SALTY’S BAR AND GRILL
103900 Overseas Highway
Florida, 33037
Monroe County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/22/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets in all units at cook line. **Repeat Violation** - From follow-up inspection 2025-04-22: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on 2 units at cook line. **Repeat Violation** - From follow-up inspection 2025-04-22: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade at kitchen area. - From follow-up inspection 2025-04-22: Still observe. **Time Extended**
Food safety inspection conducted on 4/22/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 4/21/2025
High Priority
4
Intermediate
2
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observe at bar area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets in all units at cook line. **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observe on 2 units at cook line. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Observe fish dip container not covered.
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observe raid spray bottle at kitchen area, operator removed during inspection. **Corrected On-Site**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe tuna salad container dated on 04/05 on reach in cooler across flat grill, operator discarded during inspection. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked pork (48F - Cold Holding); fish dip (48F - Hot Holding); coleslaw (47F); tuna salad (48F - Cold Holding), as per operator over 24 hours on reach in cooler at cook line, operator discarded food during inspection. Also observed tuna salad container dated on 04/05 on reach in cooler across flat grill, operator discarded during inspection. **Corrected On-Site** **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe; fish dip (48F - Hot Holding); coleslaw (47F); tuna salad (48F - Cold Holding), as per operator over 24 hours on reach in cooler at cook line, operator discarded food during inspection. Also observed cooked pork (48F - Cold Holding) cut tomatoes (48F - Cold Holding) on reach in cooler at cook line, as per employee less than 2 hours, employee moved food container to walk in cooler to cool down. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade at kitchen area.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked prime rib not date marked on shelves at walk in cooler, as per operator over 24 hours. Operator dated food during inspection. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 4/21/2025 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).
Inspection on 12/17/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line. - From follow-up inspection 2024-12-17: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed on clean metal and plastic containers on shelves across dishwasher machine. - From follow-up inspection 2024-12-17: Still observed on some clean plastic containers. **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line. - From follow-up inspection 2024-12-17: **Time Extended**
Food safety inspection conducted on 12/17/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 12/16/2024
High Priority
6
Intermediate
2
Basic
7
Total
15
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed at kitchen area by keg reach in cooler.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil containers stored on kitchen floor. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean metal and plastic containers on shelves across dishwasher machine.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
- 22-41-4:High Priority - 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. Observed Dishwasher (Chlorine 0ppm) operator replaced solution at the time of the inspection Dishwasher (Chlorine 50ppm). **Corrected On-Site**
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 30 droppings inside panko white bin container, in kitchen area. Operator discarded during inspection. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed approximately 30 droppings inside panko white bin container, in kitchen area. Operator discarded during inspection. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburgers patties (48F - Cold Holding); raw fish (45F - Cold Holding) on drawers at cook line, as per employee less than 1 hour. Employee add ice bags to food. **Corrective Action Taken**
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed cheese sauce (127F - Hot Holding) over 2 hours as per employee. Employee proceeded to reheat sauce during inspection.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (127F - Hot Holding) as per employee less than 3 hours, at cook line. Employee proceeded to reheat sauce during inspection. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked steak not date marked inside walk in cooler, as per operator from 2 days ago. **Corrected On-Site**
Food safety inspection conducted on 12/16/2024 revealed 15 total violations (6 high priority, 2 intermediate, 7 basic).