SANDBAR GRILL
3426 MAIN HWY, MIAMI, FL 33133
License #2312363
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Solid Health Score
How is this score calculated? →SANDBAR GRILL in MIAMI currently holds an InspectFL Health Score of 85.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 15, 2025. Across those visits, inspectors documented 39 total violations — 5 critical, 4 major, 30 minor.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on December 15, 2025 shows 20 observation rows: 3 critical, 1 major, and 16 minor.
What’s powering this page
InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
See the place, then share or verify
*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler drawer mahi mahi (45F - Cold Holding); shrimp (46F - Cold Holding). As per cook less than 3 hours.
- [06-09-1] 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. Observed at prep sink, packages of mahi mahi placed to thaw. Operator removed from packaging.
- [14-01-5] Bowl or other container with no handle used to dispense food. Observed in reach in cooler in containers of salsa and pico de gallo.
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at standing reach in cooler in kitchen.
- [29-49-6] Standing water in bottom of reach-in-cooler. Observed at kitchen prep cooler.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink. Chef provided.
- [36-36-4] Ceiling tile missing. Observed entire ceiling missing in storage closet at entrance of bar.
- [51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed 2 tanks at bar closet area.
- [35A-03-4] Dead roaches on premises. Observed at beer keg walk in cooler 2 dead roaches. Operator swept and discarded.
- [25-05-4] Single-service articles improperly stored. Observed at patio bar area, boxes of cups stored on floor.
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler, raw shelled eggs stored over container of raw beef.
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine.
- [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee empty dish machine then proceed to place gloves and begin chopping tomatoes no hand wash. Chef coached employee on proper glove and hand wash techniques.
- [10-12-5] In-use ice scoop stored on soiled surface between uses. Observed stored in top of soda syrup boxes.
- [36-73-4] Floor soiled/has accumulation of debris. Observed through kitchen cook line and behind equipment throughout.
- [08B-38-4] Food stored on floor. Observed at storage closet, plastic gallon of cooking oil stored on floor.
- [36-50-4] Unclean building components, attachments or fixtures. Observed at cook line hood filters soiled with grease build up.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line in water of 78F.
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at cook line soiled with grease residue.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout all reach in coolers and freezers,
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
SANDBAR GRILL looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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