Sunrise City Cafe

204 Orange Ave, Fort Pierce, FL 34950 · Permanent Food Service · License 6602300

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Oct 7, 2026 (4 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
1 high priority (fixed on the spot), 2 intermediate (1 repeat), 3 basic
-13
Safety score87

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 4 visits

Latest inspection

Oct62026

Licensing inspection

7 violations found · Inspector came back once

Follow-up visitOct 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Official report, on the Florida DBPR website
First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 4 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  3 lbs diced tomatoes cold holding 50°F prep 10-4-26. 1 lb chorizo cold holding 50°F 10-4-26, 2 lbs chopped sausage cold holding 50°F 10-3-26
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Chorizo cold holding 50°F, tomatoes cold holding 50°F,
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Diced tomatoes cold holding 50°F 10-3-26, X2, diced sausage cold holding 55°F 10-4-26
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  French toast mix contains raw eggs not separated from Rte sauce/ over sauce no lid.
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Basic2
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Container of French toast.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  3 door reach in prep table lid not working used properly to keep items cool.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul222026B87Routine inspection6 violations, 1 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
  More time given
Official report, on the Florida DBPR website
First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 1 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef over cooked ham
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Operator needs chlorine test strips for dish machine
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has moved ice bin to dry storage area. Mop sink has been added to closet in women's restroom. Called and spoke to plan review- plans were denied on 6/4/26. Operator must resubmit remodel application with menu and site plans
  Repeat violation
Basic3
- Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Cook line sandwich cooler liner is falling off and being held in place by clamps. Advised operator to repair due to cooler is not able to close properly.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clean cups in dish area
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Emailed to operator
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.