SHEP'S DINER
1409 AURORA RD, Melbourne FL 32935
Last inspected May 28, 2026 · 10 visits since July 2023
JUL 24
JAN 25
AUG 25
JAN 26
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
1 Live, small flying insects found in kitchen on mallet, operator put mallet in dish washer
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019063121 | Nov 18, 2019 | Jan 10, 2020 | $400 |
| 4--2018023263 | Mar 19, 2018 | May 16, 2018 | $200 |
Inspection history
10 visits, newest first
May 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
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 and turkey not date marked.
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. Angela C.
May 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
1 Live, small flying insects found in kitchen on mallet, operator put mallet in dish washer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cottage cheese (52F - Cold Holding); turkey (54F - Cold Holding); chicken salad (54F - Cold Holding) in large cooler across from stove, operator rapid chilled in freezer.
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. Went over procedures with operator, items were put out at 7am, will discard at 11am
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (121F - Hot Holding)
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 and turkey not date marked.
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. Angela C.
Bowl or other container with no handle used to dispense food. Souffle cup in cottage cheese. Operator discarded
Current Hotel and Restaurant license not displayed. Ownership verified, license posted expired april 1, 2026.
In-use wet wiping cloth/towel used under cutting board. Cook removed cutting board and towel.
Wiping cloth sanitizing solution stored on the floor. Cook moved sanitizer bucket
Jan 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of debris on exterior of warewashing machine. Top of dishwasher has dirt build up
No conspicuously located ambient air temperature thermometer in holding unit. In large flip top cooler in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Wall has food debris behind slicer.
Jan 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0ppm, tried priming, sanitation would not pull through.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.; fish (46F - Cold Holding); meatloaf (49F - Cold Holding); tzatziki (47F - Cold Holding); cottage cheese (50F - Cold Holding); tomatoes (47F - Cold Holding); chicken salad (47F - Cold Holding); tuna salad (47F - Cold Holding); ham (50F - Cold Holding); turkey (50F - Cold Holding) Items in flip top cooler across from grill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items placed in flip top cooler 2 hrs prior, staff put in ice bath to rapid chill. Macaroni salad (47F - Cold Holding); coleslaw (47F - Cold Holding); diced tomatoes (48F - Cold Holding); feta (46F - Cold Holding);; fish (46F - Cold Holding); meatloaf (49F - Cold Holding); tzatziki (47F - Cold Holding); cottage cheese (50F - Cold Holding); tomatoes (47F - Cold Holding); chicken salad (47F - Cold Holding); tuna salad (47F - Cold Holding); ham (50F - Cold Holding); turkey (50F - Cold Holding)in flip top cooler overnight.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad and chicken salad no date mark. Operator discarded due to temperature abuse.
Accumulation of debris on exterior of warewashing machine. Top of dishwasher has dirt build up
Bowl or other container with no handle used to dispense food. Souffle cup in coleslaw on prep table. Operator removed cup.
No conspicuously located ambient air temperature thermometer in holding unit. In large flip top cooler in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Wall has food debris behind slicer.
Aug 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. C.W. The cook no training record
Aug 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 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. Tested 0ppm. Found sanitizer bucket empty. Operator replaced, primed tested 50ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. ground pork (52F - Cold Holding); fish (48F - Cold Holding); cottage cheese (52F - Cold Holding); meatloaf (48F - Cold Holding) held in cooler unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground pork (52F - Cold Holding); fish (48F - Cold Holding); cottage cheese (52F - Cold Holding); meatloaf (48F - Cold Holding). Operator discarded products
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. C.W. The cook no training record
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black eyed peas, mashed potato's and sloppy Joe mix made Tuesday not date marked
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on hot holding table. Employee relocated drink
No handwashing sign provided at a hand sink used by food employees. Hws in kitchen sign lettering is worn and not legible. Operator has a sign to be put up.
Wet mop not stored in a manner to allow the mop to dry. Mop left in mop bucket with water.
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. onions (130F - Hot Holding), cook reheated to 190F
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. Kelly
Duct tape used to repair nonfood-contact surface. Handles on some pans are taped.
Equipment in poor repair. Threshold to walk in cooler is in disrepair. Operator is currently in process of repair
In-use knife/knives stored in cracks between pieces of equipment.one steam table and between shelf and wall on far side kitchen wall
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water.
Wall soiled with accumulated grease, food debris, and/or dust. Wall dusty in kitchen
Water leaking from pipe and/or faucet/handle. Pipe leaking under hand wash sink in kitchen
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
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 walk in cooler not date marked
Duct tape used to repair nonfood-contact surface. Reach in freezer on cook line
Food storage container/container lid cracked or broken. Clear lids on steam table
In-use knife/knives stored in cracks between pieces of equipment. On steam table, in between board and table.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on bottom.
No conspicuously located ambient air temperature thermometer in holding unit. Ric next to stove.
Dec 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting front counter
Food stored on floor. Several items in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment.
Light not functioning. Light burned out in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled with grease.
Working containers of food removed from original container not identified by common name. Flour in plastic clear bin not labeled
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
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 chicken tenders aver raw ground beef in upright freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Watermelon 54F
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Sausage links 119F, less than 2 hours, rapid reheat to 180F
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 sliced day before yesterday not date marked and ricotta cheese not date marked after opening.
No paper towels or mechanical hand drying device provided at handwash sink.
Spray bottle containing toxic substance not labeled. Spray bottle with awesome not labeled
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up
Soiled dry wiping cloth in use. Several dry cloths laying around on front counter and kitchen area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Operator has replaced some shelving, is in the process of replacing all.
Working containers of food removed from original container not identified by common name. Sugar not labeled.
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.