Sunrise Grill
Last inspected: Feb 12, 2026
30
Score
Going back to 2022, Sunrise Grill has 10 inspections in the public record. The most recent visit was on Feb 12, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near 11 violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited nine times.
By comparison, the average Tavares facility scores 66, putting Sunrise Grill on the weaker side. This restaurant has more on its record than most do.
10
Inspections
5
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Per operator 3 hours and 45 minutes. Meatballs (102F - Cooling); Mashed potatoes (101F - Cooling)
03D-01-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and continued plating food with no gloves change or hand washing.
12A-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Meatballs (102F - Cooling); Mashed potatoes (101F - Cooling) **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Ope moved to freezer for quick cooling. Chicken Salad (50F - Cold Holding) Sour Cream (51F - Cold Holding) **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Sanitizer on shelf next to syrups. Operator removed **Corrected On-Site**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Containers were all covered.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. **Repeat Violation**
22-02-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Floor soiled/has accumulation of debris. Floor at cook line. Floor by mop sink. Floor under three compartment sink and dish washer. **Repeat Violation**
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler at cook line.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets at cook line. Interior white upright freezer gaskets by dish area. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer at cook line. Interior white upright freezer by dish area. **Repeat Violation**
22-16-4
30
Jul 21, 2025
Routine - Food
6 critical violations. 4 major violations. 6 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle on condiments rack in the dining area. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-25 Operator renewed before end of inspection **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese in reach in cooler. Operator removed. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. One shell egg in tray in reach in cooler. See stop sale.
01B-14-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior Tuna Salad (49F - Cold Holding) **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior Tuna Salad (49F - Cold Holding)
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled White cutting board on prep table soiled. **Repeat Violation**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-01-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna Salad in reach in cooler. Operator date marked. **Corrected On-Site**
02C-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish shelf at 3 compartment sink
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor by cook line soiled.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In small reach in freezer by cook line.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers and freezer gaskets in the kitchen.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and freezers in the kitchen. **Repeat Violation**
22-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Operator change water and added chlorine. Rechecked 50 ppm. **Corrected On-Site**
21-07-4
20
Mar 17, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - From follow-up inspection 2025-03-17: **Time Extended**
29-37-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - electric slicer - white cutting boards in kitchen area - interior of fryers and baskets **Repeat Violation** - From follow-up inspection 2025-03-17: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** - From follow-up inspection 2025-03-17: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -Wall behind 3 compartment sink. - From follow-up inspection 2025-03-17: **Time Extended**
36-24-5
70
Mar 6, 2025
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
11
Aug 23, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site** **Repeat Violation**
12A-27-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - all white cutting boards on cooks line. - interior of fryers and baskets - elastic slicer - can opener **Repeat Violation**
22-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed vegetables over Condiments in glass door cooler. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Floor soiled/has accumulation of debris. - under fryers
36-73-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - employee drink in reach- in cooler **Corrected On-Site**
12B-13-4
45
Jan 22, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Electric slicer - interior of fryer and baskets -white cutting on sandwich station. **Repeat Violation** **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - 3 drinks store on preparation table next to coffee station. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed produce stored over ready to eat condiments in reach in cooler. **Corrected On-Site** **Repeat Violation**
08B-17-4
61
Jul 21, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaners stored next to food items. **Corrected On-Site**
41-10-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over ready to eat foods in white stand up freezer across 3 compartment. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Electric slicer **Corrected On-Site**
22-02-4
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. 4 new hires
11-26-1
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Gallon of paints store over new utensils in dry storage area.
41-04-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks stored on coffee station table.
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher trays
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Steaks set out on white freezer across from 3 compartment sink. **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored over ready to eats foods. **Corrected On-Site**
08B-17-4
32
Feb 21, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can Opener (COS) White cutting boards on cooks line. - From follow-up inspection 2023-02-21: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2023-02-21: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-02-21: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2023-02-21: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind 3 compartment sink. - From follow-up inspection 2023-02-21: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Floor under all equipment in kitchen area. - From follow-up inspection 2023-02-21: **Time Extended**
36-10-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cold holding next to flat top grill. - From follow-up inspection 2023-02-21: On order **Time Extended**
05-09-4
67
Feb 16, 2023
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
12A-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell egg (51F - Cold Holding); ham steak (51F - Cold Holding); sausage (54F - Cold Holding); hotdogs (54F - Cold Holding); cream cheese (49F - Cold Holding) Operator discarded.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Drain cleaner stored in kitchen/prep area. **Corrected On-Site**
41-10-4
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. 0ppm dish machine bucket was empty operator replace chlorine bucket with new. 50-100ppm **Corrected On-Site**
22-41-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Bulk corn beef, roast beef **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can Opener (COS) White cutting boards on cooks line.
22-02-4
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 new hire
11-26-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind 3 compartment sink.
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. Floor under all equipment in kitchen area.
36-10-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Lettuce stored over ready to eat foods in reach in cooler. **Corrected On-Site**
08B-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Traces of pink and black substance on kick plate **Corrected On-Site**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Equipment in poor repair. Atosa reach in cooler next to flat top grill not holding temperature.
14-11-5
Basic - In-use ice scoop and bucket stored on soiled surface between uses. **Corrected On-Site**
10-12-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cold holding next to flat top grill.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up.
24-18-4
19
Dec 15, 2022
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 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. 0 ppm.
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken salad 50f, Coleslaw 49f. Over 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken salad 50f, Coleslaw 49f. Over 4 hours. A "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" **Repeat Violation**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Sliced turkey.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Small white cutting board. -Can opener blade. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. -Male cook. **Repeat Violation**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Between flat grill and fryer.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. -Under table to left of fryer.
14-20-4
39
Frequently Asked Questions
When was Sunrise Grill last inspected?
The most recent health inspection at Sunrise Grill on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sunrise Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited nine times, more than any other issue at Sunrise Grill.
How does Sunrise Grill compare to other restaurants in Tavares?
Sunrise Grill most recently scored 30 out of 100, which is lower than the Tavares average of 66.
Has Sunrise Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Sunrise Grill have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sunrise Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sunrise Grill inspected?
Based on the inspection history on file, Sunrise Grill is inspected around three times per year on average.
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