Barfly - Saltwater Grill
Last inspected: Apr 22, 2026
78
Score
Public records show 13 inspections at Barfly - Saltwater Grill stretching back to 2022. Barfly - Saltwater Grill was last inspected on Apr 22, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
“Handwash sink used for purposes other than handwashing” comes up most often, recorded five times in the inspection record.
Barfly - Saltwater Grill's latest score is in line with the Safety Harbor average of 81. The file should reassure diners considering a visit.
13
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Packaged food not labeled as specified by law. Squeeze bottles and shakers containing food that has been removed from the original container not labeled with common name
02D-02-4
Basic - Cutting board has cut marks and is no longer cleanable. 2 green cutting boards.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on wire rack at dish room
40-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle to scoop top touching coleslaw. Handle was moved so it no longer touched the coleslaw. **Corrected On-Site**
10-06-5
78
Aug 13, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Soda bun holster behind the bar has no disposal line. Water dripping from holster into ice. See stop sale.
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fish 119F hot holding cook placed fish back on the grill to reheat. Second temperature at 12:10pm 170F reheat **Corrected On-Site**
03B-01-6
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Waste line missing at soda gun holster. Holster dripping water into ice. Operator corrected on site. See stop sale on ice.
29-17-4
67
Feb 7, 2025
Complaint Full
2 major violations.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink at entrance to the kitchen. Discussed the need to use hand wash sinks for hand washing only.
31A-11-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Oyster consumer advisory it observed at time of inspection. Provided DBPR FORM HR 5025-251. Operator displayed duringg inspection **Repeat Violation**
02A-01-5
82
Jul 29, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
67
Jun 18, 2024
Complaint Partial
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored on top of coleslaw. Employee relocated eggs. **Corrected On-Site**
08A-05-6
Basic - Plumbing system in disrepair. Water leaking from handsink in food prep area. Operator states someone came out to fix but another part is needed. **Repeat Violation**
29-08-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Above 400ppm, strip turned blue. Buckets corrected to 200ppm
21-08-4
78
Jun 12, 2024
Complaint Partial
2 minor violations.
View 2 violations
Basic - Plumbing system in disrepair. Water leaking from handsink. Operator states they have scheduled maintenance.
29-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking food and not wearing hair restraint. Employee put on hair **Corrected On-Site**
13-03-4
90
May 30, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 200-400ppm. Strip turned blue - From follow-up inspection 2024-05-29: Above 200-400ppm. Strip turned blue. **Time Extended** - From follow-up inspection 2024-05-30: No sanitizer bucket set up at this inspection **Time Extended**
41-27-4
86
May 29, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects kitchen near cook 1 fly in kitchen near grill
35A-02-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach next to hand sink on wall near cooks line 5 live under soup station 1 live on wall by racks of sauces 2 live in roach box under racks with sauces 2 live in boxes under coffee station
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp (68F - Cold Holding) sitting on counter; discarded shrimp. plantains (70F) sitting on counter employee moved to reach in cooler Ceviche 48 f reach in cooler cooks line employee moved to walk in. **Repeat Violation**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 200-400ppm. Strip turned blue
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Glassware in hand sink next to soda machine Towels in hand sink by dish area. **Repeat Violation**
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing on cooks line. **Repeat Violation**
31B-04-4
Basic - Ice scoop handle in contact with ice. In bar ice well **Repeat Violation**
10-08-5
Basic - 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. Yellowfin tuna not removed from packaging **Repeat Violation**
06-09-1
Basic - Dead roaches on premises. 1 dead under steam well 1 dead under soup station
35A-03-4
41
Feb 21, 2024
Food-Licensing Inspection
No violations found.
100
Dec 28, 2023
Routine - Food
No violations found.
100
Dec 15, 2023
Routine - Food
3 critical violations. 9 major violations. 6 minor violations.
View 18 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm chlorine run three times - Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager scheduled service this day . Triple sink set up for use - 200 ppm quaternary **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - manager rearranged food **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese 51 F in cooler under service window - reviewed with manager to not stack food above fill line - manager relocated food - coleslaw 48 F at 12:45 pm placed in small cooler at expo at 11:00 am- manager moved coleslaw to freezer for quick chill down - reviewed with manager food storage and air flow in reach in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at expo line
27-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times blocked by cooler chest in prep area - reviewed with manager hand wash sinks must be accessible at all times - manager relocated cooler **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing.knife inside hand wash sink at bar - knife removed - reviewed with manager hand wash sink is for washing hands only **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at hand wash sink in prep area - manager placed paper towels at hand wash sink . **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - No soap provided at handwash sink in prep area - manager placed soap at hand wash sink -reviewed with manager hand wash sinks must be stocked at all times **Corrected On-Site**
31B-03-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rachel , Francisco , Alan, Hannah, Alexandra expire 2022
53B-14-5
Basic - 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 in walk in cooler - reviewed with manager
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee phone with charger stored next to bottles of sauce and above reach in cooler top area in kitchen - reviewed with manager - manager removed items **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice in bar area -reviewed with manager
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees in food prep area
31B-04-4
19
Jun 28, 2023
Routine - Food
1 critical violation. 6 major violations. 17 minor violations.
View 24 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in your pan storage Next unannounced inspection per supervisor Derek Corey
35A-02-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in prep area
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. No water at all handsink on cook line
27-19-4
Intermediate - Handwash sink not accessible for employee use at all times. Dishwasher area hand sink blocked by buckets **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink near ice machine in back kitchen As a dump sink at bar area **Repeat Violation**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front sink area **Repeat Violation**
27-16-4
Basic - Ceiling tile missing. At dishwasher area **Repeat Violation**
36-36-4
Basic - Bowl or other container with no handle used to dispense food. Bowl for chips scooping on expo line
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Not secured at bar area
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back kitchen area
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All throughout kitchen
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted
24-05-4
Basic - 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. Tuna steaks in walk in cooler
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Majority of cutting boards in kitchen area
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and open drinks above ready to eat lobster meat in walk in cooler **Repeat Violation**
08B-49-4
Basic - Equipment in poor repair. Equipment broken reach in cooler being held up by sheet pans
14-11-5
Basic - Floor area(s) covered with standing water. In walk in cooler
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer left side **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Next to reach in fryer and prep table
10-17-4
Basic - Old labels stuck to food containers after cleaning. Metal pans old sticker on it in walk in cooler
16-46-4
Basic - Plumbing system in disrepair. Multiple hand sinks leaking or barley water pressure in kitchen
29-08-4
Basic - Silverware/utensils stored upright with the food-contact surface up. At server area/expo station
24-18-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
20
Dec 20, 2022
Routine - Food
1 critical violation. 6 major violations. 7 minor violations.
View 14 violations
High Priority - Employee washed hands with cold water at expo line - reviewed with manager proper hand washing
12A-19-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at the expo line **Corrected On-Site**
27-16-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dishwashing area blocked by stacked buckets and shelving unit - manager relocated buckets and moved the storage racks -reviewed with manager hand wash sinks must be accessible at all times **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. - storage of plastic drip strips stored in dishwashing area hand wash sink- manager removed items - reviewed with manager hand wash sinks are for washing hands only **Corrected On-Site**
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in freezer - manager discarded **Corrected On-Site**
08B-49-4
Basic - Ceiling tile missing in dish washing area
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items Employee jackets stored on storage shelf next clean plates in dishwashing area - employee item removed from area **Corrected On-Site**
40-06-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees in bar area and kitchen **Corrected On-Site**
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor in kitchen
21-38-4
Basic - very slow draining water in handwash sink at bar
29-20-5
33
Frequently Asked Questions
When was Barfly - Saltwater Grill last inspected?
The most recent health inspection at Barfly - Saltwater Grill on file is from Apr 22, 2026. The public record contains 13 inspections in total.
What is the most common violation at Barfly - Saltwater Grill?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited five times, more than any other issue at Barfly - Saltwater Grill.
How does Barfly - Saltwater Grill compare to other restaurants in Safety Harbor?
Barfly - Saltwater Grill most recently scored 78 out of 100, which is about the same as the Safety Harbor average of 81.
Has Barfly - Saltwater Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Barfly - Saltwater Grill have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Barfly - Saltwater Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Barfly - Saltwater Grill inspected?
Based on the inspection history on file, Barfly - Saltwater Grill is inspected around four times per year on average.
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