Sunnyside Grill
Last inspected: Aug 21, 2025
78
Score
Going back to 2022, Sunnyside Grill has eight inspections in the public record. Inspectors last stopped by on Aug 21, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
When inspectors have written things up, “dishmachine chlorine sanitizer not” has been the most frequent reason, cited three times.
Compared to the broader Florida restaurant scene, where the average is 72, this is a stronger showing. The record reflects steady performance over time.
8
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Aug 21, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind counter. Operator provided paper towels at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Open dumpster lid.
33-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on side of deep fryer.
12B-07-4
Basic - Broken window near cook line.
36-24-5
78
Apr 2, 2025
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pancake batter, eggs, diced tomatoes, sliced cheese and ham held on time, no time marking for any of the items. Operator marked times on a note pad during inspection. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over lettuce in walk-in cooler.
08A-05-6
High Priority - 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. Tested at 0 ppm. Operator connected new sanitizer to machine at time of inspection and primed machine, tested at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of certification for Glenn Bowker.
53A-01-7
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Equipment in poor repair. Torn gasket on server tea cooler. Finish flaking off of shelving in 3 door upright reach in.
14-11-5
Basic - Outer openings not protected with self-closing doors. Back door to establishment not self closing.
35B-03-4
50
Nov 6, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of pink liquid.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance inside ice bin. **Repeat Violation**
22-20-5
86
Jun 13, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled area in ice machine.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill up cambro with water in hand wash sink.
31A-11-4
82
Feb 8, 2024
Routine - Food
No violations found.
100
Dec 6, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs ambient temp 73F, sliced cheese 60F, per operator approximately 3 hours. Operator states product never goes over 4 hours. Provided Time as a Public Health Control form.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes 103F, on counter, per operator product never goes over 4 hours. Provided Time as a Public Health Control form.
03B-01-6
High Priority - 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. Tested at 0ppm. Operator replaced chorine bucket and primed machine. Tested at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No certification for operator Glenn Bowker. **Warning**
53A-02-7
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 dishwasher with no proof of reporting agreement.
11-26-1
Basic - Broken window behind cook line.
36-24-5
50
Jun 29, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for cut potatoes and shelled eggs. Will email operator time form.
03F-10-5
Basic - Stored food not covered. Observed oil and margarine in floor of dry storage area.
08B-12-5
86
Nov 2, 2022
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - 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. Tested at 0ppm chlorine, 10ppm chlorine after priming machine. Three compartment sink setup at time of inspection.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced ham 60F, sliced American cheese 49F, approximately 3 hours per manager. No written procedures for using time as a public health control, time not marked.
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Upon arriving at establishment, observed employee putting chopped lettuce in a container with bare hands.
09-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed clean plate handled with same hand that cracked shell egg. Plate was sent to dish pit for washing. **Corrected On-Site**
12A-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink. employee retrieved paper towels at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on prep table by cutting board. Employee removed drink from area. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table with knives and cutting board. Employee put cell phone in window sill. **Corrected On-Site**
40-06-5
Basic - Floor has accumulation of debris. Dishes, food debris, and other garbage on floor by walls around dish area, chest freezer, and behind cook line.
36-73-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on side and top of cooler next to fryer. Debris on top of toasters.
23-03-4
39
Frequently Asked Questions
When was Sunnyside Grill last inspected?
The most recent health inspection at Sunnyside Grill on file is from Aug 21, 2025. The public record contains eight inspections in total.
What is the most common violation at Sunnyside Grill?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Sunnyside Grill.
Has Sunnyside Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Sunnyside Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sunnyside Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sunnyside Grill inspected?
Based on the inspection history on file, Sunnyside Grill is inspected around three times per year on average.
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