DirtyFLRestaurant Inspection Data

SOUTHERN CHARM CAFE

SOUTHERN CHARM CAFE maintains a 2.3/5 food safety rating based on 9 health department inspections in CAPE CANAVERAL. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

8501 ASTRONAUT BLVD UNITS 6 - 8

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 9 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13621073

Met Inspection Standards
  • N/A:No Violations Were Observed

1/28/2026· 1mo ago

Visit ID: 13483686

Follow-up Inspection Required

3 high, 2 int, 7 basic

  • 08B-38-4:Basic - Food stored on floor. Case of eggs placed on the floor during prep. Operator moved Corrected On-Site
  • 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Disconnected Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has an accumulation of dust on exterior surfaces. Hood system has a grease buildup on vents and surrounding surfaces that is beginning to drip onto cooking surfaces. Top wire shelf over prep table across from dish washer has an accumulation of dust Repeat Violation
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Mop sink room
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans in dry storage room are stored with food contact surface facing upwards
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler. Unwashed produce over cooked onions and peppers. Operator moved Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Hanging on edge of buckets. Corrected On-Site
  • 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. Cook cracked raw shelled eggs and then touched fried chicken using contaminated gloves.
  • 28-14-5:High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Next to rear exit. Operator stated that they are dumping outback
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No certificates for new cooks hired 6 months prior
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Next to dish machine

8/5/2025· 7mo ago

Visit ID: 10874360

Met Inspection Standards

5 high, 1 int, 4 basic

  • 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
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom door does not fully close under own weight
  • 36-58-4:Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Unfinished walls in dry storage rooms Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system is soiled Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked potatoes in walk in cooler. Operator moved Corrected On-Site
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Spray nozzle at triple sink in dish area hangs below flood rim of sink Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in container over ice pooled eggs (51F - Cold Holding) Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib at rear door
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200+ppm chlorine. Operator remade. 50ppm Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

1/16/2025· 1y 1mo ago

Visit ID: 10758305

Met Inspection Standards
  • N/A:No Violations Were Observed

1/13/2025· 1y 1mo ago

Visit ID: 8840357

Follow-up Inspection Required

3 high, 1 int, 6 basic

  • 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
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on ledges and shelves over reach in coolers on cook line and service line
  • 08B-38-4:Basic - Food stored on floor. Soda bibs and cooking oil in dry storage areas. Operator moved Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored with blade under microwave on cook line. Operator moved to dish Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan above walk in cooler door has an accumulation of dust
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls in dry storage rooms are not finished. Exposed studs
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In pan on cook line.
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Spray nozzle at dish area hangs below flood rim of sink Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler raw beef (51F - Cold Holding); raw shrimp (51F - Cold Holding); cooked sausage (51F - Cold Holding); deli ham (51F - Cold Holding); cooked potatoes (51F - Cold Holding) In left side of flip top and lower storage area of main reach in cooler on service line cut lettuce (50F - Cold Holding); slaw (48F - Cold Holding); cut melon (48F - Cold Holding); hard boiled eggs (48F - Cold Holding) Repeat Violation Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict's. Operator marked all menus Corrected On-Site

7/25/2024· 1y 7mo ago

Visit ID: 8790201

Met Inspection Standards

4 high, 2 int, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf over make line. Operator moved Corrected On-Site
  • 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. Operator replaced feed bucket. 100ppm Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator updated Corrected On-Site
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. At triple sink to the left of dish machine. Spray hose hangs below the flood rim of sink Repeat Violation
  • 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 in service area cut melon (55F - Cold Holding); hard boiled eggs (45F - Cold Holding) Repeat Violation
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Mary Xmas expired September 23, 2023
  • 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.

2/5/2024· 2y 1mo ago

Visit ID: 8473514

Met Inspection Standards

2 high, 2 int, 4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Family restroom door does not fully close under own weight Repeat Violation
  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Walls in dry storage rooms are not finished. Studs exposed Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces over cook line have an accumulation of grease dripping 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 chipping Repeat Violation
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. At dish area. Spray nozzle hangs below flood rim of sink Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bus tub of ice on cook line raw chicken (48F - Cold Holding). Operator added more ice **Corrective Action Taken** Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs for Benedict's are not identified in menu as being served in a raw state. Operator marked menus during inspection Corrected On-Site
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees do not have training certificates

10/17/2023· 2y 4mo ago

Visit ID: 8472928

Met Inspection Standards
  • N/A:No Violations Were Observed

8/15/2023· 2y 7mo ago

Visit ID: 8354706

Follow-up Inspection Required

2 high, 1 int, 5 basic

  • 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
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Family rest room Repeat Violation
  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Unfinished wall in dry storage room
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan covers and ceiling in walk in cooler have an accumulation of dust
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Repeat Violation
  • 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 sliced cheese (48F - Cold Holding); on countertop across from cook line next to eggs, deli ham (78F - Cold Holding) Repeat Violation
  • 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