SAND TRAP BAR AND GRILLE Inspection – April 1, 2025

High Priority 1

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta salad ,cheese,hot dog,cooked chicken,cut tomatoes,shredded cheese 49f to 52f placing in walk on cooler less than 3 hours 45f minutes -cut lettuce 51f

Intermediate 2

#10Intermediate16-32-5

Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -quat

#11Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. -degreaser **Corrected On-Site**

Corrected On-Site

Basic 8

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount

#2Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine. -top of dish machine small amount of debris

#3Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. -bar

#4Basic35A-03-4

Basic – Dead roaches on premises. -1 dead roach under 3 compartment sink -1 dead roach behind shelf next hand sink on cookline **Corrected On-Site**

Corrected On-Site

#5Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. -rear door

#6Basic14-69-4

Basic – Ice buildup in chest freezer.

#7Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment. -cookline **Corrected On-Site**

Corrected On-Site

#8Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. -wrong verbiage bar and kitchen

Florida Food Watch