Sunrise Cafe
779 S Nova Rd, Ormond Beach, FL 32174 · Permanent Food Service · License 7404440
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection2 high priority (fixed by the Sep 10 follow-up), 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair in kitchen.
More time given
Floor soiled/has accumulation of grease at cookline.
More time given
- First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. -sausage 52°f, ground beef 51°f, corned beef hash 51°f, sliced cheese 54°f in top area of reach in cooler. All items in cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-sausage 52°f, ground beef 51°f, corned beef hash 51°f, sliced cheese 54°f in top area of reach in cooler. All items in cooler overnight.
Basic3
Code 22, Food-contact surfaces clean and sanitized: Ice machine interior soiled.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair in kitchen.
Floor soiled/has accumulation of grease at cookline.
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.
- Stop sale
- An order that the food can’t be sold or served.