SUNNY'S SAND BAR
4055 TAMIAMI TRAIL N, Naples FL 34103 · 720-844-0727
Last inspected Jul 24, 2026 · 8 visits since July 2023
NOV 23
OCT 24
MAR 26
JUL 26
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shell eggs ambient (52F - Cold Holding). On front line of kitchen, in Reach in cooler. Operator put eggs in a colder spot of the cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025005192 | Jan 8, 2025 | Jun 16, 2025 | $320 |
Inspection history
8 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Handwash sink used for purposes other than handwashing. Observed hand wash sink located at the dish machine area used for holding equipment, towel dispenser and plumbing pipes pieces. Operator removed equipment.
No paper towels or mechanical hand drying device provided at handwash sink located at the dish machine area.
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, observed boxes of raw bacon placed above half and half dairy containers. Operator rearranged for proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the buffet, butter (65F - Cold Holding); cream cheese (63F - Cold Holding); cut melon (55F - Cold Holding). Operator stated foods are out since 7:30am-10am. Provided operator with time as a public health control form. In the reach in cooler, cut melon (65F - Cold Holding); cut tomato (67F - Cold Holding); shredded cheese (54F - Cold Holding); tomato salsa (56F - Cold Holding). Operator stated lid remains open since 8am causing temperature to rise. Operator began moving foods into the walk in cooler.
Jan 8, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In dining room, observed butter packages on the tables. Per operator, butter has been out since 6:30 a.m. Operator discarded butter, and will educate other employees.
Manager or person in charge lacking proof of food manager certification. 1-30-24
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. 1-30-24
Oct 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In dining room, observed butter packages on the tables. Per operator, butter has been out since 6:30 a.m. Operator discarded butter, and will educate other employees.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shell eggs ambient (52F - Cold Holding). On front line of kitchen, in Reach in cooler. Operator put eggs in a colder spot of the cooler.
Manager or person in charge lacking proof of food manager certification. 1-30-24
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. 1-30-24
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy accumulation of grease and debris between cooking equipment on front line of kitchen.
Objectionable odors in Dining Room.or other areas of the establishment. Dining room has a foul smelling odor..
Apr 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Pizza peel has accumulated debris.
Carbon dioxide/helium tanks not adequately secured. In hot water tank room
Interior of pizza oven has accumulation of black substance/grease/food debris.
Jan 30, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Pizza peel has accumulated debris.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Stacy and Steven hired over sixty days with no proof of training
Carbon dioxide/helium tanks not adequately secured. In hot water tank room
Interior of pizza oven has accumulation of black substance/grease/food debris.
Wall soiled with accumulated grease, food debris, and/or dust. Wall next to pizza oven has accumulated debris
Nov 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Dented can of tomatoes in storage area. 7-6-23Operator removed can.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator handling toast with no barrier or utensil. Operator made new toast and used deli paper.
Food-contact surface soiled with food debris, mold-like substance or slime. Pizza peel has accumulated debris.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine. 7-6-23
No paper towels or mechanical hand drying device provided at handwash sink. At dishwasher area
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Stacy and Steven hired over sixty days with no proof of training
Carbon dioxide/helium tanks not adequately secured. In hot water tank room
Damaged/spoiled/recalled food not properly segregated. Dented can of tomatoes in storage area. 7-6-23Operator removed can
In-use tongs stored on equipment door handle between uses. Operator moved tongs
Interior of pizza oven has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris
Wall soiled with accumulated grease, food debris, and/or dust. Wall next to pizza oven has accumulated debris
Jul 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale. In storage area, dented can of tomatoes. Operator removed can from area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer dishwasher
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 with food employee reporting agreements and discussed procedures.
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.