Caribbean Sunrise Bakery & Restaurant
4106 N Main St, Jacksonville, FL 32206 · Permanent Food Service · License 2613681
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 Oct 22 routine inspection1 high priority (1 repeat), 1 intermediate, 9 basic (2 repeats)-22
- Administrative complaint on Oct 22Counts in full until a follow-up finds the problems fixed-20
- Safety score58
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 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 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.
brown stew (129-134°F - Hot Holding); fried plantain (85°F - Hot Holding) food items stored in double pans in streamline.
Repeat violationAdministrative complaint
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Two photo copies provided for employee training.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Unlabeled containers with a White powdery substance stored inside with blue lid.
Code 08, Food protection and cross-contamination: Stored food not covered.
Several food items stored uncovered in walk in cooler.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle of scoop touching salt in stainless container. Employee properly stored scoop.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee with facial hair preparing food items.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Rust in walk in cooler shelves.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Use first stickers stuck on clean dishes stacked under steam line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Legs of prep table soiled with black debris. Gasket on walk in freezer and cooler. Fan cover in walk in cooler is soiled.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Empty clear juice bottles stored in clear bag on office floor.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Radio and speaker near clean dishes.
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.