A.M. CAFE

Name: A.M. CAFE
Address: 1966 SR 44, NEW SMYRNA BEACH, FL, 32168, US
Rating: 77.8

1966 SR 44, NEW SMYRNA BEACH, FL 32168

License #7407641

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

A.M. CAFE in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 77.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on June 19, 2026. Across those visits, DBPR recorded 21 total findings; InspectFL has detailed violation rows for 20 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on June 19, 2026 shows 6 observation rows: 3 critical, 2 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

33%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Warning Issued
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pork roll 10/13 Cream cheese drizzle made in house 10/15
[14-01-5] Bowl or other container with no handle used to dispense food.in brown sugar
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl corrected to 50 ppm cl
[31A-11-4] Handwash sink used for purposes other than handwashing. Front handsink used as dump sink for coffee
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bottom drawer gaskets on cookline
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish machine area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese 47-55F. Shallow mounded container on cookline with lid open. Advised to use deep pan and keep covered, - sausage 49F from previous day, stored on top of hot sausage cooling from day of inspection in walk in cooler. - front cooler next to soda machine holding butter at 59F and cream cheese 47F, in the door. Butter in the main part of the fridge 60F
[03C-05-5] Cooked French toast made with pooled raw shell eggs not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. French toast casserole made with pooled raw shell eggs 142F in the middle when removed from the oven. Returned to oven and 158F+ was reached
[35A-02-7] Live, small flying insects found. 2 above handsink in the kitchen

Community reaction

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