan
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Beef and rice thawing on prep table
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce in the walk-in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry stored over raw beef in the walk-in cooler
[08A-11-5] Raw shell eggs stored over bottled drinks (wine) in walk-in cooler .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 120F lid was put on sausage to bring temp up Pork (120F - Hot Holding); butter (77F - Hot Holding); roasted tomatoes (120F)
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[48-02-5] Insurance inspector boiler report not posted in boiler room. For reporting purposes only.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna ceviche , wahoo crudo not identified as raw or undercooked on the menu.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen raw poultry, raw fish, cook beef, raw shrimp in stand up freezer ROP processed on site .
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1/23
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.