THE SANDBAR AND KITCHEN
2910 Atlantic Avenue
Florida, 32034
Nassau County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 3/20/2025
High Priority
8
Intermediate
3
Basic
16
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In reach in cooler at end of cook line, plastic bowl used as a scoop for container of rice. Bowl removed. Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two (2) blue ice buckets stored on floor and not inverted by ice machine in kitchen. Repeat Violation
- 06-09-1: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. Two (2) packages of tuna thawed inside sealed reduced oxygen packages. See stop sale. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards in front of reach in coolers in kitchen.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Two (2) employee drink cups in kitchen have no lids. Drinks discarded. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage area, employee jackets and bags stored on shelves with food. Employee black bag on top of single use cups in outside bar. Items moved and stored correctly. Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair/beard restraint while engaging in food preparation. Multiple employees in kitchen missing hair or beard guards. Some placed on restraints. **Corrective Action Taken**
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment in kitchen. Floor under equipment in pizza area. Floor in all bar areas under equipment. Floor in walk in freezer. Floor in dry storage area. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. In dry storage area, case of honey and bag in box soda on floor.
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster area in parking lot has trash on ground.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple sets of tongs on handles of equipment.
- 51-18-6:Basic - No copy of latest inspection report available. Last inspection not available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment.
- 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Black straws on bar top at upstairs bar.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in container of standing water in prep sink in kitchen. Shrimp removed from water. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Red sanitizer bucket near outside bar tested 0ppm. Solution discarded. Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to handling clean equipment without washing hands. Grill cook handled raw shrimp and fish with gloved hands and immediately handled seasoning container without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Fry cook touched nose/face and immediately placed on gloves to engage in food preparation without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw ground beef stored above seafood. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In reach in cooler across from grill on cook line, three (3) cracked eggs stored next to five (5) other shelled eggs. All eight (8) eggs discarded.
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 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. Two (2) packages of tuna thawed inside sealed reduced oxygen packages. See stop sale. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler by pass through window, cut lettuce 51F. In flip top cooler on cook line, fish 51F. Both cooler tops constantly opened during lunch rush. Tops closed to cool items. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Under soda station in server area, spray bottle containing bleach chemical cleaner stored next to single use cups. Bottle moved and stored correctly.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on faucet by mop sink/beer keg cooler. Breaker missing on outside faucet where guests can rinse feet. Repeat Violation Admin Complaint
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Two managers working today state their certifications are expired.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in prep area blocked by cup/spatula. Hand washing sink in inside bar blocked by pitchers. Items moved. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink at end of outside bar.
Food safety inspection conducted on 3/20/2025 revealed 27 total violations (8 high priority, 3 intermediate, 16 basic).
Inspection on 11/22/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/20/2024
High Priority
5
Intermediate
1
Basic
13
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Multiple tanks by beer cooler in kitchen.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets by ice machine in kitchen. Buckets inverted. Corrected On-Site
- 06-09-1: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. See stop sale. In walk in cooler, two pans of thawed fish on speed rack and one case of tuna on shelf. All fish discarded.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen. Water bottle moved and stored correctly. Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen. Phone moved and stored correctly. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic cups in downstairs server station.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under triple sink in kitchen. Floor in hot water heater area.
- 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Green dumpster outside establishment.
- 36-24-5:Basic - Hole in or other damage to wall. Wall near hand washing sink in outside bar.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing above cooking equipment in kitchen.
- 33-11-4:Basic - Missing drain plug at dumpster. Green dumpster outside establishment.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sign at hand washing sink across from expo line in kitchen states hand washing only. No sign at hand washing sink in outdoor bar. No sign in upstairs men's restroom.Signs printed and posted. . Corrected On-Site
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Metal shelves in dry storage area show rust.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two (2) live flies observed in establishment.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of raw fish stored over container of ready to eat blue cheese dressing. In walk in cooler, cases of raw ground beef and tuna stored over cases of ready to eat green beans. Items moved and stored correctly. Corrected On-Site
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 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. See stop sale. In walk in cooler, two pans of thawed fish on speed rack and one case of tuna on shelf. All fish discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at end of cook line, shrimp, fish, chicken, and egg wash 50F. Items placed into cooler approximately 30 minutes prior. Ambient air temperature of cooler 54F. All items placed in ice bath and repair company called. Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on faucet in hot water heater area. Missing on end of splitter where green hose is attached in mop sink area.
- 53B-01-5: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. No training records for any food handler could be provided. Repeat Violation Admin Complaint
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by hand washing sink across from expo line. Manager states that fire extinguisher company has been called to replace. **Corrective Action Taken**
Food safety inspection conducted on 11/20/2024 revealed 20 total violations (5 high priority, 1 intermediate, 13 basic).
Inspection on 2/27/2024
High Priority
0
Intermediate
3
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Some oyster tags Warning - From follow-up inspection 2024-02-27: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda guns at bar Warning - From follow-up inspection 2024-02-27: Still soiled **Time Extended**
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2024-02-27: **Time Extended**
Food safety inspection conducted on 2/27/2024 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 2/26/2024
High Priority
1
Intermediate
6
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink, on dish drying rack. Moved Corrected On-Site Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice. Inc bins in bar area Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven doors Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 56f beef 54f shrimp 50f Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some oyster tags Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda guns at bar Warning
- 53B-02-5:Intermediate - 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. Warning
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Battery missing, placed battery back in **Corrective Action Taken** Warning
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed and posted Corrected On-Site Warning
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Handsink near swinging door Warning
Food safety inspection conducted on 2/26/2024 revealed 10 total violations (1 high priority, 6 intermediate, 3 basic).
Inspection on 10/6/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53B-09-4:Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. - From follow-up inspection 2023-10-05: **Time Extended** - From follow-up inspection 2023-10-06: **Time Extended**
Food safety inspection conducted on 10/6/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/5/2023
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - - From initial inspection : 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. Tuna in walk in cooler - From follow-up inspection 2023-10-05: Still needs **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored in between lid of cooler, moved Corrected On-Site - From follow-up inspection 2023-10-05: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 46f coleslaw 46f chicken 46f walk in cooler - From follow-up inspection 2023-10-05: Repair man on site ambient temperature states 37 Food temperature range from 37-46 in walk in cooler Coleslaw 46- shrimp 45f **Time Extended**
- 53B-09-4:Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. - From follow-up inspection 2023-10-05: **Time Extended**
Food safety inspection conducted on 10/5/2023 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 10/4/2023
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1: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. Tuna in walk in cooler
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee took drink on line with him them started plating shrimp
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored in between lid of cooler, moved Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door, moved Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On noddles container dates stated 9-4-23
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies in kitchen
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 46f coleslaw 46f chicken 46f walk in cooler
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Food safety inspection conducted on 10/4/2023 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).