SUNDOWNERS
103900 Overseas Highway
Florida, 33037
Monroe County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 10 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
1
Intermediate
1
Basic
0
Total
2
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw oysters (54F - Cold Holding); cut tuna (51F - Cold Holding); cooked chicken (51F - Cold Holding); feta cheese (48F - Cold Holding); blue cheese (48F - Cold Holding) as per employee less than 3 hours, employee add ice food containers. Also observe at cook line pooled eggs (67F - Cold Holding); calamari (48F - Cold Holding); salmon (48F - Cold Holding); tuna (48F - Cold Holding) as per employee less than 3 hours, employee add ice bags to containers. **Corrective Action Taken** Warning - From follow-up inspection 2025-03-11: Still observe feta cheese (48F - Cold Holding); blue cheese (48F - Cold Holding) at salad station. Employee removed all food from reach in cooler. As per employee less than 4 hours Also observe at cook line pooled eggs (59F - Cold Holding); as per employee less than 2 hours, employee add more ice to container.Admin Complaint Admin Complaint
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled white cutting board at cook line across fryers. Warning - From follow-up inspection 2025-03-11: **Time Extended**
Food safety inspection conducted on 3/11/2025 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 3/10/2025
High Priority
4
Intermediate
2
Basic
6
Total
12
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observe on feta cheese, blue cheese and capers containers at salad station. Operator removed during inspection. Corrected On-Site Warning
- 35A-03-4:Basic - Dead roaches on premises. Observe a dead roach on dishwasher drain board next to hand wash sink. Employee removed and clean area. Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observe personal food container inside reach in cooler at salad station. Employee removed food during inspection. Corrected On-Site Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observe personal drink on reach in cooler at expo area. Corrected On-Site Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observe soiled mold-like substance wall at dishwasher area. Employee starts cleaning during inspection. **Corrective Action Taken** Warning
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observe several wiping cloths at cook line. Warning
- 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. Observe ); Dishwasher (Chlorine 0ppm) Warning
- 22-35-5:High Priority - Food preparation sink has soil/old food residue. Observe mold-like substance inside prep sink by preparation area. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observe raw burgers stored above raw calamari container at walk in cooler, operator stored properly during inspection. **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw oysters (54F - Cold Holding); cut tuna (51F - Cold Holding); cooked chicken (51F - Cold Holding); feta cheese (48F - Cold Holding); blue cheese (48F - Cold Holding) as per employee less than 3 hours, employee add ice food containers. Also observe at cook line pooled eggs (67F - Cold Holding); calamari (48F - Cold Holding); salmon (48F - Cold Holding); tuna (48F - Cold Holding) as per employee less than 3 hours, employee add ice bags to containers. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled white cutting board at cook line across fryers. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observe established offering on menu raw mahi ceviche, raw tuna tacos and raw tuna lettuce wraps not identified as a raw product. Warning
Food safety inspection conducted on 3/10/2025 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).
Inspection on 1/6/2025
High Priority
1
Intermediate
1
Basic
5
Total
7
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed on cooked pasta container at cook line. Corrected On-Site - From follow-up inspection 2025-01-06: Still observed. Corrected On-Site
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal water bottle on preparation area. Corrected On-Site - From follow-up inspection 2025-01-06: Still observed. Corrected On-Site
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed cooking oil container being stored on kitchen floor Corrected On-Site - From follow-up inspection 2025-01-06: Still observed oil containers stored on floor. Corrected On-Site
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed on reach in cooler unit by expo area. - From follow-up inspection 2025-01-06: Still observed. **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler. - From follow-up inspection 2025-01-06: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated steak (56F - Cold Holding); hamburger patties (55F - Cold Holding); raw chicken (55F - Cold Holding inside reach in cooler at cook line, as per operator less than 3 hours. Operator add ice bags to rapid cooling. Also observed stuffing (47F - Cold Holding)inside walk in cooler, as per operator over 24 hours, operator discarded food. Also observed pooled eggs (47F - Cold Holding)**Corrective Action Taken** **Corrective Action Taken** Repeat Violation - From follow-up inspection 2025-01-06: Observed marinated steak (56F - Cold Holding); hamburger patties (55F - Cold Holding); raw chicken (43F - Cold Holding inside reach in cooler at cook line. Also observed raw fish fillets (57° F - Cold Holding) as per employee fish was defrosting 1 hour ago.Admin Complaint Admin Complaint
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area. Repeat Violation - From follow-up inspection 2025-01-06: Still observed. Corrected On-Site
Food safety inspection conducted on 1/6/2025 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 1/3/2025
High Priority
4
Intermediate
4
Basic
9
Total
17
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on cooked pasta container at cook line. Corrected On-Site
- 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 raw tuna pieces still on ROP package inside reach in cooler at salad station. Corrected On-Site
- 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. Observed personal drink inside ice maker at salad station. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal water bottle on preparation area. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking at cook line, not wearing a hair restraint.
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil container being stored on kitchen floor Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on coleslaw container at cook line. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed on reach in cooler unit by expo area.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 4 cheese sauce rusted cans at dry storage area. Employee discarded during inspection. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak being stored above open salami bag on shelves at walk in cooler. Corrected On-Site Repeat Violation
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed on raw oyster container at salad station. Operator segregated oysters during inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated steak (56F - Cold Holding); hamburger patties (55F - Cold Holding); raw chicken (55F - Cold Holding inside reach in cooler at cook line, as per operator less than 3 hours. Operator add ice bags to rapid cooling. Also observed stuffing (47F - Cold Holding)inside walk in cooler, as per operator over 24 hours, operator discarded food. Also observed pooled eggs (47F - Cold Holding)**Corrective Action Taken** **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar area. Corrected On-Site
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed on raw oyster container at salad station. Operator segregated oysters during inspection. **Corrective Action Taken**
- 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 cooked shrimp not date marked, as per employee from 2 days ago, inside reach in cooler at salad station. Corrected On-Site
Food safety inspection conducted on 1/3/2025 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).
Inspection on 12/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/16/2024
High Priority
5
Intermediate
1
Basic
4
Total
10
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on cooked rice container, also observed on cooked pasta container at cook line. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of cutting board at salad station. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 123°F at cook line. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation area. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed crushed tomatoes dented can by dry storage area. Operator discarded during inspection. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish fillets stored above cooked chicken wings inside reach in cooler at cook line. Corrected On-Site
- 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 homemade salsa and homemade guacamole dated on 12/08 inside reaching cooler at cook line. Operator discarded during inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish dip (45F - Cold Holding); feta cheese (47F - Cold Holding); blue cheese (47F - Cold Holding); cube raw tuna (47F - Cold Holding); cooked chicken (45F - Cold Holding); fish ceviche (42F - Cold Holding) at salad station. Also observed raw fish (47F - Cold Holding); raw shrimp (47F - Cold Holding); conch fritters mix (47F - Cold Holding); raw steak (45F - Cold Holding); raw chicken (45F - Cold Holding); raw calamari (45F - Cold Holding) at cook line. As per operator less than 1 hours, operator starting add ice bags on some food and moving some food to walk in cooler. **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. Observed black beans (123F - Hot Holding); white rice (121F - Hot Holding) at cook line, as per employee less than 2 hours. Employee proceeded to reheat food. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Corrected On-Site
Food safety inspection conducted on 12/16/2024 revealed 10 total violations (5 high priority, 1 intermediate, 4 basic).
Inspection on 6/10/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 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 thawed in ROP mahi and tuna packages, inside walk in cooler. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle inside reach in cooler across grill. Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oysters container stored above cooked shrimp inside reach in cooler at salad station. Employee rearranged properly during inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patties(49F - Cold Holding); marinated steak (51F - Cold Holding) on reach in cooler across grill at cook line, as per employee less than 1 hour, employee add ice bags during inspection. **Corrective Action Taken**
- 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 cooked shrimp not date marked at salad station, as per employee over 24 hours. Corrected On-Site
Food safety inspection conducted on 6/10/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 5/10/2024
High Priority
3
Intermediate
2
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on wakame salad container inside reach in cooler at salad station. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of white cutting board at preparation area. Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed Chef not wearing.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door by Walk in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen area.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle inside reach in cooler at cook line. Corrected On-Site
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed screen back door not closing.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish fillets (frozen) on preparation table, Chef moved to reach in cooler. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC throughout kitchen. Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above fish fillets inside reach in cooler at cook line. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow tail fillets (47F - Cold Holding); raw steak (48F - Cold Holding) on reach in cooler at cook line, as per Chef approximately 45 min.Employee add ice bags during inspection. **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. Observed rice (115F - Hot Holding); on steam table at cook line, as per employee less than 1 hour. Employee reheating food during inspection. rice (184F - Reheating) Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food safety inspection conducted on 5/10/2024 revealed 15 total violations (3 high priority, 2 intermediate, 10 basic).
Inspection on 2/8/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwasher area. - From follow-up inspection 2024-02-08: Still observed. **Time Extended**
Food safety inspection conducted on 2/8/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/28/2023
High Priority
3
Intermediate
6
Basic
13
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on bacon bites container, also on cooked pasta container at kitchen area. Employee removed during inspection. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at the oyster station. Employee removed during inspection. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items stored over single serving items. Employee removed during inspection. Also a pair of shoes on top of the dishwasher machine. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed screen door not closing properly.
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed over table on receiving food area.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at the bar outside, employee removed during inspection. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on chips container, employee removed during inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of dust and grease on hood filters at kitchen area.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on floor at the cook line. Employee stored properly l Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwasher area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC in used at kitchen area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed croutons container not identified in shelve at oyster station. Employee labeled during inspection. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at the cook line changing gloves and no hand wash. Inspector instructed employee.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops stored above cooked pasta inside reach in cooler at cook line. Employee rearranged properly. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw calamari in cart inside walk in cooler. Employee rearranged properly. Corrected On-Site
- 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. Provided form during inspection.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, also white cutting boards at kitchen area. Also observed soda nozzle holder soiled at the bar outside.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine or quaternary test strips available.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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. Provided form during inspection.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed on metal cage/cart inside walk in cooler.
Food safety inspection conducted on 11/28/2023 revealed 22 total violations (3 high priority, 6 intermediate, 13 basic).