Sunny House Cafe
1514 Immokalee Rd Ste 101, Naples, FL 34110 · Permanent Food Service · License 2103475
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot)-12
- Safety score88
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 visitOct 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On cook line shelled eggs (66°F - Cold Holding); on server prep area butter (77°F - Cold Holding). Foods were removed from cold holding at 7am. Discussed time as a public health control with operator. Operator stated foods will be discarded at 11am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On cook line observed cooked potatoes (92°F - Hot Holding). Operator stated foods were removed from cold holding and reheated at 7am. Discussed time as a public health control with operator. Operator stated foods will be discarded at 11am.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the walk in cooler observed containers of raw beef stored above ready to eat condiments. Also observed packets of sliced ready to eat deli meats in the same container of packaged raw beef. Operator rearranged all foods to proper storage.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working handling clean equipment or utensils, without first washing hands.
Discussed proper hand wash with employee. Employee washed hands.
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.