Salty Frog's Bar and Grill
407 Front St (Rear), Key West, FL 33040 · Permanent Food Service · License 5400018
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (1 fixed on the spot), 9 basic-26
- Safety score74
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 15, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed at Bain Marie black beans (110°F - Hot Holding); melted butter (107°F - Hot Holding). As per chef less than 3 hours. Chef removed to reheat.
Fixed on the spot
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.
Observed at walk in freezer raw logs of ground beef stored over packages of fish filets.
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed for oyster tags
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed blocked by pitcher stored in sink. Chef removed.
Fixed on the spot
No soap provided at handwash sink.
Observed at front waiter beverage station.
Code 35, Insects, rodents, pests and animals: Wild bird present inside establishment.
Observed live chicken in rear dish washing kitchen area.
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic gallons of cooking oil stored on floor at dry storage area.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in stored containers of corn meal and flour.
Equipment in poor repair.
Observed microwave at cook line with hole in the back of microwave.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed at white chest freezers.
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Observed at front line waiter station.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed at exit door at dry storage area of kitchen.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed throughout kitchen area.
Floor area(s) covered with standing water.
Observed at walk in cooler floor area.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed at bar area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.