SALT SHACK ON THE LAKE

Name: SALT SHACK ON THE LAKE
Address: 846 W OSCEOLA ST, CLERMONT, FL, 34711-2130, US
Rating: 93.3

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

93.3 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

SALT SHACK ON THE LAKE in CLERMONT currently holds an InspectFL Health Score of 93.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 10, 2025. Across those visits, inspectors documented 19 total violations — 6 critical, 4 major, 9 minor.

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 September 10, 2025 included 1 critical violation, 2 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Call Back - Complied
[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
[14-69-4] Ice buildup in walk-in freezer.
[36-34-5] Operation cleaned, progress made
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.dated with date shucked in walk in cooler for

Warning Issued
[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.
[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
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to batter on cooks line
[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
[29-18-4] Drain cover(s) missing bar
[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
[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
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Straws at 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
[41-17-4] Spray bottle containing toxic substance not labeled.
[14-69-4] Ice buildup in walk-in freezer.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -tuna

Community reaction

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Community pulse