CARIBBEAN SUNSHINE RESTAURANT

Name: CARIBBEAN SUNSHINE RESTAURANT
Address: 16112 MARSH RD #417, WINTER GARDEN, FL, 34787, US
Rating: 17

16112 MARSH RD #417, WINTER GARDEN, FL 34787

License #5812235

🌴 Cuban/Caribbean ℹ️

17 Grade F / 100

Failing Health Score

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Latest inspection

May 26, 2026 · 28 findings · 7 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CARIBBEAN SUNSHINE RESTAURANT in WINTER GARDEN currently holds an InspectFL Health Score of 17 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on May 26, 2026. Across those visits, inspectors documented 119 total violations — 22 critical, 30 major, 67 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 20, 2024

The latest inspection on May 26, 2026 shows 28 observation rows: 7 critical, 2 major, and 19 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

119

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

CARIBBEAN SUNSHINE RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors ladies
[14-01-5] Bowl or other container with no handle used to dispense food.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Missing at corner of hood
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. iPad store hear lids on plastic shelf
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[08B-38-4] Food stored on floor in kitchen and dry storage
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[51-18-6] No copy of latest inspection report available.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels near fryer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of stovetop Back wall Plastic storage shelves
[14-17-4] Prep shelves with rust that has pitted the surface under steam area
[25-06-4] Single-service articles not stored inverted or protected from contamination on top shelf in kitchen
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 1000ppm 50ppm
[41-07-4] Container of alcohol improperly stored .
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Utensils rinsed
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs stored next to unwashed carrots
[41-28-4] Sanitizer not used in accordance with the manufacturers recommendations. 1000+ppm
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse per operator from Sunday raw chicken (50F - Cold Holding) salt fish (50F - Cold Holding) raw shell eggs (60F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding) salt fish (50F - Cold Holding) raw shell eggs (60F - Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. per operator this morning chicken (88F - Hot Holding) plantains (106F - Hot Holding) house veg sauce (122F - Hot Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Pot
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by table and chairs

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food.Sugar.
[12B-07-4] Employee beverage container on a food preparation table .
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Phone on prep table.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[12A-10-4] Employee tasted food on bare hand,then put on gloves to go to the oven without washing hands to get the cooked chicken.
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Rice,117 f held less than four hours.Advised operator to reheat.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Box of shrimps stored over open vegetable in upright freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Chicken,47 f,red beans,44 f held less than four hours stated employee.Employee transferred the chicken and beans to the upright freezer for a quick chill.Advised operator before the chicken and beans are transported from another location that it should be frozen.
[11-27-4] 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 a copy.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Frying pot is encrusted.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink.Chlorine strips.
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[29-18-4] Drain cover(s) missing.Cooks line area.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.Establishment license states 48 but establishment has 76 seats.
[08B-47-4] Food not stored at least 6 inches off of the floor.Oil in dry storage area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels.Entrance of kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy residue on the exterior of fryer pots. Wall is soiled by three comp sink. Filters are soiled under the hood suppression system.
[25-06-4] Single-service articles not stored inverted or protected from contamination.Foil containers in dry storage area.
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Goat,117 f,oxtail,112 f held less than four hours placed in oven to reheat. Oxtail,reheat 190 ,goat,reheat,167 f
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Chicken,51 f,52 f held less than four hours.Advised employee to transfer chicken to the freezer
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed.Over 200 ppm.Afterwards,100 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board is stained.
[31A-09-4] Handwash sink not accessible for employee use at all times.Blocked by trash can.
[31A-11-4] Handwash sink used for purposes other than handwashing.Bucket is inside handwash sink.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[24-14-4] Clean utensils stored between equipment and wall of 3 compartment sink
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in tallboy in kitchen.
[14-11-5] Equipment in poor repair. Ice shield broken in ice machine Fryer baskets in disrepair Gaskets torn on star up cooler located in back area
[08B-38-4] Food stored on floor in kitchen across from oven.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78°
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees upon entering kitchen on right side
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels upon entering kitchen on right side.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than four hours see stop sale. raw seasoned chicken (45-57F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than four hours see stop sale. raw seasoned chicken (45-57F - Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Moved to store top to reheat 165° rapid plantains (110F - Hot Holding); beans and rice (88F - Hot Holding); cooked chicken (110F - Hot Holding); cooked oxtail (115F - Hot Holding) all located on back counter near ice machine and overtop of steam table.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[11-27-4] 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 today
[31A-09-4] Handwash sink not accessible for employee use at all times blocked by trash can locked near 3 compartment sink
[31A-11-4] Handwash sink used for purposes other than handwashing holding sanitizing bucket next to 3 compartment sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Exterior bar added
[53B-01-5] 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.
[11-26-1] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken per operator more than 24 hours.