Sunny Side Cafe and Eatery
Last inspected: Feb 27, 2026
17
Score
Sunny Side Cafe and Eatery has been inspected seven times since 2022. The latest inspection on file is from Feb 27, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 17 violations each, up from closer to eight violations before.
When inspectors have written things up, “in-use tongs stored on equipment door handle between uses” has been the most frequent reason, cited four times.
That's lower than the typical Miami restaurant, which scores around 74. There are enough flags in the record to merit a second thought.
7
Inspections
3
Critical latest
5
Major latest
16
Minor latest
Inspection History
Feb 27, 2026
Routine - Food
3 critical violations. 5 major violations. 16 minor violations.
View 24 violations
High Priority - Employee washed hands with no soap. Coached employee wash hands properly.
12A-20-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee changing task, gloves soiled and no discarded gloves and preceded to prepared food. Coached employee touch face wash hands properly.
12A-09-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By outside bar.
29-34-4
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. Observed feta cheese bag opened not dated at reach in cooler by cook line.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blue and green cutting boards soiled by cook line prep area.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee discarded coffee inside hand sink bar area. **Repeat Violation**
31A-11-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed across dishwasher.
31B-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed squeeze bottle with bleach not labeled by three compartment sink. **Repeat Violation**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored above cases of milk by storage area.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee while preparing coffee.
13-03-4
Basic - Equipment in poor repair. Observed reach 8n cooler gaskets torn by three compartment sink.
14-11-5
Basic - Food stored on floor. Observed boxes of milk stored on floor by dry storage area. Observed cooking oil stored on floor across dishwasher. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed by bar ice machine. **Repeat Violation**
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside reach in cooler.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee two plastic bottles of water inside reach in cooler across cook line.
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Across cook line.
14-33-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on floor by cook line.
21-44-1
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze plastic bottle with cooking oil not labeled at cook line. Observed plastic container with salt not labeled at cook line. **Repeat Violation**
02D-01-5
Basic - In-use tongs stored on equipment door handle between uses. Observed three pair of tongs at oven handle cook line. **Repeat Violation**
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine kitchen and ice machine at bar with black mold-like substance.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee open bottle of water stored above ice machine by clean containers shelves.
12B-07-4
17
Jul 24, 2025
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed frozen chicken bag stored inside hand sink by three compartment sink.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray with windex not labeled by coffee station. **Repeat Violation**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed green and blue cutting boards by cook line.
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed one employee wearing a wrist watch while preparing food.
13-07-4
Basic - Food stored on floor. Observed one cooking oil container stored on floor across three compartment sink. Observed plastic bottles of water stored on floor by prep table near ice machine. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop stored inside ice machine touching ice. Employee removed and stored correctly. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed four pairs of knives between two reach in coolers across cook line. Employee removed. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed one pair of tong stored by oven handle at kitchen. Employee removed. **Corrected On-Site**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken bag thawing at room temperature at hand sink by three compartment sink. Employee stored inside reach in cooler for proper thawing. **Corrected On-Site**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket at mop sink. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored by prep table across cook line.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle with oil not labeled by cook line.
02D-01-5
50
Jan 21, 2025
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw smoked salmon stored over fruits at reach in cooler near cook line. Operator started to relocate food correctly. **Corrective Action Taken**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over bread at reach in freezer near cook line.
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with glass cleaner not labeled.
41-17-4
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/ Observed 5 employees engaging in food preparation and no CFM present.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink near ware washing area. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soup at hand sink at coffee station. Operator provided. **Corrected On-Site**
31B-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots stored not inverted across dish machine area.
24-05-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine at coffee station area Dishwasher (Chlorine 00ppm).
16-55-4
Basic - Food stored on floor. Observed a plastic cooking oil container stored on floor near dishwasher machine.
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle stored inside ice. Operator relocated correctly. **Corrected On-Site**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed a blue cloth towel stored under cutting board at preparation area near ware washing area and cook line.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled near cook line.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at coffee station.
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service not inverted stored above reach in freezer.
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored inside bucket at mop sink.
42-01-4
32
Sep 25, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patties stored over cut fruits inside reach in freezer.
08A-05-6
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. Discussed and provided to person in charge via email.
11-27-4
Basic - In-use tongs stored on equipment door handle between uses. Observed two pair of tongs hanging from oven door handle. Employee removed the tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils In standing water 112F on flat grill. Employee turned on heat for reheat water. **Corrective Action Taken**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled at kitchen.
22-08-4
Basic - Soiled dry wiping cloth in use. Observed on cutting board across cook line.
21-10-4
64
Apr 1, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Approved Thawing Methods Used
FL-31
95
Jan 26, 2024
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-10-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
01D-01-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary +400ppm); Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site**
41-15-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at 3 compartment sink. Inspector instructed employee on proper hand wash.
12A-03-4
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. Provided form during inspection.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
16-37-1
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.
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed in sugar container at the back of the kitchen.
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed above 3 compartment sink.
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed book and personal phone stored above food container, employee removed during inspection.
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap water at the middle of the 3 compartment sink.
16-13-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed stored on top of zip log bag case next to ice machine, employee removed during inspection. **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area. Employee removed during inspection. **Corrected On-Site**
10-20-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed gauge on dish machine not functioning.
16-38-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table.
21-09-4
23
Jul 7, 2022
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
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
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
29
Frequently Asked Questions
When was Sunny Side Cafe and Eatery last inspected?
The most recent health inspection at Sunny Side Cafe and Eatery on file is from Feb 27, 2026. The public record contains seven inspections in total.
What is the most common violation at Sunny Side Cafe and Eatery?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited four times, more than any other issue at Sunny Side Cafe and Eatery.
How does Sunny Side Cafe and Eatery compare to other restaurants in Miami?
Sunny Side Cafe and Eatery most recently scored 17 out of 100, which is lower than the Miami average of 74.
Has Sunny Side Cafe and Eatery's inspection record improved over time?
No. Recent inspections at Sunny Side Cafe and Eatery have averaged around 17 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Sunny Side Cafe and Eatery 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 Sunny Side Cafe and Eatery inspected?
Based on the inspection history on file, Sunny Side Cafe and Eatery is inspected around two times per year on average.
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