A.M. CAFE
1966 SR 44
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/1/2025
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2025-05-01: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in the waitstation Warning - From follow-up inspection 2025-05-01: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2025-05-01: **Time Extended**
- 41-27-4:High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat Repeat Violation Warning - From follow-up inspection 2025-05-01: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2025-05-01: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Employees with no food handler training Warning - From follow-up inspection 2025-05-01: **Time Extended**
- 02C-08-5:Intermediate - - From initial inspection : 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. Roast beef with frozen date 4/14 in walk in cooler thawed out Warning - From follow-up inspection 2025-05-01: **Time Extended**
Food safety inspection conducted on 5/1/2025 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 4/28/2025
High Priority
5
Intermediate
4
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep area 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. Employee bag on wire rack in the waitstation above ketchup packets Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups in the waitstation Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under dish machine and three compartment sink. Under cooking equipment Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Knife on magnet visibly soiled Veg dicer visibly soiled Warning
- 35A-02-7:High Priority - Live, small flying insects found. 5 under three compartment and dish machine 1 in waitstation Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site Warning
- 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. Queso 4/20 Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter and 50-51F in front reach in cooler next to soda machine Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat Repeat Violation Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
- 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. Employees with no food handler training Warning
- 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. Roast beef with frozen date 4/14 in walk in cooler thawed out Warning
- 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. Cream cheese frosting made in house with cream cheese 4/2 - made previous day per operator. Open cream cheese, open sausage links Warning
Food safety inspection conducted on 4/28/2025 revealed 16 total violations (5 high priority, 4 intermediate, 7 basic).
Inspection on 10/23/2024
High Priority
5
Intermediate
1
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket in storage on case Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of freezer cookline
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over fries, cookline Corrected On-Site
- 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. Cole slaw made in house 10/15
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Feta 46F sitting above other containers, main cookline cooler. Operator moved underneath - server cooler butter 58F (out and returned to cooler), sour cream, 44F, cream cheese 46F **Corrective Action Taken**
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sausage gravy 122F in the middle reheating for 2.25 hours per cook. Advised to reheat to 165F to hot hold at 135F or above.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. Kitchen and server buckets
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline Corrected On-Site
Food safety inspection conducted on 10/23/2024 revealed 9 total violations (5 high priority, 1 intermediate, 3 basic).
Inspection on 2/22/2024
High Priority
5
Intermediate
3
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cookline prep table 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. Tums above cookline cooler; cell phone above biscuits
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under and between equipment in kitchen area Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cookline freezer, wall behind grill/flattop
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cookline
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - Server moving biscuits in expo window to another plate
- 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. Queso 2/12 Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 48F, 49F, 51F sitting above Bain Marie, cookline cooler. Advised to store directly in reach in cooler
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles in the bar area hanging on rack over salt shakers - left of handsink
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Server area greater than 200 ppm cl Kitchen sanitizer bucket started at less than 25 ppm cl. Manager added cl and was greater than 200 ppm cl. Advised to add water to both solutions and recheck
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave prep area Can opener blade Interior ice machine
- 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 cook with no proof of food handler training
- 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. Manager unable to find
Food safety inspection conducted on 2/22/2024 revealed 14 total violations (5 high priority, 3 intermediate, 6 basic).
Inspection on 9/12/2023
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Scoop in sugar bar area
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Old food/debris in corners
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum Togo containers on wire shelving in back room not inverted
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. In the bar area, wet towels in a bucket with no solution.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar, end of bar 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. Queso 8/30, smoked sausage 8/29, turkey 9/1
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard/sharpener area
- 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. Jacob
- 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Small wait station hand sink, hot water faucet does not work, max 78F from cold water
Food safety inspection conducted on 9/12/2023 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).