Sunrise Caribbean Gourmet Restaurant
1415 N Edgewood Ave, Jacksonville, FL 32254 · Permanent Food Service · License 2608486
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection1 high priority (no follow-up needed), 5 basic-8
- Safety score92
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 visitAug 27, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed escovitch with date markings of 08/19-8/26, more than the 7 day shelf life.
Basic5
Code 08, Food protection and cross-contamination: Food stored under dripping water line.
Observed unwashed cabbage stored under water from dripping vent in side walk-in cooler. Person in charge moved cabbage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
Observed chest freezer with lid in disrepair and exposed insulation on freezer closest to kitchen entrance.
Food storage container/container lid cracked or broken.
Observed white container with melted and cracked corner stored on storage cabinet in side dry storage area.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed old labels stuck to clean containers stored on drying rack across from steam table.
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Observed missing light shield above first three compartment sink.
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.