Long Island Cafe
Last inspected: Feb 9, 2026
45
Score
Across the available record, Long Island Cafe has nine inspections on file, the first dated 2022. The most recent visit was on Feb 9, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up two times.
Compared to other Sunrise restaurants (averaging 78), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
45
Oct 1, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
78
Mar 31, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front counter, under no temperature control, container of individual butters (68F - Cold Holding). Per manager, not portioned or prepared today and on counter from 8:00am. Recommended using Time as Public Health Control - manager marked 8:00am-12:00pm. Form printed and provided to be completed. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table in kitchen, under no temperature control, raw shell eggs (77F - Ambient Cold Holding). Per manager not prepared or portioned today and out of cooler from 8:00am. Manager moved eggs to cooler rechill. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Empura reach in freezer at back of kitchen, container of raw house breaded chicken on shelf above open case of biscuits. Employee rearranged for proper separation. **Corrected On-Site**
08A-02-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline wearing watch and bracelet.
13-07-4
Basic - Working containers of food removed from original container not identified by common name. Bottle of oil by cookline not labeled. Manager labeled. **Corrected On-Site**
02D-01-5
58
Jan 9, 2025
Routine - Food
No violations found.
100
Oct 2, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Prep counter; sausage patty (67F - Cold Holding). Per operator food not portioned or prepared today, out of temperature less than 4hrs. Observed food in shallow container not reaching deep enough for Ice Bath. Operator moved to cooler for quick chill. **Corrected On-Site** **Warning**
03A-02-5
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/ Anthony Prestan 06/10/19 **Warning**
53A-03-7
78
Dec 15, 2023
Routine - Food
2 critical violations. 6 major violations.
View 8 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 and the time removed from temperature control cannot be determined. Cracked raw shell eggs, sausage links, sausage patties, and raw bacon on prep table in kitchen missing time stamp from placed under time control. Manager added to a mark to 12:00pm. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above flatop griddle in kitchen, GRIDDLE - home fries (88-96F - Hot Holding). Per employee cooked at 9:00am. Employee moved to flattop surface to reheat and hot hold. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket blocking hand sink by dish machine. Employee moved to exterior of building. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen prep area, boiled potatoes 92-101F at 10:35am (cooked cooling 30 minutes) to 84-94F at 11:10am. Based on times and temperatures potatoes will not reach 70F within 2 hours. Employee placed into shallow metal pans and moved to walk in cooler to rapid chill towards 70F. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by kitchen fliptop used as dump sink as evidenced by ice in sink. Explained to manager and employees to only use for hand washing. **Corrective Action Taken**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager Anthony Prestan Prometric 6-10-2019 Person in Charge Monica Herazo
53A-05-6
Intermediate - No soap provided at handwash sink. At hand sink by dish machine. employee replaced with new bottle. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen reach in freezers, multiple pint and quart food containers missing date marking for when prepared.
02C-02-5
41
Jul 7, 2023
Routine - Food
2 critical violations. 2 major violations. 3 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. Observed employee crack raw shell eggs and then handle ready to eat food bagels, rolls.
12A-27-4
High Priority - Employee washed hands with cold water. Observed employee wash hands with cold water. Explained to operator the correct hand washing technique. **Corrective Action Taken**
12A-19-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator procedure. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink next to dish machine blocked by mop bucket.
31A-09-4
Basic - No handwashing sign provided at a hand sink on cook line and next to dish machine.used by food employees. Emailed operator signs **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - No Heimlich maneuver/choking sign posted. Emailed operator poster. **Corrected On-Site**
51-13-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door on cook line. Operator removed. **Corrected On-Site**
10-20-4
52
Jan 5, 2023
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
11
Jul 27, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Long Island Cafe last inspected?
The most recent health inspection at Long Island Cafe on file is from Feb 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Long Island Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Long Island Cafe.
How does Long Island Cafe compare to other restaurants in Sunrise?
Long Island Cafe most recently scored 45 out of 100, which is lower than the Sunrise average of 78.
Has Long Island Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Long Island Cafe have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Long Island Cafe 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 Long Island Cafe inspected?
Based on the inspection history on file, Long Island Cafe is inspected around three times per year on average.
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