DirtyFLRestaurant Inspection Data

SOUTHERN SISTERS CAFE

Health inspection records show SOUTHERN SISTERS CAFE in MELBOURNE has 7 inspections with a food safety rating of 1.7/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 7 reports on file

2242 Sarno Road
Melbourne, Florida, 32935
Fountainhead North
Brevard County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 7 health inspection reports

All Inspection Reports

3/30/2026· 2w ago

Visit ID: 13660710

Met Inspection Standards

5 high, 6 int, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Employee cleaned Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in dining room have water stains
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cook line prep table. Cook discarded Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Candy bar in small upright freezer in kitchen. Removed candy bar. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw ground beef above fish in reach in freezer. Operator moved fish Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cantaloupe (48F - Cold Holding)stored on top part of flip top cooler overnight, operator discarded
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cantaloupe (48F - Cold Holding)stored on top part of flip top cooler overnight, operator discarded Corrected On-Site
  • 01B-19-5:High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Sausage links, butter pats, shell eggs, pooled eggs, corned beef hash, potatoes,
  • 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 and the time removed from temperature control cannot be determined. See stop sale. Sausage links, butter pats, shell eggs, pooled eggs, corned beef hash, potatoes,
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Corned beef no date mark, operator dated product. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has old tomato food debris around slicer guard.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cooling cart in front if hand sink in kitchen, cook moved cart. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Quiche prepared on 3-15, cook states it was frozen then thawed.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pot roast prepared on the 28th not date marked. Operator date marked. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles with purple power not labeled. Operator labeled bottles. 1 bottle of sanitizer in wait station area not labeled Corrected On-Site

2/25/2026· 1mo ago

Visit ID: 13528238

Met Inspection Standards

1 high, 1 int, 6 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Employee currently cleaning interior. **Corrective Action Taken**
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on clean dishes rack. Operator removed drink Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle laying in corn casserole. Operator removed utensils. Corrected On-Site
  • 36-62-4:Basic - Light not functioning. Under hood
  • 36-64-5:Basic - Objectionable odors in dining room of the establishment.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Salad/sandwich cooler has standing water in bottom of unit
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening Ham, corned beef, turkey and pork roll not date marked. Operator date marked products. Corrected On-Site

9/23/2025· 6mo ago

Visit ID: 10898895

Met Inspection Standards

1 high, 4 int, 7 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 21-05-5:Basic - Cloth used as a food-contact surface. Cooked bacon in contact with dry wiping cloth. Operator removed towel and put bacon on rack. 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. Purse stored in box with chips. Operator removed. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drinks in reach in freezer by cook line, also cooling towels not segregated from food for public use. Operator removed personal drinks/items Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Operator placed to go containers inverted. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Brown sugar has no label Corrected On-Site
  • 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 and the time removed from temperature control cannot be determined. Cook stated she took eggs out at 9:15am. And time marked Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mashed potatoes in reach in cooler 119F with lid on, uncovered and educated prep person on cooling parameters. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has old food debris behind slicer blade.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.
  • 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. Employee started last week, signed during inspection. Corrected On-Site

6/3/2025· 10mo ago

Visit ID: 10813302

Met Inspection Standards

2 high, 2 basic

  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored in direct contact with floor. Operator relocated bucket. Corrected On-Site
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by grill is slow draining.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher scrubbed dirty dishes, rinsed hands then dried on cloth and proceeded to handle clean dishes. Operator coached him.
  • 12A-07-5:High Priority - Employee went outside to walk in cooler with gloves on, came back inside with gloves on, and began working with ready to eat foods. Employee failed to wash hands when re entering the kitchen. Educated employee.

4/3/2025· 1y ago

Visit ID: 10812017

Met Inspection Standards

3 basic

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows water damage. Repeat Violation - From follow-up inspection 2025-04-03: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust. - From follow-up inspection 2025-04-03: **Time Extended**
  • 35B-09-4:Basic - - From initial inspection : Basic - Screen in door torn/in poor repair - vermin present. - From follow-up inspection 2025-04-03: **Time Extended**

4/2/2025· 1y ago

Visit ID: 10811059

Facility Temporarily Closed

3 high, 12 basic

  • 23-03-4:Basic - Black storage rack heavily soiled with grease and dust.
  • 36-32-5:Basic - Ceiling/ceiling tile shows water damage. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust.
  • 28-02-4:Basic - Condensation from ac vent dripping on wire rack where can goods are stored.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep guy wearing bracelets
  • 36-01-4:Basic - Floors heavily soiled under and behind all cookline equipment. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Raw potatoes stored on floor Corrected On-Site
  • 38-01-4:Basic - Light shield damaged/in disrepair. Light shield missing in kitchen
  • 35B-09-4:Basic - Screen in door torn/in poor repair - vermin present.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken and ham thawing in prep sink.
  • 36-05-4:Basic - Utility lines preventing proper floor cleaning. Pipe along wall heavily soiled.
  • 36-27-5:Basic - Wall soiled with mold like substance above dishwasher
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. 2 dead roaches under triple sink.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on top of ham in prep sink thawing
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 10 live roaches found on the floor next to reach in cooler by back door.

3/5/2025· 1y 1mo ago

Visit ID: 10792200

Met Inspection Standards

2 high, 6 int, 12 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
  • 36-36-4:Basic - Ceiling tile missing. Small piece of tile missing above back door.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. A few Ceiling tiles in dining area are water damaged
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with no lid on top of prep cooler Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting on dish rack **Corrective Action Taken**
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Heavy food debris under clean dish rack.
  • 36-62-4:Basic - Light not functioning. 2 lights in kitchen not functioning
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of sandwich cooler
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in dirty water in mop bucket
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Eggs stored over unwashed tomatoes in walk in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (45F - Cold Holding); diced ham (45F - Cold Holding); top drawer on cook line not being kept closed. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Turkey not date marked in prep cooler Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic wrap in hand wash sink by cook line sink Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by cook line in kitchen Corrected On-Site
  • 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. David Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf made yesterday not date marked. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in server area not labeled