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:
04/01/2025
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
07/08/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
1
9
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.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- kitchen ceiling not smooth and or easily cleanable
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- floor drains heavily soiled
- soda machine nozzles in servers front area
- area fan had accumulation of dust/debris.
- Gaskets with slimy/mold-like build-up - Cookline three door reach-in-cooler.
- two door reach-in-cooler in prep area
High Priority - 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. 00ppm
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
- 7 flying insects in outside bar
- 3 flying insects in kitchen and prep area
- 2 flying insects in cookline, landing in cutting board and prep table counter top.
- 1 flying insect in mop room **Admin Complaint**
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory.
Raw tuna over oysters
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Two door lowboy- cold holding- diced tomatoes 56° (2lbs), diced ham 58° (1lb), diced sausage 58°(1lb), Canadian bacon 49° (2lbs), cook sausages 52° (2lbs).
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Two door lowboy- cold holding- diced tomatoes 56° (2lbs), diced ham 58° (1lb), diced sausage 58°(1lb), Canadian bacon 49° (2lbs), cook sausages 52° (2lbs).
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.
