What is Sunrise Restaurant's health inspection score?

Sunrise Restaurant has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sunrise Restaurant last inspected?

Sunrise Restaurant was last inspected on June 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sunrise Restaurant have?

Sunrise Restaurant has 24 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sunrise Restaurant safe to eat at?

Sunrise Restaurant has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Sunrise Restaurant serve?

Sunrise Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sunrise Restaurant

Name: Sunrise Restaurant
Address: 188 MAIN STREET, Dansville, 14437
Rating: 81

188 MAIN STREET, Dansville

Last inspected 11mo ago

▲Improving

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0Good

American

Better than 22% of american restaurants

Improving

8 inspections

Last: Jun 25, 2025

medium confidence

Directions Order

Inspections

38%

Clean Rate

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-2 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+16 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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188 MAIN STREET, Dansville, FL 14437

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View Menu Order Online

Violation Timeline

Jul 2023

1 inspections

3 high priority

5 basic

Jul

Aug 2023

2 inspections

1 high priority

1 basic

Nov 2024

2 inspections

1 high priority

5 basic

Nov

Apr 2025

1 inspections

2 high priority

4 basic

Jun 2025

2 inspections

1 high priority

1 basic

Jun

Inspection History

8 records on file

5 Re-Inspection3 Inspection

Jun 25

Re-Inspection InspectionLatestClean

No violations

100/100inspection score

Jun 25

Re-Inspection Inspection

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (1)

−2 pts

14AInsects, rodents present−2

Base deductions−12 pts

Apr 25

Inspection Inspection

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
7FPrecooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.−10

Basic (4)

−8 pts

11DNon food contact surfaces of equipment not clean−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
14AInsects, rodents present−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−28 pts

Nov 24

Re-Inspection InspectionClean

No violations

100/100inspection score

Nov 24

Inspection Inspection

1 High5 Basic

6 total

80/100inspection score

−20 pts

High Priority (1)

−10 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (5)

−10 pts

14AInsects, rodents present−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
11DNon food contact surfaces of equipment not clean−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−20 pts

Aug 23

Re-Inspection InspectionClean

No violations

100/100inspection score

Aug 23

Re-Inspection Inspection

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

5APotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.−10

Basic (1)

−2 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−12 pts

Jul 23

Inspection Inspection

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
5APotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (5)

−10 pts

12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
14CPesticide application not supervised by a certified applicator−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−40 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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