DirtyFLRestaurant Inspection Data

SANDBAR GRILL

With 7 documented inspections, SANDBAR GRILL in DUNEDIN has achieved a 3.7/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

2602 BAYSHORE BLVD

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 7 health inspection reports

All Inspection Reports

2/27/2026· 1mo ago

Visit ID: 13601805

Met Inspection Standards

2 int, 1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board on reach in deli cooler on cook line. Warning - From follow-up inspection 2026-02-27: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on reach in deli cooler on cook line. Repeat Violation Warning - From follow-up inspection 2026-02-27: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit observed. Warning - From follow-up inspection 2026-02-27: **Time Extended**

12/22/2025· 3mo ago

Visit ID: 10877714

Follow-up Inspection Required

3 int, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License observed expired on 2/1/2025. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board on reach in deli cooler on cook line. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on reach in deli cooler on cook line. Repeat Violation Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit observed. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training certificates observed during the inspection have expired: Shayanne S. 9/22/2022, Edward J. 11/7/2022, Mickenzi W. 10/10/2022, Heather F. 10/10/2022, Misty W. 10/10/2022, Barbara L. 10/10/2022, and Gina D. 10/21/2022 all through SafeStaff. Warning

4/24/2025· 11mo ago

Visit ID: 10715872

Met Inspection Standards

1 int, 1 basic

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Operator thawing crab in still water. Operator turned on the water to properly thaw. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Stained cutting boards.

11/12/2024· 1y 5mo ago

Visit ID: 10715569

Met Inspection Standards
  • N/A:No Violations Were Observed

11/7/2024· 1y 5mo ago

Visit ID: 8738432

Follow-up Inspection Required

1 high, 2 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored on floor in storage shed.
  • 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor in storage room.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 45f, raw fish 46f, diced tomatoes 46f, coleslaw 51f, shredded cheese 47f, small reach in cooler. All products moved to another reach in and Ice added to all products. **Corrective Action Taken**

1/24/2024· 2y 2mo ago

Visit ID: 8496703

Met Inspection Standards

1 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors, walls and ceilings soiled throughout establishment
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Repeat Violation

9/11/2023· 2y 7mo ago

Visit ID: 8359658

Met Inspection Standards

1 high, 1 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line and prep area.
  • 36-11-4:Basic - Floors not maintained smooth and durable. Throughout establishment
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Prep unit, water pooled at the bottom of the unit.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in sanitizer solution between uses a prep area
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near prep table. No cross contamination observed
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards near hot holding well.