SANDS HARBOR PATIO RESTAURANT & BAR
125 N RIVERSIDE DR, Pompano Beach FL 33062
Last inspected Dec 9, 2024 · 8 visits since September 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
5 inspections trending up, 18 points better than where it started.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar, handwashing sink, no hot water.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021058851 | Nov 15, 2021 | Feb 4, 2022 | $1,320 |
| 2--2021021811 | Apr 7, 2021 | Jun 9, 2021 | $280 |
| 2--2021001950 | Nov 23, 2020 | May 11, 2021 | $200 |
| 2--2018008955 | Jan 23, 2018 | Mar 14, 2018 | $600 |
| 2--2015043869 | Sep 14, 2015 | Oct 27, 2015 | $200 |
Inspection history
8 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In kitchen, chlorine sanitizer 0 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler, rice 50°F. Operator stated held in cooler for less than two hours. Operator moved to freezer for quick chill
Handwash sink not accessible for employee use at all times. In dish area, hand washing sink blocked with bucket.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
Show 7 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. At bar, high temp machine
Raw animal food stored over or with unwashed produce. In walk in cooler, raw shell eggs stored over unwashed potato's. Chef moved eggs to bottom shelf
No hot running water at three-compartment sink. At bar, three compartment sink no hot water.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At bar, handwashing sink, no hot water.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At bar, ice machine has accumulated mold like substance on front of machine.
Food stored on floor. In dry storage area, fryer oil stored on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, utensils stored in standing water 92°F. Operator removed water.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in flip top cooler, cut tomatoes (50F - Cold Holding); homemade tomato sauce (50F - Cold Holding). Operator stated held in cooler less than two hours. Put into cooler to quick chill.
No soap provided at handwash sink. No soap at both hand sinks in kitchen and in dish area. Operator replaced soap
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board at prep station by dish area. Operator removed
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 50ppm. Kitchen Dishwasher (Chlorine 0ppm). Chemicals dispensed in incorrect order, operator corrected dispensing lines and primed machine, retested at chlorine 50ppm.
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. At Double glass door low boy; cooked pasta (50°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler for 2 days.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; pico (50°F - Cold Holding); cooked onions (52°F). Operator stated not prepared or portioned today, being held in cooler 2 hours, moved to salad station flip top cooler. At Double glass door low boy; cooked pasta (50°F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler for 2 days. See Stop Sale.
No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink; no paper towels. Operator provided paper towels.
No soap provided at handwash sink. At dish area hand wash sink; no soap. Operator provided soap.
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.