Sandollar Restaurant
9716 Heckscher Dr, Jacksonville, FL 32226 · Permanent Food Service · License 2611931
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitAug 3, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Hush puppies with corn 56f. On Cook line ,placed on ice
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Plated raw fish and raw shrimp over
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Basic5
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Scoopers for hush puppies in water 83f, water removed
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Multiple
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cup in salsa used as a scooper.
Equipment in poor repair.
Gaskets torn. On flip top cooler
Code 33, Garbage and refuse: Open dumpster lid.
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.