Sandbar Grill
2602 Bayshore Blvd, Dunedin, FL 34698 · Permanent Food Service · License 6213372
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection4 high priority (fixed by the Aug 28 follow-up), 3 intermediate, 13 basic (4 repeats); basic violations cost 12 at most-33
- Safety score67
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 visitAug 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
- First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 2 6 lb rusted cans of nacho cheese
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
3.5 Sliced tomatoes 59°F, 4lbs sliced cheese 48°F, 8oz shredded cheese 46°F, 7.5lbs burgers 53°F
Stop Sale issued due to food not being in a wholesome, sound condition.
48oz of mahi and 88oz of grouper thawed in bag and defrosted. Bag stated to remove from packaging before thawing
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
3.5 Sliced tomatoes 59°F, 4lbs sliced cheese 48°F, 8oz shredded cheese 46°F, 7.5lbs burgers 53°F stored over night in reach in cooler by cook line. no prior temperature monitoring documented.
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No quaternary test kit in establishment.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards stained
Non-pitting surface rust on food-contact equipment.
Rust pitted to surface of shelves in single service item storage area.
Basic13
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Unlabeled squeeze bottles of butter and oil in kitchen
Repeat violation
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
48oz of mahi and 88oz of grouper thawed in bag and defrosted. Bag stated to remove from packaging before thawing
Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
2 Rusted cans of nacho cheese stored next to undamaged product.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs stored on handle of push cart in kitchen. Operator moved tongs,
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employe beverage stored near beer tap,
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved cutting boards in kitchen
Repeat violation
Equipment in poor repair.
Reach in cooler in kitchen unable to hold proper temperature.
Reach-in cooler shelves with rust that has pitted the surface.
Shelves of reach in coolers next rusted.
Repeat violation
Interior of ice machine/bin with rust that has pitted the surface
Interior of ice machine has rust pitted to surface.
Food storage container/container lid cracked or broken.
Cracked lid on container of beef in reach in cooler.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave stained
Reach-in cooler interior/shelves have accumulation of soil residues.
Shelves of reach in coolers next to beer cooler soiled
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water at the bottom of reach in coolers next on cook line.
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.
- Stop sale
- An order that the food can’t be sold or served.