CARIBBEAN SUNSHINE RESTAURANT
16112 MARSH RD #417, Winter Garden FL 34787 · 407.758.8101
Last inspected May 26, 2026 · 11 visits since December 2023
JUN 24
NOV 24
MAY 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Employee tasted food on bare hand,then put on gloves to go to the oven without washing hands to get the cooked chicken.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
May 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 7 high priority.
7 High priority2 Intermediate19 Basic
What the inspector wrote — 28 findingsThe state's own report →
Container of alcohol improperly stored.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Utensils rinsed
Raw animal food stored over or with unwashed produce. Raw shell eggs stored next to unwashed carrots
Sanitizer not used in accordance with the manufacturer's recommendations. 1000+ppm
Show the remaining 24 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse per operator from Sunday raw chicken (50F - Cold Holding) salt fish (50F - Cold Holding) raw shell eggs (60F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding) salt fish (50F - Cold Holding) raw shell eggs (60F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. per operator this morning chicken (88F - Hot Holding) plantains (106F - Hot Holding) house veg sauce (122F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Pot
Handwash sink not accessible for employee use at all times. Blocked by table and chairs
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors ladies
Bowl or other container with no handle used to dispense food.
Ceiling/ceiling tile shows damage or is in disrepair. Missing at corner of hood
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. iPad store hear lids on plastic shelf
Employee with no beard guard/restraint while engaging in food preparation.
Food stored on floor in kitchen and dry storage
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven has accumulation of black substance/grease/food debris.
No copy of latest inspection report available.
No waste receptacle installed at handwash sink provided with disposable towels near fryer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of stovetop Back wall Plastic storage shelves
Prep shelves with rust that has pitted the surface under steam area
Single-service articles not stored inverted or protected from contamination on top shelf in kitchen
Wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloths stored in detergent and sanitizer mixed together.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 1000ppm 50ppm
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Employee tasted food on bare hand,then put on gloves to go to the oven without washing hands to get the cooked chicken.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Rice,117 f held less than four hours.Advised operator to reheat.
Raw animal food stored over/not properly separated from ready-to-eat food. Box of shrimps stored over open vegetable in upright freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Chicken,47 f,red beans,44 f held less than four hours stated employee.Employee transferred the chicken and beans to the upright freezer for a quick chill.Advised operator before the chicken and beans are transported from another location that it should be frozen.
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.Provided a copy.
Food-contact surface soiled with food debris, mold-like substance or slime. Frying pot is encrusted.
No chemical test kit provided when using sanitizer at three-compartment sink.Chlorine strips.
No probe thermometer provided to measure temperature of food products.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food.Sugar.
Employee beverage container on a food preparation table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Phone on prep table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
Employee with no beard guard/restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven has accumulation of black substance/grease/food debris.
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from day prior. Cooked Peas (50F - Cooling); Stewed Chicken (47F - Cooling)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Cooked Peas (50F - Cooling); Stewed Chicken (47F - Cooling)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked items are placed in thick plastic containers with lid on to cool. Per operator from day prior. Cooked Peas (50F - Cooling); Stewed Chicken (47F - Cooling)
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on storage each in the kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled
Water leaking from pipe and/or faucet/handle. At three compartment sink. At front counter hand sink.
Nov 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw shrimp over vegetables.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Oxtail 60f, Rice 58f, Red peas 58f, Chicken 62f. Over 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oxtail 60f, Rice 58f, Red peas 58f, Chicken 62f. Over 4 hours other than chicken.
Handwash sink not accessible for employee use at all times.
No paper towels or mechanical hand drying device provided at handwash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
Working containers of food removed from original container not identified by common name. -Bulk container of sugar.
Jun 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board is stained.
Accumulation of black mold-like substance in the interior of the ice machine.
Drain cover(s) missing.Cooks line area.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.Establishment license states 48 but establishment has 76 seats.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy residue on the exterior of fryer pots. Wall is soiled by three comp sink. Filters are soiled under the hood suppression system.
Jun 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Goat,117 f,oxtail,112 f held less than four hours placed in oven to reheat. Oxtail,reheat 190,goat,reheat,167 fRepeat ViolationRepeat ViolationWarning**
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Chicken,51 f,52 f held less than four hours.Advised employee to transfer chicken to the freezer
Warewashing sanitizing solution exceeding the maximum concentration allowed.Over 200 ppm.Afterwards,100 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board is stained.
Handwash sink not accessible for employee use at all times.Blocked by trash can.
Handwash sink used for purposes other than handwashing.Bucket is inside handwash sink.
Accumulation of black mold-like substance in the interior of the ice machine.
Drain cover(s) missing.Cooks line area.
Employee with no beard guard/restraint while engaging in food preparation.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.Establishment license states 48 but establishment has 76 seats.
Food not stored at least 6 inches off of the floor.Oil in dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No waste receptacle installed at handwash sink provided with disposable towels.Entrance of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy residue on the exterior of fryer pots. Wall is soiled by three comp sink. Filters are soiled under the hood suppression system.
Single-service articles not stored inverted or protected from contamination.Foil containers in dry storage area.
Mar 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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.
Equipment in poor repair. Ice shield broken in ice machine Fryer baskets in disrepair Gaskets torn on star up cooler located in back area
No Heimlich maneuver/choking sign posted.
Feb 13, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Exterior bar added
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.
Equipment in poor repair. Ice shield broken in ice machine Fryer baskets in disrepair Gaskets torn on star up cooler located in back area
No Heimlich maneuver/choking sign posted.
Dec 15, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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. Provided today
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Exterior bar added
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean utensils stored between equipment and wall of 3 compartment sink
Equipment in poor repair. Ice shield broken in ice machine Fryer baskets in disrepair Gaskets torn on star up cooler located in back area
No Heimlich maneuver/choking sign posted.
Dec 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 3 high priority.
3 High priority9 Intermediate9 Basic
Show 21 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than four hours see stop sale. raw seasoned chicken (45-57F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than four hours see stop sale. raw seasoned chicken (45-57F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Moved to store top to reheat 165° rapid plantains (110F - Hot Holding); beans and rice (88F - Hot Holding); cooked chicken (110F - Hot Holding); cooked oxtail (115F - Hot Holding) all located on back counter near ice machine and overtop of steam table.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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. Provided today
Handwash sink not accessible for employee use at all times blocked by trash can locked near 3 compartment sink
Handwash sink used for purposes other than handwashing holding sanitizing bucket next to 3 compartment sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Exterior bar added
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 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken per operator more than 24 hours.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean utensils stored between equipment and wall of 3 compartment sink
Employee personal food not properly identified and segregated from food to be served to the public in tallboy in kitchen.
Equipment in poor repair. Ice shield broken in ice machine Fryer baskets in disrepair Gaskets torn on star up cooler located in back area
Food stored on floor in kitchen across from oven.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78°
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees upon entering kitchen on right side
No waste receptacle installed at handwash sink provided with disposable towels upon entering kitchen on right side.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.