Discovery Beach Cafe
300 Barlow Ave, Cocoa Beach, FL 32931 · Permanent Food Service · License 1503730
What drove the grade
5 Live, small flying insects found when lifted potato slicer handle.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection3 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 7 basic-21
- Safety score79
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 visitOct 6, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. ; spinach queso (45°F - Cold Holding) in cook line cooler overnight
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. ; spinach queso (45°F - Cold Holding)
Code 35, Insects, rodents, pests and animals: 5 Live, small flying insects found when lifted potato slicer handle.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Mashed potatoes and spinach queso no date mark. Cook date marked.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Potato slicer soiled, went to look at it and 5 lives flies came out.
Basic7
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Flip top cooler on cook line not working, not being used at time of inspection
Ice buildup in reach-in freezer.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Hand sink next to triple sink
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Handwashing sink next to triple sink.
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
2 in kitchen
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Bowl with vegetables half eaten on top of food in reach in cooler. Cook discarded it.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License is current, operator verified. Establishment open and operating.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.