SUNNY EGGS

Name: SUNNY EGGS
Address: 517 FLEMING ST, KEY WEST, FL, 33040, US
Rating: 58.8

517 FLEMING ST, KEY WEST, FL 33040

License #5428341

58.8 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 10 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUNNY EGGS in KEY WEST currently holds an InspectFL Health Score of 58.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 40 total violations — 7 critical, 8 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 3, 2024

The latest inspection on October 20, 2026 shows 10 observation rows: 2 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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Community reaction

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Community pulse

Would you eat here?

SUNNY EGGS 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: Inspection Completed - No Further Action
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked mushrooms not properly date marked on standing unit at kitchen area.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed next to oven at kitchen area, as per operator less than 30 minutes, operator add ice.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths on counter at front.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone on shelves on preparation table at kitchen area, operator removed.
[50-09-4] Current Hotel and Restaurant license not displayed. Operator printed out license and posted.
[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 on protein powder, flour and sugar containers, operator removed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed soap spray bottle not labeled with common name at kitchen area. Operator labeled during inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar and flour containers not identified with common name by dry storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (43F - Cold Holding) on reach in cooler next to oven, as per operator less than 1 hour, operator closed lid for rapid cooling.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Bag of onions stored on floor in back room with ovens.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to sandwich make table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of mixer in kitchen.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters stored behind front counter above coffee machine. Manager placed lid on container.
[08B-12-5] Stored food not covered. Bread stored on shelf above sandwich make table. Employee placed plastic wrap on container.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on reach-in cooler next to make table. Manager placed towel in sanitizer bucket.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of items stored on shelf next to reach-in cooler.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and proceeded to handle clean plates without washing hands. Manager had employee wash hands and use another plate.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Item held in container on sandwich make line: eggs (ambient) (76F - Cold Holding). Manager stated item placed on counter 30 minutes prior to temperature being taken. Manager stated items would be held on time as a control going forward.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler next to sandwich make line: ham (49F - Cold Holding). Manager stated item placed in pan 2 hours prior to temperature being taken. Item stacked too high in pan. Manager moved item to reach-in freezer to reduce temperature to 41F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item held in front counter display case: sausage (84F - Hot Holding); Mediterranean croissant (78F - Hot Holding). Manager stated item placed in display case 2 hours prior to temperature being taken. Manager stated item would be held on time as a control going forward.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available.
[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 proof of employee training available.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle hanging on mop sink.