3MS SANDBAR

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Inspection history

1. Sep 12, 2025

   ✓

2. Apr 19, 2024

   ✕
   3 violations

   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

3. Aug 24, 2023

   ✕
   4 violations

   • Improper thawing procedures used
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Single service items reused, improperly stored, dispensed, not used when required
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

4. May 27, 2022

   ✕
   3 violations

   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

5. Nov 5, 2021

   ✓

6. Sep 23, 2021

   ✓