SUNNYSIDE CAFE
3260 MARGARITAVILLE BLVD
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/31/2025
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted
- 14-11-5:Basic - Equipment in poor repair. Gasket torn on reach in cooler at front counter Lift doors for reach in freezer at front counter
- 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. Scoop and ice pick handles in frozen banana chips in chest freezer at front counter Operator removed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink at front counter Gasket in reach in cooler at front counter
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and blueberries over individual bottles of orange juice in walk in cooler Unwashed strawberries and blueberries over containers of milks in reach in cooler at front counter Operator moved Corrected On-Site
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose in bottom of mop sink Operator removed Corrected On-Site Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw salmon stored over bananas in walk in cooler Operator moved Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese danish out for 2.5 hours per operator (64F - Cold Holding) blueberry cheesecake in display cooler for less than 4 hours per operator (46F - Cold Holding) Provided operator time plan for display items, filled out on site Corrected On-Site Repeat Violation
- 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/ Manager came during inspection Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation
Food safety inspection conducted on 1/31/2025 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 9/10/2024
High Priority
3
Intermediate
5
Basic
1
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. 2 On front counter line. Corrected On-Site Repeat Violation
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Various baked goods, including cheesecake, cream cheese carrot cake, and macarons in display case on front counter 45F-50F, stored in case overnight per operator.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Various danish containing cream cheese sitting at room temperature on the front counter 52F since 7am, per operator. Suggested Time as a Public Control for those items. Various baked goods, including cheesecake, cream cheese carrot cake, and macarons in display case on front counter 45F-50F, stored in case overnight per operator.
- 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quaternary sanitizer. Repeat Violation
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer was reading various temperatures.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees are trained through ServSafe not contracted with SafeStaff. Repeat Violation
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Front line handwash sink, operator provided bottle of soap. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid and blue liquid in spray bottles unlabeled.
Food safety inspection conducted on 9/10/2024 revealed 9 total violations (3 high priority, 5 intermediate, 1 basic).
Inspection on 4/3/2024
High Priority
2
Intermediate
4
Basic
13
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dishmachine cleaned by operator. Corrected On-Site
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Scoops in front counter stored not inverted. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In use in back prep area.
- 16-01-4:Basic - Dishmachine has no data plate/operating specifications. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on top of ice machine next to scoops Corrected On-Site
- 40-03-4:Basic - Employee lockers located in a food preparation, food storage or warewashing area. In dry storage room.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of coffee and bag on top of water in dry storage.
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on top of clipboard with papers, next to keys. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid. Lid broken.
- 25-05-4:Basic - Single-service articles improperly stored. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt per operator. Operator labeled. Corrected On-Site Repeat Violation
- 03C-91-5:High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Establishment cooks eggs to "soft-boiled" without monitoring initial cook temperature of at least 155F , then cools and cold holding 41F, then reheats eggs without monitoring final temperature of at least 155F. Provided operator with Non-Continuos Cooking procedure plan and discussed action plan to maintain compliance in the future. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on top of prep table where produce is being cut. Bleach stored in cabinet with cans of Dijon mustard and single-service items, Corrected On-Site
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator only has quaternary strips available, dishmachine is chlorine.
- 16-36-4:Intermediate - No color/concentration comparison chart available for quaternary test kit used to check sanitizer.
- 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/. Person-in-charge in role approximately 60 days. 4 total employees present at start of inspection. Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 certificates.
Food safety inspection conducted on 4/3/2024 revealed 19 total violations (2 high priority, 4 intermediate, 13 basic).
Inspection on 8/2/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 16-01-4:Basic - - From initial inspection : Basic - Dishmachine has no data plate/operating specifications. - From follow-up inspection 2023-08-02: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food - From follow-up inspection 2023-08-02: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : 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/ - From follow-up inspection 2023-08-02: Operator applied for class **Time Extended**
Food safety inspection conducted on 8/2/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 8/1/2023
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic ramekin in pepper in storage Plastic ramekin in salt in storage
- 16-01-4:Basic - Dishmachine has no data plate/operating specifications.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food wearing bracelet Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 00ppm Operator changed bucket at 150ppm Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powdery substance in shaker
- 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. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license during inspection Corrected On-Site
- 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 8/1/2023 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).