SUNRISE EATERY
5883 GALL BLVD, Zephyrhills FL 33542 · 813-782-0401
Last inspected Aug 25, 2026 · 16 visits since November 2023
NOV 24
MAR 25
AUG 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen both near cook line, 1 fly was killed and area was sanitized. The the second wasn't caught.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024011911 | Dec 27, 2023 | Mar 25, 2024 | $800 |
| 3--2022044828 | Aug 23, 2022 | Oct 20, 2022 | $800 |
| 3--2021021988 | Apr 7, 2021 | Jun 24, 2021 | $200 |
Inspection history
16 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
No paper towels or mechanical hand drying device provided at handwash sink in kitchen to the right of the salad station area. Operator replaced.
Cutting boards have cut marks and is no longer cleanable on cook line. Operator has cutting boards on a rotation for replacement.
Opened employee beverage container in a cold holding unit with food to be served to customers on cook line and employee drink placed on a cutting board on cook line. Employees removed.
Mar 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Torn gaskets on numerous reach in cooler doors
Mar 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
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. Tested 3 times at 0ppm. Operator filled 3 compartment sink for manual sanitizing, quat tested at 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline, flip top cooler: cut tomato (46F); sliced American cheese (46F). Operator closed lid, coached employee to not overfill containers and keep lid closed.
Handwash sink not accessible for employee use at all times. Hot water not working on hand sink in prep area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at dish hand sink. Operator replaced towels.
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 hired less than 60 days, no reporting agreement.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Portion cups used to scoop bulk powdered sugar. Operator removed cups.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 employee drinks on prep table in prep area. Operator removed drinks.
Equipment and utensils not properly air-dried - wet nesting. Drink glasses at drinks station. Operator returned to dish, discussed with employees
Equipment in poor repair. Torn gaskets on numerous reach in cooler doors
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles touching food in bulk rice and sugar. Operator stored correctly
No handwashing sign provided at a hand sink used by food employees. Observed in employee restroom.
Aug 22, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Plumbing system in disrepair. Hot water handle stripped on hand sink in ice area.
Aug 14, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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. 0ppm.
Plumbing system in disrepair. Hot water handle stripped on hand sink in ice area.
Aug 1, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
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. 0ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish and steak 58f on reach in cooler on cook line overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish and steak 58f on reach in cooler on cook line overnight per operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.
Food stored on floor. Employee removed box of fries from floor in walk in freezer.
Plumbing system in disrepair. Hot water handle stripped on hand sink in ice area.
May 28, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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.
Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink to the right of the walk-in cooler in prep area and in takeout area off customer seating area. Water at 80F.
Mar 26, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
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 at 0 ppm with a temperature of 91F at time of inspection. Employee set up three compartment sink with quaternary at 200 ppm and operator contacted company to service machine.
Employee cracked raw shell eggs and then handled clean plate to plate food for costumer without washing hands. Discussed with employee.
Establishment advertised crab on menu/menu board but served imitation crab on menu item for the stuffed grouper with no real crab present in ingredients. Discussed with operator. Operator has agreed to discontinue use of product until recipe is altered to be in compliance.
No paper towels or mechanical hand drying device provided at handwash sink in take out/ice cream area. Employee placed.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink to the right of the walk-in cooler in prep area and in takeout area off customer seating area. Water at 80F.
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed scoopable ice cream in a freezer in customer area without a lock and a refrigerated pastry case in customer area. Discussed solutions with operator.
Nov 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched raw burger with gloves hand and did not wash hands hands before changing gloves.
Handwash sink used for purposes other than handwashing. Dirty utensil observed in handwashing sink. Operator removed at time of inspection.
Employee with no hair restraint while engaging in food preparation. Entire line of cooks with no hair restraints when we arrived.
Nov 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 7 high priority.
7 High priority2 Intermediate8 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook breaking raw shell eggs, using equipment, cracking more eggs without hand washing or glove changes. When he attempted to do the process correctly, he didn't wash hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched raw burger with gloves hand and did not wash hands hands before changing gloves.
Employee washed hands with cold water. Observed employee in prep are wash hands at correct sink that had no towels and the water temperature was cold. Thermometer test at 76F
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen both near cook line, 1 fly was killed and area was sanitized. The the second wasn't caught.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods being held cold, over allowable temperature. Dairy, shredded cheddar (46F - Cold Holding); Dairy, shredded mozzarella(47F - Cold Holding); Plant, tomatoes (47F - Cold Holding). Items were removed from original cooler and placed on line less than 4 hours. Items were double panned on cook not allowing them to properly cold hold. Cook removed second pan from under the items. Was unable to obtain a second temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Took temperature of Salisbury steak on cook line, 112F, at 11:20 am. Temperature of other foods in same station were all above 138F. Manager removed to have cooked back to proper temperature, took new temp at 11:45, was corrected above 168F.
Handwash sink used for purposes other than handwashing. Dirty utensil observed in handwashing sink. Operator removed at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink by rear drink station.
Employee with ineffective hair restraint while engaging in food preparation. Observed several employees with ineffective hair restraints, handling plated food. Wait staff adding toast to plates no hair restraint
Employee with no beard guard/restraint while engaging in food preparation. Observed one male kitchen employee handlIng food, that needed a beard guard.
Employee with no hair restraint while engaging in food preparation. Entire line of cooks with no hair restraints when we arrived.
Equipment in poor repair. In-use microwave on cook line was completely rusted on inside roof of unit.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Mouse and fly sticky paper on shelf above salad prep table. Operator removed trap
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed outer areas of equipment on cook line that were soiled, needed cleaning.
Standing water in bottom of reach-in-cooler. Observed standing water in one cook line reach in cooler.
Working containers of food removed from original container not identified by common name. Observed several working squeeze bottles of sauces or other ingredients not labeled or in original packaging.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed packs of grouper in cook make line. Manager opened packages. Educated manager
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on shelf above make line. Manager removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on make line she F. Manager removed
Time/temperature control for safety food thawed in an improper manner. Observed bags of chicken thawing in prep sink. Employee turned on water
Feb 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. -Observed server rinsing wash cloth in hand washing station next to cook line
Feb 9, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dish machine reading at 0 ppm. Operator replaced sanitizer bucket attached to machine. Still yielding a 0 ppm.
Handwash sink used for purposes other than handwashing. -Observed server rinsing wash cloth in hand washing station next to cook line
Dec 27, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dish machine reading at 0 ppm. Operator replaced sanitizer bucket attached to machine. Still yielding a 0 ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Dishwasher handled cell phone in dishwashing area and immediately handled clean dishes without handwashing Discussed proper handwashing with manager on duty and manager had employee wash hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 14 live flies in preparation area, landing on prep table, slicer, and storage rack and spices. -1 live fly in kitchen near server drink station -7 live flies in dry storage area across from walk-in freezer, landing on to go boxes and cups
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.
Handwash sink used for purposes other than handwashing. -Observed server rinsing wash cloth in hand washing station next to cook line
Nov 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority3 Intermediate7 Basic
Show 16 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dish machine reading at 0 ppm. Operator replaced sanitizer bucket attached to machine. Still yielding a 0 ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Dishwasher handled cell phone in dishwashing area and immediately handled clean dishes without handwashing Discussed proper handwashing with manager on duty and manager had employee wash hands
Hose attached to dipperwell faucet eliminating required air gap. -At ice cream serving station
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 14 live flies in preparation area, landing on prep table, slicer, and storage rack and spices. -1 live fly in kitchen near server drink station -7 live flies in dry storage area across from walk-in freezer, landing on to go boxes and cups
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Butter packets on server line held out at 72F. Manager on duty stated butter had been left out overnight. See stop sale. Manager voluntarily discarded butter
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter on server line held at 71F. Operator states butter was pulled out of walk-in cooler at 7 AM. Operator added butter to their time as a public health control written plan and added a time mark. -Butter packets on server line held out at 72F. Manager on duty stated butter had been left out overnight. See stop sale. Manager voluntarily discarded butter.
Employee washed hands in a sink other than an approved handwash sink. -Dishwasher rinsed hands for 5 seconds in three compartment sink Discussed proper handwashing with manager on duty, and coached employee to wash hands in hand sink
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.
Handwash sink used for purposes other than handwashing. -Observed server rinsing wash cloth in hand washing station next to cook line
Bowl or other container with no handle used to dispense food. -Bowl used as scoop in dry rice container in dry storage
Food stored on floor. -Boxed eggs on floor on cook line Operator moved eggs off floor and properly stored
Insect control device installed over food preparation area. -Fly light kept over hand washing station and server area
No handwashing sign provided at a hand sink used by food employees. -Hand washing station in ice cream prep area across from office
Open dumpster lid.
Reuse of single-service or single-use articles. Observed Cooked sausage patties stored in sour cream container, and apple filling in feta container
Wet wiping cloth not stored in sanitizing solution between uses. -Wet cloth on cook line not stored in sanitizing solution
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.