The Sandbar at Key Colony
Last inspected: Mar 3, 2026
78
Score
Public records show eight inspections at The Sandbar at Key Colony stretching back to 2022. On Mar 3, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Across the inspection history, “no measuring device available” is the issue that surfaces most often, recorded four times.
Restaurants in Key Biscayne average 57, so The Sandbar at Key Colony is doing better than most peers. There isn't much in the file that would give a customer pause.
8
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles missing over prep table soiled.
36-34-5
Basic - Ceiling tile missing. Observed at kitchen area.
36-36-4
78
Apr 3, 2025
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
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/ **Repeat Violation**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
78
Feb 14, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
50
Oct 17, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm), operator added bleach and final reading 50ppm. **Corrected On-Site**
22-42-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining with food inside reach in cooler at cook line.
14-86-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Bowl or other container with no handle used to dispense food. Observed bowl stored inside cheese container at reach in cooler cook line.
14-01-5
Basic - Equipment in poor repair. Observed gaskets in disrepair inside reach in cooler at cook line.
14-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing inside 3 compartment sink at 37F. Coached operator on correct procedures and he placed inside reach in cooler. **Corrected On-Site**
06-01-5
58
Jun 26, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board located at prep area with cut marks and no longer cleanable.
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed three knives stored between two reach in coolers located at prep area. Operator removed immediately. **Corrected On-Site**
10-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of white cutting board not stored in sanitizing solution. Operator removed cloth immediately. **Corrected On-Site**
21-12-4
78
Feb 7, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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. Observed chicken and pork prepared at sister restaurant Previous day to inspection not date marked. Person in charge added date marks. **Corrected On-Site**
02C-03-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed establishment has no independent way to measure high temp sanitation dish machine discussed options with person in charge.
16-62-1
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice. Person in charge removed scoop from ice. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with food debris.
23-03-4
74
Jun 7, 2023
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
22
Dec 14, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. At the ti e of the inspection operator paid license. **Corrected On-Site**
50-17-2
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw ceviche and tuna tataki offered on menu not identified as raw product.
02B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers raw fish ceviche and tuna tataki. Provided consumer advisory to operator. Operator Ringed and posted advisory. **Corrected On-Site**
02B-02-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in cook line area.
36-32-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
61
Frequently Asked Questions
When was The Sandbar at Key Colony last inspected?
The most recent health inspection at The Sandbar at Key Colony on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at The Sandbar at Key Colony?
Across the inspection record, “no measuring device available” has been cited four times, more than any other issue at The Sandbar at Key Colony.
How does The Sandbar at Key Colony compare to other restaurants in Key Biscayne?
The Sandbar at Key Colony most recently scored 78 out of 100, which is higher than the Key Biscayne average of 57.
Has The Sandbar at Key Colony's inspection record improved over time?
Results have been roughly steady. Inspections at The Sandbar at Key Colony have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Sandbar at Key Colony 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 at Key Colony inspected?
Based on the inspection history on file, The Sandbar at Key Colony is inspected around two times per year on average.
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