BARFLY - SALTWATER GRILL
100 MAIN ST STE 101
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 2/7/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink at entrance to the kitchen. Discussed the need to use hand wash sinks for hand washing only.
- 02A-01-5: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. Oyster consumer advisory it observed at time of inspection. Provided DBPR FORM HR 5025-251. Operator displayed duringg inspection Repeat Violation
Food safety inspection conducted on 2/7/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 7/29/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Manager corrected Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Bucket of sauce stored on floor of walk in cooler. Operator relocated. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Partially cooked chicken over raw oysters in walk in cooler. Operator relocated chicken Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (48F - Cold Holding) Manager state's coleslaw was moved from a different unit 1 hour ago. All other foods in unit at 41F or below. Manager moved to walk in freezer for rapid chill **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 7/29/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 6/18/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 29-08-4:Basic - Plumbing system in disrepair. Water leaking from handsink in food prep area. Operator states someone came out to fix but another part is needed. Repeat Violation
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Above 400ppm, strip turned blue. Buckets corrected to 200ppm
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored on top of coleslaw. Employee relocated eggs. Corrected On-Site
Food safety inspection conducted on 6/18/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 6/12/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking food and not wearing hair restraint. Employee put on hair Corrected On-Site
- 29-08-4:Basic - Plumbing system in disrepair. Water leaking from handsink. Operator states they have scheduled maintenance.
Food safety inspection conducted on 6/12/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 5/30/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 41-27-4:High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 200-400ppm. Strip turned blue - From follow-up inspection 2024-05-29: Above 200-400ppm. Strip turned blue. **Time Extended** - From follow-up inspection 2024-05-30: No sanitizer bucket set up at this inspection **Time Extended**
Food safety inspection conducted on 5/30/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 5/29/2024
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Facility Temporarily Closed
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. Yellowfin tuna not removed from packaging Repeat Violation
- 35A-03-4:Basic - Dead roaches on premises. 1 dead under steam well 1 dead under soup station
- 10-08-5:Basic - Ice scoop handle in contact with ice. In bar ice well Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing on cooks line. Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects kitchen near cook 1 fly in kitchen near grill
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach next to hand sink on wall near cooks line 5 live under soup station 1 live on wall by racks of sauces 2 live in roach box under racks with sauces 2 live in boxes under coffee station
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp (68F - Cold Holding) sitting on counter; discarded shrimp. plantains (70F) sitting on counter employee moved to reach in cooler Ceviche 48 f reach in cooler cooks line employee moved to walk in. Repeat Violation
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 200-400ppm. Strip turned blue
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Glassware in hand sink next to soda machine Towels in hand sink by dish area. Repeat Violation
Food safety inspection conducted on 5/29/2024 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 5/29/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead under steam well 1 dead under soup station - From follow-up inspection 2024-05-29: 1 dead roach under prep table near expo 1 dead under prep table in kitchen 1 dead under oven All were discarded and areas have been cleaned **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach next to hand sink on wall near cooks line 5 live under soup station 1 live on wall by racks of sauces 2 live in roach box under racks with sauces 2 live in boxes under coffee station - From follow-up inspection 2024-05-29: 1 live on prep table. Manager killed, discarded and sanitized area **Time Extended**
- 41-27-4:High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 200-400ppm. Strip turned blue - From follow-up inspection 2024-05-29: Above 200-400ppm. Strip turned blue. **Time Extended**
Food safety inspection conducted on 5/29/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 12/28/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/28/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/15/2023
High Priority
3
Intermediate
9
Basic
6
Total
18
Disposition: Follow-up Inspection Required
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 walk in cooler - reviewed with manager
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee phone with charger stored next to bottles of sauce and above reach in cooler top area in kitchen - reviewed with manager - manager removed items Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-08-5:Basic - Ice scoop handle in contact with ice in bar area -reviewed with manager
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in food prep area
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm chlorine run three times - Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager scheduled service this day . Triple sink set up for use - 200 ppm quaternary **Corrective Action Taken**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - manager rearranged food Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese 51 F in cooler under service window - reviewed with manager to not stack food above fill line - manager relocated food - coleslaw 48 F at 12:45 pm placed in small cooler at expo at 11:00 am- manager moved coleslaw to freezer for quick chill down - reviewed with manager food storage and air flow in reach in cooler **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times blocked by cooler chest in prep area - reviewed with manager hand wash sinks must be accessible at all times - manager relocated cooler Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.knife inside hand wash sink at bar - knife removed - reviewed with manager hand wash sink is for washing hands only Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at hand wash sink in prep area - manager placed paper towels at hand wash sink . Corrected On-Site
- 11-26-1: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.
- 31B-03-4:Intermediate - No soap provided at handwash sink in prep area - manager placed soap at hand wash sink -reviewed with manager hand wash sinks must be stocked at all times Corrected On-Site
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rachel , Francisco , Alan, Hannah, Alexandra expire 2022
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at expo line
Food safety inspection conducted on 12/15/2023 revealed 18 total violations (3 high priority, 9 intermediate, 6 basic).