CARIBBEAN SUNRISE BAKERY & RESTAURANT

Name: CARIBBEAN SUNRISE BAKERY & RESTAURANT
Address: 4106 N MAIN ST, JACKSONVILLE, FL, 32206, US
Rating: 51.5

4106 N MAIN ST, JACKSONVILLE, FL 32206

License #2613681

🌴 Cuban/Caribbean ℹ️

51.5 Grade F / 100

Failing Health Score

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Latest inspection

October 22, 2026 · 11 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CARIBBEAN SUNRISE BAKERY & RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 51.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 22, 2026. Across those visits, inspectors documented 80 total violations — 16 critical, 9 major, 55 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 18, 2026

The latest inspection on October 22, 2026 shows 11 observation rows: 1 critical, 1 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

82%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

CARIBBEAN SUNRISE BAKERY & RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching salt in stainless container. Employee properly stored scoop.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust in walk in cooler shelves.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Radio and speaker near clean dishes.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two photo copies provided for employee training.
[16-46-4] Old labels stuck to food containers after cleaning. Use first stickers stuck on clean dishes stacked under steam line.
[08B-12-5] Stored food not covered. Several food items stored uncovered in walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brown stew (129-134F - Hot Holding); fried plantain (85F - Hot Holding) food items stored in double pans in streamline.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee with facial hair preparing food items.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Legs of prep table soiled with black debris. Gasket on walk in freezer and cooler. Fan cover in walk in cooler is soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Unlabeled containers with a White powdery substance stored inside with blue lid.
[25-05-4] Single-service articles improperly stored. Empty clear juice bottles stored in clear bag on office floor.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door closer in disrepair on womens restroom.
[08B-38-4] Food stored on floor. White bucket with prepped Onions inside stored on floor in kitchen. Cases of food stacked on floor of walk in freezer
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometer in walk in cooler is in disrepair. Gauge is broken.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of frying pot is soiled with excessive black build up. Gasket of walk in cooler, fan cover in walk in cooler.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Prep table where clean dishes are stored
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with soiled water when not in use.
[02D-01-5] Working containers of food removed from original container not identified by common name. White powdery substances stored in Unlabeled Clear containers with blue lids.
[35A-02-7] Live, small flying insects found. One flying insect in kitchen area.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment operating with expired license. License expired a June 1, 2025
[41-10-4] Toxic substance/chemical improperly stored. Ajax stored with clean dishes above triple sink.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No proof of manager certification provided. Per employee manager have all certifications.
[53B-01-5] 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. No employee training provided at inspection. Per employee the manager have certificates with her.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drink cups On prep table near microwave
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing plates without a hair restraint on
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket and fan cover is soiled
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on shelves in the walk in cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloths stored on prep tables when not in use
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects in the kitchen area
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. pudding (79F - Cold Holding) bread pudding is stored on top of dessert display case. Per employee bread pudding was made in house yesterday.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bread pudding (79F - Cold Holding) bread pudding is stored on top of dessert display case. Per employee bread pudding was made in house yesterday.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. jerk chicken (112F - Hot Holding) chicken is stored in steam table
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No manager certification provided at inspection
[53B-01-5] 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. No employee training provided at inspection

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee yellow opened beverage on top shelf with spices, employee moved beverage
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on prep table, employee moved cell phones
[13-03-4] Employee with no hair restraint while engaging in food preparation. On employee preparing food items and cutting cabbage
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stored on shelf above triple sink
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap under exterior door near manager desk
[08B-47-4] Food not stored at least 6 inches off of the floor. Open box of oxtail stored on floor in the walk in cooler
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon stored in standing water 78F at front counter area
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of microwave
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand sink near register, provided hand wash sign
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black build up on exterior of large pot on stove, soiled gasket on walk in cooler, soiled fan covers in walk in cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walls, door and shelves in the walk in cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on white cutting board when not in use
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. jerk chicken (90-104F - Hot Holding) cabbage (102-108F - Hot Holding) food items are stored on steam table, cabbage is stored on top of another container of cabbage at steam table
[41-10-4] Toxic substance/chemical improperly stored. Ajax stored on shelf above triple sink with clean dishes, employee moved Ajax container
[11-27-4] 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. No written procedures provided, emailed manager