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Licensee
Name: SANDIA BAR & GRILL License Number: SEA2328404
Rank: Seating License Expiration Date: 10/01/2018
Primary Status: Closed Secondary Status:
Location Address: 1300 OCEAN DR
MIAMI BEACH, FL 33139

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/28/2013 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
10 5 26
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
36-74-4    Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Observed trash and debris behind the reach in cooler located at the AC ROOM. Observed trash and debris under the shelves by walk in cooler.
25-13-4    Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Observed cups stored on the floor in bar area,
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Observed bag of onions and rice on the floor by the wic.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed food stored on the floor in wic.
36-57-4    Basic - Ceiling fan had accumulation of dust/debris.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
36-43-4    Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed air vent in food prep area dust.
14-11-4    Basic - Equipment in poor repair. Observed ice machine and ric at the line in disrepair and not functioning.
23-19-4    Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
14-43-4    Basic - Gaskets/seals on holding unit in poor repair.
36-24-4    Basic - Hole in wall. Observed a big whole in the wall in front of ric located at AC room.
10-21-4    Basic - Ice scoop stored on top of dirty ice machine between uses.
10-24-4    Basic - In-use knife/knives stored in crack between equipment and wall.
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. Observed microwave in food prep area soiled.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light shield missing in food prep area.
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit.
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing in bar area.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Observed gasket in ll ric at the line in disrepair.
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. Inside wic.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Observed soiled residue at the door of ric in food prep area.
23-09-4    Basic - Soiled reach-in cooler gaskets.
02D-01-4    Basic - Working containers of food removed from original container not identified by common name.
03A-08-4    High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed cooked poultry in wic above 41 degrees.
03D-02-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Poultry cooked this morning at 51 degrees.
03A-10-4    High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Observed rice in wic above 41 degrees.
35A-03-4    Basic - High Priority - Dead roaches on premises. Dead roach inside ric.
12A-06-4    High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed employees failed to wash their hands after touching raw meats.
09-01-4    High Priority - 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 employees touching rte food to served customer.
12A-20-4    High Priority - Employee washed hands with no soap.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. Observed about 20 plus roaches behind the reach in cooler located at the AC room. Observed about 5 live roaches among food condiments by walk in cooler Observed about 10 plus live roaches inside light box on top of rack of walk in cooler.
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. Observed about 30 plus dried rodent droppings inside cabinet located at ice cream bar area,
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of reach in cooler at bar area. Coolers at the line is dirty.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at and wash sink in bar area.
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
22-16-4    Basic - Intermediate - Reach-in cooler shelves soiled with food debris. Observed cooling compartment dusty inside ric at cook line.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.