Sunshine Diner Stc
Last inspected: Dec 17, 2025
64
Score
The health department has logged eight inspections at Sunshine Diner Stc, the earliest from 2022. The most recent visit was on Dec 17, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly eight violations earlier in the record.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
Sunshine Diner Stc's latest score of 64 falls below the Orlando average of 79. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pads at reach in cooler by expo line.Per operator butter was moved from reach in cooler to expo reach in cooler less than 2 hours. Operator placed butter pads in bottom reach in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer at bar in generic spray bottle **Corrected On-Site**
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries stored over panned pickles at reaching cooler by cooks line **Corrected On-Site**
08B-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee meal stored in reach in cooler at front counter.Operator put in container and labeled employee only **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone stored on counter with ketchup and squat cups **Corrected On-Site**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with uncooked potatoes **Corrected On-Site**
10-01-5
64
Jun 25, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw fish in cooler drawer on cookline **Corrected On-Site** - From follow-up inspection 2025-06-25: **Time Extended**
08A-20-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (50F - Cold Holding); butter portions (50F - Cold Holding) At front counter, above chill line, in unit less then four hours, operator moved to reach in cooler **Corrective Action Taken** - From follow-up inspection 2025-06-25: **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline **Corrected On-Site** - From follow-up inspection 2025-06-25: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl in chopped peppers on cookline, soufflé cup in granola container **Corrected On-Site** - From follow-up inspection 2025-06-25: **Time Extended**
10-01-5
67
Jun 17, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 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. At front bar. Tested at 0ppm. **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw fish in cooler drawer on cookline **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (50F - Cold Holding); butter portions (50F - Cold Holding) At front counter, above chill line, in unit less then four hours, operator moved to reach in cooler **Corrective Action Taken**
03A-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline **Corrected On-Site**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl in chopped peppers on cookline, soufflé cup in granola container **Corrected On-Site**
10-01-5
58
Nov 5, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shrimp over ice cream in reach in freezer **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt drink (45F - Cold Holding); turkey wrap (50F - Cold Holding); hard boiled eggs (53F) at grab and go. Operator states in unit less then fours **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. mashed potatoes (118F - Hot Holding); sausage gravy (118F - Cold Holding); macaroni and cheese (125F - Hot Holding) steam table in kitchen. In unit less then four hours. Operator will reheat to minimum of165°F **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.in kitchen **Corrected On-Site**
31B-05-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Gatorade on prep table in kitchen **Corrected On-Site**
12B-07-4
Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
45
May 10, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with a cart, operator moved it. **Corrected On-Site** **Repeat Violation**
31A-09-4
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. Dishwasher (Chlorine 0ppm) bar area, advised operator to use the kitchen dish machine
16-55-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook in cookline without any hair restraint, employee put on a hair net. **Corrected On-Site**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handles. Operator removed them. **Corrected On-Site**
10-20-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed a yogurt cup without any label in the grab and go coolers.
02D-03-4
74
Dec 1, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prepackaged butter (75F - Cold Holding), operator placed on ice to ensure temperature drops and maintains to 41F or below **Corrective Action Taken**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee be on his phone and put on gloves and starting preparing food without washing hands. Operator spoke with employee about proper procedure **Corrective Action Taken**
12A-07-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with yellow liquid, operator labeled **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked with cart with computer by cashier, operator moved cart **Corrected On-Site**
31A-09-4
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed prepackaged orange juice in cup in the pastry display
02D-12-1
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 printed and completed during inspection **Corrected On-Site**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned during inspection **Corrected On-Site**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured during inspection **Corrected On-Site**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. White ones by cookline **Repeat Violation**
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in bar in water temperature of 71F, operator open the running water faucet **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink by cashier
31B-04-4
37
Apr 25, 2023
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 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 cooked potatoes, cook line and cheese front area .
03F-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
29-28-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable./ cook line
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ employee wearing a watch , cook line.
13-07-4
Basic - Food stored on floor./ Mac cheese
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer./ cook line
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
10-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food./ basil
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./ 0 ppm quaternary sanitizer bucket. **Corrected On-Site**
21-08-4
45
Dec 6, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Sunshine Diner Stc last inspected?
The most recent health inspection at Sunshine Diner Stc on file is from Dec 17, 2025. The public record contains eight inspections in total.
What is the most common violation at Sunshine Diner Stc?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Sunshine Diner Stc.
How does Sunshine Diner Stc compare to other restaurants in Orlando?
Sunshine Diner Stc most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Sunshine Diner Stc's inspection record improved over time?
Yes. Recent inspections at Sunshine Diner Stc have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sunshine Diner Stc means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sunshine Diner Stc inspected?
Based on the inspection history on file, Sunshine Diner Stc is inspected around three times per year on average.
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