AM CAFE OF EDGEWATER
1401 S RIDGEWOOD AVE STE 1, Edgewater FL 32132 · 386-402-4015
Last inspected Aug 20, 2026 · 9 visits since August 2023
JUL 24
FEB 25
JUL 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022049920 | Oct 6, 2022 | May 10, 2023 | $800 |
| 4--2021000423 | Nov 12, 2020 | May 17, 2021 | $200 |
| 4--2020040229 | Jul 29, 2020 | Mar 30, 2021 | $400 |
Inspection history
9 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Employee with no beard guard/restraint while engaging in food preparation.
Aug 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cooked casseroles.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream cheese icing made in house 8/9
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooler next to stove: Diced tomatoes 48F, shredded cheese 55F, liquid egg 56F, raw beef 46F, ham 43-48F, egg white 43F, shredded cheese 43F - cookline cooler: sliced cheese 56F, 55F, shredded cheese 43F, pico 53F - front bottom drawer beef 44F All temperatures were 41 or below at start of day less than three hours prior per operator. Operator iced products.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened boiled eggs. Operator discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
Employee with no beard guard/restraint while engaging in food preparation.
Ripped/worn tin foil used as shelf cover. Over grill
Wiping cloth sanitizing solution stored on the floor.
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk, hallway reach in cooler
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter greater than 200 ppm cl
Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave above slicer next to back door.
Handwash sink used for purposes other than handwashing. Used to fill container with hot water. Employee dumped container out and moved to wash it.
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
Clean utensils or equipment stored in dirty container. Spatula, scoop, other utensils
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.open can of soda above prep area
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
Floor soiled/has accumulation of debris. Dish area, hallway
Food stored on floor. Case of ketchup front counter greater
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. dust on pipes/ansul
Standing water in bottom of reach-in-cooler. Cookline
Wall soiled. - black residue, dish area - dust, above reach in cooler
Water leaking from pipe and/or faucet/handle. Mop sink drain not connected
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 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. Turkey bacon 7/21
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
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.
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
Toxic substance/chemical improperly stored. Stainless steel cleaner spray bottle over bag in the box soda
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
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
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
Unwashed fruits/vegetables stored with ready-to-eat food. Lettuce heads over uncovered container of cooked potatoes
Wall/floor soiled with accumulated grease, food debris, and/or dust. - black substance dish area, floor dish area
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
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
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
Clean utensils or equipment stored in dirty container. Dish area
Food stored on floor. Oil on the floor in the shed
In-use knife/knives stored in cracks between pieces of equipment. Cookline
Old food stuck to clean dishware/utensils. Clean plate on drying rack
Reuse of single-service or single-use articles. Save a days from previous day above microwaves. Operator discarded,
Wiping cloth sanitizing solution stored on the floor.
Working containers of food removed from original container not identified by common name. Flour
Oct 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
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
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Above mop sink
Employee washed hands in a sink other than an approved handwash sink. Dishwasher washed his hands at three compartment sink
Handwash sink used for purposes other than handwashing. Rinsed thermometer; dumped sanitizer bucket. Discussed with manager
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict and hollandaise items on the menu
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Clean linens stored on floor. In the exterior storage room, bag of clean linens on the floor in half under the mop bucket.
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
Food stored on floor. Container of oil and containers of flour
Old food stuck to clean dishware/utensils. Tongs hung above three compartment sink
Wiping cloth sanitizing solution stored on the floor. Cookline
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
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
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
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
Toxic substance/chemical improperly stored. Spray bottles over sugar packets
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. Corrected to 100 ppm cl
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
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
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. One reads 40F+, the other 50F+ in ice water
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
Bowl or other container with no handle used to dispense food. In flour
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
Aug 14, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.