Sandbar Restaurant

100 Spring Ave, Anna Maria, FL 34216 · Permanent Food Service · License 5100091

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Sep 2, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 complaint inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 4 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 visits

Latest inspection

Sep22026

Complaint inspection

8 violations found

First visitSep 2, 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.
8 violations found:
- 4 High priority
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed on their cook line coolers: Shrimp (48°F - Cold Holding); Chicken (47°F - Cold Holding) Operator stated the shrimp and been there for over 4hrs while the chicken had been there for 2hrs. Operator willingly disposed of the shrimp and placed the chicken in the blast cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed on their cook line coolers: Shrimp (48°F - Cold Holding); Chicken (47°F - Cold Holding) Operator stated the shrimp and been there for over 4hrs while the chicken had been there for 2hrs. Operator willingly disposed of the shrimp and placed the chicken in the blast cooler.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
  Observed two employees wash their hands with cold water. Operator had them rewash their hands with hot water.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed canisters of soap improperly stored next to containers of club soda and observed a container of bleach stored over a single service cups. Operator moved the chemicals.
  Fixed on the spot
Basic4
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Observed their sanitizer bucket at 0ppm quaternary. Operator remade it to 200ppm.
  Fixed on the spot
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Observed a sanitizer bucket stored on top of the make table cooler. Operator removed it.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed their coffee filters stored without a lid. Operator placed a lid.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed an employee backpack stored touching clean dishes. Operator removed the bag and brought the dishes to the dish pit.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Aug182026A91Routine inspection5 violations, 2 high priority No follow-up needed

First visitAug 18, 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.
5 violations found:
- 2 High priority
- 3 Basic
What the inspector cited
High priority2
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper or towels used as liner for food container.
  Observed non-food grade towels used to line a tortilla container. Operator removed the towel.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed soap improperly stored above single service articles. Operator removed them.
  Fixed on the spot
Basic3
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowls being used as scoops in dry goods containers. Operator removed them.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed a missing sign at the to go window hand sink.
- Code 35, Insects, rodents, pests and animals: Insect control device installed over food storage or food preparation areas.
  Observed insect control devices stored above food storage areas. Operator removed the products beneath them.
  Fixed on the spot
Official report, on the Florida DBPR website

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.