SUNRISE TO SUNSET

Name: SUNRISE TO SUNSET
Address: 618 N ORANGE AVE, GREEN COVE SPRINGS, FL, 32043, US
Rating: 66.1

618 N ORANGE AVE, GREEN COVE SPRINGS, FL 32043

License #2000845

🥗 Healthy/Vegan ℹ️

66.1 Grade F / 100

Failing Health Score

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Latest inspection

December 15, 2025 · 8 findings · 0 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUNRISE TO SUNSET in GREEN COVE SPRINGS currently holds an InspectFL Health Score of 66.1 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 December 15, 2025. Across those visits, inspectors documented 64 total violations — 13 critical, 9 major, 42 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 15, 2025

The latest inspection on December 15, 2025 shows 8 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

82%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Would you eat here?

SUNRISE TO SUNSET 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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used as scoop in bin of sugar. Manager removed cup.
[36-73-4] Floor/wall/ceiling/ceiling tile soiled/has accumulation of debris. Grease build up observed on the wall behind and the ceiling above small tabletop flat grill to right of hood suppression system.
[08B-38-4] Food stored on floor. In walk in cooler, bucket of pickles stored on the ground. In walk in freezer, croissants and pita bread stored on the ground.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving below grills is soiled. Fronts of drawers under grill area are soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in reach in cooler to left of the grill above customer food. Manager removed beverage.
[25-05-4] Single-service articles improperly stored. In outside storage building, take out cups and containers stored on the ground. Manager moved both to shelf.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Ham being thawed in standing water. Employee placed running water over ham.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small tabletop flat grill producing grease laden vapors to right of hood suppression system. Oil being used to cook french toast and potatoes.

Disposition: Met Inspection Standards
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed cook drink from open styrofoam cup in front of grill and placed open drink on shelf above container of grits.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. No beard guard on cook. No hair restraints for two cooks.
[36-73-4] Floor/wall/ceiling/vents soiled/has accumulation of debris. Ceiling and wall surrounding table top flat grill has grease build up.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave at prep area is soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of table top flat grill and door of reach in cooler to left of grill is soiled. Counter below table top flat top and shelving under main grills are soiled.
[25-05-4] Single-service articles improperly stored. Single service take out cups and drink holders stored on the ground in outside storage shed.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food/clean utensils/pan/plate without washing hands. Observed cook place raw bacon on grill with gloved hands then handle spatulas and customer plate for an order without removing gloves and washing hands.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Vicki is a photocopy.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small table top flat grill, not under hood system, on counter by steam wells. Grill producing grease laden vapors. Observed oil being used and grill is used for french toast, pancakes and heating potatoes.

Disposition: Met Inspection Standards
[13-03-4] Employee with no hair restraint while engaging in food preparation. No hair restraint for cook. Operator provided hat and employee put hat on.
[36-73-4] Floor/wall/ceiling/vents soiled/has accumulation of debris. Wall and ceiling area behind toaster is soiled.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in prep area is soiled.
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster available Provided DBPR Form HR 5030-105 and operator posted sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving under grill area has food debris build up.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Flip top reach in cooler next to grill has bottom interior soiled.
[25-05-4] Single-service articles improperly stored. Case of take out containers stored on the floor of outside storage building. Employee moved container to shelving.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked shell eggs then took grill spatula and turned cooking sausage then grabbed clean plate to plate customer food and continued cooking without changing gloves and washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter at 46F. Cook states batter has been in and out of cooler to prepare orders within the last few minutes. Cook added ice to batter.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager. One manager certification for Charles G expired 10-21-2024.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with orange liquid on cart across from grill. Unlabeled spray bottle with blue liquid under steamtable area.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of hot chocolate and sugar packets. Employee moved jacket to appropriate location.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook in back prep area preparing food with no hair restraint and beard guard.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around soda nozzles on left soda machine is soiled. Shelving below main grill has debris. Counter area under countertop flat grill has debris. Interior cabinets under countertop grill, steam table and right soda machine are soiled.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack shell eggs into a bowl, stir the eggs with gloved hand then wipe gloved hand on cloth and continued cooking without a glove change and handwash. Also observed cook crack shell eggs into a bowl and then handle utensils/spatulas without changing gloves and washing hands. Inspector spoke with employee, employee washed hands after cracking shell eggs.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from right threaded faucet at mop sink outside back exit.
[53A-03-7] 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. Manager certification for Moses O. expired 12/5/2023. Employee states training/testing already scheduled for this month. Establishment has several other certified food managers.
[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. Only one food handler reporting agreement completed. Provided and discussed DBPR Form HR 5030-103 with operator.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in potatoes in reach in cooler by grills.
[36-34-5] Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor around/under bag in box soda rack is soiled. Vent above bag in box soda rack is soiled. Ceiling tiles above three compartment sink are dusty.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed employee remove plastic cups from dish machine, stack wet and bring to service line without allowing cups to air dry.
[33-20-4] Grease on the ground and/or pad around grease receptacle. Grease and debris on ground around grease container.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Chef knife between reach in cooler in kitchen and prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fronts of all drawers under grills have grease build up. Shelf under grills has grease build up. Under plating around nozzles on soda machine is soiled. Walk in cooler and walk in freezer gaskets are soiled.
[25-05-4] Single-service articles improperly stored. Case of to go boxes on the floor in dry storage room.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container on shelf at entrance to back prep with dry product not labeled.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handling dirty dishes at three compartment sink then went to customer table then prepared customer beverages without washing hands. Observed employee handle dirty dishes at three compartment sink then got ice bucket and scooped ice to refill front ice bin.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon on plate on counter in kitchen at 51F. Per cook, bacon on counter for approximately 45 minutes. Cook placed all bacon on flat grill and cooked all bacon. Cut tomato at 46F and sliced cheese at 45F in reach in cooler in kitchen. Per cook, both products in reach in cooler overnight. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy on steam table at 124F. Per cook, gravy placed on steam table at approximately 6:00. Temperature taken at 8:45. Cook placed gravy on the stove to reheat. Temperature taken approximately 20 minutes later at 177F.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using time as a public health control for shell eggs. No written plan available. Provided DBPR Form HR 5022-090 to operator.
[22-31-4] Non-pitting surface rust on food-contact equipment. Can opener blade at prep table has rust. Walk in cooler shelving has rust. Cutting board at utility sink has black staining.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap at hand wash sink by back door. Operator states new dispenser to be installed.