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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SAL'S BALLYHOOS LLC in KEY LARGO currently holds an InspectFL Health Score of 72.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 31 total violations — 7 critical, 6 major, 18 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on April 27, 2026 shows 9 observation rows: 3 critical, 1 major, and 5 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
SAL'S BALLYHOOS LLC has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [14-69-4] Ice buildup in walk-in freezer.
- [10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on flour container at dry storage area. Employee stored properly.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 90 F. at preparation table. Employee removed.
- [21-04-4] In-use wet wiping cloth/towel used under cutting board. Employee removed.
- [21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm); at cook line, operator discarded and replaced with a new solution.Sanitizer Bucket (Quaternary 400ppm)
- [01B-01-4] Dented/rusted cans present. See stop sale. Observed pineapple tidbits dented can at dry storage area. Operator segregates can.
- [08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw yellow tail fillets stored above cut vegetables inside reach in cooler across grill at cook line, employee stored properly.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated chicken (46F - Cold Holding) in reach in cooler at cook line, as per employee less than 1 hour. Employee moved food container to walk in cooler.
- [41-17-4] Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name by dishwashing area.
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