The Sunness
Last inspected: Mar 12, 2026
90
Score
Across the available record, The Sunness has seven inspections on file, the first dated 2023. The newest entry in the record is dated Mar 12, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around four violations compared to roughly nine violations earlier on.
When inspectors have written things up, “cookline flip top - raw chicken stored” has been the most frequent reason, cited two times.
Restaurants in Fort Lauderdale average 80, so The Sunness is doing better than most peers. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 major violation.
View 1 violation
Supervisor/Person in Charge Present
FL-01
90
Jul 29, 2025
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
37
Mar 13, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cooked vegetables (50-55F); butter (50-55F); cooked noodles (50-55F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Observed ice buildup on condenser area. Operator placed all items in ice bath to quick chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-13: Cookline - left flip top - ice bath - cooked noodles 50-55F, cream sauce 43-48F, diced tomatoes 39F, shrimp 39F. Per operator, items held in unit approximately 1/2 hour, no items prepped or portioned today. Observed ice/water solution too low. Operator increased ice/water solution to quick chill. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cooked vegetables (50-55F); butter (50-55F); cooked noodles (50-55F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Observed ice buildup on condenser area. Operator placed all items in ice bath to quick chill. **Warning** - From follow-up inspection 2025-03-13: Cookline - left flip top - ice bath - cooked noodles 50-55F, cream sauce 43-48F, diced tomatoes 39F, shrimp 39F. Per operator, items held in unit approximately 1/2 hour, no items prepped or portioned today. Observed ice/water solution too low. Operator increased ice/water solution to quick chill. **Time Extended**
14-74-7
82
Mar 12, 2025
Routine - Food
6 critical violations. 2 major violations. 1 minor violation.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Cookline. **Warning**
29-34-4
High Priority - Server handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and server washed hands. **Corrected On-Site** **Warning**
12A-02-4
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. Dishwasher - bar(Chlorine 0ppm). Advised operator to use main dish machine until bar unit is properly sanitizing. **Warning**
22-41-4
High Priority - Cookline flip top - Raw chicken stored over ready-to-eat vegetables. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line- steam table - Demi glaze (109F - Hot Holding). Per operator holding 45 minutes. Operator moved to burner to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cooked vegetables (50-55F); butter (50-55F); cooked noodles (50-55F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Observed ice buildup on condenser area. Operator placed all items in ice bath to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packing fresh chicken and cooked beef. **Warning**
03G-50-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By triple sink. Operator replaced. **Corrected On-Site** **Warning**
31B-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - cooked vegetables (50-55F); butter (50-55F); cooked noodles (50-55F). Per operator items placed in unit approximately 2 hours ago. No items prepped or portioned today. Observed ice buildup on condenser area. Operator placed all items in ice bath to quick chill. **Warning**
14-74-7
32
Jan 10, 2025
Routine - Food
3 critical violations. 6 major violations. 1 minor violation.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers - right unit - raw ground beef burgers stored over raw fish. Operator stored all items properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - hot dogs in a blanket (90-93F). Per operator holding less than an hour. Operator placed on Time as a Public Health Control. Provided form for operator. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw beef stored over ready to eat cooked pasta. Operator stored all items properly. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Pizza area. Operator made accessible. **Corrected On-Site**
31A-09-4
Intermediate - Mussel and oyster tags not marked with last date served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pizza area. Operator replaced. **Corrected On-Site**
31B-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. All employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
11-26-1
Intermediate - No soap provided at handwash sink. Pizza area and back prep room. Operator replaced. **Corrected On-Site**
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided advisory to operator and operator posted. **Corrected On-Site**
02A-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Pizza area. Operator posted. **Corrected On-Site**
31B-04-4
33
Feb 27, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 30 rodent droppings under dry storage shelf in upstairs storage room. Bag of panko on upstairs dry storage shelf with gnaw marks. Storage room stairs are accessed through closed door in hall next to customer restrooms. Operator immediately began cleaning/sanitizing the area. **Admin Complaint**
35A-04-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bag of panko on upstairs dry storage shelf with gnaw marks. See stop sale. **Warning**
01B-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns. **Warning**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Bar - operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - In-use ice scoop stored in visibly soiled container between uses. Operator removed and cleaned. **Corrected On-Site** **Warning**
10-12-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned during inspection. **Corrected On-Site** **Warning**
16-21-4
47
Apr 14, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was The Sunness last inspected?
The most recent health inspection at The Sunness on file is from Mar 12, 2026. The public record contains seven inspections in total.
What is the most common violation at The Sunness?
Across the inspection record, “cookline flip top - raw chicken stored” has been cited two times, more than any other issue at The Sunness.
How does The Sunness compare to other restaurants in Fort Lauderdale?
The Sunness most recently scored 90 out of 100, which is higher than the Fort Lauderdale average of 80.
Has The Sunness' inspection record improved over time?
Yes. Recent inspections at The Sunness have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at The Sunness 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 The Sunness inspected?
Based on the inspection history on file, The Sunness is inspected around two times per year on average.
Nearby Restaurants