Cheesexpress
Last inspected: Apr 15, 2026
35
Score
Across the available record, Cheesexpress has 13 inspections on file, the first dated 2023. Inspectors last stopped by on Apr 15, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to six violations per visit.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged two times.
Cheesexpress' latest score of 35 falls below the Sunrise average of 78. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
5
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
5 critical violations. 6 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in refrigerator hard boiled eggs (50F - Cold Holding) home made tomato sauce (49F - Cold Holding);; salmon (46F - Cold Holding); shredded cheese (50F - Cold Holding) food not pred or portion today..see stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in refrigerator hard boiled eggs (50F - Cold Holding) home made tomato sauce (49F - Cold Holding);; salmon (46F - Cold Holding); shredded cheese (50F - Cold Holding) food not pred or portion today..see stop sale **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked vegetables (115-118F - Hot Holding) Operator French fries (167F - Reheating); fish (167F - Reheating); (167F); cooked vegetables (168F - Reheating). **Corrected On-Site** **Warning**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1)Observed raw shelled eggs above cooked vegetables. Operator removed the raw shelled eggs in walkin refrigerator. 2) observe in walking freezer raw salmon above cooked vegetables, not all commercially sealed **Corrected On-Site** **Admin Complaint**
08A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves and then put gloved hand in the oven mittens, and removed the oven mitten without changing gloves and washing hands touch clean plates. Employee washed hands. **Corrected On-Site** **Warning**
12A-09-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed on top of dirty ice machine. Operator washed and sanitized. **Corrected On-Site** **Warning**
10-12-5
Basic - Single-service articles improperly stored. Observed pizza to go box's on floor in kitchen. Operator placed on shelf. **Corrected On-Site** **Warning**
25-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in bathroom. I emailed operator sign and printed and operator posted . **Corrected On-Site** **Warning**
31B-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in eel sauce . Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Cardboard used to line food-contact shelves. Observed in kitchen cardboard lined shelves with fruit, and canned food. Operator removed card board. **Corrected On-Site** **Warning**
14-05-4
Basic - Food stored on floor. Observed in walk-in freezer case of potato pancakes, stored on floor. Operator placed on shelf. Observed in kitchen, dry oil, stored on floor. Operator placed on shelf **Corrected On-Site** **Warning**
08B-38-4
35
Dec 5, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
78
Aug 18, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
74
May 15, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Batteries dead in dispenser just inside prep kitchen door. Manager replaced soap in squeeze bottle. **Corrected On-Site**
31B-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on counter next to sushi case and container of sesame seeds. Employee removed bottle. **Corrected On-Site**
12B-07-4
86
Feb 3, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line containers of cut tomatoes, cucumbers and onions. Employee removed paper towels from all containers. **Corrected On-Site**
14-86-1
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados at sushi station still have stickers on them. Employee rewashed and removed stickers. **Corrected On-Site**
08B-39-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter sanitizer bucket at 10ppm chlorine. Employee remade to 100ppm chlorine. **Corrected On-Site**
21-07-4
78
Sep 18, 2024
Routine - Food
No violations found.
100
Sep 17, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of prepped raw salmon for sushi above containers of condiments in walk in cooler. Manager moved salmon to bottom shelf for proper separation. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter hot case, HOT CASE - potato burka (121F - Hot Holding); cheese burka (132F - Hot Holding); pizza burka (133F - Hot Holding). Per employee all items in unit between 1 and 2 hours. All items removed to oven to reheat got proper hot holding. **Corrective Action Taken** **Warning**
03B-01-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in prep area wearing bracelets and watches. Employees removed all jewelry. **Corrected On-Site** **Warning**
13-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In front counter hot display case. **Warning**
05-09-4
67
May 28, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Most items on sushi menu state "imitation crab" Dino roll, Pante roll state "Crab" operator changed to "Krab" at time of inspection **Corrected On-Site** **Admin Complaint**
52-03-4
Basic - Old labels stuck to food containers after cleaning. Operator removed, cleaned and sanitized wares **Corrected On-Site**
16-46-4
86
Mar 1, 2024
Routine - Food
No violations found.
100
Feb 28, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
01D-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced paper towel **Corrected On-Site**
31B-02-4
78
Jan 3, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw smoked salmon stored over,not properly separated from lettuce in walk in cooler. Operator removed salmon and stored properly. **Corrected On-Site**
08A-05-6
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. Operator had the forms on hand. 2 employees hired 30 days ago signed form during inspection. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mac n cheese cooked yesterday not date marked. Operator date marked. **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. 2 wood spoons stored in sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer indicates low battery and displays random temperatures.
05-06-4
Basic - Fruits and beyond burgers stored on floor in walk in cooler. Operator placed on a shelf. **Corrected On-Site**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in hot holding unit for pastries and walk in cooler.
05-09-4
52
Jun 29, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Hot box: Cheese Pastry 124°, potato pastry 127°. Per operator in unit less than 3 hours. Operator reheated to 165°f **Corrected On-Site**
03B-15-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Moises- expired 3/19/23
53A-03-7
78
Jan 12, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
Frequently Asked Questions
When was Cheesexpress last inspected?
The most recent health inspection at Cheesexpress on file is from Apr 15, 2026. The public record contains 13 inspections in total.
What is the most common violation at Cheesexpress?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Cheesexpress.
How does Cheesexpress compare to other restaurants in Sunrise?
Cheesexpress most recently scored 35 out of 100, which is lower than the Sunrise average of 78.
Has Cheesexpress' inspection record improved over time?
No. Recent inspections at Cheesexpress have averaged around six violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Cheesexpress 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 Cheesexpress inspected?
Based on the inspection history on file, Cheesexpress is inspected around four times per year on average.
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