SALTY'S BAR AND GRILL
103900 OVERSEAS HWY, Key Largo FL 33037 · 305-789-2766
Last inspected Mar 30, 2026 · 10 visits since July 2023
JAN 24
DEC 24
APR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024072557 | Dec 16, 2024 | Feb 19, 2025 | $400 |
Inspection history
10 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license.
Apr 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade at kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets in all units at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observe on 2 units at cook line.
Apr 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Observe raid spray bottle at kitchen area, operator removed during inspection.
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade at kitchen area.
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.
No handwashing sign provided at a hand sink used by food employees. Observe at bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets in all units at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observe on 2 units at cook line.
Stored food not covered. Observe fish dip container not covered.
Dec 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line.
Old labels stuck to food containers after cleaning. Observed on clean metal and plastic containers on shelves across dishwasher machine.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line.
Dec 16, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority2 Intermediate7 Basic
Show 15 findings ▾
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).
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.
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.
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
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.
Floor area(s) covered with standing water. Observed at kitchen area by keg reach in cooler.
Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
Food stored on floor. Observed cooking oil containers stored on kitchen floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line.
Old labels stuck to food containers after cleaning. Observed on clean metal and plastic containers on shelves across dishwasher machine.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Feb 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line.
Standing water in bottom of reach-in-cooler. Observed in 2 units at cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishwasher machine.
Jan 9, 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line.
No hot running water at three-compartment sink. Observed running water at 77 F at 3 compartment sink at kitchen area, as per Manager work order is already placed.
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.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed running water at 77 F in HWS at kitchen area, as per Manager work order is already placed.
No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit across stove.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in unit next to flat grill at kitchen area.
Standing water in bottom of reach-in-cooler. Observed in 2 units at cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishwasher machine.
Jan 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked mushrooms (49F - Cold Holding); cooked onions (48F - Cold Holding); in reach in cooler at the cook line, as per manager since yesterday. Manager discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked mushrooms (49F - Cold Holding); cooked onions (48F - Cold Holding); in reach in cooler at the cook line, as per manager since yesterday. Manager discarded during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at cook line.
No hot running water at three-compartment sink. Observed running water at 77° F at 3 compartment sink at kitchen area, as per Manager work order is already placed.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef not date marked inside walk in cooler, as per manager manager food was cooked last Tuesday.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed running water at 77° F in HWS at kitchen area, as per Manager work order is already placed.
Employee with no hair restraint while engaging in food preparation. Observed a cook not wearing.
Ice bucket/shovel stored on floor between uses. Observed at the bar, employee rearranged properly during inspection.
No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit across stove.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in unit next to flat grill at kitchen area.
Soiled dry wiping cloth in use. Observed at preparation table in kitchen area.
Standing water in bottom of reach-in-cooler. Observed in 2 units at cook line.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) inside 3 compartment sink, Manager turned on water during inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dishwasher machine.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Metal stem-type thermometer soiled.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked chicken wings (48F - Hot Holding); raw marinated chicken (49F - Cold Holding) as per employee less than 1 hour, employee moved to walk in cooler at the time of the inspection.
Handwash sink used for purposes other than handwashing. Observed sanitation bucket inside, at the bar area, employee removed during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
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 during inspection.
Buildup of food debris/soil residue on equipment door handles. Observed in all units in kitchen area.
No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit near dishwasher machine.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at the kitchen area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
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.