SUNRISE TO SUNSET
618 N ORANGE AVE, Green Cove Springs FL 32043 · 904-531-9624
Last inspected Dec 15, 2025 · 11 visits since October 2023
MAR 25
MAY 25
SEP 25
DEC 25
DEC 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect on front customer counter. One live flying insect at back prep table.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019046906 | Aug 1, 2019 | Oct 2, 2019 | $200 |
| 5--2018019200 | Mar 30, 2018 | May 8, 2018 | — |
| 5--2017036566 | Jul 26, 2017 | Aug 17, 2017 | $400 |
Inspection history
11 visits, newest first
Dec 15, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 8 findings ▾
Bowl or other container with no handle used to dispense food. Cup used as scoop in bin of sugar. Manager removed cup.
Floor/wall/ceiling/ceiling tile soiled/has accumulation of debris. Grease build up observed on the wall behind and the ceiling above small tabletop flat grill to right of hood suppression system.
Food stored on floor. In walk in cooler, bucket of pickles stored on the ground. In walk in freezer, croissants and pita bread stored on the ground.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving below grills is soiled. Fronts of drawers under grill area are soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in reach in cooler to left of the grill above customer food. Manager removed beverage.
Single-service articles improperly stored. In outside storage building, take out cups and containers stored on the ground. Manager moved both to shelf.
Time/temperature control for safety food thawed in an improper manner. Ham being thawed in standing water. Employee placed running water over ham.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small tabletop flat grill producing grease laden vapors to right of hood suppression system. Oil being used to cook french toast and potatoes.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter at 54F in reach in refrigerator. Employee states batter left out for a few minutes for customer's orders. Batter placed in walk in freezer and approximately 10 minutes later, batter at 37F.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Shell eggs being held on time controls with no time marking. Employee states eggs placed on time control ten minutes prior and added time marking.
Toxic substance/chemical improperly stored. Bottle of stainless steel cleaner stored on top of bag in box soda. Operator moved chemical to proper storage.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed in small reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving below grills is soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind steam well area and near flat grill is soiled.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small tabletop flat grill not under the hood system. Oil being used, producing grease laden vapors.
May 5, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 9 findings ▾
Employee switched from working with raw food to ready-to-eat food/clean utensils/pan/plate without washing hands. Observed cook place raw bacon on grill with gloved hands then handle spatulas and customer plate for an order without removing gloves and washing hands.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Vicki is a photocopy.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed cook drink from open styrofoam cup in front of grill and placed open drink on shelf above container of grits.
Employee with no beard guard/restraint while engaging in food preparation. No beard guard on cook. No hair restraints for two cooks.
Floor/wall/ceiling/vents soiled/has accumulation of debris. Ceiling and wall surrounding table top flat grill has grease build up.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave at prep area is soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of table top flat grill and door of reach in cooler to left of grill is soiled. Counter below table top flat top and shelving under main grills are soiled.
Single-service articles improperly stored. Single service take out cups and drink holders stored on the ground in outside storage shed.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small table top flat grill, not under hood system, on counter by steam wells. Grill producing grease laden vapors. Observed oil being used and grill is used for french toast, pancakes and heating potatoes.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked shell eggs then took grill spatula and turned cooking sausage then grabbed clean plate to plate customer food and continued cooking without changing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter at 46F. Cook states batter has been in and out of cooler to prepare orders within the last few minutes. Cook added ice to batter.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager. One manager certification for Charles G expired 10-21-2024.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with orange liquid on cart across from grill. Unlabeled spray bottle with blue liquid under steamtable area.
Employee with no hair restraint while engaging in food preparation. No hair restraint for cook. Operator provided hat and employee put hat on.
Floor/wall/ceiling/vents soiled/has accumulation of debris. Wall and ceiling area behind toaster is soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in prep area is soiled.
No Heimlich maneuver/choking sign posted. No choking poster available Provided DBPR Form HR 5030-105 and operator posted sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under grill area has food debris build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Flip top reach in cooler next to grill has bottom interior soiled.
Single-service articles improperly stored. Case of take out containers stored on the floor of outside storage building. Employee moved container to shelving.
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect on front customer counter. One live flying insect at back prep table.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade at back prep table with food debris. Employee removed for cleaning.
Employee with no beard guard/restraint while engaging in food preparation. Cook at flat grill with no beard guard.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below grill/cooking equipment with grease build up. Fronts of cabinets and drawers have greasy build up. Cabinet below waffle irons is soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Wall to right of flip top reach in cooler in kitchen is soiled.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack shell eggs into a bowl, stir the eggs with gloved hand then wipe gloved hand on cloth and continued cooking without a glove change and handwash. Also observed cook crack shell eggs into a bowl and then handle utensils/spatulas without changing gloves and washing hands. Inspector spoke with employee, employee washed hands after cracking shell eggs.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from right threaded faucet at mop sink outside back exit.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Manager certification for Moses O. expired 12/5/2023. Employee states training/testing already scheduled for this month. Establishment has several other certified food managers.
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. Only one food handler reporting agreement completed. Provided and discussed DBPR Form HR 5030-103 with operator.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of hot chocolate and sugar packets. Employee moved jacket to appropriate location.
Employee with no hair restraint while engaging in food preparation. Cook in back prep area preparing food with no hair restraint and beard guard.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around soda nozzles on left soda machine is soiled. Shelving below main grill has debris. Counter area under countertop flat grill has debris. Interior cabinets under countertop grill, steam table and right soda machine are soiled.
Oct 6, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 5, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 2 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Rodent activity present as evidenced by rodent droppings found. Observed 29 rodent droppings: 7 along wall under front customer counter 1 at right side of server stand across from storage reach in cooler 2 under corner table by storage reach in cooler 4 on shelving holding packaged breads 1 at fire extinguisher at back door 3 under bag in box soda rack 7 in front lobby 3 inside to left of front door 1 on booth seat in dining room at front entrance
Dead roaches on premises. One dead roach under bag in box soda rack.
Oct 5, 2023□ 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 ▾
Working containers of food removed from original container not identified by common name. Container on shelf at entrance to back prep with dry product not labeled.
Oct 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handling dirty dishes at three compartment sink then went to customer table then prepared customer beverages without washing hands. Observed employee handle dirty dishes at three compartment sink then got ice bucket and scooped ice to refill front ice bin.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon on plate on counter in kitchen at 51F. Per cook, bacon on counter for approximately 45 minutes. Cook placed all bacon on flat grill and cooked all bacon. Cut tomato at 46F and sliced cheese at 45F in reach in cooler in kitchen. Per cook, both products in reach in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy on steam table at 124F. Per cook, gravy placed on steam table at approximately 6:00. Temperature taken at 8:45. Cook placed gravy on the stove to reheat. Temperature taken approximately 20 minutes later at 177F.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using time as a public health control for shell eggs. No written plan available. Provided DBPR Form HR 5022-090 to operator.
Non-pitting surface rust on food-contact equipment. Can opener blade at prep table has rust. Walk in cooler shelving has rust. Cutting board at utility sink has black staining.
Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap at hand wash sink by back door. Operator states new dispenser to be installed.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in potatoes in reach in cooler by grills.
Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor around/under bag in box soda rack is soiled. Vent above bag in box soda rack is soiled. Ceiling tiles above three compartment sink are dusty.
Equipment and utensils not properly air-dried - wet nesting. Observed employee remove plastic cups from dish machine, stack wet and bring to service line without allowing cups to air dry.
Grease on the ground and/or pad around grease receptacle. Grease and debris on ground around grease container.
In-use knife/knives stored in cracks between pieces of equipment. Chef knife between reach in cooler in kitchen and prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fronts of all drawers under grills have grease build up. Shelf under grills has grease build up. Under plating around nozzles on soda machine is soiled. Walk in cooler and walk in freezer gaskets are soiled.
Single-service articles improperly stored. Case of to go boxes on the floor in dry storage room.
Working containers of food removed from original container not identified by common name. Container on shelf at entrance to back prep with dry product not labeled.
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.