HOUSE OF SUN

Name: HOUSE OF SUN
Address: 15440 NW 77 CT, MIAMI, FL, 330165822, US
Rating: 0

15440 NW 77 CT, MIAMI, FL 330165822

License #2320161

🏨 Hotel/Resort ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

November 2, 2026 · 28 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HOUSE OF SUN in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on November 2, 2026. Across those visits, inspectors documented 98 total violations — 19 critical, 8 major, 71 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 24, 2023

The latest inspection on November 2, 2026 shows 28 observation rows: 5 critical, 4 major, and 19 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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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: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, honey chicken, chicken breast stored in containers inside of reach in cooler with no date mark. As per operator it was cooked more than 24 hours.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed no handle at kitchen line used to scoop salt or sugar.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen equipment soiled. Observed shelf above steam table soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease in kitchen.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed faucet missing in outdoor mop sink located in rear side of building.
[33-16-4] Open dumpster lid. Observed at rear side of building.
[33-31-5] Unnecessary items/unused equipment on the premises. Observed unused reach in freezer inside of kitchen area.
[36-22-4] Floor area(s) covered with standing water. Observed standing water below 3 compartment sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with grease and debris throughout kitchen area.
[41-10-4] Toxic substance/chemical improperly stored. Observed Lysol chemical next to kitchen utensils located on shelves in front of steam table. Operator removed chemical from shelf.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop inside of mop bucket next to 3 compartment sink.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled next to prep table.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottle of water on shelves on top of steam table. Instructed operator regarding cross contamination.
[08B-38-4] Food stored on floor. Observed bulk of rice stored on floor in dry storage area. Observed oil container placed on floor.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker in hose Bibb located in rear side of building.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceilings soiled throughout the kitchen area.
[16-03-4] Accumulation of debris inside warewashing machine. Observed interior and exterior of dishmachine soiled across 3 compartment sink.
[22-41-4] 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. Observed dishmachine chlorine solution at 0 ppm. Operator replaced chemical with a new bucket, rechecked and chlorine solution was at 150 ppm.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust shelves inside of walk in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside reach in cooler soiled next to prep line area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed multiple plastic containers stacked downward with visible water residue accumulated in each container on top of three compartment sink.
[53B-11-4] Records/documents for required employee training appear to be falsified. Observed all food handling certificates for employees provided by FRLA hand written and scratched off by operator changing the dates. Inaccurate training for employees.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor in disrepair in front of stove in kitchen area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above onions inside open lid reach in cooler across kitchen line. Operator properly stored eggs under and onions above.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed utensil tongues hanging on soiled stove handle. Operator removed tongues.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt and sugar in cook line unlabeled.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed boiled chicken (119F - Hot Holding) on steam table. Coached operator on proper hot holding temperatures, suggested to turn up the temperature on steam table or properly reheat.
[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. Observed no bodily fluid clean up kit or poster in premises. Handout was provided to operator.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in the salt container at storage area.
[36-73-4] Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled. Observed floor soiled at mop sink area.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed onions, cooking oil stored on the floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of hand wash sink soiled. Observed tray holder soiled. Observed exterior of ice machine, prep sink, microwave soiled, also observed food storage shelves at storage area soiled. Observed heavy grease buildup on fryer exterior, and grill exterior.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, unit located at cook line.
[08B-12-5] Stored food not covered. Observed bucket with soy sauce and salt stored on shelves at storage area not covered.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen.
[22-41-4] 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. 0 ppm.
[35A-02-7] Live, small flying insects found. Observed approximately 30+ live flying insects in the air above an open container of flour and other covered food items, inside the dry food storage room. Observed 20+ live flying insects flying all around the dishwashing area, some were landing on soiled dishes and on the garbage can.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line observed cooked fried rice (89 F - Hot Holding), as per operator outside about an hour. Instructed operator to reheat rice.
[22-31-4] Oven interior Non-pitting surface rust on food-contact equipment.

Disposition: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard used a liner on food trays.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of the oven with heavy grease buildup, observed exterior of reach in cooler at cook line soiled also observed exterior of fryers with heavy grease and dirt accumulation. Observed reach in coolers gaskets soiled, unit located at cook line. Observed exterior of the steam table soiled. Observed buildup of grease and dirt on the storage area underneath the steam table. Observed tray holder with old good, grease and dirt debris. Observed exterior of microwave soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[08B-12-5] Stored food not covered. Observed in the reach in cooler at cook line cooked noodles, cut cabbage and beans sprouts in containers not covered.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched her shirt and face to continue preparing food without washing her hands prior.
[08B-27-4] Food placed in soiled container/equipment. Observed a try with dumpling dough placed over the garage can.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw eggs stored over cooked pork.
[41-10-4] Toxic substance/chemical improperly stored. Observed WD-40 spray stored on the preparation table at prep area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towel in the hand wash sink at kitchen.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle soiled.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed cut cabbage in a container stored by to the hand wash sink exposed to splash. Operator removed it on site.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed a bucket with onions and a container with raw chicken stored on the walk in cooler fooler.
[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. Observed scoop handle not above the cooked chicken, observed in a container stored in the reach in cooler located at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed prep table surface soiled, located by the ice machine at cook line. Observed food containers lid exterior soiled with some old food buildup.
[14-52-4] Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed reach in cooler at cook line still has the original wraparound, making it hard to clean.
[08B-12-5] Stored food not covered. Observed cooked chicken stored in a container in the walk in cooler not covered.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-41-4] 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. Observed chlorine sanitizer in the DM 0 ppm. Instructed operator to discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come from the outside, began to work and prepare food without washing her hands first.

Disposition: Met Inspection Standards
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed rice cooker lid handle soiled.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottles stored on food storage above the steam table at cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior microwave soiled. Observed exterior of reach in cooler at cook line soiled.
[14-52-4] Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed reach in cooler exterior at storage area with the original wraparound, at cook line.
[29-20-5] Standing water or very slow draining water in handwash sink located at kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw eggs stored over cooked pork.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on a storage shelf above the steam table raw shell eggs (71F - Cold Holding), as per operator for less than 2 hours, employee transferred eggs back to the cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On a small table at cook line observed cooked rice (90 F -Hot Holding), as per employee out of temperature less than 4 hours, employee reheating rice.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at reach in cooler located across from cook line.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Obseved owner engaged with food no hair restraint.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout the kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed package of rice stored on the floor at dry storage area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at preparation table soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler and walk in cooler. Observed hood filter soiled. Observed shelves at walk in cooler soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in cooler across from cook line.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Obseved Single service container not inverted above preparation table.
[08B-12-5] Stored food not covered. Observed containers of cooked chicken, cooked pork and noodles not covered at walk in cooler.
[38-08-4] Twenty (20) foot-candles of light not provided inside equipment where food is stored. Observed at reach in cooler across from cook line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the kitchen.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, cooked pork and noodles not labeled and held for more than 24 hours.