Joanne's Beachside Cafe INC
6006 N Atlantic Ave, Cape Canaveral, FL 32920 · Permanent Food Service · License 1506372
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 6 basic (1 repeat)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Cole slaw stored in reach in cooler date marked 7/28.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw Philly steak meat stored above diced ham in reach in freezer in back area. Operator removed
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cook cracked eggs then replaced gloves without washing hands. Inspector coached employee on proper hand washing procedure. Employee washed hands and replaced gloves.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Steel wool stored inside hand sink by dish machine area. Operator removed
Fixed on the spot
Basic6
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Cook on cook line wearing bracelet while cooking. Employee removed bracelet
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of Oven on cook line
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Both fans in kitchen dusty Hood filters
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Above hot holding unit in kitchen
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
2 dead roaches found around water heater on back area. Operator removed and cleaned up.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
Floor soiled under grill and kitchen equipment, and multiple floor tiles broken throughout kitchen
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.