Sandshakers
Last inspected: Feb 5, 2026
58
Score
Inspectors have visited Sandshakers eight times, with records going back to 2022. The most recent visit was on Feb 5, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
By comparison, the average Clearwater facility scores 79, putting Sandshakers on the weaker side. The record is unremarkable in either direction.
8
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Mashed potatoes at 44-48 F at 12:00 pm cooked the previous day in refrigerator
01B-36-5
High Priority - Raw animal food ( seafood) stored over or with ready-to-eat food ( French fries) in a freezer - not all products commercially packaged. Manager relocated seafood **Corrected On-Site**
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes at 44-48 F at 12:00 pm cooked the previous day in refrigerator . See stop sale
03D-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in white refrigerator
08B-49-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Knives stored in knife block in kitchen
24-05-4
58
Apr 29, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter 46F cold hold, operator moved garlic to an alternate refrigerator.
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Discussed the need to keep employee beverages stored away from clean equipment and food for the restaurant **Repeat Violation**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed the importance of off labeling all food removed from its original container container.
02D-01-5
78
Dec 12, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table during breading of fish table. Employee moved **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area. Employee keys on cutting board. Employee moved. **Corrected On-Site**
40-06-5
90
Jun 5, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in kitchen 1 fly in dining area
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara sauce (52F - Cold Holding); homemade queso (53F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. marinara sauce (52F - Cold Holding); homemade queso (53F - Cold Holding), no temperatures taken today, food in white upright refrigerator in prep area, no other TCS food in refrigerator
03A-02-5
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. Provided operator with printed copy of DBPR Form HR 5025-131, operator posted in dining area **Corrected On-Site**
02A-01-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screen door cracked open going into kitchen, operator closed door **Corrected On-Site**
35B-05-4
55
Feb 8, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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 removed in area from restrooms , bar added to area behind garage door opening with hand wash sink and beer taps and ice bin ( cooler) , kitchen prep area removed , reach in coolers and freezers in this area - From follow-up inspection 2024-02-08: No plans received per PR Cindy **Admin Complaint**
51-16-7
90
Nov 29, 2023
Routine - Food
1 critical violation. 8 major violations. 1 minor violation.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged in storage area
08A-02-6
Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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 removed in area from restrooms , bar added to area behind garage door opening with hand wash sink and beer taps and ice bin ( cooler) , kitchen prep area removed , reach in coolers and freezers in this area
51-16-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - -Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in bar area - no hot water in kitchen hand wash sink - 74 F when run for 2 minutes
27-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Establishment not maintaining oyster tags for 90 days.
01C-02-4
Intermediate - Expired chemical test kits provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Corrected On-Site**
02B-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
37
Jun 29, 2023
Routine - Food
1 critical violation. 5 major violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: cheese (52F - Cold Holding); cooked chicken (50F - Cold Holding). Operator placed on ice at time of inspection to ambient cool. **Corrective Action Taken**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In reach in cooler on cooks line. Reach in coolers have no ambient thermometer. White refrigeration units in dry storage/hallway area.
05-05-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. In front area. Operator renovating interior entrance and blocked handwash sink.
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta not date marked. Operator date marked at time of inspection. **Corrected On-Site**
02C-02-5
52
Dec 15, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Current Hotel and Restaurant license not displayed. Discussed with manager.
50-09-4
Basic - Equipment in poor repair. -Gaskets at Reach in cooler on cooks line torn.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets at reach in cooler on cooks line soiled.
23-03-4
Basic - Water leaking from faucet. -Hand wash sink near three compartment sink Repaired with electrical tape discussed with manager.
29-11-4
82
Frequently Asked Questions
When was Sandshakers last inspected?
The most recent health inspection at Sandshakers on file is from Feb 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Sandshakers?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Sandshakers.
How does Sandshakers compare to other restaurants in Clearwater?
Sandshakers most recently scored 58 out of 100, which is lower than the Clearwater average of 79.
Has Sandshakers' inspection record improved over time?
Results have been roughly steady. Inspections at Sandshakers have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sandshakers 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 Sandshakers inspected?
Based on the inspection history on file, Sandshakers is inspected around three times per year on average.
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