SUNDOWNERS
103900 Overseas Highway
Florida, 33037
Monroe County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection Date: 5/20/2025
Inspection #: Visit ID: 10837854
- 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 and raw mahi fillets still on ROP, on shelves at walk in cooler. Operator cut packages during inspection. Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed cooked pork plastic container cracked at cook line, employee discarded container and replaced with other one. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above key lime pie, on unit at salad station. Employee stored properly during inspection. 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 crab mix dated on 05/12 on shelves at walk in cooler, operator discarded during inspection. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks at cook line, and touching his phone without changing gloves. Instructed employee on correct procedures.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crab mix dated on 05/12 on shelves at walk in cooler, operator discarded during inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (46F - Cold Holding); cooked chicken (45F - Cold Holding) on unit at cook line, as per employee less than 3 hours, employee closed lid to cooldown temperature. **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 lobster bisque (126F - Hot Holding) on steamer, as per employee less than 3 hours. Employee increased temperature. lobster bisque (166F - 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, employee cleaned during inspection. Corrected On-Site