SUNRISE CARIBBEAN GOURMET RESTAURANT
1415 Edgewood Avenue North
Jacksonville, Florida, 32254
Duval County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/2/2025
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large container of white substance, manager labeled flour **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown stew chicken 123f curry chicken 130f in oven hot holding, placed in other oven to reheat **Corrective Action Taken**
- 02D-12-1:Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Plastic juices made on site in glass cooler no labels, employee provided labels for the juices **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Jerk wings, curry chicken, cooked vegetables,cabbage and corn beef . No date marking manager labeled **Corrected On-Site**
Food safety inspection conducted on 4/2/2025 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 10/14/2024
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed soiled card board with food items on top on bottom shelf of prep table across from ovens.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed Caribbean Red Snapper thawed in its reduced oxygen package. Box of Caribbean Red Snapper indicates to remove package before thawing.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages on prep station across from stove tops. Person in charge removed all beverages. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Observed bags of onions and carrots stored on floor in walk-in cooler at back of establishment. Person in charge moved all food items off the floor.
- 33-11-4:Basic - Missing drain plug at dumpster. Observed missing drain plug at dumpster to side of establishment. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; sides of stove tops on cook line soiled. Hood filters soiled. Wall behind stove tops and ovens soiled.
- 08B-12-5:Basic - Stored food not covered. Observed container of ox tail with no covering in walk-in cooler person in charge stated was cooked the day prior. Person in charge covered ox tail. **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on shelf above prep station across from stove tops.
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed sanitizer bucket on cook line under hot holding units person in charge stated was chlorine solution testing at 0ppm. Person in charge voluntarily discarded and set up new sanitizer bucket testing at 100ppm. Sanitizer Bucket (Chlorine 0ppm) Sanitizer Bucket remake (Chlorine 100ppm) **Corrected On-Site**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed containers of raw beef and raw chicken stored over unwashed produce in walk-in cooler in back of establishment. Person in charge rearranged food items to proper storage levels. **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 pan of ox tail stored on prep table across from cook line with temperature of 127F. Person in charge stated it was cooked 45 minutes prior. Person in charge moved ox tail to heated oven. Cooked ox tail (127F - Hot Holding) **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed; soiled cutting board on cook station across from stove top. Soiled interior of microwave in hallway with to go window.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed bottles of house made Irish moss drink and house made beet juice in tall reach in cooler by kitchen entrance with no date marking. Person in charge stated they make the beverages on site, freeze them, then place them in the reach in cooler for thawing. All bottles still frozen at time of inspection. Person in charge added date marks to bottles. **Corrected On-Site**
Food safety inspection conducted on 10/14/2024 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).