SALTY DOGS STEAMER AND BAR

Name: SALTY DOGS STEAMER AND BAR
Address: 107 COURTHOUSE SQ, INVERNESS, FL, 34450, US
Rating: 97.7

107 COURTHOUSE SQ, INVERNESS, FL 34450

License #1901437

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

97.7 Grade A / 100

Excellent Health Score

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Quick take

SALTY DOGS STEAMER AND BAR in INVERNESS currently holds an InspectFL Health Score of 97.7 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 5, 2026. Across those visits, inspectors documented 20 total violations — 7 critical, 5 major, 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, grilled peppers, backed potatoes and grilled onions no date marked, also hot dogs no date, per employee items were cooked/opened 05/03-04/26.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Freezer near dish machine, raw beef stored above cooked chicken (portioned bags), manager moved and stored properly.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knives between coolers.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At the cook line, employee moved off the floor.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee electronic cigarette on prep table next to mixer, Manager removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink at the bar area.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee at the cook line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table next to steam table.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, enchiladas 98F, stored on top of oven, per employee enchiladas were reheated approximately 2-3 hrs prior.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Mop sink located behind restaurant, no drainage, manager manually connected plumbing, observed leaking pipe,
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in cooler at the cook line (doors with exposed insulation).
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, manager prime it and change sanitizer, chlorine 50ppm.
[11-26-1] 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. For three employees
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Clams from December 2025 through April, no date marked with last date served.

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