The Sandbar and Grille
4606 S Cleveland Ave, Fort Myers, FL 33907 · Permanent Food Service · License 4606692
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection3 high priority (1 fixed by the Sep 2 follow-up, 2 fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-15
- Complaint after follow-up on Aug 31, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice at bar.
More time given
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris under equipments and shelves at both bar area.
More time given
- 1st follow-up visitAug 31, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
In reach in cooler; raw fish (49°F - Cold Holding); cooked rice(51°F - Cold Holding); raw shrimp (47°F - Cold Holding); cooked beef (48°F - Cold Holding); cooked shrimp (49°F- cold holding). Per operator all items stored in reach in cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler; raw fish (49°F - Cold Holding); cooked rice(51°F - Cold Holding); raw shrimp (47°F - Cold Holding); cooked beef (48°F - Cold Holding); cooked shrimp (49°F- cold holding). Per operator all items stored in reach in cooler overnight. See stop sale.
Basic3
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice at bar.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris under equipments and shelves at both bar area.
Floor soiled/has accumulation of debris under equipments and shelves at both bar areas.
- First visitAug 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged groupers and salmons bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler; butter (55°F - Cold Holding); turkey ham (51°F - Cold Holding). Per operator all items stored in reach in cooler for two hours. Operator removed all items to walk in freezer.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine 00ppm, sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator started preparing triple sink for sanitation.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: 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 oyster advisory and operator posted at dining area.
Fixed on the spot
Basic4
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged groupers and salmons bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice at bar.
Operator removed the scoop.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris under equipments and shelves at both bar 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.
- Stop sale
- An order that the food can’t be sold or served.