Ette Hotel/ Salt & the Cellar (Restaurant)/ Lipa Rooftop
Last inspected: Dec 23, 2025
35
Score
The health department has logged 10 inspections at Ette Hotel/ Salt & the Cellar (Restaurant)/ Lipa Rooftop, the earliest from 2022. The latest inspection on file is from Dec 23, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited four times.
Compared to other Kissimmee restaurants (averaging 78), there's room to close the gap. The pattern in the record is worth a careful look.
10
Inspections
2
Critical latest
4
Major latest
1
Minor latest
Inspection History
Dec 23, 2025
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food Properly Stored/Protected
FL-48
35
May 22, 2025
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 10 salmon fillets fully thawed in intact reduced oxygen packaging held in reach in cooler drawer under grill
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw fish in walk in cooler Operator moved **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters over Parmesan cheese in reach in cooler at beginning of cookline Operator moved **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Truffle container in reach in cooler at beginning of cookline
14-86-1
Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by spoons in handwashing sink next to front entrance to kitchen
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar Operator stocked **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Several equipment gaskets
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 107F on stove Operator turned burner on to heat water **Corrective Action Taken**
10-07-4
Basic - Food stored on floor. Several boxes in walk in freezer, one in walk in cooler
08B-38-4
Basic - Floor area(s) covered with standing water. Below reach in cooler at beginning of cookline Operator wiped up **Corrected On-Site**
36-22-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 10 salmon fillets in drawers under grill
06-09-1
Basic - Cloth used as a food-contact surface. Used on cutting board under pan of rice on sushi make table
21-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Shield and interior side wall
22-20-5
29
Apr 1, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tuna at 44f. Operator moved to another cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-27: **Time Extended** - From follow-up inspection 2025-04-01: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-02-27: **Time Extended** - From follow-up inspection 2025-04-01: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink at cookline. **Warning** - From follow-up inspection 2025-02-27: **Time Extended** - From follow-up inspection 2025-04-01: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at cookline. **Warning** - From follow-up inspection 2025-02-27: **Time Extended** - From follow-up inspection 2025-04-01: **Time Extended**
31B-04-4
67
Feb 27, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
61
Dec 18, 2024
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tuna at 44°f. Operator moved to another cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Warning**
02A-01-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink at cookline. **Warning**
31B-03-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon. **Corrected On-Site** **Warning**
06-09-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site** **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees at cookline. **Warning**
31B-04-4
45
May 14, 2024
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg bites 108F, sausage links 105F in self-service unit at bar at approximately 10:30AM. Placed for service at 7:30AM per operator, product is discarded at end of service 11am per operator. Set operator up with TPHC plan. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 5 lobster tails 45F, 2 prawn 44F stored in cookline reach-in cooler overnight per operator. 2# mashed potatoes dated 5/13, stored in cooler overnight per operator.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5 lobster tails, 2 prawns, 2# mashed potatoes.
01B-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form to operate and was completed with newest employee, Julia. **Corrected On-Site**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl in "mix rice" container in walk-in cooler.
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. Employee women's restroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on sushi prep table. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lunchbox in server room reach-in cooler next to juices and canned items for service. **Corrected On-Site**
08B-49-4
Basic - Food not stored at least 6 inches off of the floor. Produce stored in bus tubs on floor in walk-in cooler.
08B-47-4
Basic - Food stored on floor. In walk-in freezer.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk gluten free flour and bulk sugar in dry storage area. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on stovetop at 105F. Operator increased temperature. **Corrected On-Site**
10-07-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. At bar, dipperwell turned off.
10-03-4
37
Nov 9, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Corrected On-Site**
01D-01-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk 2 door reach in cooler **Corrected On-Site**
02C-03-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Amir
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris bottom reach in single door freezer
23-03-4
Basic - Food stored on floor. Fries and citrus juice walk in freezer **Corrected On-Site**
08B-38-4
Basic - Equipment in poor repair. 2 door reach in freezer not working Not being used at this time
14-11-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon walk in cooler **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
45
Aug 1, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Warning** - From follow-up inspection 2023-08-01: **Time Extended**
14-09-4
95
Jun 2, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sous vide eggs for avocado toast not posted on menu it is undercooked Items In sushi burrito **Warning**
02B-04-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Sent operator copy of consumer information for oysters to post in restaurant **Warning**
02A-01-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Clean working prep table employees coffee and bag **Warning**
12B-07-4
Basic - Food stored on floor. Box of potatoes on floor Boxes in walk in freezer floor **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. On cook line has wash station **Warning**
31B-04-4
47
Dec 9, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger and raw steaks above beyond burger on cook line reach in advised operator to move Employee moved burgers **Corrected On-Site**
08A-05-6
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. No handlenplastic container used in rice Advised operator to only use scoops with handles for products **Corrective Action Taken**
10-01-5
82
Frequently Asked Questions
When was Ette Hotel/ Salt & the Cellar (Restaurant)/ Lipa Rooftop last inspected?
The most recent health inspection at Ette Hotel/ Salt & the Cellar (Restaurant)/ Lipa Rooftop on file is from Dec 23, 2025. The public record contains 10 inspections in total.
What is the most common violation at Ette Hotel/ Salt & the Cellar (Restaurant)/ Lipa Rooftop?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Ette Hotel/ Salt & the Cellar (Restaurant)/ Lipa Rooftop.
How does Ette Hotel/ Salt & the Cellar (Restaurant)/ Lipa Rooftop compare to other restaurants in Kissimmee?
Ette Hotel/ Salt & the Cellar (Restaurant)/ Lipa Rooftop most recently scored 35 out of 100, which is lower than the Kissimmee average of 78.
Has Ette Hotel/ Salt & the Cellar (Restaurant)/ Lipa Rooftop's inspection record improved over time?
Results have been roughly steady. Inspections at Ette Hotel/ Salt & the Cellar (Restaurant)/ Lipa Rooftop have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Ette Hotel/ Salt & the Cellar (Restaurant)/ Lipa Rooftop means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ette Hotel/ Salt & the Cellar (Restaurant)/ Lipa Rooftop inspected?
Based on the inspection history on file, Ette Hotel/ Salt & the Cellar (Restaurant)/ Lipa Rooftop is inspected around three times per year on average.
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