SUNSHINE SOUL FOOD CAFÉ

Name: SUNSHINE SOUL FOOD CAFÉ
Address: 2528 W COLONIAL DR STE B, ORLANDO, FL, 32804, US
Rating: 31.2

2528 W COLONIAL DR STE B, ORLANDO, FL 32804

License #5814039

☕ Café/Breakfast ℹ️

31.2 Grade F / 100

Failing Health Score

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Latest inspection

May 6, 2026 · 15 findings · 5 critical

Routine - Food

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Quick take

SUNSHINE SOUL FOOD CAFÉ in ORLANDO currently holds an InspectFL Health Score of 31.2 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 6, 2026. Across those visits, inspectors documented 114 total violations — 23 critical, 24 major, 67 minor.

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The latest inspection on May 6, 2026 shows 15 observation rows: 5 critical, 3 major, and 7 minor.

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Inspection coverage

100%

Inspector notes

114

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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

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No direct DBPR report link for this visit. This record comes from DBPR's public inspection history, which does not include the report's visit identifier, so there is no direct report link. Search DBPR ↗

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon completely soft to touch thawed in bag.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Wall near walk-in. Oiler
[14-09-4] Cutting board has cut marks and is no longer cleanable. Large cutting board fixed to table.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-38-4] Food storage container/container lid cracked or broken. Plastic containers
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons to serve rice on prep table in standing water 83F.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over beef in standing up reach in freezer. Operator moved chicken to bottom of the cooler.
[28-26-5] Sewage/wastewater backing up through floor drains. Grey throughout facility back of the house. Cleaned and dried floor. Turned on the pump to drain water from floor drains. . Advised to add drain covers to floor drains or sinks.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Vegetable stew 59F and stew beef made yesterday per employee in reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vegetable stew 59F and stew beef made yesterday per employee in reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked chicken (110F - Hot Holding); fried pork chop (93F - Hot Holding); meat loaf (123F - Hot Holding); fried chicken (102F - Hot Holding) employee turned up heat on steam table.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by bar area.
[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/. Prep sink added to corner of walk in cooler. Called plan review and updated plans during inspection.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink at entrance to back of the house. Operator had employee refill dispenser.

Disposition: Emergency order recommended
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All Reach in coolers doors back of the house.
[35A-03-4] Dead roaches on premises. 1 dead roach underneath Hws by prep sink. 2 dead roaches underneath oven on main cook line 3 total dead roaches.
[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.
[36-22-4] Floor area(s) covered with standing water. Throughout facility underneath cooking equipment on line, at entrance to back of the house and by prep area.
[36-73-4] Floor soiled/has accumulation of debris. Underneath all equipment throughout facility.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on prep counter 85°f.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of cooking equipment on cooks line.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Puddling water at entrance to back of the house bar area, underneath Hws and prep sink, and throughout back of the house main cook line.
[29-11-4] Water leaking from pipe and/or faucet/handle. At bar Hws, and prep sink.
[35A-05-4] Roach activity present as evidenced by live roaches found. 6 live roaches at towel dispenser by 3 compartment sink 3 live roaches behind hand wash sign by 3 compartment sink. 1 live roach on the wall by 3 compartment sink. 4 live roaches at soap dispenser and towel dispenser by prep sink. 2 live roaches underneath 3 compartment sink. 16 total live roaches.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. potato salad (46 F - Cold Holding) in reach in cooler over night per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (59F - Cold Holding); beef (58F - Cold Holding); pork (59F - Cold Holding); Raw Chicken boxes(60 F Cold Holding) in walk in cooler less than 4 hours per operator. Operator opened freezer door adjacent to walk-in cooler for temp recovery
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee filling container with water.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar and by cooks line sink.
[27-09-4] No running water at Prep sink. Per manager pipe broken.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green 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. Several found in different containers of flour and rice.
[36-36-4] Ceiling tile missing. Several ceiling tiles throughout kitchen and above dry storage area .
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch
[14-11-5] Equipment in poor repair. Gaskets torn on 3 door stand up coolers
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Garage and back door.
[35B-03-4] Outer openings not protected with self-closing doors. Roll up garage door was fully open ( with no air curtain) while facility was open and operating. Chef closed the door
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe leaking under both 3 compartment sinks
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw Bacon over cheese. Reach in cooler across from produce walk-in.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage at 54f over 4 hours. Per chefrocudt in cooler overnight Cremas drink made on site left at room temperature. Per chef product made before Christmas , product over 7 days as well.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef, curry chicken, chicken, and Turkey cooked and prepared Saturday.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green 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. Several found in different containers of flour and rice.
[36-36-4] Ceiling tile missing. Several ceiling tiles throughout kitchen and above dry storage area .
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch
[14-11-5] Equipment in poor repair. Gaskets torn on 3 door stand up coolers
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Garage and back door.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At new addition hand sink in bar prep area.
[35B-03-4] Outer openings not protected with self-closing doors. Roll up garage door was fully open ( with no air curtain) while facility was open and operating. Chef closed the door
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe leaking under both 3 compartment sinks
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw Bacon over cheese. Reach in cooler across from produce walk-in.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut cabbage at 54f over 4 hours. Per chefrocudt in cooler overnight Veggie mix, beef and gravy 54-109 reheating for 2 1/2 hours. Per cook items placed in steam well at 6:30am to reheat. Temperature taken at 8:50am . Stop sale operator discarded. Cremas drink made on site left at room temperature. Per chef product made before Christmas , product over 7 days as well.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage at 54f over 4 hours. Per chefrocudt in cooler overnight Cremas drink made on site left at room temperature. Per chef product made before Christmas , product over 7 days as well.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Veggie mix, beef and gravy 54-109 reheating for 2 1/2 hours. Per cook items placed in steam well at 6:30am to reheat. Temperature taken at 8:50am . Stop sale operator discarded.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink at food prep area has been removed Hand sink in prep and ware wash area has been removed All sinks verified by last set of approved plans from 2016
[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/. Facility has added additional prep area, cooking area and bar areas
[31B-03-4] No soap provided at handwash sink. At new addition hand sink in bar prep area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef, curry chicken, chicken, and Turkey cooked and prepared Saturday.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green 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. Several found in different containers of flour and rice.
[36-36-4] Ceiling tile missing. Several ceiling tiles throughout kitchen and above dry storage area .
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch
[14-11-5] Equipment in poor repair. Gaskets torn on 3 door stand up coolers
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Garage and back door.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At new addition hand sink in bar prep area.
[35B-03-4] Outer openings not protected with self-closing doors. Roll up garage door was fully open ( with no air curtain) while facility was open and operating. Chef closed the door
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Meats being thawed in 3 compartment sink in standing water.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe leaking under both 3 compartment sinks
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw Bacon over cheese. Reach in cooler across from produce walk-in.
[28-26-5] Sewage/wastewater backing up through floor drains. Three compartment sink for thawing meats, drains are backing up on the floor into prep area and around wall into cook line area. Sewage water is flowing on floor where employees are working and standing. Drain overflowing from grease trap area where hand sink use to be installed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut cabbage at 54f over 4 hours. Per chefrocudt in cooler overnight Veggie mix, beef and gravy 54-109 reheating for 2 1/2 hours. Per cook items placed in steam well at 6:30am to reheat. Temperature taken at 8:50am . Stop sale operator discarded. Cremas drink made on site left at room temperature. Per chef product made before Christmas , product over 7 days as well.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage at 54f over 4 hours. Per chefrocudt in cooler overnight Cremas drink made on site left at room temperature. Per chef product made before Christmas , product over 7 days as well.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Veggie mix, beef and gravy 54-109 reheating for 2 1/2 hours. Per cook items placed in steam well at 6:30am to reheat. Temperature taken at 8:50am . Stop sale operator discarded.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink at food prep area has been removed Hand sink in prep and ware wash area has been removed All sinks verified by last set of approved plans from 2016
[53A-05-6] 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/
[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/. Facility has added additional prep area, cooking area and bar areas
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. At new addition hand sink in bar prep area.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator form.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef, curry chicken, chicken, and Turkey cooked and prepared Saturday.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In storage area