A.M. CAFE
1966 SR 44, New Smyrna Beach FL 32168 · 386-444-6562
Last inspected Jun 22, 2026 · 9 visits since September 2023
FEB 24
OCT 24
APR 25
OCT 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found. 2 above handsink in the kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard Immersion blender blade
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 proof of food handler training
Floor soiled/has accumulation of debris. Under equipment and along walls
Jun 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
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. Operator changed chemical container and 50 ppm cl was reached
Live, small flying insects found 1 in prep area near walk in cooler 1 on the line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Burgers 50F, chicken 47-50F, steak 47F, ham 46F, in avantco cookline drawers, stocked approximately 2 hours earlier. - bread pudding 50F, above cooling potatoes on the speed rack in the walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard Immersion blender blade
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 proof of food handler training
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink next to cutting boards
Floor soiled/has accumulation of debris. Under equipment and along walls
Oct 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom drawer gaskets on cookline
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish machine area
Oct 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
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
Live, small flying insects found. 2 above handsink in the kitchen
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
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
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom drawer gaskets on cookline
Handwash sink used for purposes other than handwashing. Front handsink used as dump sink for coffee
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bowl or other container with no handle used to dispense food.in brown sugar
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish machine area
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl corrected to 50 ppm cl
Wiping cloth sanitizing solution stored on the floor.
May 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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
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
Accumulation of debris on exterior of warewashing machine.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups in the waitstation
In-use tongs stored on equipment door handle between uses.
Apr 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Live, small flying insects found. 5 under three compartment and dish machine 1 in waitstation
Operating with an expired Division of Hotels and Restaurants license.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Queso 4/20
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
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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
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
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
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep area
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
Equipment and utensils not properly air-dried - wet nesting. Plastic cups in the waitstation
Floor soiled/has accumulation of debris. Under dish machine and three compartment sink. Under cooking equipment
In-use tongs stored on equipment door handle between uses.
Old food stuck to clean dishware/utensils. Knife on magnet visibly soiled Veg dicer visibly soiled
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over fries, cookline
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
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
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. Kitchen and server buckets
No paper towels or mechanical hand drying device provided at handwash sink. Cookline
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
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of freezer cookline
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
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
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Queso 2/12
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
Toxic substance/chemical improperly stored. Spray bottles in the bar area hanging on rack over salt shakers - left of handsink
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
Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave prep area Can opener blade Interior ice machine
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
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
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cookline prep table
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
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
Floor soiled/has accumulation of debris. Under and between equipment in kitchen area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cookline freezer, wall behind grill/flattop
Wiping cloth sanitizing solution stored on the floor. Cookline
Sep 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
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
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard/sharpener area
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
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
Bowl or other container with no handle used to dispense food. Scoop in sugar bar area
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
Floor soiled/has accumulation of debris. Old food/debris in corners
Single-service articles not stored inverted or protected from contamination. Aluminum Togo containers on wire shelving in back room not inverted
Wet wiping cloth not stored in sanitizing solution between uses. In the bar area, wet towels in a bucket with no solution.
Working containers of food removed from original container not identified by common name. Sugar, end of bar area
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.