DirtyFLRestaurant Inspection Data

SUNRISE CARIBBEAN GOURMET RESTAURANT

Health inspection records show SUNRISE CARIBBEAN GOURMET RESTAURANT in JACKSONVILLE has 6 inspections with a food safety rating of 1.3/5. Food safety practices have remained consistent.

Last inspection: 2 months ago · 6 reports on file

1415 Edgewood Avenue North
Jacksonville, Florida, 32254
Duval County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports

All Inspection Reports

12/15/2025· 2mo ago

Visit ID: 13500568

Met Inspection Standards

2 high, 2 int, 3 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard lining bottom shelf of prep table across from steam table in kitchen. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on prep table on cook line. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over washes produce in walk-in cooler. 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 cooked curry chicken at temperatures of 91F stored in oven on cook line. Curry chicken was prepared earlier in day and meant to be held on. Chicken was moved to oven for reheating. Cooked curry chicken (91F - Hot Holding) **Corrective Action Taken**
  • 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 multiple containers of heat-treated teas prepared on site with no date markings stored in standing reach in freezer in kitchen.
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed multiple packages of cakes with time/temperature control for safety ingredients in icing with no labeling stored in reach in cooler for customer self-service by front counter. Person in charge added labels. Corrected On-Site

8/20/2025· 6mo ago

Visit ID: 10887851

Met Inspection Standards

2 high, 1 int, 5 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard lining bottom shelves of 2 metal prep tables with food items on top.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles stored on bottom prep shelf next to food items across from ovens.
  • 33-11-4:Basic - Missing drain plug at dumpster. Observed missing drain plug on dumpster at side of establishment.
  • 14-12-4:Basic - Utensils in poor condition. Observed knife with broken tip stored on knife storage rack near three compartment sink.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled container of white powdery substance stored on top shelf of prep table across from cook line. Repeat Violation
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed house-made cake slices with date markers of 8/20 and expiration dates of 8/29. Person in charge adjusted all dates to proper 7 day time frame. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked fish with date markers of 08/10, 10 days prior.
  • 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. Observed multiple food items prepared on site with no date marker stored in walk-in cooler. Repeat Violation

4/2/2025· 11mo ago

Visit ID: 10697050

Met Inspection Standards

1 high, 2 int, 1 basic

  • 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

10/14/2024· 1y 4mo ago

Visit ID: 8736414

Met Inspection Standards

2 high, 2 int, 9 basic

  • 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

4/29/2024· 1y 10mo ago

Visit ID: 8460893

Met Inspection Standards

2 high, 1 int, 5 basic

  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor and wall by triple sink near front of kitchen. Ceiling vent cover in middle of kitchen. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Large white chest freezer in front of walk in cooler. Operator states she will defrost this week. **Corrective Action Taken** Repeat Violation
  • 33-11-4:Basic - Missing drain plug at dumpster. Dumpster outside of establishment. Operator stated she will call dumpster company to obtain. **Corrective Action Taken**
  • 33-16-4:Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. At front counter, shelves and beams where food is stored is not sealed/painted.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In large white chest freezer in kitchen, raw chicken stored directly in to go bags. Chicken removed from bags and placed in food grade container. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of cooked porridge stored in walk in cooler prepared 4/21. Porridge discarded.
  • 53B-11-4:Intermediate - Records/documents for required employee training appear to be falsified. Multiple employee records appear to have training dates altered.

8/1/2023· 2y 7mo ago

Visit ID: 8357410

Met Inspection Standards

4 int, 9 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen near back door repaired with drywall, not sealed.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen have grease and dust build up.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at cook line.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on chest freezer in kitchen. Multiple personal items on front counter shelves with single service and food items.
  • 14-11-5:Basic - Equipment in poor repair. At front counter area, meat pie warmer has one door cracked with tape.
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly light on chest freezer in kitchen.
  • 08B-38-4:Basic - Food stored on floor. In walk-in cooler, crate of cabbage heads stored on floor. Manager moved to shelf. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer across from steam table.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On lower shelf at cook line, complete seasoning container exterior soiled. Lower shelves of prep tables at cook line have build up.
  • 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. Supplied operator with DBPR form 5030-104 **Corrective Action Taken** Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by back door blocked by empty boxes.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has old test strips, not measuring chlorine concentration accurately.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by back door, no paper towels. Front dining area restroom missing handwash sign.