Ht's Sand Bar & Bistro
Last inspected: Jan 15, 2026
67
Score
Inspectors have visited Ht's Sand Bar & Bistro nine times, with records going back to 2023. The newest entry in the record is dated Jan 15, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly six violations earlier in the record.
Looking across the full record, “stop sale issued on time/temperature control” is the recurring theme, flagged three times.
Among Ponce Inlet restaurants, this is a fairly standard result. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
Toxic Substances Properly Identified, Stored, Used
FL-32
67
Nov 20, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
50
Apr 2, 2025
Routine - Food
No violations found.
100
Mar 21, 2025
Routine - Food
6 critical violations. 2 minor violations.
View 8 violations
High Priority - Roach excrement and/or droppings present. -3 roach droppings on top of dish machine in back, manager cleaned up during inspection -must be in compliance upon next unannounced inspection **Corrected On-Site** **Warning**
35A-23-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -lobster sauce marked 2/28
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -lobster sauce
02C-01-5
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. 0ppm, manager replaced sanitizer bucket, rechecked 4 times at 0ppm. Manager set up 3 compartment sink for ware washing and stated service technician being called**Warning** **Corrective Action Taken** **Warning**
22-41-4
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -cooked potatoes/onions, cooked sausage patties 115F-125F more than 2 hours from beginning of reheating, previously cooked and cooled on site. See stop sale. Provided flyer for reheating for hot holding.
03E-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cooked onions/potatoes, did not reheat to 165F within 2 hours for hot holding
01B-02-5
Basic - Exterior door has a small gap at the top threshold that opens to the outside.
35B-01-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
37
Sep 13, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2024-09-13: **Time Extended**
31B-04-4
95
Sep 12, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -upper portions of sliced cheeses 46F-48F inside makeline cooler next to grill inside 1/3 pan. Employee stated less than 2 hours. Advised to use larger pan to allow for multuple types of cheese to remain low enough for cold air to affect the dense cheeses loaded into pan.
03A-02-5
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. 0ppm, rechecked sanitizer 4 times. Callback inspection shall occur in 7 days to verify compliance. **Warning**
22-41-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided.
08B-15-4
Intermediate - Sink compartments of three-compartment sink too small to accommodate some large pans. -dish machine currently not functioning, basin for 3 compartment too small to fit full sized pans for sanitizing step.
16-08-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -creamer
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -restroom
31B-02-4
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
24-03-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
02D-03-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
43
May 7, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked sausage patties from overnight 51F - From follow-up inspection 2024-05-07: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked sausage patties 51F from overnight, resting above pan level - From follow-up inspection 2024-05-07: **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -feta cheese, heavy cream - From follow-up inspection 2024-05-07: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. - From follow-up inspection 2024-05-07: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -portion cup inside flour - From follow-up inspection 2024-05-07: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -flour container - From follow-up inspection 2024-05-07: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing/sanitizing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - From follow-up inspection 2024-05-07: **Time Extended**
16-55-4
52
Feb 27, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked sausage patties 51F from overnight, resting above pan level
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked sausage patties from overnight 51F
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -feta cheese, heavy cream
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poke tuna bowl on tv screen menu **Warning**
02B-01-5
Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -bar added outside, picnic tables placed for temporary seating. Person in charge stated customers generally use for waiting on food. **Warning**
51-14-7
Basic - Dishmachine not washing/rinsing/sanitizing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
Basic - Working containers of food removed from original container not identified by common name. -flour container
02D-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -portion cup inside flour
10-01-5
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -tiki bar **Warning**
51-09-4
41
Sep 15, 2023
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -outside retrooms
29-34-4
Basic - No handwashing sign provided at a hand sink used by food employees. -front hand sink
31B-04-4
82
Frequently Asked Questions
When was Ht's Sand Bar & Bistro last inspected?
The most recent health inspection at Ht's Sand Bar & Bistro on file is from Jan 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Ht's Sand Bar & Bistro?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Ht's Sand Bar & Bistro.
How does Ht's Sand Bar & Bistro compare to other restaurants in Ponce Inlet?
Ht's Sand Bar & Bistro most recently scored 67 out of 100, which is about the same as the Ponce Inlet average of 67.
Has Ht's Sand Bar & Bistro's inspection record improved over time?
Yes. Recent inspections at Ht's Sand Bar & Bistro have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ht's Sand Bar & Bistro means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ht's Sand Bar & Bistro inspected?
Based on the inspection history on file, Ht's Sand Bar & Bistro is inspected around four times per year on average.
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