DirtyFLRestaurant Inspection Data

AM CAFE OF EDGEWATER

With 7 documented inspections, AM CAFE OF EDGEWATER in EDGEWATER has achieved a 2.2/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

1401 S RIDGEWOOD AVE STE 1

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

2/18/2026· 1mo ago

Visit ID: 13479574

Met Inspection Standards

2 high, 3 int, 9 basic

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty container. Spatula, scoop, other utensils Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.open can of soda above prep area Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets in dish area on top of clean pan/clean sheet tray corrected on site **Corrective Action Taken**
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Dish area, hallway
  • 08B-38-4:Basic - Food stored on floor. Case of ketchup front counter greater Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. dust on pipes/ansul
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cookline
  • 36-27-5:Basic - Wall soiled. - black residue, dish area - dust, above reach in cooler
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Mop sink drain not connected
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk, hallway reach in cooler
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter greater than 200 ppm cl Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave above slicer next to back door.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to fill container with hot water. Employee dumped container out and moved to wash it.
  • 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. 1 expired, several missing for employees over 60 days

7/31/2025· 8mo ago

Visit ID: 10927104

Met Inspection Standards

5 high, 2 int, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on prep tables
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Lettuce heads over uncovered container of cooked potatoes
  • 36-27-5:Basic - Wall/floor soiled with accumulated grease, food debris, and/or dust. - black substance dish area, floor dish area
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Turkey bacon 7/21
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese in shallow plastic pans with drip screen 50-52F, main cookline cooler. Advised to use deep metal pans either no screen and keep covered, other temperatures 38-42F - buttermilk 72F on speed rack breading station. Operator discarded **Corrective Action Taken**
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Employee returned butter packets kept at expo area to refrigeration at the end of 4 hours. Manager discarded.
  • 03F-02-5:High Priority - 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 as required. Sheet has previous days date on it
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner spray bottle over bag in the box soda Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
  • 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. New employee on duty with no food handler training

2/18/2025· 1y 1mo ago

Visit ID: 8846263

Met Inspection Standards

1 high, 1 int, 7 basic

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty container. Dish area Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Oil on the floor in the shed Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Clean plate on drying rack Corrected On-Site
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Save a days from previous day above microwaves. Operator discarded,
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hash brown casserole 63F. Left out after an order. Operator returned to cooler
  • 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. New employee with no food handler training

10/2/2024· 1y 6mo ago

Visit ID: 8845431

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

7/31/2024· 1y 8mo ago

Visit ID: 8762546

Follow-up Inspection Required

2 high, 4 int, 5 basic

  • 21-17-4:Basic - Clean linens stored on floor. In the exterior storage room, bag of clean linens on the floor in half under the mop bucket. Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of microwave Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor. Container of oil and containers of flour Corrected On-Site Warning
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Tongs hung above three compartment sink Corrected On-Site Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cookline Corrected On-Site 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 eggs and then plated fresh toast and bacon. Manager discussed with employee **Corrective Action Taken** Repeat Violation Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Above mop sink Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed his hands at three compartment sink Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Rinsed thermometer; dumped sanitizer bucket. Discussed with manager Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict and hollandaise items on the menu Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

1/18/2024· 2y 2mo ago

Visit ID: 8471822

Met Inspection Standards

5 high, 4 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on microwave Keys on prep table Corrected On-Site
  • 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. Changed gloves but did not wash hands. Discussed with manager
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Double panned cream cheese and shredded cheese 45F. Operator removed extra plastic container stored underneath. Top of smaller cooler next to kitchen entrance from dining room - sausage out and returned to cooler 59F - milk bath 60F out for an order. Returned to cooler
  • 03F-02-5:High Priority - 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 as required - eggs, pooled eggs, butter
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles over sugar packets Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. Corrected to 100 ppm cl Corrected On-Site
  • 53A-04-6: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/hotels-restaurants/food-lodging/food-manager/ Unable to provide certificate - Scott
  • 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. Megan
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. One reads 40F+, the other 50F+ in ice water Corrected On-Site
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ham in the reach in cooler pulled from freezer a couple of days ago marked with day frozen

8/14/2023· 2y 8mo ago

Visit ID: 8326867

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