SUNSHINE DINER STC
10202 JEFF FUQUA BLVD S STE 3244, Orlando FL 32827 · 407-271-3790
Last inspected May 19, 2026 · 7 visits since December 2023
MAY 24
NOV 24
JUN 25
DEC 25
MAY 26
▲ GETTING WORSE
5 inspections trending down, 16 points off where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw fish in cooler drawer on cookline
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat chilli beans in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs,turkey,ham,cut tomatoes,cheese all temping between 48F-52F. Per operator items were placed in reach in cooler about an hour. Operator started moving items to walk in cooler and icing down other items
Handwash sink used for purposes other than handwashing. Observed ketchup and food item in hand washing sink next to entrance of cooks line
Cold holding equipment not maintained in good repair. Do not store time/temperature c for safety food in this unit until the unit is repaired. Reach in cooler at beginning of cooks line temping
Show the remaining 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored with bread,oil and containers next to hand washing sink by cooks line.Operator moved bags to office
Equipment and utensils not properly air-dried - wet nesting. Dishes at dry dish storage.Operator placed containers at triple sink on their sides
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pads at reach in cooler by expo line.Per operator butter was moved from reach in cooler to expo reach in cooler less than 2 hours. Operator placed butter pads in bottom reach in cooler
Spray bottle containing toxic substance not labeled. Sanitizer at bar in generic spray bottle
Employee personal food not properly identified and segregated from food to be served to the public. Employee meal stored in reach in cooler at front counter.Operator put in container and labeled employee only
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone stored on counter with ketchup and squat cups
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with uncooked potatoes
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over panned pickles at reaching cooler by cooks line
Jun 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw fish in cooler drawer on cookline
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (50F - Cold Holding); butter portions (50F - Cold Holding) At front counter, above chill line, in unit less then four hours, operator moved to reach in cooler
In-use knife/knives stored in cracks between pieces of equipment. On cookline
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl in chopped peppers on cookline, soufflé cup in granola container
Jun 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 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. At front bar. Tested at 0ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw fish in cooler drawer on cookline
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (50F - Cold Holding); butter portions (50F - Cold Holding) At front counter, above chill line, in unit less then four hours, operator moved to reach in cooler
In-use knife/knives stored in cracks between pieces of equipment. On cookline
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl in chopped peppers on cookline, soufflé cup in granola container
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shrimp over ice cream in reach in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt drink (45F - Cold Holding); turkey wrap (50F - Cold Holding); hard boiled eggs (53F) at grab and go. Operator states in unit less then fours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (118F - Hot Holding); sausage gravy (118F - Cold Holding); macaroni and cheese (125F - Hot Holding) steam table in kitchen. In unit less then four hours. Operator will reheat to minimum of165°F
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Gatorade on prep table in kitchen
Ice scoop handle in contact with ice. At bar
In-use tongs stored on equipment door handle between uses.
May 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Blocked with a cart, operator moved it.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) bar area, advised operator to use the kitchen dish machine
Employee with no hair restraint while engaging in food preparation. Observed cook in cookline without any hair restraint, employee put on a hair net.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handles. Operator removed them.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed a yogurt cup without any label in the grab and go coolers.
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee be on his phone and put on gloves and starting preparing food without washing hands. Operator spoke with employee about proper procedure
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prepackaged butter (75F - Cold Holding), operator placed on ice to ensure temperature drops and maintains to 41F or below
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked with cart with computer by cashier, operator moved cart
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed prepackaged orange juice in cup in the pastry display
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. Operator printed and completed during inspection
Spray bottle containing toxic substance not labeled. Observed spray bottle with yellow liquid, operator labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned during inspection
Carbon dioxide/helium tanks not adequately secured. Operator secured during inspection
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
Cutting board has cut marks and is no longer cleanable. White ones by cookline
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in bar in water temperature of 71F, operator open the running water faucet
No handwashing sign provided at a hand sink used by food employees. Hand wash sink by cashier
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.