DirtyFLRestaurant Inspection Data

SUN DELI

Food safety records indicate SUN DELI in JACKSONVILLE BEACH has 6 inspections with a 2.2/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

1011 3 ST S

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13479218

Met Inspection Standards

3 high, 2 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed multiple CO2 tanks located outside in coral not adequately secured.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch. Repeat Violation
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights in dry storage area without covering to prevent shattering of lights.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on table next to soups on hot plate at the end of cook line. Employee removed and stored properly. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor at the back door. Employee removed mop and hung to dry properly. Corrected On-Site Repeat Violation
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch glasses with bare hand and proceeded to handle equipment. Inspector intervened and spoke to employee regarding hand washing. Employee washed hands properly. Corrected On-Site
  • 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. See stop sale. Observed cut tomatoes on Time As A Public Health Control without time mark. Manager placed time mark on calendar. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pot pie soup (125F - Hot Holding) in crock pot. Employee turned up to reheat. **Corrective Action Taken**
  • 09-06-4:Intermediate - Food employee applied hand antiseptic without washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Observed employees not following AOP guidelines. Multiple employees washing hands without using hand antiseptic. Hand antiseptic not present at employee hand washing station at start of inspection.
  • 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. Observed new employee without proof of employee health responsibility form.

7/31/2025· 7mo ago

Visit ID: 10888933

Follow-up Inspection Required

2 high, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on drink station. Employee removed and stored properly. Corrected On-Site Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch. Employee removed watch. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored near employee hand sink. Manager removed and stored to dry properly. Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm. Sanitizer container was empty. Manager replaced the sanitizer container. Second test on dish machine at 100ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked shell egg stored with raw shell eggs. See stop sale.

1/28/2025· 1y 1mo ago

Visit ID: 8844877

Met Inspection Standards

1 high, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed multiple CO2 tanks not adequately secured. Manager will secure CO2 tanks. **Corrective Action Taken** Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container in a cold holding unit with food to be served to customers. Manager removed and relocated drink. Observed employee drink on prep table. Employee removed drink from table. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on table not stored in sanitizing solution. Employee placed cloth in sanitizer solution. Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0ppm at end of inspection. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager was able to get dish machine to sanitize properly. Took test of chemical dish machine at 100ppm. Corrected On-Site

7/30/2024· 1y 7mo ago

Visit ID: 8784091

Met Inspection Standards

1 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine located outside soiled on inside of unit.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed multiple CO2 tanks not secured.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some required employee training expired.

3/19/2024· 1y 11mo ago

Visit ID: 8537493

Met Inspection Standards

1 high, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table at the end of cook line. Manager removed and stored properly. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed Employee with no hair restraint while engaging in food preparation.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cut avocado in flip top cooler with sticker still on. Manager removed sticker from avocado. **Corrective Action Taken**
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet wiping cloth not stored in sanitizing solution between uses.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed case of raw shell eggs stored over bucket of pickles in stand alone cooler. Manager removed and stored properly. Corrected On-Site

10/26/2023· 2y 4mo ago

Visit ID: 8382525

Met Inspection Standards

3 high, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaging in food preparation without hair restraint. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler door gasket torn.
  • 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. Observed Dishmachine chlorine sanitizer not at proper minimum strength. Employee found chlorine low and changed out to refill chlorine. Too second test at 100ppm. 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. Observed establishment with written AOP , manager cracked raw shell eggs and proceeded to make sandwich without washing hands. Spoke to manager regarding cross contamination. Manager washed hands properly.
  • 09-05-5:High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Observed establishment with written AOP , manager cracked raw shell eggs and proceeded to make sandwich without washing hands. Spoke to manager regarding cross contamination. Manager washed hands properly.