The Sandbar and Grille
Last inspected: Jan 13, 2026
41
Score
Public records show 12 inspections at The Sandbar and Grille stretching back to 2022. The most recent visit was on Jan 13, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have found fewer violations than earlier ones, averaging around nine violations lately and about 12 violations before that.
Looking across the full record, “accumulation of black/green mold-like substance” is the recurring theme, flagged seven times.
Compared to other Fort Myers restaurants (averaging 80), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
2
Critical latest
1
Major latest
10
Minor latest
Inspection History
Jan 13, 2026
Complaint Full
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler near cook line; commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler; raw ground beef stored over bread. Operator removed raw ground beef to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink at bar. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at server station.
22-20-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry near mop sink.
42-01-4
Basic - Plumbing system in disrepair. Damaged faucets at handwashing sink at bars.
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink soiled with mold like substance at front bar.
23-03-4
Basic - In reach in cooler near cook line; commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
06-09-1
Basic - Floor soiled/has accumulation of debris at both bars under equipments.
36-73-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with mold like substance near dish machine area.
36-34-5
Basic - Ceiling vent missing near dishmachine area.
36-36-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
41
Oct 22, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw beef stored over chopped onion and peppers. Operator moved raw beef to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steamer at cook line; cooked pork (70F - Hot Holding); cooked beef chili (72F - Hot Holding). Per operator all items stored on steamer for 30 minutes. Operator started reheating all items. **Corrective Action Taken**
03B-01-6
Intermediate - Food manager certification expired on 02/25. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. **Repeat Violation**
22-02-4
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. Provided operator Employee Health Reporting Agreement. **Corrective Action Taken**
11-26-1
Basic - Faucet/handle missing at plumbing fixture. Faucet/handle not working properly at handwashing sinks at front and middle bar.
29-09-4
52
Jul 16, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; raw fish stored over roasted beef. Operator removed raw fish to proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with garbage bin at front bar.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front bar.
31B-02-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled at dry storage.
02D-01-5
Basic - Plumbing system in disrepair. Faucet handles in disrepair at main bar.
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at kitchen and front bar soiled with green mold like substance.
22-20-5
52
May 6, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired on 02/26/2025. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-03-06: **Time Extended** - From follow-up inspection 2025-05-06: Food manager certification expired on 02/26/2025. **Admin Complaint**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink near by dishmachine has no hot water. **Warning** - From follow-up inspection 2025-03-06: **Time Extended** - From follow-up inspection 2025-05-06: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ceiling vent and tile missing near by dishmachine area. **Warning** - From follow-up inspection 2025-03-06: **Time Extended** - From follow-up inspection 2025-05-06: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured at bar area. **Warning** - From follow-up inspection 2025-03-06: **Time Extended** - From follow-up inspection 2025-05-06: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2025-03-06: **Time Extended** - From follow-up inspection 2025-05-06: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** - From follow-up inspection 2025-03-06: **Time Extended** - From follow-up inspection 2025-05-06: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishmachine soiled with food debris. **Warning** - From follow-up inspection 2025-03-06: **Time Extended** - From follow-up inspection 2025-05-06: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at dishmachine area. **Warning** - From follow-up inspection 2025-03-06: **Time Extended** - From follow-up inspection 2025-05-06: **Time Extended**
14-09-4
61
Mar 6, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired on 02/26/2025. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink near by dishmachine has no hot water. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured at bar area. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling vent and tile missing near by dishmachine area. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at dishmachine area. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishmachine soiled with food debris. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
16-23-4
55
Mar 4, 2025
Routine - Food
3 critical violations. 6 major violations. 9 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw ground beef stored over cooked beef. Operator removed raw ground beef to bottom shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with straws. Operator removed spray bottle to proper storage. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; butter (65F - Cold Holding); shredded moz (62F - Cold Holding); cooked pasta (58F - Cold Holding); cooked rice (66F - Cold Holding); ham (58F - Cold Holding); turkey ham (59F - Cold Holding); cooked Mac cheese (56F - Cold Holding). Per operator all items placed in cooler for two hours. Operator placed all items in ice. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food manager certification expired on 02/26/2025. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. **Warning**
22-02-4
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. **Warning**
53B-01-5
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 consumer advisory for raw oysters. **Corrective Action Taken** **Warning**
02A-01-5
Intermediate - Spray bottle containing toxic substance not labeled at front counter. Operator labeled spray bottle. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink near by dishmachine has no hot water. **Warning**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Carbon dioxide/helium tanks not adequately secured at bar area. **Warning**
51-11-4
Basic - Ceiling vent and tile missing near by dishmachine area. **Warning**
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable at dishmachine area. **Warning**
14-09-4
Basic - Employee wearing bracelet and watch other than a plain ring on their arms while preparing food at cook line. Employee removed her bracelet and watch. **Corrected On-Site** **Warning**
13-07-4
Basic - No handwashing sign provided at a hand sink used by food employees near by dishmachine. Operator provided handwashing sign. **Corrected On-Site** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dishmachine soiled with food debris. **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen commercially processed ROP raw mahi fish thawing without removing packages, still frozen. Operator removed all frozen raw mahi from packages. **Corrected On-Site** **Warning**
06-01-5
22
Nov 26, 2024
Food-Licensing Inspection
4 major violations. 5 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
37
Apr 17, 2024
Complaint Full
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
33
Dec 7, 2023
Complaint Full
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed provolone cheese 46F cold hold less than 4 hours. Operator put lid on top of cheese and turned down reach in cooler. Observed sliced tomatoes 53F cold hold more 4 hours. Stop Sale. Operator discarded tomatoes. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored by food. Operator removed chemical. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. **Corrected On-Site**
22-02-4
Intermediate - Hot Water not provided/shut off at employee handwash sink at cook line next to pizza oven. Operator has work order in place to fix. **Corrective Action Taken**
27-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sinks in back food prep and dishwash area.
31B-06-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - No handwashing signs provided at a hand sink used by food employees. Hand wash sinks in back food prep and dishwash areas.
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling tile missing in back food prep area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Kitchen.
36-34-5
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. Operator removed fish from packaging. **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage. **Corrected On-Site**
12B-07-4
32
Jul 19, 2023
Complaint Full
5 critical violations. 9 major violations. 9 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf under the flat top grill there are eleven raw shell eggs (74F - Cold Holding). See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf under the flat top grill there are eleven raw shell eggs (74F - Cold Holding).
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. There are two live roaches on the floor in front of the flat top grill on the cook line. **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the under counter cooler across from the deep fryer raw bacon wrapped shrimp is stored over cooked sausage and roasted peppers. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. There are utensils stored in 97F water in a plastic bucket on top of the grill.
10-05-5
Intermediate - Handwash sink not accessible for employee use at all times. There is a bucket of dirty water inside the hand sink by the dish pit. Operator removed the bucket. **Corrected On-Site**
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. There is no chlorine sanitizer test kit for chlorine in the dishwasher and no quaternary test kit for sanitizer in the triple sink. The operator does have the test kit for EcoLab sink and surface cleaner sanitizer but does not have any on hand.
16-32-5
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 - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand sink in the service area or by the dish pit. Operator provided paper towels. **Corrected On-Site**
31B-02-4
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. Some of the employees do not have their employee reporting agreements.
11-26-1
Intermediate - No soap provided at handwash sink. There is no soap at the hand sink in the service area. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the make table cooler across from the oven there is lasagna that was prepared more than 24 hours ago with no date marking.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. There are unlabeled chemical spray bottles in the dish washing area.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a black mold like substance on the ice chute and all interior surfaces of the ice machine. There is a black mold like substance in the ice machine at the bat by the roll up window. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In a container of egg wash there is a plastic ramekin. Inside a container of sugar in dry storage there is a cup with no handle. **Repeat Violation**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. An employee is drinking a soda from a can while working the grill.
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. On the floor under the shelving next to the carbon dioxide tank there is a box of white rice and a bag of yellow rice and in front of the carbon dioxide tank there are cases of plastic water bottles stored on the floor. In the walk-in freezer there are cases of french fries, ground beef, chicken wings, rolls ice and corn on the cob stored on the floor.
08B-38-4
Basic - Ice scoop handle in contact with ice. There are two ice scoops in the ice bin at the soda fountain in the service area. Operator moved the ice scoops to proper storage. The ice scoop in the ice machine at the bar by the roll up window is in the ice.
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.there is a buildup of grease and dust on the hood filters.
23-03-4
Basic - Single-service articles improperly stored. On the floor between the carbon dioxide and the bag in box storage rack there is a case of plastic ramekins stored on the floor. The box is also wet with drainage from the bag in box syrup.
25-05-4
Basic - Standing water in bottom of reach-in-cooler. There is standing water on the bottom of the make table cooler across from the pizza oven.
29-49-6
12
Feb 23, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shrimp stored on top part of refrigerator with no barrier. Garlic bread is stored directly underneath. Repeat 9/19/2022 **Repeat Violation** **Warning**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Pre cooked chicken wings stored in trash bag. **Warning**
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink not working by dish machine Repeat 9/19/2022 **Repeat Violation** **Warning**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at back door has an accumulation of a mold like substance on the inside. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup with no handle in pan of cooked rice on cooks line. Repeat 9/19/2022 **Repeat Violation** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 container by beer walk-in cooler not secure **Warning**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in ware washing/prep area are soiled with a mold like substance **Warning**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee earbuds observed charging on cooks line. **Warning**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on trash can. Discussed with operator the proper ways to store utensils . Operator removed and put in dish room to be cleaned. **Corrected On-Site** **Warning**
10-20-4
50
Sep 19, 2022
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
21
Frequently Asked Questions
When was The Sandbar and Grille last inspected?
The most recent health inspection at The Sandbar and Grille on file is from Jan 13, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Sandbar and Grille?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited seven times, more than any other issue at The Sandbar and Grille.
How does The Sandbar and Grille compare to other restaurants in Fort Myers?
The Sandbar and Grille most recently scored 41 out of 100, which is lower than the Fort Myers average of 80.
Has The Sandbar and Grille's inspection record improved over time?
Yes. Recent inspections at The Sandbar and Grille have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Sandbar and Grille means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is The Sandbar and Grille inspected?
Based on the inspection history on file, The Sandbar and Grille is inspected around four times per year on average.
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