DirtyFLRestaurant Inspection Data

SUNRISE CITY CAFE

SUNRISE CITY CAFE has 10 health inspections on file for its FORT PIERCE location, with an overall rating of 3.1/5. Recent inspections show improving food safety practices.

Last inspection: 2 days ago · 10 reports on file

204 Orange Avenue
Fort Pierce, Florida, 34950
Saint Lucie County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 10 health inspection reports

All Inspection Reports

3/10/2026· 2d ago

Inspection #: 3647299

Call Back - Extension given, pending

1/6/2026· 2mo ago

Visit ID: 13460700

Follow-up Inspection Required

1 high, 2 int, 4 basic

  • 36-24-5:Basic - Hole in or other damage to wall. Bag in a box wall room. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site Warning
  • 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. ROP beef sitting out ambient on shelf, still frozen. Employee removed to reach in cooler. Education provided. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 68F cold holding. Per employee, out for 20 mins. Half and half 68F cold holding Advised to rapid chill. **Corrective Action Taken** Repeat Violation Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bulk ice machine is placed in dry storage room not on most recent approved plans. Warning
  • 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Blue substance. Operator labeled. Corrected On-Site Warning

7/15/2025· 8mo ago

Visit ID: 13460068

Met Inspection Standards
  • N/A:No Violations Were Observed

7/14/2025· 8mo ago

Visit ID: 10898517

Follow-up Inspection Required

3 high

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator called to have dish machine looked at and technician will be out today to service. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chorizo(49F - Cold Holding) cut steak (45F - Cold Holding); hamburger patties (46F); hamburger patties (46F - Cold Holding), Chorizo(46F - Cold Holding) operator disposed of items.

12/27/2024· 1y 2mo ago

Visit ID: 8830701

Met Inspection Standards

1 high, 3 int, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair single door reach in cooler gasket
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 03F-02-5:High Priority - Time/temperature control for safety food 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. Cook forgot to mark eggs.
  • 11-27-4: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. Sent operator copy **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink and educated the operator. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for quaternary. Operator took a picture of the test kit. Corrected On-Site

7/16/2024· 1y 7mo ago

Visit ID: 8758264

Met Inspection Standards

1 high, 1 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In the cold prep/above hand wash station.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in drying rack.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On the cooks line and coffee station
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on line in kitchen.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front hand wash with food debris.

4/2/2024· 1y 11mo ago

Visit ID: 8536375

Met Inspection Standards

5 basic

  • 12B-07-4:Basic - Employee beverage container on a top of dish machine.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Informed Manager. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. On prep station and cooks line.
  • 32-14-4:Basic - Toilet not flushing properly in one restroom. Informed Manager Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. On cooks line. Informed Manager. Corrected On-Site

1/4/2024· 2y 2mo ago

Visit ID: 8581410

Met Inspection Standards
  • N/A:No Violations Were Observed

12/27/2023· 2y 2mo ago

Visit ID: 8535838

Follow-up Inspection Required

1 int

  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict needs to indicated on menu for undercooked eggs. Educated Manager. Warning - From follow-up inspection 2023-12-27: The menu were not identified with Eggs Benedict. Informed Managers, manager stated she will identify the menu today. **Time Extended**

10/25/2023· 2y 4mo ago

Visit ID: 8367890

Follow-up Inspection Required

4 high, 2 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Two plastic containers of prepared red potatoes on floor in kitchen. Informed employees. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Cooks line on oven handles.
  • 11-04-5:High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Two employees new staff not complete. Manager educate employees and signed documents. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front prep cooler Pico 61 F and shredded cheese 56 F. Quick Chili procedure for two food items. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict needs to indicated on menu for undercooked eggs. Educated Manager. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan not completed for shell eggs and egg whites on cooks line. Completed at time by Manager. Corrected On-Site