Sal y Mar
3650 Midtown Dr, Tampa, FL 33607 · Permanent Food Service · License 3918702
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot), 2 basic (2 repeats)-28
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 4, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed 7 packs of grouper and 3 packs of tuna thawed remains in sealed commercially reduced oxygen packages in walk-in cooler.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
A container of feta cheese 45°F and sliced tomato 44°F stored double panned on reach-in cooler. Operator moved to walk-in freezer. Re temped: feta cheese 40°F, sliced tomato 38°F.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw fish and raw pork chops in walk-in cooler. Operator moved raw chicken to bottom shelf.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Tested 500+ppm quaternary ammonia. Operator diluted with water, retested 200ppm.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Shredded cooked beef in walk-in cooler. Operator date marked at time of inspection.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Irreversible thermometer malfunction.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwash sink used as dump sink at bar. Operator removed strainer and educated employee.
Fixed on the spot
Basic2
Code 06, Food properly thawed: 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.
See stop sale. 7 packs of grouper and 3 packs of tuna thawed remains in sealed packages.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.