Sand Trap Bar and Grille

600 Wilder Blvd, Daytona Beach, FL 32114 · Permanent Food Service · License 7407493

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Aug 4, 2026

What drove the grade

Dented/rusted cans present.High priority · fixed by the Aug 4 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 complaint inspection
3 high priority (fixed by the Aug 4 follow-up), 3 intermediate, 2 basic
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug32026

Complaint inspection

8 violations found · Inspector came back once

Follow-up visitAug 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
What was still cited
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Official report, on the Florida DBPR website
First visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 3 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. -pizza sauce ,manager discared
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -cookline reach in cooler chicken,hamburger,pastrami,cut tomatoes,hot dogs 45f to 46f , manager placing ice on product -walk in cooler cheese sauce 45f ,hamburger 45f added ice to cooler
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -chili 109f less than 4 hours manager reheating
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  -pastrami
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  -ice in hand sink at bar
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  -Menu states 18% service fee actually 15%
Basic2
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  -rear door
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.