SANDBAR@NEWPORT PIER

Name: SANDBAR@NEWPORT PIER
Address: 16501 COLLINS AVE, SUNNY ISLES BEACH, FL, 33160, US
Rating: 88.6

16501 COLLINS AVE, SUNNY ISLES BEACH, FL 33160

License #2334321

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.6 Grade B / 100

Solid Health Score

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Quick take

SANDBAR@NEWPORT PIER in SUNNY ISLES BEACH currently holds an InspectFL Health Score of 88.6 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 February 25, 2026. Across those visits, inspectors documented 24 total violations — 3 critical, 3 major, 18 minor.

How to read this page

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.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 25, 2026 shows 8 observation rows: no critical rows, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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
[06-09-1] Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[14-01-5] Bowl or other container with no handle used to dispense dry rice.
[29-49-6] Standing water in bottom of reach-in-cooler. Chef cleaned.
[31A-09-4] Handwash sink in kitchen/warewash area not accessible for employee use at all times due to dishes being stored inside. Chef removed.
[25-05-4] Observed Various Single-service articles stored on floor in upstairs dry storage area.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment.
[14-74-7] Cold holding equipment not maintained in good repair with an ambient temperature of 58°F. No TCS foods stored in cooler at time of inspection. Advised Manager Do not store time/temperature control for safety food in this unit until the unit is repaired.

Disposition: Inspection Completed - No Further Action
[08A-05-6] Observed raw shell eggs stored over/not properly separated from various ready-to-eat foods in walk in cooler.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[24-05-4] Clean pots and pans not stored inverted or in a protected manner.
[25-05-4] Observed various cases of Single-service items stored on floor in upstairs dry storage area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[16-46-4] Old labels stuck to food containers after cleaning.
[29-49-6] Standing water in bottom of reach-in-cooler.
[03A-02-5] Observed the following food temperatures greater than 41°F; raw beef patties (45F - Cold Holding); raw mahi (51F - Cold Holding); shredded cheese (67F - Cold Holding) Per chef all food had only been in cooler for about 2 hours prior to start of inspection. Cooler had an ambient temperature of 50°F. Chef instructed employee to remove all foods and place in nearby cooler.
[14-74-7] Observed reach in cooler not maintained in good repair with ambient temperature of 50°F. Chef instructed employee to remove all foods and place in near by reach in cooler. Do not store time/temperature control for safety food in this unit until the unit is repaired.
[03F-02-5] Observed sushi rice identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. As per chef rice had only been out for about 1 hour prior to the start of inspection. Chef added time.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[14-17-4] Walk-in cooler with rust that has pitted the surface.
[14-12-4] Observed reach in cooler door in disrepair and off hinges.
[31B-03-4] No soap provided at handwash sink.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn.

Community reaction

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Community pulse