Sunrise Cafe & Bakery
10616 Front Beach Road, Panama City Beach, FL 32407 · Permanent Food Service · License 1305818
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection1 high priority (fixed on the spot), 6 basic (1 repeat)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked sausage patties on shelf 83°F, per employee for approximately 1 hour. Discussed time as a public health control with manager. Manager placed sausage on time at time of inspection.
Fixed on the spot
Basic6
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Knives stored on soiled knife magnets on cook line. Items cleaned at time of inspection.
Fixed on the spot
In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
Code 14, Food-contact surfaces designed and maintained: Cutting board on cook line has cut marks and is no longer cleanable.
Repeat violation
Ice buildup in beer/wine reach-in cooler behind front counter.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Grease/residue/debris on baking soda container in prep area, and on knife magnets in cook line. Debris on speed rack behind front counter. Items cleaned at time of inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust behind turbo chef and on walls in pastry room.
Grease/residue build up on cook line shelf. Dust on cook line light fixture.
Reporting only1
Code 45, Fire extinguishing equipment: Hood fire suppression system blocked by speed rack with sheet pans over oven.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.