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Eddie's Sunrise Diner

Eddie's Sunrise Diner
55 E Nasa Blvd
Melbourne, FL 32901
(321)676-6267

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No (0) Emergency Closure Orders Since October 2008
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1 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Eddie's Sunrise Diner either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Eddie's Sunrise Diner or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2011034509 - On August 04, 2011 Eddie's Sunrise Diner, Melbourne was ordered to pay $600 for violations observed during its May 26, 2011 inspection.

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No (0) Food Misrepresentation Cases Since March 2006
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3 Food Service Inspections Since July 1, 2014
Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 5388836
Inspection Date: Thursday, November 20, 2014
Inspection Number: 2443231
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 31
Number of High Priority Violations: 10
Number of Intermediate Violations: 6
Number of Basic Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
08B-38-4 Basic.Buckets of pickles stored on floor of the walk in cooler. **Warning**
21-32-4 Basic.Cloth used as a food-contact surface. Cheese on the cook line **Warning**
36-03-4 Basic.Cove molding at floor/wall juncture broken/missing. Next to storage closet. **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **. Repeat Violation** **Warning**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets **Warning**
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. Kitchen **Warning**
10-12-4 Basic.In-use ice scoop stored on soiled surface between uses. **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line dry storage **. Repeat Violation** **Warning**
25-04-4 Basic.Single-service items stored on floor. **Warning**
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Gaskets on upright freezer. **Warning**
21-05-4 Basic.Soiled dry wiping cloth in use. Cook line **. Repeat Violation** **Warning**
36-25-4 Basic.Wall in disrepair by the walk in cooler. Hole in the wall under hand sink **Warning**
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area next to walk in cooler. **Warning**
36-27-4 Basic.Walls soiled with accumulated food debris. Prep room **Warning**
36-29-4 Basic.Walls soiled with accumulated dust. Behind ice machine **. Repeat Violation** **Warning**
41-10-4 High Priority.Degreaser improperly stored. Top of dish machine **Warning**
22-41-4 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. 0 ppm **Warning**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. Cook on the line **Warning**
03D-03-4 High Priority.Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked sausage patties found at 85°. Recommended cook to reheat to 165°. Cook placed in the oven to reheat to 165°. Found at 9:00 am 166° to 170° **Corrected On-Site** **Warning**
29-43-4 High Priority.No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
03F-02-4 High Priority.Potentially hazardous (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 and the time removed from temperature control cannot be determined. Pulled out of the coolers at 7 am. **Warning**
08A-19-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Raw chicken fried steak over dough biscuits in the upright freezer. **Warning**
12A-02-4 High Priority.Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. When cracking eggs not removing gloves when task are changed. **. Repeat Violation** **Warning**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bleached out stick **Corrected On-Site** **Warning**
53A-10-4 Intermediate.Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
03D-16-4 Intermediate.Cooked sausage found covered while cooling. **Warning**
53B-16-4 Intermediate.Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Warning**
53A-04-5 Intermediate.Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. Frank **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Dishes in hand sink in the prep room. Hand sink in the server station used as a ice bin. **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Quiche, cooked auju etc in the walk in cooler **Warning**

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 5388600
Inspection Date: Friday, August 08, 2014
Inspection Number: 2393064
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 8
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. Storage room **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line **Warning**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. Cook line coolers **Warning**
14-41-4 Basic.Walk-in cooler gasket torn/in disrepair. **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Flour, breading in storage room. **Warning**
29-43-4 High Priority.No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
29-34-4 High Priority.Vacuum breaker missing at hose bibb. West entrance **. Repeat Violation** **Warning**
22-05-4 Intermediate.Cook line Cutting board(s) badly stained/soiled. **Warning**

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 5275687
Inspection Date: Thursday, August 07, 2014
Inspection Number: 2393064
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 23
Number of High Priority Violations: 8
Number of Intermediate Violations: 5
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. Storage room **Warning**
24-05-4 Basic.Clean bowls, plates, pots not stored inverted or in a protected manner. On storage rack in dish area **Warning**
14-11-4 Basic.Cook line sandwich cooler 45° **Warning**
36-03-4 Basic.Cove molding at floor/wall juncture broken/missing. Cook line, kitchen **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front counter by clean plates. Cook line **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line **Warning**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. Cook line coolers **Warning**
14-41-4 Basic.Walk-in cooler gasket torn/in disrepair. **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Flour, breading in storage room. **Warning**
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooler: c. H cooked chicken 50° potato salad 55° pasta salad 55° chicken salad 53° tuna salad 54°etc in cook line cooler. **Warning**
03A-16-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Baked oat meal 50° ham 48° chicken salad 50° sour cream 50° raw whole shell 47° 48° cooked red potatoes 49° cooked sausage links 49° western soup 50° raw beef 48° assorted sliced deli meats 48° 50° potato salad 49° raw bacon 47° milk 47° recommend rapid chill raw whole shell eggs,raw bacon and gallons of milk. All other foods are being stop sale use to not knowing how long foods out of temp. **Warning**
12A-07-4 High Priority.Cook failed to wash hands before putting on gloves to work with food. **Warning**
29-43-4 High Priority.No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sandwich cooler: diced ham 43° liquid eggs 47° sliced cheese 47° sliced tomatoes 46° in sandwich make cooler **Warning**
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Not removing gloves when handling dirty and switching to clean without changing gloves. **Warning**
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
29-34-4 High Priority.Vacuum breaker missing at hose bibb. West entrance **. Repeat Violation** **Warning**
22-05-4 Intermediate.Cook line Cutting board(s) badly stained/soiled. **Warning**
31A-15-4 Intermediate.Employee filled water pitcher/cup at handwash sink. Front line **Warning**
31B-03-4 Intermediate.No soap provided at handwash sink. Dish prep area **Warning**
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Middle cooler found at 64° **Warning**
14-76-4 Intermediate.Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Found ranging 48° 50° **Warning**

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2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 4995333
Inspection Date: Monday, February 17, 2014
Inspection Number: 2311442
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of High Priority Violations: 3
Number of Intermediate Violations: 0
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. / condiment cup to scoop diced tomato
29-18-4 Basic.Drain cover(s) missing. / mop sink
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. / p,attic containers dish machine are
16-13-4 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. Re -educated **Corrected On-Site**
36-24-4 Basic.Hole in wall. / 2 little holes right side of freezer
16-21-4 Basic.Moderate Accumulation of debris on exterior of warewashing machine.
33-16-4 Basic.Open dumpster lid.
29-22-4 Basic.Standing water in mop sink/mop sink draining very slowly.
14-41-4 Basic.Walk-in cooler gasket torn/in disrepair. / cooks line
36-26-4 Basic.Wall soiled with moderate accumulated black debris in dishwashing area.
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / bulk product storage area
12A-27-4 High Priority.Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands or changing gloves re- educated manager corrected immediately **Corrected On-Site**
29-35-4 High Priority.No vacuum breaker on fitting/splitter added to hose bibb. / mop sink
29-34-4 High Priority.Vacuum breaker missing at hose bibb. / hose bib west side if building

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 4995332
Inspection Date: Tuesday, September 24, 2013
Inspection Number: 2311441
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of High Priority Violations: 4
Number of Intermediate Violations: 1
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. / dry storage **Corrected On-Site**
24-05-4 Basic.Clean glasses, pots and pans not stored inverted or in a protected manner.
36-08-4 Basic.Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. / by dishmachine
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. / flour
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. / dry storage
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / cooks line 2 coolers
36-25-4 Basic.Wall in disrepair. / peeling dry storage
21-10-4 Basic.Wiping cloth/towel used under cutting board.
03A-12-4 High Priority.Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cut lettuce 60 degrees fable the chill line recommended rapid chill
03A-11-4 High Priority.Cut tomatoes cold held at greater than 41 degrees Fahrenheit. / cut tomatoes 58 degrees f above the chill line
01B-01-4 High Priority.Dented/rusted cans present. 2 cans apple sauce operator marked for return and put in office
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cut cooked potatoes on cooks line top of potatoes at 130 degrees f recommended rapid reheat to 165 degrease f for top portion
22-22-4 Intermediate.Moderately Encrusted material on can opener blade.

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4 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 4995332
Inspection Date: Tuesday, September 24, 2013
Inspection Number: 2311441
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of High Priority Violations: 4
Number of Intermediate Violations: 1
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. / dry storage **Corrected On-Site**
24-05-4 Basic.Clean glasses, pots and pans not stored inverted or in a protected manner.
36-08-4 Basic.Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. / by dishmachine
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. / flour
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. / dry storage
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / cooks line 2 coolers
36-25-4 Basic.Wall in disrepair. / peeling dry storage
21-10-4 Basic.Wiping cloth/towel used under cutting board.
03A-12-4 High Priority.Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cut lettuce 60 degrees fable the chill line recommended rapid chill
03A-11-4 High Priority.Cut tomatoes cold held at greater than 41 degrees Fahrenheit. / cut tomatoes 58 degrees f above the chill line
01B-01-4 High Priority.Dented/rusted cans present. 2 cans apple sauce operator marked for return and put in office
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cut cooked potatoes on cooks line top of potatoes at 130 degrees f recommended rapid reheat to 165 degrease f for top portion
22-22-4 Intermediate.Moderately Encrusted material on can opener blade.

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 4846429
Inspection Date: Wednesday, February 20, 2013
Inspection Number: 2172079
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Observed all cutting boards moderate to heavily grooved/pitted and no longer cleanable. **. Repeat Violation**/still need. Little more irk
21-03-1 Observed detergent and sanitizer mixed together improperly and used for wiping cloths. / observed there is still soap in the towel bucket re- educated corrected
24-08-1 Equipment and utensils not properly air-dried. Cups in dishmachine area station **Corrected On-Site**/ needs little more work
29-18-1 Drain cover(s) missing. / drain by dishmachine/ observed there is still no drain cover

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 4872522
Inspection Date: Wednesday, February 20, 2013
Inspection Number: 2263571
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03F-02-4 High Priority.Potentially hazardous (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 and the time removed from temperature control cannot be determined. / eggs on cooks line
07-03-4 High Priority.Butter re-served to customers. / re-educated **Corrected On-Site**
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. / sandwhich line
21-03-4 Basic.Wet wiping cloths stored in detergent and sanitizer mixed together.
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. / plastic cambros
29-18-4 Basic.Drain cover(s) missing. / by dish machine

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 4635655
Inspection Date: Friday, December 14, 2012
Inspection Number: 2172079
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 20
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut melons above the chill line on cooks line recommended rapid chillHam in rich in cooler above the chill line recommended rapid chillChef took corrective action
03B-03-1 Critical.- Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage gravy front line above the heat line recommended rapid reheat
06-05-1 Critical.- Observed potentially hazardous food thawed in standing water. Fish re educated chef took corrective action
14-30-1 Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. / several cambros for food storage broken
14-37-1 Observed all cutting boards moderate to heavily grooved/pitted and no longer cleanable. **. Repeat Violation**
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. Broken filter above flat grill and moderate amount of grease dripping throughFor reporting purposes only.
21-03-1 Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloths cooks line
22-22-1 Critical.- Observed heavily encrusted material on can opener. **. Repeat Violation**
22-23-1 Critical.- Observed moderatlyencrusted, soiled material on slicer.
23-06-1 Observed heavy build-up of food debris, on tray holding spices cooks line **Corrected On-Site**
24-08-1 Equipment and utensils not properly air-dried. Cups in dishmachine area station **Corrected On-Site**
24-10-1 Observed utensils stored in crevices between equipment. / knife cooks line **Corrected On-Site**
29-18-1 Drain cover(s) missing. / drain by dishmachine
36-08-1 Observed floor and wall junctures not coved. By 3 compartment/ back door
36-11-1 Floors not maintained smooth and durable. Under pot shelf
37-03-1 Observed wall in disrepair. / outside freezer wall worn hole starting and rust like build up
40-04-1 Observed personal care item stored with food. / I pod cooks line **Corrected On-Site**
41A-04-1 Critical.- Observed toxic item on premise that is not required for the operation of establishment. Wasp spray
41B-01-1 Critical.- Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloths front line area

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4 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 4557043
Inspection Date: Tuesday, May 01, 2012
Inspection Number: 2062045
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
36-12-1 Violation: 36-12-1Floors not constructed easily cleanable. /grout missing around tiles causing food to stay grounded into floor. Estimates

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 4292383
Inspection Date: Tuesday, February 28, 2012
Inspection Number: 2062045
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 8
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. /when cracking eggs employee did not remove gloves when grabbing diced ham from cook line. Corrected On Site. Employee removed gloves and washed hands
14-37-1 Observed All cutting boards badly grooved/pitted and no longer cleanable. Repeat Violation.
15-32-1 Observed cook line reach-in cooler gasket on west end of cook line badly torn
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quaternary test kit for 3 bay sink
22-22-1 Critical. Observed moderate encrusted material on can opener. Repeat Violation.
36-12-1 Floors not constructed easily cleanable. /grout missing around tiles causing food to stay grounded into floor
53B-04-1 Critical. Employees have not received training related to their assigned duties. Dishwasher Corrected On Site. Educated on chemicals and how to test dishmachine for sanitizing
53B-08-1 Critical. Proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Expired

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 4455311
Inspection Date: Thursday, September 08, 2011
Inspection Number: 2048582
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 4292384
Inspection Date: Thursday, September 08, 2011
Inspection Number: 2062046
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08A-15-1 Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Ready to eat food is in the splash zone /under the paper towel dispenser on the cook line
12A-09-1 Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed braclets and non plain rings on servers that prepare food, toast, soups, drinks
22-22-1 Critical. Observed encrusted material on can opener.
23-07-1 Observed gaskets with slimy/mold-like build-up. Walk in freezer
37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
38-10-1 Light not functioning. In the prep room
51-11-1 Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

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5 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 4254242
Inspection Date: Thursday, May 26, 2011
Inspection Number: 2048582
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 4
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs,raw beef,cooked corn beef,cooked potatoes cooked turkeys cut melons found ranging from 45 to 47/potatoes 46F meat loaf 46F,turkey 46F,oatmeal 46F
05-08-1 Critical. Violation: 05-08-1No thermometer provided to measure temperature of food product.
08B-09-1 Critical. Violation: 08B-09-1Single-use gloves not changed as needed after changing tasks or when damaged or soiled. When cracking eggs than change task to ready to eat food. Corrected On Site. Repeat Violation. Did not remove gloves to wash hands after cracking eggs and handling clean utincils
31-12-1 Critical. Violation: 31-12-1Observed handwash sink used for purposes other than handwashing. Cook line has food in hand sink and is clogged. Clogged

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 4254220
Inspection Date: Wednesday, May 25, 2011
Inspection Number: 2048582
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 27
Number of Critical/Risk Violations: 17
Number of Noncritical Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs,raw beef,cooked corn beef,cooked potatoes cooked turkeys cut melons found ranging from 45 to 47
04-01-1 Critical. Walkin cooler incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature 45F.
05-08-1 Critical. No thermometer provided to measure temperature of food product.
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. When cracking eggs than change task to ready to eat food. Corrected On Site. Repeat Violation.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cook using suffle cup to scoop cheese
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing gloves that are soiled Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Front srver line
12B-07-1 Critical. Observed an open beverage containers on a food preparation table or over/next to clean equipment/utensils. Cook line. Corrected On Site.
13-03-1 Observed employee with no hair restraint.
14-31-1 Observed suffle cup being used to scoop brown sugar at server station
14-50-1 Observed a nonfood-grade basting brush used in food. Metal banded Corrected On Site.
14-51-1 Observed nonfood-grade containers used for cole slaw
16-13-1 Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
18-04-1 Observed old labels stuck to food containers after cleaning.
20A-01-1 Critical. Prep surface not sanitized after contamination and prior to use when cracking eggs on cutting board.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Cook line
22-19-1 Critical. Observed interior of microwave moderatly soiled.
22-20-1 Critical. Observed buildup of slime in the interior of ice machine.
22-23-1 Critical. Observed encrusted, soiled material on slicer.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Cook line has food in hand sink and is clogged
35A-08-1 Critical. Observed live fly in kitchen.
36-13-1 Observed HEAVY food/grease accumulated under cooking equipment.
36-15-1 Observed food debris accumulated on prep floor.
37-05-1 Observed wall heavily soiled with accumulated food debris. Cok line by toaster
37-11-1 Observed attached equipment soiled with accumulated dust. Fan coils in walkin cooler
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. For sanitizer bucket over 200 ppm. Corrected On Site.

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 3972171
Inspection Date: Thursday, December 23, 2010
Inspection Number: 1968729
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked turkeys cooling over night ar 53F.
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. When cracking eggs.
09-03-1 Critical. Observed ready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Buttering toast Corrected On Site.
12A-16-1 Critical. Observed employee's changing gloves and not washing hands. Corrected On Site. Repeat Violation.
14-31-1 Suffle cups being used to scoop toppings on cook line. Corrected On Site.
14-37-1 Observed cook line cutting board badlygrooved/pitted and no longer cleanable. Has new boards in storage. Repeat Violation.
23-06-1 Observed heavy build-up of food debris on all cook line shelves,dish area where clean dishes are stored.
24-08-1 Equipment and utensils not properly air-dried. Cups at srver station

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 4080772
Inspection Date: Wednesday, July 21, 2010
Inspection Number: 1968730
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 6
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Violation: 02-26-1Working containers of food removed from original container not identified by common name. Bulk containers
04-01-1 Critical. Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook line RIC ambient thermometers read 60F +. This violation must be corrected by : 07/21/2010. THESE UNITS ARE NOT TO BE USED TILL MAINTAING 41F OR BELOW. Waiting on a part for RIC's These units are not to be used to store any potentially hazardous foods till maintaing 41F or below. Operator is aware products are to be kept on ice bath till units are fixed.
14-37-1 Violation: 14-37-1Observed cutting boards on cook line badly grooved/pitted and no longer cleanable. Recommend resurfaceing.
14-51-1 Violation: 14-51-1Observed nonfood-grade containers used for food storage. Bulk containers for flour,rice.
16-01-1 Critical. Violation: 16-01-1Observed missing/inaccurate warewashing machine data plate. On order
42-02-1 Violation: 42-02-1Grass over grown at dumpster area.

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 3972172
Inspection Date: Tuesday, July 20, 2010
Inspection Number: 1968730
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 18
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Bulk containers
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Found sliced turkey,ham and diced ham,quiche,tuna between 56-57F in cook line RIC
03C-11-1 Critical. Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. Cooked sliced apples 112F. Corrected On Site.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook line RIC ambient thermometers read 60F +. This violation must be corrected by : 07/21/2010. THESE UNITS ARE NOT TO BE USED TILL MAINTAING 41F OR BELOW
06-04-1 Critical. Observed raw beef thawed at room temperature. Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Suffle cups being used to scoop toppings on cook line. Corrected On Site. Repeat Violation.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. NOT WASHING HANDS BEFORE APPLING GLOVES. Corrected On Site.
14-37-1 Observed cutting boards on cook line badly grooved/pitted and no longer cleanable. Recommend resurfaceing
14-51-1 Observed nonfood-grade containers used for food storage. Bulk containers for flour,rice.
16-01-1 Critical. Observed missing/inaccurate warewashing machine data plate.
22-23-1 Critical. Observed encrusted, soiled material on slicer.
22-28-1 Critical. Observed interior of reach-in cooler/shelves moderatly soiled with accumulation of food residue and black substance on shelves
24-08-1 Equipment and utensils not properly air-dried. Metal pans on cook line.
33-16-1 Observed open dumpster lids.
36-15-1 Observed moderate food debris accumulated on kitchen floor. Repeat Violation.
37-05-1 Observed wall heavily soiled with accumulated food debris. Steam table area on cook line
42-02-1 Grass over grown at dumpster area

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 3636181
Inspection Date: Wednesday, January 27, 2010
Inspection Number: 1857885
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 21
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked turkey in walkin cooler found at 50F.
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked quiche
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Upright freezer. Corrected On Site.
08A-24-1 Critical. Observed raw breaded chicken over raw beef in walkin freezer. Corrected On Site.
08A-26-1 Critical. Observed raw shell eggs stored over clean cut vegitables in the walkin cooler. Corrected On Site.
08A-29-1 Critical. Observed uncovered foods in upright frezzer. Corrected On Site. Repeat Violation.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Suffle cup in ranch dressing. Corrected On Site.
21-03-1 Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Waitstaff
22-17-1 Critical. Observed soiled reach-in cooler gaskets. All gaskets on cook line
23-03-1 Observed heavy build-up of grease on interior doors of fryers
23-06-1 Observed moderate build-up of food debris, dust or dirt on shelves in kitchen
23-06-1 Observed heavy build-up of food debris, dust on shelves where clean plates are stored.
24-07-1 Cleaned and sanitized plates not stored inverted on dish rack.
24-08-1 Equipment and utensils not properly air-dried. Cups at the front line waitstaff area
31-12-1 Critical. Observed front waitstaff hand sink used as a dump station.
35B-04-1 Critical. Outer openings of establishment cannot be properly sealed when not in operation. 1 inch gap at the back door
36-08-1 Observed kick tiles missing along wall. Door way into dish room
36-15-1 Observed food debris accumulated on kitchen floor.
36-15-1 Observed heavy food debris accumulated on kitchen floor under bread racks.
40-04-1 Observed jackets stored with clean dishes

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 3636182
Inspection Date: Wednesday, August 12, 2009
Inspection Number: 1857886
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Gravy 117F. Corrected On Site. Recommend to reheat to 165F.
08A-29-1 Critical. Observed uncovered chicken patties,raw liver in upright freezer located by icemachine
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook handling diced vegetables and diced ham to place on grill. Corrected On Site. Washed hands applied gloves
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Waitstaff
22-17-1 Critical. Observed heavly soiled reach-in cooler gaskets. Cook line
22-22-1 Critical. Observed heavy encrusted material on can opener. Corrected On Site. Clean
22-23-1 Critical. Observed heavy encrusted, soiled material on slicer. Corrected On Site. Cleaned
28-02-1 Critical. Condensation or other drainage not disposed of according to law. Cook line cooler heavy build up of water inside cooler.
36-08-1 Observed floor and wall junctures coved tiles coming off wall and the west end of cook line.
37-02-1 Observed hole in wall. Chemical storage room

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3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 3529882
Inspection Date: Monday, April 20, 2009
Inspection Number: 1717411
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 3255331
Inspection Date: Wednesday, March 18, 2009
Inspection Number: 1717411
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 31
Number of Critical/Risk Violations: 13
Number of Noncritical Violations: 18
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sliced turkey and ham in the coca cola RIC located in the prep cooler. Repeat Violation.
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta salad RIC located in the prep area
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No date marking on cooked turkey,keish in the walkin cooler. Repeat Violation.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over cooked ham in the walkin cooler. Corrected On Site. Repeat Violation.
08A-28-1 Critical. Observed food stored on floor. Salt pellets on ground around water softner
10-08-1 Observed ice scoop with handle in contact with ice. Waitstaff on the east side. Repeat Violation.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
14-50-1 Observed a nonfood-grade basting brush used in food. Metal banded Brush in margarine on the counter of the cook line. Repeat Violation.
16-01-1 Critical. Observed missing/inaccurate warewashing machine data plate. And no single to let operator know when sanitizer is out.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Must discontinue dishmachine till repaired. Must set up 3 comp sink to manually ware wash dishes. Repeat Violation.
22-17-1 Critical. Observed soiled reach-in cooler gaskets. Cook line
23-05-1 Observed heavybresidue build-up on dishmachine racks for dishes.
30-02-1 Critical. Vacuum breaker on mopsink is in disrepair. Needs a back flow preventor.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Dishmachine room
33-09-1 Garbage in receptacles not protected from insects and rodents. Because dumpster lids are broken
34-09-1 Observed Heavy accumulation of grease on the ground and/or pad around grease receptacle.
34-10-1 Observed garbage on the ground and/or pad around dumpster. Cardboard dumpster area
36-12-1 Floors in the dry storage area missing floor tiles and some floor tilesvare chipped.
36-15-1 Observed heavy food debris accumulated on kitchen floor under cooking equipment.
36-15-1 Observed heavy ice build up on the walkin freezer floor.
36-15-1 Observed heavy food debris accumulated on floor under shelves in the dry storage area.
37-02-1 Observed a crack in the corner of wall in the ladies restroom stall against the wall
37-03-1 Observed wall in disrepair at the end of cook line entering dish room.
37-04-1 Observed wall soiled with accumulated black debris in dishwashing area. Wall under dishmachine area. Repeat Violation. 10/31/08
37-10-1 Observed attached equipment soiled with accumulated grease. Hood system
37-12-1 Ceiling not smooth and easily cleanable. Dry storage area. Painting not finshed
38-07-1 Lights missing the end caps for the light sheilds on the cook line.
42-11-1 Observed over grown weeds around dumpster fr cardboard.
47-05-2 Critical. Observed a orange splitter/multi-plug adapter in use on the cook line. For reporting purposes only. Repeat Violation.
49-06-2 Critical. Observed flammable material stored around gas hot water heater. For reporting purposes only. Wooden door and chemical
51-18-1 No copy of latest inspection report. Corrected On Site. Found

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 3255332
Inspection Date: Friday, October 31, 2008
Inspection Number: 1717412
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed packets of whipped butter on the tables at 47F. Corrected On Site.
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop
14-37-1 Observed cutting board badly grooved/pitted and no longer cleanable. Cook line steam table board. Repeat Violation.
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Above flat grill
16-13-1 Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
17-11-1 Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
22-22-1 Critical. Observed heavy encrusted material on can opener. Repeat Violation.
22-23-1 Critical. Observed encrusted, soiled material on bun toaster on the cook line
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Front line waitstaff hand sink being used as a dump station. Ice in the handsink
36-13-1 Observed grease accumulated under cooking equipment.
37-04-1 Observed wall soiled with accumulated black debris in dishwashing area. Bottom wall.
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Single lights on the cook line
40-04-1 Observed personal care item stored with food. Purse waitstaff area.
47-05-2 Critical. Observed a orange splitter/multi-plug adapter in use in kitchen for slicer and microwave. For reporting purposes only.

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3 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 3072114
Inspection Date: Monday, April 14, 2008
Inspection Number: 1600097
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 4
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable. All on cook line
36-08-1 Violation: 36-08-1Observed floor and wall junctures not coved. Wall of WIF
37-04-1 Violation: 37-04-1Observed wall heavyly soiled with accumulated black debris in dishwashing area.
38-07-1 Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers. In dish room above clean dishes

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 2945366
Inspection Date: Tuesday, February 12, 2008
Inspection Number: 1600097
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 32
Number of Critical/Risk Violations: 19
Number of Noncritical Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
05-09-1 Critical. No conspicuously located thermometer in holding unit. Waitstaff RIC's
08A-29-1 Critical. Observed uncovered food in RIF located by icemachine in kitchen
08B-04-1 Critical. Observed cloth used as a food-contact surface. Wet cloth to be used to cover chopped romain lettuce Corrected On Site.
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
09-03-1 Critical. Observed ready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling toasted muffins to put on grill
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling cooked bacon and cooked sausage with bare han
12A-17-1 Critical. Observed employee improperly washing hands. In prep sink Corrected On Site.
12B-01-1 Critical. Observed employee eating while preparing food.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. All on cook line
14-50-1 Observed a nonfood-grade basting brush used in food. Metal banded padting brush in use for melted butter in walkin cooler
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
17-11-1 Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm must use 3 comp sink till repaired
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bleached sticks Corrected On Site.
22-20-1 Critical. Observed buildup of slime/moldlike substance in the interior of ice machine.
22-22-1 Critical. Observed encrusted material on can opener.
23-03-1 Observed heavy build-up of grease on hood filters
24-07-1 Cleaned and sanitized equipment, utensils. Spoons in waitstaff area in a coffee cup not stored where handles are touched
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
36-08-1 Observed floor and wall junctures not coved. Wall of WIF
37-04-1 Observed wall heavyly soiled with accumulated black debris in dishwashing area.
37-10-1 Observed attached equipment soiled with accumulated grease. Hood
37-18-1 Observed heavy dusty ceiling tiles and/or air conditioning vent covers. Cook line
38-07-1 Lights missing the proper shield, sleeve coatings or covers. In dish room above clean dishes
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Prep room
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Cook line
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Bleached stick Corrected On Site.
47-16-1 Critical. Electrical outlet missing cover plate. WIF
51-11-1 Carbon dioxide/helium tanks not adequately secured.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 04/12/08.

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
License ID: 2132786
Inspection Visit ID: 2945367
Inspection Date: Tuesday, August 21, 2007
Inspection Number: 1600098
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sliced cheese and ham in RIC in dish room
02-26-1 Critical. Working containers of food removed from original container not identified by common name. In dry storage area
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In flour in dry storage area
12B-03-1 Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Cookline RIC located on the east end of line
14-37-1 Observed cutting board grooved/pitted and no longer cleanable on the cookline
22-22-1 Critical. Observed heavy encrusted material on can opener blade.
37-04-1 Observed wall heavyly soiled with accumulated black debris in dishwashing area.
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. In kitchen above oven
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Above microwave's in kitchen and dish room. Repeat Violation.
47-16-1 Critical. Electrical outlet missing cover plate. WIF. Repeat Violation.

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3 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
Inspection Date: Tuesday, February 06, 2007
Inspection Number: 1439064
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
Inspection Date: Monday, February 05, 2007
Inspection Number: 1439064
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 22
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 16
Details
3 violations of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 18 which requires:
  • “Pre-flushed, scraped, soaked”
1 violation of code 21 which requires:
  • “Wiping cloths clean, used properly, stored”
2 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
4 violations of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 violation of code 29 which requires:
  • “Plumbing installed and maintained”
2 risk violations of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 violation of code 33 which requires:
  • “Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean”
2 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 42 which requires:
  • “Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel”
2 critical violations of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”

Inspection For: EDDIE'S SUNRISE DINER
License Number: 1500902
Inspection Date: Monday, September 25, 2006
Inspection Number: 1439065
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 6
Details
1 risk violation of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 critical violation of code 04 which requires:
  • “Facilities to maintain product temperature.”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 13 which requires:
  • “Clean clothes, hair restraints”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 34 which requires:
  • “Outside storage area clean, enclosure properly constructed”
2 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 40 which requires:
  • “Employee lockers provided and used, clean”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Eddie's Sunrise Diner in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Eddie's Sunrise Diner.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Eddie's Sunrise Diner may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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