🪰1,241,883 violations tracked across 67 Florida counties

SUNNYSIDE CAFE

4900 N TAMIAMI TRL, SARASOTA, FL 34234

License #6801550

☕ Café/Breakfast ℹ️
0 Grade F / 100

Failing Health Score

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Latest inspection
October 30, 2026 · 32 findings · 11 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
6
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on October 30, 2026 shows 32 observation rows: 11 critical, 8 major, and 13 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
61
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

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SUNNYSIDE CAFE has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
  • [02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw salmon on lox and bagels and poached eggs on menu not identified.
  • [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 prepared sauces and stews in walk in cooler with no date marked.
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Melted Butter 65F, Cut Potatoes 62F. stored on countertop on cook line. Manager properly stored items.
  • [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on same tray as raw steak in walk in cooler.
  • [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 handle stored in the self rising flour in prep area.
  • [12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch clothes, apron and not wash their hands.
  • [13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Cook has hair falling in front of shoulders while preparing food.
  • [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed deep cuts and marks on cutting board.
  • [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips available for quaternary sanitizer and chlorine test strips are expired.
  • [21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet rag under cutting board in prep area.
  • [24-17-4] Silverware/utensils dried with a towel/cloth. Observed dish washer towel drying utensils.
  • [35A-02-8] Live, small flying insects found. Observed approximately 10 live small flying objects in food prep area near wooden cutting board. Flies are not observed landing on food.
  • [41-24-4] Pesticide-emitting strip present in food prep area. Observed fly sticky traps on top of soda boxes
  • [42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in bucket of used water.
  • [51-11-4] Carbon dioxide/helium tanks not adequately secured.
  • [51-18-6] No copy of latest inspection report available.
  • [53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  • [29-37-4] Spray hose at dish sink lower than flood rim of sink. Observed at 3 compartment sink.
  • [35A-06-4] Accumulation of dead or trapped flies, insects, or other pests, in control devices. Observed approximately 40 dead small flying objects in glue traps on soda boxes.
  • [13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook is wearing bracelets while preparing food.
  • [08B-38-4] Food stored on floor. Observed potatoes stored on floor in storage area and fryer oil on floor in kitchen.
  • [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.
  • [09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle cut lettuce and tomatoes with their bare hands. Educated cook. Cook properly put gloves on.
  • [16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed detergent and sanitizer combined in first sink and no sanitizer in third sink.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cold Holding); Shrimp (52F - Cold Holding); Chicken (38F - Cold Holding) in tall Reach-in Cooler by cookline, Cheese 45F, Slices Ham 50F in magic Chef Reach-in Cooler by front prep line, French Toast Batter 51F, Chickpeas 56F in Magic Chef by prep area. Observed beef and pork at 46F. in walk in cooler. Operator opened walk in freezer door to assist with the temperature in the walk in cooler.
  • [14-06-4] Wood food-contact surface not properly sealed. Observed wood cutting board in prep area no longer sealed.
  • [12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook.
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard soiled.
  • [01D-08-5] Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator cures salmon on site using sea salt. Salmon packaging includes farm raised but it does not state pellet fed. Salmon is served raw on lox and bagels.
  • [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. Dishmachine and glass washer reading 0 ppm chlorine when tested. Operator set up 3 compartment sink to sanitize.
  • [31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Establishments approved plans show a hand sink on the cook side and server side of front counter with a prep sink in the middle. The hand wash sink on the server side has been removed and replaced with a glass washer. There is currently no hand wash sink at the server station.
  • [11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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