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Licensee
Name: THE SANDPIPER GRILLE License Number: SEA3902898
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Closed Secondary Status: Change Owner Pending
Location Address: 1702 S PEBBLE BEACH BLVD
SUN CITY CENTER, FL 33573

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 04/03/2019 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
12 5 19
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
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. -exterior of reach in coolers - exterior of hot hold equipment - exterior of Walk in cooler door - exterior of Walk in freezer door - dry storage shelves in outside dry storage area - dry storage shelves in salad station - metal prep tables - exterior of seasoning bottles **Warning**
24-06-4    Basic - Clean utensils or equipment stored in dirty drawer or rack. - sauce bottles in soiled bulk bin **Corrected On-Site** **Warning**
35A-03-4    Basic - Dead roaches on premises. - 2 dead in bar area **Warning**
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. - stored by single service items in. Back kitchen area **Warning**
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee wearing watch **Warning**
13-01-4    Basic - Employee with soiled clothing. - employee on cook line **Warning**
14-11-4    Basic - Equipment in poor repair. - rusting reach in cooler shelves -reach in cooler gasket in disrepair - plate with no handle used to dispense salad **Warning**
12B-06-4    Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. - cigarette butt found in Walk in cooler on the floor - whole cigarette smoked and stored in the lemon box in the Walk in cooler **Warning**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. - exterior dry storage room **Warning**
08B-12-4    Basic - Food stored in holding unit not covered. - liver steaks in reach in cooler **Corrected On-Site** **Warning**
38-01-4    Basic - Light shield damaged/in disrepair. - in bread area **Warning**
40-01-4    Basic - No suitable facilities provided to store employee clothing and other possessions. **Warning**
16-48-4    Basic - Old food stuck to clean dishware/utensils. - throughout storage areas **Warning**
29-08-4    Basic - Plumbing system in disrepair. - leaking pipe in dishmachine area causing mold like substance build up **Warning**
25-05-4    Basic - Single-service articles improperly stored. - soiled on countertop **Warning**
38-04-4    Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. - no light bulb in socket inside of Walk in cooler **Warning**
36-02-5    Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - dishmachine area Other observances: -wall soiled/stained /damaged in various locations - floor with stagnant water/ food debris in the kitchen, in the dry storage area, in the Walk in cooler and Walk in freezer, under equipment - ceiling **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. - on top of countertop in the bunker **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. - salt, sugar, flour removed from manufacturer packaging and not identified in bulk container **Warning**
12A-25-4    High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - multiple cooks and servers in the kitchen **Warning** **Warning**
11-13-4    High Priority - Employee with sore/cut/burn/wound on hand or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. - employee with one unhealed/open wound on his right hand with inflammation- like redness engaging in food prep with no impermeable protection**Warning** **Corrected On-Site** **Warning**
50-17-2    High Priority - Operating with an expired Division of Hotels and Restaurants license. - 2/1/19 **Corrected On-Site** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. - coleslaw 60°F, - butter ambient air 60°F, - ranch made in house with buttermilk 65°F, Small reach in cooler by dish machine - shrimp 49°F, - sausage 49°F, - heavy cream 51°F, -butter 47°F, Small reach in cooler by hot box: -lettuce 57°F, Walk in cooler: - rice 45°F, - French onion soup 46°F, **Warning**
03E-01-4    High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . -marinara from 4/2/19 placed in hot hold box near the Walk in cooler at approximately 9am temped at 337pm 130°F, **Warning**
35A-09-4    High Priority - Presence of insects, rodents, or other pests. - in hot water closet exterior of building observed unknown vermin with long tail running in direction that didn't allow me to verify the type **Warning**
02C-01-4    High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. - seafood -potatoes **Warning**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. -approximately 80-90 dark, dry hard droppings in the main restaurant bar area under the ice machine **Warning**
12A-02-4    High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. - multiple cooks and servers went from soiled utensils and dishes without appropriate handwash **Warning**
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - multiple cooks changed tasks (e.g. dirty to clean, touching body parts, etc.) without changing gloves or handwash **Warning**
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - meat unprotected in holding unit - marinara improper reheat -seafood from 8 days ago -potatoes from 8days ago **Warning**
41-09-4    High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. - by cook line with unidentified liquid **Warning**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. - mold like substance interior of ice machine in the kitchen - mold like substance interior of ice machine close to the bathrooms - mold like substance interior of soda nozzle at bar inside of sandpiper -mold like substance interior of beer coolers at the bar inside of sandpiper -interior of all reach in coolers in the kitchen - interior of microwave **Warning**
11-07-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
27-23-4    Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. - handwash shut off in kitchen - handwash sink hot water 78°F, then changed to 101°F, Other observances: - two compartment sink shut off by back door **Corrected On-Site** **Corrective Action Taken** **Warning**
53A-05-6    Intermediate - 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/ **Warning**
05-10-4    Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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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.