SUNSHINE SOUL FOOD CAFÉ
2528 W COLONIAL DR STE B, Orlando FL 32804 · 407-839-8999
Last inspected May 6, 2026 · 12 visits since August 2023
DEC 24
APR 25
JUN 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 6 live roaches at towel dispenser by 3 compartment sink 3 live roaches behind hand wash sign by 3 compartment sink. 1 live roach on the wall by 3 compartment sink. 4 live roaches at soap dispenser and towel dispenser by prep sink. 2 live roaches underneath 3 compartment sink. 16 total live roaches.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025029393 | Apr 2, 2025 | May 29, 2025 | $800 |
| 4--2024015266 | Mar 4, 2024 | Apr 2, 2024 | $400 |
| 4--2018055426 | Oct 11, 2018 | Dec 21, 2018 | $400 |
| 4--2016033740 | Jul 6, 2016 | Aug 16, 2016 | $400 |
Inspection history
12 visits, newest first
May 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate7 Basic
What the inspector wrote — 15 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over beef in standing up reach in freezer. Operator moved chicken to bottom of the cooler.
Sewage/wastewater backing up through floor drains. Grey throughout facility back of the house. Cleaned and dried floor. Turned on the pump to drain water from floor drains.. Advised to add drain covers to floor drains or sinks.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Vegetable stew 59F and stew beef made yesterday per employee in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vegetable stew 59F and stew beef made yesterday per employee in reach in cooler.
Show the remaining 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked chicken (110F - Hot Holding); fried pork chop (93F - Hot Holding); meat loaf (123F - Hot Holding); fried chicken (102F - Hot Holding) employee turned up heat on steam table.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by bar area.
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/. Prep sink added to corner of walk in cooler. Called plan review and updated plans during inspection.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink at entrance to back of the house. Operator had employee refill dispenser.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
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. Salmon completely soft to touch thawed in bag.
Cove molding at floor/wall juncture broken/missing. Wall near walk-in. Oiler
Cutting board has cut marks and is no longer cleanable. Large cutting board fixed to table.
Equipment and utensils not properly air-dried - wet nesting.
Food storage container/container lid cracked or broken. Plastic containers
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons to serve rice on prep table in standing water 83F.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over ox tail in walk in cooler. Chicken over beef in reach in stand up cooler.
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. Spoon to scoop rice in standing water 79f. Employee removed water.
No container installed for catching grease from hood drip tray. 2nd cook line back of the house kitchen. Operator placed drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters back of the house kitchen by walk on coolers.
Time/temperature control for safety food thawed in an improper manner. Oxtails and chicken thawing in standing water in 3 compartment sink. Operator turn on cold water.
Water draining onto floor surface. Prep area hand sink. Operator fixed pipe during inspection.
Jun 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta 50 F and turkey 53°f in reach in cooler overnight cooling per operator. Operator discarded food items.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pasta 50 F and turkey 53°f in reach in cooler overnight cooling per operator. Operator discarded.
No probe thermometer provided to measure temperature of food products.
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. Togo plastic cup used to scoop cabbage in reach in cooler by prep area. Employee removed.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler and freezers throughout. Operator had employee wipe cooler handles
Apr 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. potato salad (46 F - Cold Holding) in reach in cooler over night per operator.
No paper towels or mechanical hand drying device provided at handwash sink. At bar and by cooks line sink.
Buildup of food debris/soil residue on equipment door handles. All Reach in coolers doors back of the house.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of cooking equipment on cooks line.
Apr 2, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Roach activity present as evidenced by live roaches found. 6 live roaches at towel dispenser by 3 compartment sink 3 live roaches behind hand wash sign by 3 compartment sink. 1 live roach on the wall by 3 compartment sink. 4 live roaches at soap dispenser and towel dispenser by prep sink. 2 live roaches underneath 3 compartment sink. 16 total live roaches.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. potato salad (46 F - Cold Holding) in reach in cooler over night per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (59F - Cold Holding); beef (58F - Cold Holding); pork (59F - Cold Holding); Raw Chicken boxes(60 F Cold Holding) in walk in cooler less than 4 hours per operator. Operator opened freezer door adjacent to walk-in cooler for temp recovery
Handwash sink used for purposes other than handwashing. Employee filling container with water.
No paper towels or mechanical hand drying device provided at handwash sink. At bar and by cooks line sink.
No running water at Prep sink. Per manager pipe broken.
Buildup of food debris/soil residue on equipment door handles. All Reach in coolers doors back of the house.
Dead roaches on premises. 1 dead roach underneath Hws by prep sink. 2 dead roaches underneath oven on main cook line 3 total dead roaches.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Floor area(s) covered with standing water. Throughout facility underneath cooking equipment on line, at entrance to back of the house and by prep area.
Floor soiled/has accumulation of debris. Underneath all equipment throughout facility.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on prep counter 85°f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of cooking equipment on cooks line.
Standing water in floor drain/floor drain draining very slowly. Puddling water at entrance to back of the house bar area, underneath Hws and prep sink, and throughout back of the house main cook line.
Water leaking from pipe and/or faucet/handle. At bar Hws, and prep sink.
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Bucket in hand sink front area next to front warmers
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit expired 8-23
Ceiling tile missing. Ceiling tile missing over bar area
Equipment in poor repair. Gasket broken front reach in cooler by ware wash
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Provided operator with change of seating form
Food stored on floor. Cases of plastic bottled beverages stored on floor behind side counter area
Jul 9, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority1 Intermediate2 Basic
Show 3 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/. Facility has added additional prep area, cooking area and bar areas.
Bowl or other container with no handle used to dispense food. Cornmeal, flour and rice containers cup no handle.
Ceiling tile missing. 1 ceiling tile above dry storage missing.
May 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority1 Intermediate2 Basic
Show 3 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/. Facility has added additional prep area, cooking area and bar areas.
Bowl or other container with no handle used to dispense food. Cornmeal, flour and rice containers cup no handle.
Ceiling tile missing. 1 ceiling tile above dry storage missing.
Mar 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Bacon over cheese. Reach in cooler across from produce walk-in.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage at 54f over 4 hours. Per chefrocudt in cooler overnight Cremas drink made on site left at room temperature. Per chef product made before Christmas, product over 7 days as well.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef, curry chicken, chicken, and Turkey cooked and prepared Saturday.
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. Several found in different containers of flour and rice.
Ceiling tile missing. Several ceiling tiles throughout kitchen and above dry storage area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch
Equipment in poor repair. Gaskets torn on 3 door stand up coolers
Exterior door has a gap at the threshold that opens to the outside. Garage and back door.
Outer openings not protected with self-closing doors. Roll up garage door was fully open ( with no air curtain) while facility was open and operating. Chef closed the door
Water leaking from pipe and/or faucet/handle. Pipe leaking under both 3 compartment sinks
Wet mop not stored in a manner to allow the mop to dry.
Mar 5, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Bacon over cheese. Reach in cooler across from produce walk-in.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut cabbage at 54f over 4 hours. Per chefrocudt in cooler overnight Veggie mix, beef and gravy 54-109 reheating for 2 1/2 hours. Per cook items placed in steam well at 6:30am to reheat. Temperature taken at 8:50am. Stop sale operator discarded. Cremas drink made on site left at room temperature. Per chef product made before Christmas, product over 7 days as well.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage at 54f over 4 hours. Per chefrocudt in cooler overnight Cremas drink made on site left at room temperature. Per chef product made before Christmas, product over 7 days as well.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Veggie mix, beef and gravy 54-109 reheating for 2 1/2 hours. Per cook items placed in steam well at 6:30am to reheat. Temperature taken at 8:50am. Stop sale operator discarded.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink at food prep area has been removed Hand sink in prep and ware wash area has been removed All sinks verified by last set of approved plans from 2016
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/. Facility has added additional prep area, cooking area and bar areas
No soap provided at handwash sink. At new addition hand sink in bar prep area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef, curry chicken, chicken, and Turkey cooked and prepared Saturday.
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. Several found in different containers of flour and rice.
Ceiling tile missing. Several ceiling tiles throughout kitchen and above dry storage area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch
Equipment in poor repair. Gaskets torn on 3 door stand up coolers
Exterior door has a gap at the threshold that opens to the outside. Garage and back door.
No handwashing sign provided at a hand sink used by food employees. At new addition hand sink in bar prep area.
Outer openings not protected with self-closing doors. Roll up garage door was fully open ( with no air curtain) while facility was open and operating. Chef closed the door
Water leaking from pipe and/or faucet/handle. Pipe leaking under both 3 compartment sinks
Wet mop not stored in a manner to allow the mop to dry.
Mar 4, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority7 Intermediate11 Basic
Show 24 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Bacon over cheese. Reach in cooler across from produce walk-in.
Sewage/wastewater backing up through floor drains. Three compartment sink for thawing meats, drains are backing up on the floor into prep area and around wall into cook line area. Sewage water is flowing on floor where employees are working and standing. Drain overflowing from grease trap area where hand sink use to be installed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut cabbage at 54f over 4 hours. Per chefrocudt in cooler overnight Veggie mix, beef and gravy 54-109 reheating for 2 1/2 hours. Per cook items placed in steam well at 6:30am to reheat. Temperature taken at 8:50am. Stop sale operator discarded. Cremas drink made on site left at room temperature. Per chef product made before Christmas, product over 7 days as well.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage at 54f over 4 hours. Per chefrocudt in cooler overnight Cremas drink made on site left at room temperature. Per chef product made before Christmas, product over 7 days as well.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Veggie mix, beef and gravy 54-109 reheating for 2 1/2 hours. Per cook items placed in steam well at 6:30am to reheat. Temperature taken at 8:50am. Stop sale operator discarded.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink at food prep area has been removed Hand sink in prep and ware wash area has been removed All sinks verified by last set of approved plans from 2016
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/
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/. Facility has added additional prep area, cooking area and bar areas
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. At new addition hand sink in bar prep area.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator form.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef, curry chicken, chicken, and Turkey cooked and prepared Saturday.
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. Several found in different containers of flour and rice.
Ceiling tile missing. Several ceiling tiles throughout kitchen and above dry storage area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch
Equipment in poor repair. Gaskets torn on 3 door stand up coolers
Exterior door has a gap at the threshold that opens to the outside. Garage and back door.
No handwashing sign provided at a hand sink used by food employees. At new addition hand sink in bar prep area.
Outer openings not protected with self-closing doors. Roll up garage door was fully open ( with no air curtain) while facility was open and operating. Chef closed the door
Time/temperature control for safety food thawed in an improper manner. Meats being thawed in 3 compartment sink in standing water.
Water leaking from pipe and/or faucet/handle. Pipe leaking under both 3 compartment sinks
Wet mop not stored in a manner to allow the mop to dry.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In storage area
Aug 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked beans.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler in front of triple sink soiled with black mold like substance. Bottom of stand up reach in cooler in prep area soiled with food debris.
Handwash sink used for purposes other than handwashing. Purse and jacket in hand sink next to fryer on cook line.
No paper towels or mechanical hand drying device provided at handwash sink. On both hand sinks on cook line.
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.
No soap provided at handwash sink. At both hand sinks on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Lid and interior soiled with black mold like substance.
Employee with no hair restraint while engaging in food preparation.
Floor tiles missing and/or in disrepair. In front of walk in cooler next to triple sink.
Food not stored at least 6 inches off of the floor. Shelving in walk-in cooler next to triple sink not 6 inches off floor.
Food stored on floor. Bags of Rice and potato on floor in prep area.
Reach-in cooler shelves with rust that has pitted the surface. Throughout kitchen.
Silverware/utensils stored upright with the food-contact surface up. On prep line.
Time/temperature control for safety food thawed in an improper manner. Lamb thawing In standing water in triple sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
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.