SUNRISE TO SUNSET
618 North Orange Avenue
Florida, 32043
Clay County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 5/5/2025
High Priority
1
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed cook drink from open styrofoam cup in front of grill and placed open drink on shelf above container of grits.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on cook. No hair restraints for two cooks. Repeat Violation
- 36-73-4:Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Ceiling and wall surrounding table top flat grill has grease build up. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave at prep area is soiled. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of table top flat grill and door of reach in cooler to left of grill is soiled. Counter below table top flat top and shelving under main grills are soiled. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Single service take out cups and drink holders stored on the ground in outside storage shed. Repeat Violation
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food/clean utensils/pan/plate without washing hands. Observed cook place raw bacon on grill with gloved hands then handle spatulas and customer plate for an order without removing gloves and washing hands.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Vicki is a photocopy.
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small table top flat grill, not under hood system, on counter by steam wells. Grill producing grease laden vapors. Observed oil being used and grill is used for french toast, pancakes and heating potatoes.
Food safety inspection conducted on 5/5/2025 revealed 9 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 3/6/2025
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint for cook. Operator provided hat and employee put hat on. Corrected On-Site
- 36-73-4:Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Wall and ceiling area behind toaster is soiled.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in prep area is soiled.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking poster available Provided DBPR Form HR 5030-105 and operator posted sign. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under grill area has food debris build up. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Flip top reach in cooler next to grill has bottom interior soiled.
- 25-05-4:Basic - Single-service articles improperly stored. Case of take out containers stored on the floor of outside storage building. Employee moved container to shelving. Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked shell eggs then took grill spatula and turned cooking sausage then grabbed clean plate to plate customer food and continued cooking without changing gloves and washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter at 46F. Cook states batter has been in and out of cooler to prepare orders within the last few minutes. Cook added ice to batter.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager. One manager certification for Charles G expired 10-21-2024.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with orange liquid on cart across from grill. Unlabeled spray bottle with blue liquid under steamtable area.
Food safety inspection conducted on 3/6/2025 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 8/12/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook at flat grill with no beard guard. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below grill/cooking equipment with grease build up. Fronts of cabinets and drawers have greasy build up. Cabinet below waffle irons is soiled. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall to right of flip top reach in cooler in kitchen is soiled.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect on front customer counter. One live flying insect at back prep table.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade at back prep table with food debris. Employee removed for cleaning. **Corrective Action Taken**
Food safety inspection conducted on 8/12/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 12/12/2023
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of hot chocolate and sugar packets. Employee moved jacket to appropriate location. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook in back prep area preparing food with no hair restraint and beard guard.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around soda nozzles on left soda machine is soiled. Shelving below main grill has debris. Counter area under countertop flat grill has debris. Interior cabinets under countertop grill, steam table and right soda machine are soiled.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack shell eggs into a bowl, stir the eggs with gloved hand then wipe gloved hand on cloth and continued cooking without a glove change and handwash. Also observed cook crack shell eggs into a bowl and then handle utensils/spatulas without changing gloves and washing hands. Inspector spoke with employee, employee washed hands after cracking shell eggs. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from right threaded faucet at mop sink outside back exit.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Manager certification for Moses O. expired 12/5/2023. Employee states training/testing already scheduled for this month. Establishment has several other certified food managers. **Corrective Action Taken**
- 11-26-1: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. Only one food handler reporting agreement completed. Provided and discussed DBPR Form HR 5030-103 with operator.
Food safety inspection conducted on 12/12/2023 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 10/6/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/6/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/5/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. One dead roach under bag in box soda rack. Warning
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 29 rodent droppings: 7 along wall under front customer counter 1 at right side of server stand across from storage reach in cooler 2 under corner table by storage reach in cooler 4 on shelving holding packaged breads 1 at fire extinguisher at back door 3 under bag in box soda rack 7 in front lobby 3 inside to left of front door 1 on booth seat in dining room at front entrance Warning
Food safety inspection conducted on 10/5/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 10/5/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Container on shelf at entrance to back prep with dry product not labeled. - From follow-up inspection 2023-10-05:
Food safety inspection conducted on 10/5/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/4/2023
High Priority
3
Intermediate
3
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in potatoes in reach in cooler by grills.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor around/under bag in box soda rack is soiled. Vent above bag in box soda rack is soiled. Ceiling tiles above three compartment sink are dusty.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed employee remove plastic cups from dish machine, stack wet and bring to service line without allowing cups to air dry.
- 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle. Grease and debris on ground around grease container.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef knife between reach in cooler in kitchen and prep table.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fronts of all drawers under grills have grease build up. Shelf under grills has grease build up. Under plating around nozzles on soda machine is soiled. Walk in cooler and walk in freezer gaskets are soiled.
- 25-05-4:Basic - Single-service articles improperly stored. Case of to go boxes on the floor in dry storage room.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container on shelf at entrance to back prep with dry product not labeled.
- 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. Observed employee handling dirty dishes at three compartment sink then went to customer table then prepared customer beverages without washing hands. Observed employee handle dirty dishes at three compartment sink then got ice bucket and scooped ice to refill front ice bin.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon on plate on counter in kitchen at 51F. Per cook, bacon on counter for approximately 45 minutes. Cook placed all bacon on flat grill and cooked all bacon. Cut tomato at 46F and sliced cheese at 45F in reach in cooler in kitchen. Per cook, both products in reach in cooler overnight. See stop sale. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy on steam table at 124F. Per cook, gravy placed on steam table at approximately 6:00. Temperature taken at 8:45. Cook placed gravy on the stove to reheat. Temperature taken approximately 20 minutes later at 177F. **Corrective Action Taken**
- 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. Operator using time as a public health control for shell eggs. No written plan available. Provided DBPR Form HR 5022-090 to operator.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Can opener blade at prep table has rust. Walk in cooler shelving has rust. Cutting board at utility sink has black staining.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap at hand wash sink by back door. Operator states new dispenser to be installed. **Corrective Action Taken**
Food safety inspection conducted on 10/4/2023 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).