HT'S SAND BAR & BISTRO
4950 South Peninsula Drive
Florida, 32127
Volusia County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
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 4/2/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/21/2025
High Priority
6
Intermediate
0
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a small gap at the top threshold that opens to the outside.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 22-41-4:High Priority - 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. 0ppm, manager replaced sanitizer bucket, rechecked 4 times at 0ppm. Manager set up 3 compartment sink for ware washing and stated service technician being called**Warning** **Corrective Action Taken** **Warning**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -lobster sauce
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -lobster sauce marked 2/28
- 35A-23-4:High Priority - Roach excrement and/or droppings present. -3 roach droppings on top of dish machine in back, manager cleaned up during inspection -must be in compliance upon next unannounced inspection **Corrected On-Site** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cooked onions/potatoes, did not reheat to 165F within 2 hours for hot holding
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -cooked potatoes/onions, cooked sausage patties 115F-125F more than 2 hours from beginning of reheating, previously cooked and cooled on site. See stop sale. Provided flyer for reheating for hot holding.
Food safety inspection conducted on 3/21/2025 revealed 8 total violations (6 high priority, 0 intermediate, 2 basic).
Inspection on 9/13/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2024-09-13: **Time Extended**
Food safety inspection conducted on 9/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/12/2024
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-03-4:Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 22-41-4:High Priority - 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. 0ppm, rechecked sanitizer 4 times. Callback inspection shall occur in 7 days to verify compliance. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -upper portions of sliced cheeses 46F-48F inside makeline cooler next to grill inside 1/3 pan. Employee stated less than 2 hours. Advised to use larger pan to allow for multuple types of cheese to remain low enough for cold air to affect the dense cheeses loaded into pan.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -creamer
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -restroom
- 16-08-4:Intermediate - Sink compartments of three-compartment sink too small to accommodate some large pans. -dish machine currently not functioning, basin for 3 compartment too small to fit full sized pans for sanitizing step.
- 08B-15-4:Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.
Food safety inspection conducted on 9/12/2024 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).