Sunny's Sand Bar
4055 Tamiami Trail N, Naples, FL 34103 · Permanent Food Service · License 2102826
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 1 intermediate, 1 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On the cook line observed cooked oatmeal (82°F - Hot Holding). Operator stated food was cooked at 8am, operator began to reheat oatmeal.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the reach in cooler on the cook line observed raw shelled eggs stored above open containers of ready to eat fruit. Operator placed raw shelled eggs appropriately. In the walk in cooler observed raw shelled eggs stored above ready to eat dressings. Operator placed raw shelled eggs on bottom shelf.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed employee on cook line handle ready to eat bacon with bare hands.
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. Bar Dishwasher (Chlorine 0ppm).
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink located in the bar area.
Wrong product in soap dispenser, observed hand sanitizer instead.
Basic1
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Earlier inspections 1
A95Routine inspection2 violations No follow-up needed
- First visitJul 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand wash sink located at the dish machine area used for holding equipment, towel dispenser and plumbing pipes pieces. Operator removed equipment.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink located at the dish machine area.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.