Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: SAND ON THE BEACH License Number: SEA1506191
Rank: Seating License Expiration Date: 04/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 1005 ATLANTIC ST
MELBOURNE BEACH, FL 32951

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 08/31/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 6 8
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
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of alto sham **Corrected On-Site** **Warning**
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.purse on top of portion cups **Corrected On-Site** **Warning**
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server getting drinks **Warning**
14-11-4    Basic - Equipment in poor repair. Air curtains broken **Warning**
33-17-4    Basic - Garbage can soiled. Dish area **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dressing cooler **Warning**
35B-03-4    Basic - Outer openings not protected with self-closing doors. Fly in kitchen and fruit flies at the bar.plan review approved air curtains **Warning**
03A-15-4    High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.sliced tomatoes , cheese, cooked ham , cheese cake, key lime pie, reese pie, salsa in cooler overnight. See stop sale. Varying temps between 47fand 52f. Items in cooler overnight and discarded by cook **Corrective Action Taken** **Warning**
03A-17-4    High Priority - Corrective Action Taken**All potentially hazardous (time/temperature control for safety) foods in drawers-in cooler cold held at greater than 41 degrees Fahrenheit.4 door cooler. Mahi 51f, raw shrimp 53fm cut raw fish 52f all put in cooler at 9am **Corrective Action Take **Corrective Action Taken** **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 1 live fly in cooler area . 3 flies in bar area **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Homemade dressing varying temps 50-56f. Items iced improperly. Cook line. **Corrective Action Taken** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In refrigerator overnight **Warning**
13-06-4    Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Nail polish on server **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Gaskets and jams are dirty **Warning**
53A-01-5    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. GM **Warning**
03F-10-4    Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
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. Ahi tuna **Repeat Violation** **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395