SANDOLLAR RESTAURANT & MARINA

Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Personal drinks on cook line cooler, moved Corrected On-Site - From follow-up inspection 2026-05-06: Personal drinks still over coolers Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven doors, moved Corrected On-Site - From follow-up inspection 2026-05-06: Tongs still on oven doors Time Extended

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, moved Corrected On-Site

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook on line used cloth towel to dry hands

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher went from soiled dishes to dealing with clean dishes no Handwash

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over pickle juice in walk in outside cooler. Moved to store correctly.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cinnamon butter 1-28 2 qts

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 20pc of individually wrapped salmon thawed in vacuum sealed packages Cinnamon butter 1-28 2 qts

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Raw Red fish 50f in reach in flip top cooler in a double metal pan. Manager placed in bottom of flip to cooler to bring down to temperature. Hush puppies at 66f on line, manager placed on ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 124f in warmer in rear prep area. Moved to reheat on stove Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker needed on non-chemical side of splitter.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon if milk in cooler on line Gallon of milk in glass cooler near salad station Not sure when milks where opened

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment only has tags from February and October

Intermediate - Handwash sink used for purposes other than handwashing. -Handsink at server station used as a dump sink - handsink at bar used as dump sink filled with ice.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at all handsinks in kitchen, prep person provided paper towels for all sinks Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Cook on line Richy

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan of cooked beef, per manager he made it Tuesday.

Basic - 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. 20 salmon thawed in vacuum seal

Basic - Duct tape used to repair nonfood-contact surface. Duct used to repair lid of sugar container

Basic - Employee eating in a food preparation or other restricted area. -Personal drink plastic cup filled with orange substance stored over line cooler. -Personal drink stored over clean dish rack in dish area. Drinks discarded Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal eye glasses and personal jacket stored on clean dish rack. Items moved Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef on line wearing watch while cooking.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. dumpster

Basic - Hole in or other damage to wall. Hole in wall Behind mop sink

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scooper for hush puppies in water 75f , manager discarded water Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Handsink outside at server station

Basic - Old labels stuck to food containers after cleaning. On clean pans old labels

Basic - Standing water in bottom of reach-in-cooler. Coleslaw cooler standing water Outside walk in cooler standing water on floor(lobster cooler)

Intermediate - Handwash sink not accessible for employee use at all times. Handsink in waitstation

Intermediate - Handwash sink used for purposes other than handwashing. Handsink lemon and ice removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal open drink n side of flip top cooler

Basic - Employee with no hair restraint while engaging in food preparation. Cook on line no hair restraint( fryer side)

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. High temperature machine

Basic - Open dumpster lid.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass sliding cooler raw fish over cooked shrimp In glass cooler are beef over loaded potatoes Moved to store correctly Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Used to pour remaining liquid of seafood pan. Used to rinse cloth

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, wild rice and black beans cooked previous morning no dates

Basic - 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. Tuna in walk in cooler thawed in vacuum seal

Basic - Food storage container/container lid cracked or broken. Clear containers and lids cracked and broken

Basic - Food stored on floor. Case of swai on floor of walk in cooler, moved to shelf Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Handsink near cook line

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gumbo made 7-8 stored over night 48-65f in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pans of raw fish in walk in cooler stored over cooked beef, Raw fish stored over seafood salad in glass door cooler in kitchen, moved Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gumbo made 7-8 stored over night 48-65f in walk in cooler

High Priority - Toxic substance/chemical improperly stored. Spray bottles with orange cleaner inside stored over prep area near walk in, and spray bottles stored next to slicer near walk in coolers. Manager moved Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and oysters

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Case of oysters in walk in cooler no tag, tag placed in container before box has been emptied. Explained to operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled (near slicer) Soda gun at bar area soiled

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler soiled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal yeti cup stored on back prep area, moved Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on line wearing watch, watch removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on drawer coolers soiled

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle over cooked foods. Moved by manager. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in kitchen Hand wash sink. Moved by manager. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle. Kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate in ice machine located: outside.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket on rack by utensils.

Basic - Floor area(s) covered with standing water. Standing water by Dish Machine line.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.

Basic - Open dumpster lid. Open dumpster lid.

Basic - Standing water in floor drain/floor drain draining very slowly. Drain at Dish Machine slow draining. Per Person In Charge : plumbing company on call.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 8 live flying insects in outdoor server station Approximately 50 live flying insects in outdoor bar by beer coolers Approximately 4 live flying insects in indoor bar Approximately 25 live flying insects in sever station by kitchen entrance Approximately 10 live flying insects in soda storage room in kitchen Repeat Violation Admin Complaint - From follow-up inspection 2023-08-22: Approximately 20 live flying insects in outdoor bar by beer coolers. Approximately 12 live flying insects at the end of in indoor bar by alcohol bottles Approximately 3 live flying insects in indoor server station near kitchen entrance 4 live flying insects on cook line 2 live flying insects underneath dishmachine Approximately 10 live flying insects underneath the three compartment sink Admin Complaint - From follow-up inspection 2023-08-23: Observed 1 flying insect in back office area Time Extended

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wild rice (47-48F - Cooling), stored in walk in cooler in deep metal pan covered with lid with condos under lid and stored overnight with no additional preparation today as per manager. Stop sale issued Warning - From follow-up inspection 2023-08-15: In walk in cooler following foods cooling temperatures between 47-51F and stored over night with no additional prep 1/2 case of raw shell eggs (cold holding), in walk in cooler overnight and covered with lid or film wrap with evidence of water condensation under lid. Stop sale issued: 1 pan cooked potatoes 1 full-size pan cooked black beans 6 pans cooked white rice 1 pan cooked wild rice 1 container soup 2 filled bus tubs hush puppies (ambient cooling) Admin Complaint - From follow-up inspection 2023-08-21: No cooling was observed at callback. Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 9 total live flying insects in establishment in following areas: One live flying insect on cook line on make table on wipe towel One live flying insect at ware washing area One live flying insect near walk in cooler Two live flying insects near kitchen back door Four live flying insects in dining area table Admin Complaint - From follow-up inspection 2023-08-15: No live flying insects observed Time Extended - From follow-up inspection 2023-08-21: Approximately 8 live flying insects in outdoor server station Approximately 50 live flying insects in outdoor bar by beer coolers Approximately 4 live flying insects in indoor bar Approximately 25 live flying insects in sever station by kitchen entrance Approximately 10 live flying insects in soda storage room in kitchen Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Wild rice (47-48F - Cooling), stored in walk in cooler in deep metal pan covered with lid with condos under lid and stored overnight with no additional preparation today as per manager. Stop sale issued Warning - From follow-up inspection 2023-08-15: In walk in cooler following foods cooling temperatures between 47-51F and stored over night with no additional prep 1/2 case of raw shell eggs (cold holding), in walk in cooler overnight and covered with lid or film wrap with evidence of water condensation under lid. Stop sale issued: 1 pan cooked potatoes 1 full-size pan cooked black beans 6 pans cooked white rice 1 pan cooked wild rice 1 container soup 2 filled bus tubs hush puppies (ambient cooling) Admin Complaint - From follow-up inspection 2023-08-21: No cooling was observed at callback. Time Extended

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Opened case of raw beef stored over opened case of raw crab in walk in freezer closest to office. Employee corrected. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Commercially processed tuna thawed in reduced oxygen state on cook line. Tuna containers labeling on packaging that stated to remove from packaging (reduced oxygen state) before thawing. Stop sale issued and advised operator that piercing the packaging is an acceptable method.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rear ice machine soiled with debris accumulation on interior door and edges.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink closest to dish machine and oyster preparation table. Employee provided towels without being prompted. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of employee notification of responsibility to report health. Manager printed agreement and had employees read and sign. Corrected On-Site

Basic - 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. Commercially processed tuna on cook line thawed and still in reduced oxygen state with labeling on packaging that states to remove from vacuum state before thawing.

Basic - Food stored on floor. Five gallon box of cooking oil stored on floor under kitchen hand wash sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple soiled gaskets on coolers including walk in cooler and drawer coolers on cook line.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink has splitter attached and there is no back-flow device installed AFTER the splitter on the non chemical side.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at wait station used for dump sink with large amount of ice present in basin

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at server station has no hot water.

Basic - Food storage container/container lid cracked or broken. Cracked lid on soup in walk in cooler and melted lid on rice in walk in cooler

Basic - Food stored on floor. Half 5 gallon box of cooking oil stored on floor in kitchen Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at kitchen preparation area near dish machine and no hand wash sign at main bar hand wash sink. Printed signs

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in wringer bucket

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw in flip top server area individually portioned and stacked on trays under the flip top cooler but above the cool line 56F. Hush puppies mix stored next to cook line 48F. Discussed Time as a Public Health Control and other options. Corrective Action Taken Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager has expired CFM. Multiple managers with valid food manager certification working at time of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine on outside deck near walk in coolers has limescale buildup. Ice machine near server area inside has buildup of accumulation on deflection plate

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at outside bar has sanitizer bucket stored in basin. Employee removed. Corrected On-Site

Basic - Food stored on floor. Opened 5 gallon box of cooking oil stored on floor near cook line hand wash sink. Operator properly stored Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for hush puppies mix in clean water 76F. Operator discarded water. Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. First outside Walk in cooler light is out.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hush puppies mix held on cook line 57°F. Discussed TPHC and printed written plan

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat Slicer soiled with old food debris

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on preparation table in main kitchen. Operator supplied towels Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Steak knives on server cooler stored in silver pan with residue accumulation in bottom of pan. Ice scoops for ice machine on wall opposite buffet are stored in metal container on wall with debris residue buildup on bottom of pan. Operator had areas cleaned. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Walk in cooler floor soiled with old food debris accumulation

Basic - Food stored on floor. Full boxes of oil stored on cook line on floor Full case of unopened French fries stored on floor in walk in freezer near office Operator corrected Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and freezer gaskets soiled Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor around backside of dish machine