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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 Y MAR in TAMPA currently holds an InspectFL Health Score of 80 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 4, 2026. Across those visits, inspectors documented 9 total violations — 4 critical, 3 major, 2 minor.
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What stands out in this inspection history
The latest inspection on September 4, 2026 shows 9 observation rows: 4 critical, 3 major, and 2 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?
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Would you eat here?
SAL Y MAR has some meaningful issues on record. Would you still eat here?
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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: Inspection Completed - No Further Action
- [06-09-2] 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.
- [16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Irreversible thermometer malfunction.
- [51-11-4] Carbon dioxide/helium tanks not adequately secured.
- [01B-13-4] 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.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 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 38F.
- [02C-02-5] 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.
- [41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested 500+ppm quaternary ammonia. Operator diluted with water, retested 200ppm.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink used as dump sink at bar. Operator removed strainer and educated employee.
- [08A-20-5] 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.
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