SUNDAY'S EATERY
2010 NW SIXTH ST, Fort Lauderdale FL 33311
Last inspected Jan 21, 2026 · 9 visits since August 2023
JAN 24
AUG 24
DEC 24
AUG 25
NOV 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken at 110F stored in cold oven (not turned on). Operator states, less than 1 hour. Operator returned product to walk in cooler for quick cooling.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jan 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed line cook change gloves from raw chicken to Ready to Eat food without washing hands. Corrected before cross contamination.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed unclean water 145F. Operator cleaned changed water.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken at 110F stored in cold oven (not turned on). Operator states, less than 1 hour. Operator returned product to walk in cooler for quick cooling.
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.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed zero (0) ppm quaternary. Operator corrected to 200 ppm.
Aug 6, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 4 employees on duty, no certified food manager present.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Aug 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Probe thermometer not within the intended measuring range of use. Digital Thermometer would not calibrate.
No conspicuously located ambient air temperature thermometer in holding unit.
Aug 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris. Observed dicer with onion debris inside.
Probe thermometer not within the intended measuring range of use. Digital Thermometer would not calibrate.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beans, plantains, rice, marinated chicken, etc. all no date marks and all 24 hrs + per owner.
Employee eating in a food preparation or other restricted area. Observed drink and food in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at front line, utensils in 77F water.
No conspicuously located ambient air temperature thermometer in holding unit.
Time/temperature control for safety food thawed in an improper manner. Observed both chicken and oxtails thawing in standing water. Per oper, less than 2 hours. Operator returned to refrigerator.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to eat raw vegetables. Operator relocated to bottom shelf.
Probe thermometer not within the intended measuring range of use. Operator has thermometer but no batteries.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers in walk-in cooler, prepared 24 hours ago with no date marks.
Employee eating in a food preparation or other restricted area. Observed: 1.drink cup on top of produce in walk-in cooler. 2. Drink cup in reach in freezer. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed line utensils stored in 72F water. Operation cleaned, sanitized, and held dry.
Time/temperature control for safety food thawed in an improper manner. Observed 2 prep sinks full of chicken in standing water. Operator states less than 2 hours. Operator proceeded to prep one and ice bath the other.
Oct 24, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit present.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Aug 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 0ppm. Operator added solution. Chlorine 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw fish stored over ready to eat soup. Walk in freezer - raw goat stored over ready to eat soup. All items not commercially packaged. Operator stored all items properly.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. All Cutting boards heavily soiled. 2. Ice scoop visibly soiled. Operator removed. Corrected on site.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. 3 employees filled out Food Employee Reporting Agreement during inspection.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Cookline probe thermometer with dead battery.
Carbon dioxide tanks not adequately secured. Drive thru area and self service fountain station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones on cookline shelf. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline shelving with visible debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Front counter. Operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - chlorine 0ppm. Operator made new solution. Chlorine 100ppm.
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.