JOANNE'S BEACHSIDE CAFE INC
North Atlantic Avenue
Florida, 32920
Brevard County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/22/2025
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls being used as scoops in potatoes and flour
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep tables of cook line. Operator moved Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler door has seams falling off/fraying and will not close properly.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Under and around dry storage shelving
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of mold like substance Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In countertop reach in cooler raw sausage (47F - Cold Holding); raw beef (47F - Cold Holding) Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In service window. Cook elevated with a pan to get closer to heating element **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink at the end of the cook line
Food safety inspection conducted on 1/22/2025 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 8/7/2024
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Walk in cooler door is in disrepair
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen areas Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves are soiled Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In bottom of main reach in cooler and stand up reach in cooler across from steam wells on cook line
- 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.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In bottom of reach in cooler on cook line brisket (49F - Cold Holding); roast beef (51F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of reach in cooler on cook line brisket (49F - Cold Holding); roast beef (51F - Cold Holding). SEE STOP SALE
Food safety inspection conducted on 8/7/2024 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).
Inspection on 1/16/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor in kitchen is missing tiles
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf over cook line is soiled. Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted and soiled
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw meat then changed gloves without washing hands before initiating next task
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Menus need to have asterisks at each location catfish is printed. Catfish being substituted with Swai. Notation in small print near consumer advisory. Operator marked menus Corrected On-Site
Food safety inspection conducted on 1/16/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 8/3/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/3/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/31/2023
High Priority
4
Intermediate
5
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in flour. Operator discarded Corrected On-Site Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks are wearing watches and bracelets
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in prep area is soiled Repeat Violation
- 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. 0ppm Warning
- 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. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler nearest dish area. Raw beef stored over ready to eat foods. Operator moved Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line cut tomatoes (48F - Cold Holding); shredded cheese (48F - Cold Holding); sliced cheese (48F - Cold Holding); deli ham (48F - Cold Holding) Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Near mop sink
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation
Food safety inspection conducted on 7/31/2023 revealed 14 total violations (4 high priority, 5 intermediate, 5 basic).