THE SANDBAR AND GRILLE
South Cleveland Avenue
Fort Myers, Florida, 33907
Lee County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/6/2025
High Priority
0
Intermediate
3
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured at bar area. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling vent and tile missing near by dishmachine area. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at dishmachine area. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishmachine soiled with food debris. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired on 02/26/2025. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink near by dishmachine has no hot water. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
Food safety inspection conducted on 3/6/2025 revealed 9 total violations (0 high priority, 3 intermediate, 6 basic).
Inspection on 3/4/2025
High Priority
3
Intermediate
6
Basic
9
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured at bar area. **Warning**
- 36-36-4:Basic - Ceiling vent and tile missing near by dishmachine area. **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at dishmachine area. **Warning**
- 13-07-4:Basic - Employee wearing bracelet and watch other than a plain ring on their arms while preparing food at cook line. Employee removed her bracelet and watch. **Corrected On-Site** **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees near by dishmachine. Operator provided handwashing sign. **Corrected On-Site** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishmachine soiled with food debris. **Warning**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen commercially processed ROP raw mahi fish thawing without removing packages, still frozen. Operator removed all frozen raw mahi from packages. **Corrected On-Site** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw ground beef stored over cooked beef. Operator removed raw ground beef to bottom shelf. **Corrected On-Site** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; butter (65F - Cold Holding); shredded moz (62F - Cold Holding); cooked pasta (58F - Cold Holding); cooked rice (66F - Cold Holding); ham (58F - Cold Holding); turkey ham (59F - Cold Holding); cooked Mac cheese (56F - Cold Holding). Per operator all items placed in cooler for two hours. Operator placed all items in ice. **Corrective Action Taken** **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with straws. Operator removed spray bottle to proper storage. **Corrected On-Site** **Warning**
- 53A-03-7:Intermediate - Food manager certification expired on 02/26/2025. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. **Warning**
- 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. **Warning**
- 02A-01-5: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. Provided operator consumer advisory for raw oysters. **Corrective Action Taken** **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at front counter. Operator labeled spray bottle. **Corrected On-Site** **Warning**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink near by dishmachine has no hot water. **Warning**
Food safety inspection conducted on 3/4/2025 revealed 18 total violations (3 high priority, 6 intermediate, 9 basic).
Inspection on 11/26/2024
High Priority
0
Intermediate
6
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense Parmesan cheese.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles in women's restroom.
- 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. Operator removed fish from packaging. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at side food prep area and hand wash sink in dishwash area.
- 33-16-4:Basic - Open dumpster lid.
- 36-27-5:Basic - Wall soiled with accumulated gray-like substance on walls in beer walk in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Beverage/wait station.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris behind pizza dough mixer.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed whisks stored in front service bar.
- 27-06-4:Intermediate - No hot running water at three-compartment sink. Front service bar.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at main bar.
- 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water at hand wash sink in side food prep area.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at cook line entrance. Observed no water at hand wash sink at front service bar.
Food safety inspection conducted on 11/26/2024 revealed 14 total violations (0 high priority, 6 intermediate, 8 basic).