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Restaurant
Health Inspections.org

Food Service Establishment · Orange County, NY

Sunrise Family Restaurant

40 Jersey Avenue

Last inspected Oct 19, 2026 · View Map ↗ · Compare ↗

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Critical violations found
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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Sunrise Family Restaurant last inspected?
The most recent inspection on record was on Oct 19, 2026. The result listed by New York State Department of Health was “Critical violations found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
10 inspections on record, from Oct 31, 2023 to Oct 19, 2026.
Has Sunrise Family Restaurant ever been closed by the health department?
No closure appears in the 10 inspection records we hold for this business. The earliest is dated Oct 31, 2023.

The Full Inspection History

10 inspections

Re-Inspection

Oct 19, 2026

Critical violations found

1 recorded violation

criticalCode 4AChemicals

Official Wording

Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from New York State Department of Health, Oct 19, 2026 · Original Source

Inspection

Sep 15, 2026

Critical violations found

2 recorded violations

minorCode 12EHandwashing

Official Wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems
criticalCode 5CFood temperature

Official Wording

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

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Sep 15, 2026 · Original Source

Inspection

Apr 23, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Apr 23, 2026 · Original Source

Re-Inspection

Oct 17, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Oct 17, 2025 · Original Source

Inspection

Sep 4, 2025

Critical violations found

1 recorded violation

criticalCode 7FFood temperature

Official Wording

Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Sep 4, 2025 · Original Source

Inspection

May 12, 2025

Non-critical violations only

1 recorded violation

minorCode 12EHandwashing

Official Wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from New York State Department of Health, May 12, 2025 · Original Source

Inspection

Sep 26, 2024

Non-critical violations only

2 recorded violations

minorCode 8AContamination

Official Wording

Food 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)

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination
minorCode 15AFacility maintenance

Official Wording

Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from New York State Department of Health, Sep 26, 2024 · Original Source

Re-Inspection

Feb 23, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Feb 23, 2024 · Original Source

Inspection

Jan 31, 2024

Critical violations found

2 recorded violations

minorCode 12EHandwashing

Official Wording

Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems
criticalCode 5CFood temperature

Official Wording

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

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Jan 31, 2024 · Original Source

Inspection

Oct 31, 2023

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Oct 31, 2023 · Original Source

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