Sal Y Mar
Last inspected: Feb 6, 2026
82
Score
The health department has logged 13 inspections at Sal Y Mar, the earliest from 2022. The most recent visit was on Feb 6, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
That puts the facility ahead of the local pack: the average Tampa restaurant scores 79. The record reflects steady performance over time.
13
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 6, 2026
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2026-02-06: Replacing the whole unit at time of inspection. **Time Extended** **Corrective Action Taken**
29-42-4
Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2026-02-06: **Time Extended**
22-08-4
82
Feb 3, 2026
Complaint Full
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Sanitizer concentrate empty. Operator replaced sanitizer concentrate, remade sanitizer in three-compartments sink and tested 200ppm. **Corrected On-Site** **Warning**
22-43-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP raw fish thawed remains in sealed packages. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler next to ice machine - Cold Holding: rice putting 50 F, liquid egg 46 F, sour cream 46 F, crumbled blue cheese 47 F, goat cheese 50 F. Operator discarded items at time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At all 3 handwash sinks in kitchen. Operator restocked paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the press grill soiled with old burned food debris and grease. **Warning**
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
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. Observed 3 bags of ROP raw salmon and 1 bag of raw tuna thawed remains in sealed packages stored in walk-in cooler. **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table while prepping sandwiches. Drink removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. A case of fry oil stored on floor in dry food storage room. Operator moved to shelf. **Corrected On-Site** **Warning**
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar bin. Operator removed scoop. **Corrected On-Site** **Warning**
10-01-5
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm. Operator remade sanitizer and tested 200ppm. **Warning**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Sugar bins. **Warning**
02D-01-5
26
Oct 10, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of pico de gallo (51F - Cold Holding);p and cooked potato (47-52F - Cold Holding) on cook line. Operator moved in to reach-in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment conducts reduced oxygen packaging fish (not 10k bags), raw steaks, raw pork chops and raw lamb chops onsite, stored more than 48 hours then conduct Sous Vide onsite. **Repeat Violation** **Admin Complaint**
03G-50-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 7 employees has no proof of training.
53B-13-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Sashell Harrison, executive Sous Chef. **Repeat Violation** **Admin Complaint**
53A-01-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating at dish washing area at time of inspection.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpacks stored on food storage shelf in dry food storage room. Operator removed items. **Corrected On-Site**
40-06-5
55
Jun 13, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at cook line Cold Holding: tomato salsa 47 F, sliced cheese 48 F, shredded mozzarella 44 F. Operator moved items to reach-in freezer, employee moved back to reach-in cooler, re temped: tomato salsa 41 F, sliced cheese 45 F, shredded mozzarella 45 F. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-06-13: Reach-in cooler at cook line Cold Holding: tomato salsa 45F, sliced cheese 49 F, cooked onion 44 F, sliced tomato 46 F. All items double panned stored in flip top cooler since 11pm. Operator replaced items in ice at time of inspection. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Sashell Harrison, executive Sous Chef. **Warning** - From follow-up inspection 2025-06-13: No proof of training for Sashell Harrison, training in progress per Sashell. **Admin Complaint**
53A-01-7
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment conducts reduced oxygen packaging fish onsite (not 10k bags). **Warning** - From follow-up inspection 2025-06-13: No HACCP has been submitted. The establishment is not conduct ROP fish onsite at time of inspection, however, the establishment is conduct ROP steaks, pork chops and lamb chops onsite, stored more than 48 hours then conduct Sous Vide onsite. **Admin Complaint**
03G-50-1
70
Apr 11, 2025
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon and snappers. **Warning**
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP fish onsite not frozen all the time. Commercially ROP tuna thawed inside the sealed package. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at cook line Cold Holding: tomato salsa 47 F, sliced cheese 48 F, shredded mozzarella 44 F. Operator moved items to reach-in freezer, employee moved back to reach-in cooler, re temped: tomato salsa 41 F, sliced cheese 45 F, shredded mozzarella 45 F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pot of chicken broth (129F - Hot Holding) stored on stove top. Operator reheated to 165+ F at time of inspection. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Manager or person in charge lacking proof of food manager certification. Sashell Harrison, executive Sous Chef. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment conducts reduced oxygen packaging fish onsite (not 10k bags). **Warning**
03G-50-1
Basic - Standing water in bottom of reach-in-cooler. Small reach-in cooler next to ice machine. **Warning**
29-49-6
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. 3 bags of tuna thawed without removed from reduced oxygen package in walk-in cooler. **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on prep table at cook line. Operator discarded. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. 1 employee working at cook line. **Corrected On-Site** **Warning**
13-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. At cook line. Operator moved to shelf. **Corrected On-Site** **Warning**
21-38-4
32
Jul 24, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
74
Apr 18, 2024
Complaint Partial
6 minor violations.
View 6 violations
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl stored in bulk sugar and panko Corrected -observed employee remove **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed 7 CO2 tanks not secured at soda bib station
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted on storage shelf Corrected observed employee invert **Corrected On-Site**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean dishes stored under couch cushions on service line Corrected -observed employee move cushions **Corrected On-Site**
24-07-4
Basic - Food not stored at least 6 inches off of the floor. Observed 2 containers of oil stored on floor in dry storage room Corrected -observed employee place on shelf **Corrected On-Site**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside reach In cooler **Corrected On-Site**
14-69-4
74
Jan 23, 2024
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - - From initial inspection : 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. Emailed to operator **Warning** - From follow-up inspection 2024-01-23: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed ping 6 poster to operator **Warning** - From follow-up inspection 2024-01-23: Big 6 poster was emailed to operator **Time Extended**
11-07-5
Intermediate - - From initial inspection : 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. Emailed to operator **Warning** - From follow-up inspection 2024-01-23: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food reduced oxygen packaged for cook-chill/sous vide distributed/sold to an establishment owned or operated by another entity. Observed animal food product cooked-chill Sous vide **Warning** - From follow-up inspection 2024-01-23: **Time Extended**
03G-13-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in ice machine **Warning** - From follow-up inspection 2024-01-23: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed 7 CO2 tanks stored not secured under soda bib station **Warning** - From follow-up inspection 2024-01-23: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach cooler **Warning** - From follow-up inspection 2024-01-23: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked chicken in reachin in cooler for more than 48 hours after packaging with out date market **Warning** - From follow-up inspection 2024-01-23: **Time Extended**
03G-54-1
55
Jan 22, 2024
Routine - Food
6 critical violations. 6 major violations. 10 minor violations.
View 22 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies on wall above soda bib station 2 flies on walls above mop sink 1 fly landing on cheese board **Warning**
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 1 lbs Quinoa stored in reachin cooler dated for 1/7/24 Korean pull pork stored in reachin cooler date marked for 1/7/24 **Warning**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 fly landing on cheese board Observed rice, artichokes, and corn in walk-in cooler **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (44F - Cold Holding); pork (46F - Cold Holding); yellow grits (48F - Cold Holding); salsa (54F - Cold Holding); butter (44F - Cold Holding); cooked peppers ( cooling at 2:30pm) (54F - Cold Holding); cooked peppers ( temped at 2:30pm) (49F - Cooling); pork (46F - Cold Holding); yellow grits (48F - Cold Holding) ground beef (125F - Hot Holding); rice (131F - Hot Holding); cooked chicken (111F - Hot Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (44F - Cold Holding); pork (46F - Cold Holding); yellow grits (48F - Cold Holding); salsa (54F - Cold Holding); butter (44F - Cold Holding); cooked peppers ( cooling at 2:30pm) (54F - Cold Holding); cooked peppers ( temped at 2:30pm) (49F - Cooling); pork (46F - Cold Holding); yellow grits (48F - Cold Holding) **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground beef (125F - Hot Holding); rice (131F - Hot Holding); cooked chicken (111F - Hot Holding) **Warning**
03B-01-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed ping 6 poster to operator **Warning**
11-07-5
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. Emailed to operator **Warning**
11-27-4
Intermediate - Food reduced oxygen packaged for cook-chill/sous vide distributed/sold to an establishment owned or operated by another entity. Observed animal food product cooked-chill Sous vide **Warning**
03G-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer machine soiled with old food debris **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket stored in hand sink **Warning**
31A-09-4
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. Emailed to operator **Warning**
11-26-1
Basic - Old labels stuck to food containers after cleaning. Observed label on clean plastic container in dish area **Warning**
16-46-4
Basic - Stored food not covered. Observed garnish such as olives, dried fruit, and mint **Warning**
08B-12-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked chicken in reachin in cooler for more than 48 hours after packaging with out date market **Warning**
03G-54-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken stored in prep sink **Warning**
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in ice machine **Warning**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed 7 CO2 tanks stored not secured under soda bib station **Warning**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic bowls for prep stored on floor under 3-compartment sink Corrected- observed employee place in dish area to be cleaned **Corrective Action Taken** **Warning**
24-05-4
Basic - Food not stored at least 6 inches off of the floor. Observed 3 boxes of plantains stored on floor in walk-in freezer floor **Warning**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach cooler **Warning**
14-69-4
Basic - Insect control device installed over food preparation area. Observed clean linens stored under bug zapper **Warning**
35B-02-4
14
Aug 10, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placing gloves on with no prior hand washing, corrected action taken , inspector discussed with management proper hygiene went placing gloves on . **Corrective Action Taken**
12A-07-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Mussel-tags not kept in date order .
01C-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Dry wiping clothes stored in employee hand wash sink in dish wash area. Corrected, employee removed towels during inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked broccoli , made in house ginger vinaigrette not date marked all held over 24 hrs not date marked . **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep tabled , corrected, employee removed drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed with no hair restraint, corrected, employee placed hair net on during inspection. **Corrected On-Site**
13-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between equipment on cooks line, corrected , employee removed knives during inspection. **Corrected On-Site* Dipper well at bar not working at time of inspection. **Corrected On-Site**
10-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
52
May 15, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on food prep table , corrected, employee removed phone during inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-15: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles, corrected , manager removed tongs from door handle during inspection Observed knifes stored between equipment . **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-15: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-15: **Time Extended**
21-12-4
86
Mar 16, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves with no hand washing corrected action taken inspection discussed with Chef proper hand washing procedures when changing gloves. **Corrective Action Taken** **Repeat Violation** **Warning**
12A-07-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheated chicken to 156°, corrected chicken 176° **Corrected On-Site** **Warning**
03E-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash in dish washer area, corrected , employee replaced paper towels at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one employee with employee training certificate. All other employee over 60 days hired. **Warning**
53B-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink blocked by dish washer trays, corrected, employee removed trays during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on food prep table , corrected, employee removed phone during inspection. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. Heavy ice build up in walk in freezer. **Warning**
14-11-5
Basic - Food stored on floor. Bulk oil stored on floor in dry storage area. Employee placed oil on shelf during . **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles, corrected , manager removed tongs from door handle during inspection Observed knifes stored between equipment . **Corrected On-Site** **Warning**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored in dry storage area, corrected, employee removed drink during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
41
Oct 10, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
55
Frequently Asked Questions
When was Sal Y Mar last inspected?
The most recent health inspection at Sal Y Mar on file is from Feb 6, 2026. The public record contains 13 inspections in total.
What is the most common violation at Sal Y Mar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Sal Y Mar.
How does Sal Y Mar compare to other restaurants in Tampa?
Sal Y Mar most recently scored 82 out of 100, which is higher than the Tampa average of 79.
Has Sal Y Mar's inspection record improved over time?
Results have been roughly steady. Inspections at Sal Y Mar have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sal Y Mar 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 Sal Y Mar inspected?
Based on the inspection history on file, Sal Y Mar is inspected around four times per year on average.
Nearby Restaurants