Sandlot Sports Bar
60 Seascape Dr, Miramar Beach, FL 32550 · Permanent Food Service · License 7602397
What drove the grade
No hot running water at three-compartment sink.
How the score was calculated
- Starting score100
- Violations at the Jul 8 complaint inspection4 intermediate (2 fixed on the spot), 6 basic-16
- Extension granted on Jul 16, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitJul 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitJul 16, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 16, Dishwashing facilities and test kits: Wash solution in three-compartment sink less than 110°F.
Observed 3 compartment sink 77°F. Observed dish machine at 113°F. ( manufacture dates plate chemical 140°F, final rinse 120°F, high temp 160°F).
More time given
Code 27, Water source: No hot running water at three-compartment sink.
Observed 3 compartment sink 77°F. Observed dish machine at 113°F. ( manufacture dates plate chemical 140°F, final rinse 120°F, high temp 160°F).
More time given
- First visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Quaternary sanitizer in bucket 500 ppm. Employee corrected solution to 200 ppm.
Fixed on the spot
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Provided establishment Dish machine chlorine test strips.
Fixed on the spot
Wash solution in three-compartment sink less than 110°F.
Code 27, Water source: No hot running water at three-compartment sink.
83°F. Do not wash dishes in this sink until hot water can reach 85°F or higher.
Basic6
Code 14, Food-contact surfaces designed and maintained: Cutting board at make bar has cut marks and is no longer cleanable in wait station area.
Ice buildup walk-in freezer on door floor and fans.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Cold hold- make bar/reach in- bulk raw ground beef 54°F, sliced tomato 56°F, lettuce 63°F, pasta 50°F, ( 11:00-2:15) employee moved food to freezer to reduce temperatures ( ambient 51°F).
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wet soiled cloth stored in front of tea urn dispensers.
Code 29, Plumbing and backflow prevention: Water leaking from pipe under rinse sink at dish machine.
Water leaking from pipe into a pan on floor.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water in walk in cooler near freezer door.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.