SALTY FROG'S BAR AND GRILL
407 FRONT ST (REAR)
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
1
Intermediate
2
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1: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. Observed raw tuna, raw mahi still in package for less than 4 hrs inside reach in cooler across grill. Operator removed the products from the package. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and hat on cutting board across cook line. Operator removed the items. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed at storage area. Observed inside walk in cooler.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior heavily soiled at cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled across cook line. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on metal containers at prep area.
- 29-08-4:Basic - Plumbing system in disrepair. Observed hand sink cold water handle in disrepair next to dish machine Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed inside RIC containing salad dressings. Observed at cook line.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cheese sauce 43F thawing in standing water at prep sink at kitchen. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw beef; (56F - Cold Holding) on prep table across cook line. As per operator for approximately 2 hrs. Operator placed inside walk in cooler for rapid cooling. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can openers blade soiled. Observed cutting board heavily soiled with mold-like substance at prep area. Repeat Violation
- 01C-03-4:Intermediate - Oyster tags not marked with last date served. Repeat Violation
Food safety inspection conducted on 4/16/2025 revealed 12 total violations (1 high priority, 2 intermediate, 9 basic).
Inspection on 6/5/2024
High Priority
1
Intermediate
4
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1: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., in standing water , ROP fish was semi frozen and packing was opened during inspection.
- 08B-38-4:Basic - Food stored on floor in the walk-in cooler
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.fan covers are soiled in the walk-in cooler
- 29-08-4:Basic - Plumbing system in disrepair. Cold water handle missing on handwash sink.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawed in standing water .
- 08A-04-5:High Priority - Raw animal food , ground beef stored over or with unwashed produce in the walk-in cooler
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Storing containers in handwashing sink
- 01C-05-4:Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - oyster tags not marked with last date served.
Food safety inspection conducted on 6/5/2024 revealed 11 total violations (1 high priority, 4 intermediate, 6 basic).
Inspection on 4/16/2024
High Priority
1
Intermediate
4
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed four boxes with meat stored on walk in freezer.
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed filters at hood soiled.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 36-34-5:Basic - Walk in cooler vents with dust, or mold-like substance.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags all mixed.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink for hand washing blocked by garbage can
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Containers inside hand sink.
Food safety inspection conducted on 4/16/2024 revealed 11 total violations (1 high priority, 4 intermediate, 6 basic).