SALTY FROG'S BAR AND GRILL

Name: SALTY FROG'S BAR AND GRILL
Address: 407 FRONT ST (REAR), KEY WEST, FL, 33040, US
Rating: 30.7

407 FRONT ST (REAR), KEY WEST, FL 33040

License #5400018

🍺 Bar/Pub ℹ️

30.7 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 15 findings · 2 critical

Routine - Food

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Quick take

SALTY FROG'S BAR AND GRILL in KEY WEST currently holds an InspectFL Health Score of 30.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 71 total violations — 7 critical, 16 major, 48 minor.

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The latest inspection on September 15, 2026 shows 15 observation rows: 2 critical, 4 major, and 9 minor.

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Inspector notes

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SALTY FROG'S BAR AND GRILL has a rough inspection history. Would you risk it?

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at Bain Marie black beans (110F - Hot Holding); melted butter (107F - Hot Holding). As per chef less than 3 hours. Chef removed to reheat.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen area.
[08B-38-4] Food stored on floor. Observed plastic gallons of cooking oil stored on floor at dry storage area.
[14-11-5] Equipment in poor repair. Observed microwave at cook line with hole in the back of microwave.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed at bar area.
[08A-20-5] 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.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in stored containers of corn meal and flour.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at white chest freezers.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed at front line waiter station.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed blocked by pitcher stored in sink. Chef removed.
[31B-03-4] No soap provided at handwash sink. Observed at front waiter beverage station.
[36-22-4] Floor area(s) covered with standing water. Observed at walk in cooler floor area.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for oyster tags
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at dry storage area of kitchen.
[35A-15-4] Wild bird present inside establishment. Observed live chicken in rear dish washing kitchen area.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling and ceiling vents throughout kitchen area.
[06-09-1] 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. Observed raw tuna and raw mahi still in package for less than 4 hrs inside reach in cooler in front of walk in cooler. Operator removed the products from the package onsite.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting boards with excessive cut marks in prep area in kitchen.
[14-11-5] Equipment in poor repair. Observed gaskets in disrepair on walk in cooler and walk in freezer door.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at the bottom of rear exit door next to dry storage area.
[08B-38-4] Food stored on floor. Observed 2 buckets of pickles stored on the floor of walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside reach in freezer and walk in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled interior of microwave in front of cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler door by walk in cooler, and on reach in coolers in front of cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at the end of cook line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves inside reach both walk in cooler and walk in freezers.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic containers in handwashing sink near 3 compartment sink. Employee removed containers onsite.

Disposition: Met Inspection Standards
[06-09-1] 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. Observed raw tuna, raw mahi still in package for less than 4 hrs inside reach in cooler across grill. Operator removed the products from the package.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and hat on cutting board across cook line. Operator removed the items.
[36-22-4] Floor area(s) covered with standing water. Observed at storage area. Observed inside walk in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior heavily soiled at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled across cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on metal containers at prep area.
[29-08-4] Plumbing system in disrepair. Observed hand sink cold water handle in disrepair next to dish machine
[29-49-6] Standing water in bottom of reach-in-cooler. Observed inside RIC containing salad dressings. Observed at cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed cheese sauce 43F thawing in standing water at prep sink at kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw beef; (56F - Cold Holding) on prep table across cook line. As per operator for approximately 2 hrs. Operator placed inside walk in cooler for rapid cooling.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can openers blade soiled. Observed cutting board heavily soiled with mold-like substance at prep area.
[01C-03-4] Oyster tags not marked with last date served.