The Sandtrap Bar & Grill
Last inspected: Mar 30, 2026
70
Score
The Sandtrap Bar & Grill has been inspected eight times since 2022. The most recent visit was on Mar 30, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Looking across the full record, “employee beverage container on a food preparation table” is the recurring theme, flagged three times.
By comparison, the average Venice facility scores 79, putting The Sandtrap Bar & Grill on the weaker side. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed non food-grade bags used for storage of cut vegetables in walk-in cooler.
14-31-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at end of cooks line block by tray stand and tray with assorted items on it. Operator corrected above issues to meet inspection standards. **Corrected On-Site**
31A-09-4
Intermediate - Nonfood-grade basting brush used in melted butter at cooks line. Operator removed non food-grade brush from use.
14-14-4
70
Jan 3, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink at end of cooks line not accessible for employee use at all times block by pans in sink.
31A-09-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
86
Aug 7, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed seafood salad in reach-in-cooler and sauce in walk-in-cooler. prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed operator correct issue to meet standards for inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public at make table on cooks line.
08B-49-4
Basic - Insect control device installed over food preparation area. Observed multiple fly swatters hang on wall at end of cook line by shelf with clean equipment and food. Observed operator correct issue to meet standards for inspection. **Corrected On-Site**
35B-02-4
Basic - Working containers of food removed from original container not identified by common name. Observed working squeeze bottles with oils, sauces and wine not labeled
02D-01-5
74
Mar 8, 2024
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed food being prepared outside along side outdoor Walk-in cooler under trap covering. Employee was cutting green peppers, operator was wash mushrooms in straining bowl in mop sink. Operator filled plastic tub with frozen cod and water from mop sink hose and left on cart out side to defrost. Operator voluntarily disposed of all items prepared out side.
01B-13-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed ice scoop at soda machine next to hand wash sink. Ob operator move scoop for safe storage to avoid splashing from hand wash sink. **Corrected On-Site**
24-27-4
Basic - Food being prepared outside. Observed food being prepared outside along side outdoor Walk-in cooler under trap covering. Employee was cutting green peppers, operator was wash mushrooms in straining bowl in mop sink. Operator filled plastic tub with frozen cod and water from mop sink hose and left on cart out side to defrost. Operator voluntarily disposed of all items prepared out side.
08B-32-4
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Observed non-potable hose at out side mop sink used to wash off mushroom and for water to thaw cod fish. Observed operator voluntarily dispose of food items. **Corrected On-Site**
08B-19-4
Basic - Food stored outside. Observed crate of raw unwashed onions store on ground under bench out side along Walk-in cooler. Observed operator move onions for proper storage. **Corrected On-Site**
08B-42-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed cod fish in tub of standing water on cart out side.
06-01-5
67
Dec 7, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed curry sauces on cooks line steam table at 98F. Observed cook turn up heat on sauce steam table. Recheck temperature 25F later 141F. **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp,scallops, squid and chicken over cut scallions, sauces and cooked noodles in reach-in cooler at cooks line.
08A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on clean pan rack by 3 compartment sink.
12B-07-4
70
Aug 4, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 74F standing water at fry station. Observed operator remove utensils from water and place at 3 compartment sink to wash. **Corrected On-Site**
10-07-4
Basic - Stored food not covered. Observed noodles in Walk-in cooler not covered.
08B-12-5
Basic - Walk-in cooler shelves have accumulation of soil residues.
22-16-4
86
Feb 13, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops, shrimp, squid and chicken over cut vegetables and cooked meats in reach-in cooler make table and cooler draws at cooks line. Observed operator have employee rearrange all item to proper food storage order. Repeat 8-25-22 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh chopped garlic at saute station 67F. Employee stated she cut it 2 hours prior. Observed employee return chop garlic to reach-in cooler recheck temperature 20 minutes later 41F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter hot holding at 109F on cooks line employee stated it was there for 2 hours. Observed employee place butter in hot steam table and recheck temperature 20 minutes later 145F. **Corrected On-Site**
03B-01-6
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. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 **Corrective Action Taken**
11-27-4
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. Email operator employee health agreement **Corrective Action Taken**
11-26-1
Basic - Bowl with no handle used to dispense food in rice and sugar bins. Observed operator remove bowl from use. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line.
12B-07-4
47
Aug 24, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Observed soap over tub of cooked rice at shelf between hand sink and wok station. Observed operator remove soap. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over sauces in reach-in cooler at grill station. Observed employee rearrange items for proper food safety storage. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sauces in Walk-in cooler made more then 24hours prior as per employee statement not date marked.
02C-02-5
Basic - Utensils stored upright with the food-contact surface up. Under microwave by dishwasher. **Repeat Violation**
24-18-4
64
Frequently Asked Questions
When was The Sandtrap Bar & Grill last inspected?
The most recent health inspection at The Sandtrap Bar & Grill on file is from Mar 30, 2026. The public record contains eight inspections in total.
What is the most common violation at The Sandtrap Bar & Grill?
Across the inspection record, “employee beverage container on a food preparation table” has been cited three times, more than any other issue at The Sandtrap Bar & Grill.
How does The Sandtrap Bar & Grill compare to other restaurants in Venice?
The Sandtrap Bar & Grill most recently scored 70 out of 100, which is lower than the Venice average of 79.
Has The Sandtrap Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at The Sandtrap Bar & Grill have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Sandtrap Bar & Grill 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 The Sandtrap Bar & Grill inspected?
Based on the inspection history on file, The Sandtrap Bar & Grill is inspected around two times per year on average.
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