Sal's Ballyhoos
Last inspected: Apr 27, 2026
45
Score
Sal's Ballyhoos appears in inspection records eight times, starting in 2022. The most recent report on file is from Apr 27, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The most common issue across all inspections has been “in-use wet wiping cloth/towel used under cutting board”, showing up three times.
Compared to other Key Largo restaurants (averaging 69), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 27, 2026
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrected On-Site**
08A-04-5
High Priority - Dented/rusted cans present. See stop sale. Observed pineapple tidbits dented can at dry storage area. Operator segregates can. **Corrected On-Site**
01B-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name by dishwashing area. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - 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. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed. **Corrected On-Site**
21-04-4
Basic - 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) **Corrected On-Site**
21-08-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on flour container at dry storage area. Employee stored properly. **Corrected On-Site**
10-01-5
45
Dec 12, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna (42F - Cold Holding) still on ROP packages on shelves at walk in cooler near back door. Operator segregated to be discarded.
01B-13-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name by dishwasher machine.
41-17-4
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 raw tuna (42F - Cold Holding) still on ROP packages on shelves at walk in cooler near back door. Operator segregated to be discarded. **Corrective Action Taken**
06-09-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area.
21-12-4
70
Mar 10, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
78
Nov 19, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
55
Apr 8, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Proper Hot and Cold Holding Temperatures
FL-21
Plumbing Maintained; Sewage Disposal
FL-51
61
Oct 12, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2023-10-12: Still observed wc not stored in sanitizer bucket. **Time Extended**
21-12-4
95
Aug 8, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
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. Provided form during inspection.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by salad station, employee restocked during inspection. **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. Provided form during inspection.
11-26-1
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
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 thawed tuna still in ROP in walk in cooler. **Repeat Violation**
06-09-1
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Observed one hood filters out of place. **Repeat Violation**
14-72-4
58
Dec 19, 2022
Routine - Food
12 minor violations.
View 12 violations
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Food stored in a location that is exposed to splash/dust. Observed the sanitizer bucket stored on top of the salad reach in cooler. **Repeat Violation**
08B-36-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Food not stored at least 6 inches off of the floor. Observed shrimp stored on the floor of the walk in freezer
08B-47-4
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Observed a hood filter out of place
14-72-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Repeat Violation**
33-23-4
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 tuna thawed in the ROP package
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons on the steam area in standing water Water temperature 78F
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed a blue towel under the yellow cutting board.
21-04-4
Basic - Insect control device installed over food preparation area. Observed a bug zapper installed over the salad reach in cooler
35B-02-4
Basic - Stored food not covered. Observed in the walk in cooler crab claws unprotected **Repeat Violation**
08B-12-5
Basic - Unprotected ice machine in a customer/nonsecure area. Observed at the back area of the restaurant . The access door of back area is open. **Repeat Violation**
08B-62-4
55
Frequently Asked Questions
When was Sal's Ballyhoos last inspected?
The most recent health inspection at Sal's Ballyhoos on file is from Apr 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Sal's Ballyhoos?
Across the inspection record, “in-use wet wiping cloth/towel used under cutting board” has been cited three times, more than any other issue at Sal's Ballyhoos.
How does Sal's Ballyhoos compare to other restaurants in Key Largo?
Sal's Ballyhoos most recently scored 45 out of 100, which is lower than the Key Largo average of 69.
Has Sal's Ballyhoos' inspection record improved over time?
Results have been roughly steady. Inspections at Sal's Ballyhoos have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sal's Ballyhoos means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sal's Ballyhoos inspected?
Based on the inspection history on file, Sal's Ballyhoos is inspected around two times per year on average.
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