SAL Y MAR
3650 MIDTOWN DR, Tampa FL 33607 · (813) 353-0555
Last inspected Feb 6, 2026 · 11 visits since August 2023
APR 24
JUL 24
APR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies on wall above soda bib station 2 flies on walls above mop sink 1 fly landing on cheese board
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025075247 | Oct 10, 2025 | Apr 20, 2026 | $320 |
Inspection history
11 visits, newest first
Feb 6, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Interior of oven has accumulation of black substance/grease/food debris.
Feb 3, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Sanitizer concentrate empty. Operator replaced sanitizer concentrate, remade sanitizer in three-compartments sink and tested 200ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. ROP raw fish thawed remains in sealed packages.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler next to ice machine - Cold Holding: rice putting 50 F, liquid egg 46 F, sour cream 46 F, crumbled blue cheese 47 F, goat cheese 50 F. Operator discarded items at time of inspection.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the press grill soiled with old burned food debris and grease.
No paper towels or mechanical hand drying device provided at handwash sink. At all 3 handwash sinks in kitchen. Operator restocked paper towels.
Carbon dioxide/helium tanks not adequately secured.
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 3 bags of ROP raw salmon and 1 bag of raw tuna thawed remains in sealed packages stored in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table while prepping sandwiches. Drink removed.
Food not stored at least 6 inches off of the floor. A case of fry oil stored on floor in dry food storage room. Operator moved to shelf.
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 sugar bin. Operator removed scoop.
Interior of oven has accumulation of black substance/grease/food debris.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm. Operator remade sanitizer and tested 200ppm.
Working containers of food removed from original container not identified by common name. Sugar bins.
Oct 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of pico de gallo (51F - Cold Holding);p and cooked potato (47-52F - Cold Holding) on cook line. Operator moved in to reach-in cooler.
Manager or person in charge lacking proof of food manager certification. Sashell Harrison, executive Sous Chef.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment conducts reduced oxygen packaging fish (not 10k bags), raw steaks, raw pork chops and raw lamb chops onsite, stored more than 48 hours then conduct Sous Vide onsite.
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. 7 employees has no proof of training.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee eating in a food preparation or other restricted area. Employee eating at dish washing area at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpacks stored on food storage shelf in dry food storage room. Operator removed items.
Jun 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at cook line Cold Holding: tomato salsa 47 F, sliced cheese 48 F, shredded mozzarella 44 F. Operator moved items to reach-in freezer, employee moved back to reach-in cooler, re temped: tomato salsa 41 F, sliced cheese 45 F, shredded mozzarella 45 F.
Manager or person in charge lacking proof of food manager certification. Sashell Harrison, executive Sous Chef.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment conducts reduced oxygen packaging fish onsite (not 10k bags).
Apr 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon and snappers.
Stop Sale issued due to food not being in a wholesome, sound condition. ROP fish onsite not frozen all the time. Commercially ROP tuna thawed inside the sealed package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at cook line Cold Holding: tomato salsa 47 F, sliced cheese 48 F, shredded mozzarella 44 F. Operator moved items to reach-in freezer, employee moved back to reach-in cooler, re temped: tomato salsa 41 F, sliced cheese 45 F, shredded mozzarella 45 F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pot of chicken broth (129F - Hot Holding) stored on stove top. Operator reheated to 165+ F at time of inspection.
Manager or person in charge lacking proof of food manager certification. Sashell Harrison, executive Sous Chef.
No paper towels or mechanical hand drying device provided at handwash sink. At bar. Provided.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment conducts reduced oxygen packaging fish onsite (not 10k bags).
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. 3 bags of tuna thawed without removed from reduced oxygen package in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on prep table at cook line. Operator discarded.
Employee with no hair restraint while engaging in food preparation. 1 employee working at cook line.
Standing water in bottom of reach-in-cooler. Small reach-in cooler next to ice machine.
Wiping cloth sanitizing solution stored on the floor. At cook line. Operator moved to shelf.
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Spray bottle containing toxic substance not labeled. Observed spray bottle filled with sanitizer not labeled Corrected -observed employee discard
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted on storage shelf
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected observed employee remove
Standing water in bottom of reach-in-cooler. Observed inside reachin cooler on service line
Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in standing water in prep table Corrected observed employee place under cold running water
Apr 18, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Bowl or other container with no handle used to dispense food. Observed plastic bowl stored in bulk sugar and panko Corrected -observed employee remove
Carbon dioxide/helium tanks not adequately secured. Observed 7 CO2 tanks not secured at soda bib station
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted on storage shelf Corrected observed employee invert
Cleaned and sanitized equipment or utensils not properly stored. Observed clean dishes stored under couch cushions on service line Corrected -observed employee move cushions
Food not stored at least 6 inches off of the floor. Observed 2 containers of oil stored on floor in dry storage room Corrected -observed employee place on shelf
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside reach In cooler
Apr 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Carbon dioxide/helium tanks not adequately secured. Observed 7 CO2 tanks stored not secured under soda bib station
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach cooler
Jan 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed ping 6 poster to operator
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. Emailed to operator
Food reduced oxygen packaged for cook-chill/sous vide distributed/sold to an establishment owned or operated by another entity. Observed animal food product cooked-chill Sous vide
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. Emailed to operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in ice machine
Carbon dioxide/helium tanks not adequately secured. Observed 7 CO2 tanks stored not secured under soda bib station
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach cooler
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked chicken in reachin in cooler for more than 48 hours after packaging with out date market
Jan 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority6 Intermediate10 Basic
Show 22 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies on wall above soda bib station 2 flies on walls above mop sink 1 fly landing on cheese board
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 1 lbs Quinoa stored in reachin cooler dated for 1/7/24 Korean pull pork stored in reachin cooler date marked for 1/7/24
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 fly landing on cheese board Observed rice, artichokes, and corn in walk-in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (44F - Cold Holding); pork (46F - Cold Holding); yellow grits (48F - Cold Holding); salsa (54F - Cold Holding); butter (44F - Cold Holding); cooked peppers ( cooling at 2:30pm) (54F - Cold Holding); cooked peppers ( temped at 2:30pm) (49F - Cooling); pork (46F - Cold Holding); yellow grits (48F - Cold Holding) ground beef (125F - Hot Holding); rice (131F - Hot Holding); cooked chicken (111F - Hot Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (44F - Cold Holding); pork (46F - Cold Holding); yellow grits (48F - Cold Holding); salsa (54F - Cold Holding); butter (44F - Cold Holding); cooked peppers ( cooling at 2:30pm) (54F - Cold Holding); cooked peppers ( temped at 2:30pm) (49F - Cooling); pork (46F - Cold Holding); yellow grits (48F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground beef (125F - Hot Holding); rice (131F - Hot Holding); cooked chicken (111F - Hot Holding)
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed ping 6 poster to operator
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. Emailed to operator
Food reduced oxygen packaged for cook-chill/sous vide distributed/sold to an establishment owned or operated by another entity. Observed animal food product cooked-chill Sous vide
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer machine soiled with old food debris
Handwash sink not accessible for employee use at all times. Observed sanitizer bucket stored in hand sink
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. Emailed to operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in ice machine
Carbon dioxide/helium tanks not adequately secured. Observed 7 CO2 tanks stored not secured under soda bib station
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic bowls for prep stored on floor under 3-compartment sink Corrected- observed employee place in dish area to be cleaned
Food not stored at least 6 inches off of the floor. Observed 3 boxes of plantains stored on floor in walk-in freezer floor
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach cooler
Insect control device installed over food preparation area. Observed clean linens stored under bug zapper
Old labels stuck to food containers after cleaning. Observed label on clean plastic container in dish area
Stored food not covered. Observed garnish such as olives, dried fruit, and mint
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked chicken in reachin in cooler for more than 48 hours after packaging with out date market
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken stored in prep sink
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placing gloves on with no prior hand washing, corrected action taken, inspector discussed with management proper hygiene went placing gloves on.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel-tags not kept in date order.
Handwash sink used for purposes other than handwashing. Dry wiping clothes stored in employee hand wash sink in dish wash area. Corrected, employee removed towels during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked broccoli, made in house ginger vinaigrette not date marked all held over 24 hrs not date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep tabled, corrected, employee removed drink during inspection.
Employee with no hair restraint while engaging in food preparation. Observed with no hair restraint, corrected, employee placed hair net on during inspection.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between equipment on cooks line, corrected, employee removed knives during inspection. **Corrected On-Site* Dipper well at bar not working at time of inspection.
Wet wiping cloth not stored in sanitizing solution between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.