B'more Salty
Last inspected: Jan 15, 2026
22
Score
Public records currently show only one inspection for B'more Salty. The newest entry in the record is dated Jan 15, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record. This restaurant has more on its record than most do.
1
Inspections
9
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 15, 2026
Food Service Establishment Inspection
9 critical violations. 3 minor violations.
View 12 violations
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: Active managerial control is not being maintained over risk factors for foodborne illness, as evidenced by numerous critical violations. EHS aided PIC in correcting violations throughout the inspection. Active managerial control must be maintained at all times to prevent the spread of foodborne illness.
Hands clean and properly washed
Inspector notes: Observed an employee taste food directly from hand and then continue working without washing hands. Provided education, employee washed hands.
Food separated and protected
Inspector notes: Observed employee handle raw hamburger with gloved hands, wipe gloved hands on a dry towel, and then immediately pick up a clean cutting board to cut RTE lemons. Provided education on preventing contamination between raw animal products and RTE foods. Cutting board was cleaned and sanitized, and the employee washed hands and changed gloves.
Food-contact surfaces: cleaned and sanitized
Inspector notes: Observed employee wash and rinse a spoon in the 3 comp sink and then take it back to the prep area to be used. The sanitizer compartment of the 3 comp was not set up at that time. EHS had the employee set up the 3 comp sink to sanitize with 100ppm chlorine, and the spoon was sanitized before being used.
Proper reheating procedures for hot holding
Inspector notes: Baked beans in the warmer temped 112-119°. The PIC stated they had been reheated on the stove less than 1 hour prior and that they temped 150°. The temperature was also taken while the pan was still over a strong flame. Baked beans were returned to the stove to reheat to over 165°. Education was provided on removing product from the heat source before taking a temperature and on reheating to at least 165° within 2 hours.
Proper cold holding temperatures
Inspector notes: Sauce bottles (ranch, mayo, tartar sauce, cocktail sauce) were being held out of temperature control on the prep table and temped 44-51°. PIC stated that they typically keep them in the WIC overnight and then move them to the prep table for service. Bottles had been moved from the WIC to the prep table 30 minutes prior to the inspection. COS- EHS provided education on the keeping the TCS sauces in cold holding at 41° and below. PIC moved the sauce bottles back to the WIC.
Proper date marking and disposition
Inspector notes: Shrimp mac in the WIC was dated 1/6, and Hawaiian mac in the WIC was dated 1/5. Both products embargoed, approximately 15 pounds. Provided education on discarding RTE, TCS items that are not used within 7 days, with the prep date being day 1.
Consumer advisory provided for raw and undercooked food
Inspector notes: Steaks can be ordered undercooked, but there is no consumer advisory posted at the point of sale.
Toxic substances properly identified, stored, used
Inspector notes: Bottle of employee medication was stored beside and over single use items in the cabinet behind the front counter. COS by employee moving the medication to the bottom shelf under all food contact surfaces.
Utensils, equipment and linens; properly stored, dried, handled
Inspector notes: Observed employee towel drying dishes. Allow dishes to air dry.
Nonfood-contact surfaces clean
Inspector notes: Buildup of dust and debris on the fans of the condenser unit in the WIC. Recommend regular cleaning to prevent contamination.
Adequate ventilation and lighting; designated areas used
Inspector notes: Employee phone stored on the back prep table. Employee jacket and bag stored on the chest freezer. Store all employee items down and away from food and food contact surfaces to prevent contamination.
22
Frequently Asked Questions
When was B'more Salty last inspected?
The most recent health inspection at B'more Salty on file is from Jan 15, 2026. The public record contains one inspection in total.
What does a high risk rating mean?
A high risk rating at B'more Salty 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.
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