SOUTHERN CYPRESS BISTRO
6050 BABCOCK ST SE STE 1, Palm Bay FL 32909 · 321-327-2511
Last inspected Aug 21, 2026 · 10 visits since November 2023
NOV 23
APR 24
FEB 26
JUN 26
AUG 26
— STEADY
5 inspections within 50 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bean 103F hot hold reheating to 185F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023027897 | Mar 29, 2023 | Aug 10, 2023 | $400 |
Inspection history
10 visits, newest first
Aug 21, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 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. Justin expired in April of 2024.
Aug 20, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored over raw pork and shrimp in two door reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork belly 2lbs at 50f cold holding. Raw chicken 5lbs at 48f cold holding. Meatballs 1.5lbs at 45f cold holding. Raw shrimp 2lbs at 52f cold holding. Brown gravy 12 oz at 49f cold holding. Issued stop sale, operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shelled eggs in bowl on prep station at 69f ambient. Operator stated for one hour, iced shelled eggs. Retest at 41 ambient. Pork belly 2lbs at 50f cold holding. Raw chicken 5lbs at 48f cold holding. Meatballs 1.5lbs at 45f cold holding. Raw shrimp 2lbs at 52f cold holding. Brown gravy 12 oz at 49f cold holding. Issued stop sale, operator discarded. Two door cold holding unit got down to 39f during inspection after operator adjusted dial to colder, temperature violation issued for overnight items.
Handwash sink used for purposes other than handwashing. Both hand wash sinks being used as dump sinks. Educated operator.
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. Justin expired in April of 2024.
Employee with no beard guard/restraint while engaging in food preparation. One employee cutting produce no beard guard.
Food stored on floor. Bag of flour on floor.
Jun 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over or with unwashed produce. Raw shelled eggs over watermelon in two door stainless reach in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in two door stainless reach in cooler opened and no date marked after opening.
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. Jason did not have food handler certification.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour.
Employee with no beard guard/restraint while engaging in food preparation. Employee prepping food with no beard guard.
Equipment in poor repair. Make table has two torn gaskets on upper part of both doors.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom shelf of reach in freezer soiled with food debris.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes with stickers stored with sliced tomato in make table.
Working containers of food removed from original container not identified by common name. Rice, sugar, and flour containers not labeled.
Feb 4, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Make table in kitchen has torn gaskets on both doors.
Apr 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 3 findings ▾
Current Hotel and Restaurant license not displayed.
Unnecessary items/unused equipment on the premises. Excessive equipment not used.
- From initial inspection : Observed electrical wiring in disrepair. For reporting purposes only. Use of extension cords throughout kitchen
Apr 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Time/temperature control for safety food cold held at greater than 41 degrees In grey bus pan cold on cooked chicken 67F pork 58F turkey 58F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bean 103F hot hold reheating to 185F
Manager or person in charge lacking proof of food manager certification.
Temporary interruption - no alternative supply of water provided. Water was turned off by operator she turned the water back on for me to wash my hands
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned water back on
Cardboard box used as garbage container.
Current Hotel and Restaurant license not displayed.
Floors heavily soiled
Food stored on floor.
Unnecessary items/unused equipment on the premises. Excessive equipment not used.
Observed electrical wiring in disrepair. For reporting purposes only. Use of extension cords throughout kitchen
Portable fire extinguisher missing from its designated location. For reporting purposes only.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Hood not working
Jan 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. ABC in kitchen
Jan 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate5 Basic
Show 11 findings ▾
Handwash sink not accessible for employee use at all times. Water turned off at hand sink at the front counter
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Ceiling/ceiling tile shows damage or is in disrepair. In dining room, kitchen and some missing in hall way.
Hole in or other damage to wall. Entrance to kitchen
Hood filters heavily soiled.
No handwashing sign provided at a hand sink used by food employees. Men's restroom
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Only light not working in the kitchen
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. ABC in kitchen
- From initial inspection : Portable fire extinguisher missing from its designated location. For reporting purposes only. K class
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. For reporting purposes only. Fryers not under hood
Nov 17, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate5 Basic
Show 11 findings ▾
Handwash sink not accessible for employee use at all times. Water turned off at hand sink at the front counter
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Ceiling/ceiling tile shows damage or is in disrepair. In dining room, kitchen and some missing in hall way.
Hole in or other damage to wall. Entrance to kitchen
Hood filters heavily soiled.
No handwashing sign provided at a hand sink used by food employees. Men's restroom
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Only light not working in the kitchen
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. ABC in kitchen
- From initial inspection : Portable fire extinguisher missing from its designated location. For reporting purposes only. K class
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. For reporting purposes only. Fryers not under hood
Nov 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority5 Intermediate5 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 58F recommend to rapid chill. Placed in the freezer.
Handwash sink not accessible for employee use at all times. Water turned off at hand sink at the front counter
No paper towels or mechanical hand drying device provided at handwash sink. Cook line
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Ceiling/ceiling tile shows damage or is in disrepair. In dining room, kitchen and some missing in hall way.
Hole in or other damage to wall. Entrance to kitchen
Hood filters heavily soiled.
No handwashing sign provided at a hand sink used by food employees. Men's restroom
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Only light not working in the kitchen
Portable fire extinguisher gauge in red zone. For reporting purposes only. ABC in kitchen
Portable fire extinguisher missing from its designated location. For reporting purposes only. K class
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. For reporting purposes only. Fryers not under hood
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.