House of Sun

15440 NW 77 Ct, Miami, FL 33016 · Permanent Food Service · License 2320161

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Nov 2, 2026 (6 days ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · no follow-up needed · 27 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 routine inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot, 2 repeats), 4 intermediate (1 fixed on the spot), 19 basic (5 repeats); basic violations cost 12 at most
-42
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 visit

Nov22026

Routine inspection

28 violations found

First visitNov 2, 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.
28 violations found:
- 5 High priority
- 4 Intermediate
- 19 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed boiled chicken (119°F - Hot Holding) on steam table. Coached operator on proper hot holding temperatures, suggested to turn up the temperature on steam table or properly reheat.
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored above onions inside open lid reach in cooler across kitchen line. Operator properly stored eggs under and onions above.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine chlorine solution at 0 ppm. Operator replaced chemical with a new bucket, rechecked and chlorine solution was at 150 ppm.
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed no vacuum breaker in hose Bibb located in rear side of building.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed Lysol chemical next to kitchen utensils located on shelves in front of steam table. Operator removed chemical from shelf.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked chicken, honey chicken, chicken breast stored in containers inside of reach in cooler with no date mark. As per operator it was cooked more than 24 hours.
- Code 11, Employee health: 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.
  Observed no bodily fluid clean up kit or poster in premises. Handout was provided to operator.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed kitchen equipment soiled. Observed shelf above steam table soiled with food debris.
- Code 53, Manager certification and employee training: Records/documents for required employee training appear to be falsified.
  Observed all food handling certificates for employees provided by FRLA hand written and scratched off by operator changing the dates. Inaccurate training for employees.
Basic19
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed salt and sugar in cook line unlabeled.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bulk of rice stored on floor in dry storage area. Observed oil container placed on floor.
- Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
  Observed utensil tongues hanging on soiled stove handle. Operator removed tongues.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed open bottle of water on shelves on top of steam table. Instructed operator regarding cross contamination.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed no handle at kitchen line used to scoop salt or sugar.
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed rust shelves inside of walk in cooler.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Observed interior and exterior of dishmachine soiled across 3 compartment sink.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed inside reach in cooler soiled next to prep line area.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed ice machine soiled next to prep table.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filters soiled with grease in kitchen.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed multiple plastic containers stacked downward with visible water residue accumulated in each container on top of three compartment sink.
- Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
  Observed faucet missing in outdoor mop sink located in rear side of building.
- Code 33, Garbage and refuse: Open dumpster lid.
  Observed at rear side of building.
  Unnecessary items/unused equipment on the premises.
  Observed unused reach in freezer inside of kitchen area.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed floor in disrepair in front of stove in kitchen area.
  Floor area(s) covered with standing water.
  Observed standing water below 3 compartment sink.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed walls soiled with grease and debris throughout kitchen area.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceilings soiled throughout the kitchen area.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed mop inside of mop bucket next to 3 compartment sink.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.