SANDBAR AND GRILLE
4606 S CLEVELAND AVE, Fort Myers FL 33907 · 239-500-5520
Last inspected Aug 21, 2026 · 12 visits since July 2023
MAR 25
JUL 25
OCT 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 20 points better than where it started.
Roach activity present as evidenced by live roaches found. There are two live roaches on the floor in front of the flat top grill on the cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025044331 | May 6, 2025 | Jun 25, 2025 | $160 |
Inspection history
12 visits, newest first
Aug 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Dishmachine chlorine 00ppm, sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator started preparing triple sink for sanitation.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged groupers and salmons bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; butter (55F - Cold Holding); turkey ham (51F - Cold Holding). Per operator all items stored in reach in cooler for two hours. Operator removed all items to walk in freezer.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator oyster advisory and operator posted at dining area.
Show the remaining 4 findings ▾
Commercially processed reduced oxygen packaged groupers and salmons bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Floor soiled/has accumulation of debris under equipments and shelves at both bar area.
Ice scoop handle in contact with ice at bar. Operator removed the scoop.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler; raw ground beef stored over bread. Operator removed raw ground beef to bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler near cook line; commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
No soap provided at handwash sink at bar. Operator provided soap.
Accumulation of black/green mold-like substance in the interior of the ice bin at server station.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling vent missing near dishmachine area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with mold like substance near dish machine area.
Floor soiled/has accumulation of debris at both bars under equipments.
In reach in cooler near cook line; commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink soiled with mold like substance at front bar.
Plumbing system in disrepair. Damaged faucets at handwashing sink at bars.
Walk-in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry near mop sink.
Portable fire extinguisher gauge in red zone near office. For reporting purposes only.
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw beef stored over chopped onion and peppers. Operator moved raw beef to bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steamer at cook line; cooked pork (70F - Hot Holding); cooked beef chili (72F - Hot Holding). Per operator all items stored on steamer for 30 minutes. Operator started reheating all items.
Food manager certification expired on 02/25. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
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. Provided operator Employee Health Reporting Agreement.
Faucet/handle missing at plumbing fixture. Faucet/handle not working properly at handwashing sinks at front and middle bar.
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; raw fish stored over roasted beef. Operator removed raw fish to proper storage.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked with garbage bin at front bar.
No paper towels or mechanical hand drying device provided at handwash sink at front bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at kitchen and front bar soiled with green mold like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.
Plumbing system in disrepair. Faucet handles in disrepair at main bar.
Working containers of food removed from original container not identified by common name. Sugar container not labeled at dry storage.
May 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food manager certification expired on 02/26/2025. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink near by dishmachine has no hot water.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured at bar area.
Ceiling vent and tile missing near by dishmachine area.
Cutting board has cut marks and is no longer cleanable at dishmachine area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishmachine soiled with food debris.
Mar 6, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Food manager certification expired on 02/26/2025. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink near by dishmachine has no hot water.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured at bar area.
Ceiling vent and tile missing near by dishmachine area.
Cutting board has cut marks and is no longer cleanable at dishmachine area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishmachine soiled with food debris.
Mar 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority6 Intermediate9 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw ground beef stored over cooked beef. Operator removed raw ground beef to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; butter (65F - Cold Holding); shredded moz (62F - Cold Holding); cooked pasta (58F - Cold Holding); cooked rice (66F - Cold Holding); ham (58F - Cold Holding); turkey ham (59F - Cold Holding); cooked Mac cheese (56F - Cold Holding). Per operator all items placed in cooler for two hours. Operator placed all items in ice.
Toxic substance/chemical improperly stored. Chemical spray bottle stored with straws. Operator removed spray bottle to proper storage.
Food manager certification expired on 02/26/2025. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator consumer advisory for raw oysters.
Spray bottle containing toxic substance not labeled at front counter. Operator labeled spray bottle.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink near by dishmachine has no hot water.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured at bar area.
Ceiling vent and tile missing near by dishmachine area.
Cutting board has cut marks and is no longer cleanable at dishmachine area.
Employee wearing bracelet and watch other than a plain ring on their arms while preparing food at cook line. Employee removed her bracelet and watch.
No handwashing sign provided at a hand sink used by food employees near by dishmachine. Operator provided handwashing sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishmachine soiled with food debris.
Time/temperature control for safety food thawed in an improper manner. Frozen commercially processed ROP raw mahi fish thawing without removing packages, still frozen. Operator removed all frozen raw mahi from packages.
Nov 26, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate8 Basic
Show 14 findings ▾
Food-contact surface soiled with food debris behind pizza dough mixer.
Handwash sink used for purposes other than handwashing. Observed whisks stored in front service bar.
No hot running water at three-compartment sink. Front service bar.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at main bar.
Water pressure lacking at fixtures that require the use of water at hand wash sink in side food prep area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at cook line entrance. Observed no water at hand wash sink at front service bar.
Bowl or other container with no handle used to dispense Parmesan cheese.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles in women's restroom.
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. Operator removed fish from packaging.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at side food prep area and hand wash sink in dishwash area.
Open dumpster lid.
Wall soiled with accumulated gray-like substance on walls in beer walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Beverage/wait station.
Apr 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate9 Basic
Show 15 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee dropped dirty dishes and rubbed her hands less than 10 seconds while washing hands. Discussed operator proper handwashing procedures.
2 Spray bottle containing toxic substance not labeled at bar close to kitchen entrance.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine ice bin soiled with mold-like substance at bar close to entrance. Soda machine nozzles soiled with mold-like substance at bar by restaurant entrance. Soda gun soiled with mold like substance at bar close to kitchen entrance.
Handwash sink not accessible for employee use at all times. Dirty glass and utensil stored in handwash sink at bar close to restaurant entrance. Operator removed items from handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink at bar close to kitchen and 2 handwashing sinks in the kitchen. Operator provided paper towels for all handwashing sinks.
No soap provided at handwash sink at bar close to kitchen. Operator provided soap.
Carbon dioxide tanks not adequately secured at bar close to restaurant entrance.
Ceiling vent missing above triple sink area at kitchen.
Floor soiled with mold like substance, and has accumulation of debris at bar by restaurant entrance.
In-use ice scoop stored on soda machine tray between uses at server station. Operator sanitized ice scoop and placed at proper storage.
Multiple ceiling tiles and vents soiled with accumulated grease, or mold-like substance throughout kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine nozzles surrounding soiled with mold-like substance at server station and at bar close to restaurant entrance. Soda gun holster soiled with mold like substance at bar close to kitchen entrance.
Open dumpster lid.
Single-service coffee filters not stored protected from contamination at server station. Operator removed coffee filters to proper storage.
Wet wiping cloth not stored in sanitizing solution between uses at server station. Operator placed wiping cloth in sanitizing solution.
Dec 7, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed provolone cheese 46F cold hold less than 4 hours. Operator put lid on top of cheese and turned down reach in cooler. Observed sliced tomatoes 53F cold hold more 4 hours. Stop Sale. Operator discarded tomatoes.
Toxic substance/chemical improperly stored by food. Operator removed chemical.
Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
Hot Water not provided/shut off at employee handwash sink at cook line next to pizza oven. Operator has work order in place to fix.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar. Operator placed paper towels at hand wash sink.
Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sinks in back food prep and dishwash area.
Carbon dioxide/helium tanks not adequately secured.
Ceiling tile missing in back food prep area.
Ceiling/ceiling tiles/vents soiled with accumulated dust. Kitchen.
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. Operator removed fish from packaging.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage.
Equipment and utensils not properly air-dried - wet nesting.
No handwashing signs provided at a hand sink used by food employees. Hand wash sinks in back food prep and dishwash areas.
Wet mop not stored in a manner to allow the mop to dry.
Aug 3, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. There is no chlorine sanitizer test kit for chlorine in the dishwasher and no quaternary test kit for sanitizer in the triple sink. The operator does have the test kit for EcoLab sink and surface cleaner sanitizer but does not have any on hand.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a black mold like substance on the ice chute and all interior surfaces of the ice machine. There is a black mold like substance in the ice machine at the bat by the roll up window.
Employee with no hair restraint while engaging in food preparation. Employee put on a hat.
Food stored on floor. On the floor under the shelving next to the carbon dioxide tank there is a box of white rice and a bag of yellow rice and in front of the carbon dioxide tank there are cases of plastic water bottles stored on the floor. In the walk-in freezer there are cases of french fries, ground beef, chicken wings, rolls ice and corn on the cob stored on the floor.
Jul 19, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 23 recorded, 5 high priority.
5 High priority9 Intermediate9 Basic
Show 23 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. There are utensils stored in 97F water in a plastic bucket on top of the grill.
Raw animal food stored over/not properly separated from ready-to-eat food. In the under counter cooler across from the deep fryer raw bacon wrapped shrimp is stored over cooked sausage and roasted peppers. Operator moved items to proper storage order.
Roach activity present as evidenced by live roaches found. There are two live roaches on the floor in front of the flat top grill on the cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf under the flat top grill there are eleven raw shell eggs (74F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf under the flat top grill there are eleven raw shell eggs (74F - Cold Holding). See stop sale.
Handwash sink not accessible for employee use at all times. There is a bucket of dirty water inside the hand sink by the dish pit. Operator removed the bucket.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. There is no chlorine sanitizer test kit for chlorine in the dishwasher and no quaternary test kit for sanitizer in the triple sink. The operator does have the test kit for EcoLab sink and surface cleaner sanitizer but does not have any on hand.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand sink in the service area or by the dish pit. Operator provided paper towels.
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. Some of the employees do not have their employee reporting agreements.
No soap provided at handwash sink. There is no soap at the hand sink in the service area. Operator provided soap.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the make table cooler across from the oven there is lasagna that was prepared more than 24 hours ago with no date marking.
Spray bottle containing toxic substance not labeled. There are unlabeled chemical spray bottles in the dish washing area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a black mold like substance on the ice chute and all interior surfaces of the ice machine. There is a black mold like substance in the ice machine at the bat by the roll up window.
Bowl or other container with no handle used to dispense food. In a container of egg wash there is a plastic ramekin. Inside a container of sugar in dry storage there is a cup with no handle.
Employee eating in a food preparation or other restricted area. An employee is drinking a soda from a can while working the grill.
Employee with no hair restraint while engaging in food preparation. Employee put on a hat.
Food stored on floor. On the floor under the shelving next to the carbon dioxide tank there is a box of white rice and a bag of yellow rice and in front of the carbon dioxide tank there are cases of plastic water bottles stored on the floor. In the walk-in freezer there are cases of french fries, ground beef, chicken wings, rolls ice and corn on the cob stored on the floor.
Ice scoop handle in contact with ice. There are two ice scoops in the ice bin at the soda fountain in the service area. Operator moved the ice scoops to proper storage. The ice scoop in the ice machine at the bar by the roll up window is in the ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.there is a buildup of grease and dust on the hood filters.
Single-service articles improperly stored. On the floor between the carbon dioxide and the bag in box storage rack there is a case of plastic ramekins stored on the floor. The box is also wet with drainage from the bag in box syrup.
Standing water in bottom of reach-in-cooler. There is standing water on the bottom of the make table cooler across from the pizza oven.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.