Sandbar Satellite
1246 Hwy A1A, Satellite Beach, FL 32937 · Permanent Food Service · License 1506117
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection3 high priority (fixed by the Jul 27 follow-up), 2 intermediate (1 fixed on the spot), 6 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top of reach-in cooler at kitchen entry next to steam wells salsa (51°F - Cold Holding); feta (53°F - Cold Holding); cut lettuce (56°F - Cold Holding); shredded cheese (54°F - Cold Holding) In table top reach-in cooler next to fryers cut tomatoes (48°F - Cold Holding); sliced cheese (48°F - Cold Holding)
Code 22, Food-contact surfaces clean and sanitized: 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
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Observed live flying insects; 3 in bar area 3 in dish area
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda guns at bar are heavily soiled. Bartender cleaned
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook put on hat
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Lime buildup on interior of doors
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk-in cooler shelves and condenser cover are soiled
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
On bar top
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Dispenser on east side of bar
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Font on menu does not meet standards
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.