The Sandbar and Kitchen
Last inspected: Nov 24, 2025
100
Score
Across the available record, The Sandbar and Kitchen has 13 inspections on file, the first dated 2022. The latest inspection on file is from Nov 24, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has not been favorable: recent inspections average around 16 violations each, up from closer to six violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
Among Fernandina Beach restaurants, the typical score is 69; The Sandbar and Kitchen is comfortably above that bar. The full record sits in fairly typical territory for a working restaurant.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 24, 2025
Routine - Food
No violations found.
100
Nov 21, 2025
Routine - Food
6 critical violations. 6 major violations. 8 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Observed chicken salad in reach in cooler with no date mark, operator could not tell us when it was prepared or how long it has been in cooler. Operator disposed of chicken salad. **Corrective Action Taken**
01B-17-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce 47F, Cut Lettuce 47F, Feta cheese 47F, all cold holding in bottom of reach in cooler next to entrance door of kitchen area. Operator stated that the items were placed there since 10AM. At conclusion of inspection temperatures where cut lettuce 47F, cut lettuce 50F, Fetta cheese, 50F, over four hours ambient cooling operator notified to stop sale product. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut lettuce 47F, Cut Lettuce 47F, Feta cheese 47F, all cold holding in bottom of reach in cooler next to entrance door of kitchen area. Operator stated that the items were placed there since 10AM. At conclusion of inspection temperatures where cut lettuce 47F, cut lettuce 50F, Fetta cheese, 50F, over four hours ambient cooling operator notified to stop sale product. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef of ready to eat jalepenos in reach in cooler at the end of cook line. Manager moved the beef to a bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects found Observed Four small flying insects around downstairs inside bar area.
35A-02-7
High Priority - Toxic substance/chemical improperly stored. Observed drain cleaner on bottom of steam table on cook line stored next to food product. Operator moved drain cleaner from steam table and placed it in a designated area. **Corrected On-Site** **Admin Complaint**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed both can openers on food prep table near kitchen door entrance heavily soiled with old food. Observed cutting board on food prep table in kitchen area in front of cook line, that was not in use heavily soiled with old food product.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at entrance of kitchen area blocked by card board boxes, manager moved boxes. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer in hand wash sink in the upstairs bar area. Manager removed strainer from handwash sink. **Corrected On-Site**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. 3 managers of establishment no certificates present per operator expired . **Repeat Violation**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at HW sink located in corner of ware wash station, manager replaced paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken salad in walk in cooler with no date mark, operator could not tell us when it was prepared or how long it has been in cooler. Operator disposed of chicken salad. Observed in walk in cooler house made lime vinagerete date marked for 11/06/2025, operator stated that it was a mistake and should have been date marked for 11/16/25 and they that they go through the product to quickly for it be date marked that long ago. Operator changed date mark to 11/16/25 **Corrective Action Taken**
02C-02-5
Basic - Food stored on floor. Observed Soda syrup boxes on floor behind the downstairs bar area. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under Equipment on cook line heavily soiled in old grease.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Cut celery being thawed in water with no constant running water being ran over it **Repeat Violation**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Multiple bulk spice containers on food prep table in kitchen area near entrance food not properly labeled.
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep table on food prep line near kitchen entrance door. Manager moved the drink to a designated area. **Corrected On-Site**
12B-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple plates and bowls on cook line not inverted or protected, cook line was not in use. **Repeat Violation**
24-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling in kitchen in multiple spots area leaking onto food prep tables and walk ways but not onto food.
36-32-5
Basic - Bowl or other container with no handle used to dispense food. Observed scoop with no handle in crouton bowl. On food prep table across from cook line near kitchen entrance. **Repeat Violation**
14-01-5
15
Mar 20, 2025
Routine - Food
8 critical violations. 3 major violations. 16 minor violations.
View 27 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on faucet by mop sink/beer keg cooler. Breaker missing on outside faucet where guests can rinse feet. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Toxic substance/chemical improperly stored. Under soda station in server area, spray bottle containing bleach chemical cleaner stored next to single use cups. Bottle moved and stored correctly.
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler by pass through window, cut lettuce 51F. In flip top cooler on cook line, fish 51F. Both cooler tops constantly opened during lunch rush. Tops closed to cool items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two (2) packages of tuna thawed inside sealed reduced oxygen packages. See stop sale. **Repeat Violation** **Admin Complaint**
01B-03-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In reach in cooler across from grill on cook line, three (3) cracked eggs stored next to five (5) other shelled eggs. All eight (8) eggs discarded.
01B-14-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw ground beef stored above seafood. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
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. Fry cook touched nose/face and immediately placed on gloves to engage in food preparation without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-25-4
High Priority - Employee switched from working with raw food to handling clean equipment without washing hands. Grill cook handled raw shrimp and fish with gloved hands and immediately handled seasoning container without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-12-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Two managers working today state their certifications are expired.
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in prep area blocked by cup/spatula. Hand washing sink in inside bar blocked by pitchers. Items moved. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Hand washing sink at end of outside bar.
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards in front of reach in coolers in kitchen.
14-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Two (2) employee drink cups in kitchen have no lids. Drinks discarded. **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage area, employee jackets and bags stored on shelves with food. Employee black bag on top of single use cups in outside bar. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair/beard restraint while engaging in food preparation. Multiple employees in kitchen missing hair or beard guards. Some placed on restraints. **Corrective Action Taken**
13-03-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under equipment in kitchen. Floor under equipment in pizza area. Floor in all bar areas under equipment. Floor in walk in freezer. Floor in dry storage area. **Repeat Violation**
36-73-4
Basic - Food stored on floor. In dry storage area, case of honey and bag in box soda on floor.
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster area in parking lot has trash on ground.
33-19-4
Basic - In-use tongs stored on equipment door handle between uses. Multiple sets of tongs on handles of equipment.
10-20-4
Basic - No copy of latest inspection report available. Last inspection not available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment.
23-03-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Black straws on bar top at upstairs bar.
25-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in container of standing water in prep sink in kitchen. Shrimp removed from water. **Corrected On-Site**
06-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Red sanitizer bucket near outside bar tested 0ppm. Solution discarded. **Corrected On-Site**
21-08-4
Basic - Bowl or other container with no handle used to dispense food. In reach in cooler at end of cook line, plastic bowl used as a scoop for container of rice. Bowl removed. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two (2) blue ice buckets stored on floor and not inverted by ice machine in kitchen. **Repeat Violation**
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Two (2) packages of tuna thawed inside sealed reduced oxygen packages. See stop sale. **Repeat Violation**
06-09-1
10
Nov 22, 2024
Routine - Food
No violations found.
100
Nov 20, 2024
Routine - Food
4 critical violations. 1 major violation. 11 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
22
Feb 27, 2024
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Some oyster tags **Warning** - From follow-up inspection 2024-02-27: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda guns at bar **Warning** - From follow-up inspection 2024-02-27: Still soiled **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2024-02-27: **Time Extended**
53B-02-5
74
Feb 26, 2024
Routine - Food
1 critical violation. 6 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 56f beef 54f shrimp 50f **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some oyster tags **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda guns at bar **Warning**
22-02-4
Intermediate - 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. **Warning**
53B-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Battery missing, placed battery back in **Corrective Action Taken** **Warning**
31B-05-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed and posted **Corrected On-Site** **Warning**
02A-01-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Handsink near swinging door **Warning**
31B-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink, on dish drying rack. Moved **Corrected On-Site** **Warning**
12B-07-4
Basic - Ice scoop handle in contact with ice. Inc bins in bar area **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven doors **Warning**
10-20-4
41
Oct 6, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. - From follow-up inspection 2023-10-05: **Time Extended** - From follow-up inspection 2023-10-06: **Time Extended**
53B-09-4
90
Oct 5, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 46f coleslaw 46f chicken 46f walk in cooler - From follow-up inspection 2023-10-05: Repair man on site ambient temperature states 37 Food temperature range from 37-46 in walk in cooler Coleslaw 46- shrimp 45f **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. - From follow-up inspection 2023-10-05: **Time Extended**
53B-09-4
Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in walk in cooler - From follow-up inspection 2023-10-05: Still needs **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored in between lid of cooler, moved **Corrected On-Site** - From follow-up inspection 2023-10-05: **Time Extended**
10-17-4
70
Oct 4, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 46f coleslaw 46f chicken 46f walk in cooler
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies in kitchen
35A-02-6
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/
53A-05-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in walk in cooler
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Employee took drink on line with him them started plating shrimp
12B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored in between lid of cooler, moved **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door, moved **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning. On noddles container dates stated 9-4-23
16-46-4
47
Feb 16, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area
22-02-4
Basic - Duct tape used to repair nonfood-contact surface. Removed **Corrected On-Site**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on prep area, moved **Corrected On-Site**
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Boxes frozen with Ice
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven doors **Corrected On-Site**
10-20-4
74
Dec 15, 2022
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 11 rodent droppings under prep table on opposite side of cook line. 1 rodent dropping over line cooler where plates are stored 10 rodent droppings behind pizza cooler **Warning**
35A-04-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Coconut shrimp over pickles, removed to store properly **Corrected On-Site** **Warning**
08A-05-6
High Priority - Roach excrement and/or droppings present. Around paper towels dispenser and soap dispenser at hand sink across from dishwasher area **Warning**
35A-23-4
Intermediate - Packaged food not labeled as specified by law. Large white container with white substance inside Manager labeled seafood flour **Corrected On-Site** **Warning**
02D-02-4
Basic - Dead roaches on premises. 4 dead roaches on floor of kitchen on prep side of line 2 dead roaches behind pizza cooler **Warning**
35A-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Covers in walk in coolers **Warning**
36-34-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in reach in cooler, moved **Corrected On-Site** **Warning**
12B-13-4
Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine, moved to store on rack **Corrected On-Site** **Warning**
10-12-5
47
Oct 13, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
70
Frequently Asked Questions
When was The Sandbar and Kitchen last inspected?
The most recent health inspection at The Sandbar and Kitchen on file is from Nov 24, 2025. The public record contains 13 inspections in total.
What is the most common violation at The Sandbar and Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at The Sandbar and Kitchen.
How does The Sandbar and Kitchen compare to other restaurants in Fernandina Beach?
The Sandbar and Kitchen most recently scored 100 out of 100, which is higher than the Fernandina Beach average of 69.
Has The Sandbar and Kitchen's inspection record improved over time?
No. Recent inspections at The Sandbar and Kitchen have averaged around 16 violations per visit, up from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at The Sandbar and Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Sandbar and Kitchen inspected?
Based on the inspection history on file, The Sandbar and Kitchen is inspected around four times per year on average.
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