Juice N' Java Cafe

75 N Orlando Ave, Cocoa Beach, FL 32931 · Permanent Food Service · License 1505871

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Aug 7, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 7 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 routine inspection
2 high priority (fixed by the Aug 7 follow-up), 3 intermediate (1 fixed on the spot), 5 basic
-19
Safety score81

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug62026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 29, Plumbing and backflow prevention: Water softener not maintained according to manufacturer's instructions.
  More time given
Basic2
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 2 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Chipotle chicken, hard boiled eggs and salmon in cooler overnight
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Chipotle chicken, hard boiled eggs and salmon in cooler overnight. hard boiled eggs (50°F - Cold Holding) salmon (45°F - Cold Holding); chipotle chicken (48°F - Cold Holding);
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Slicer has some old food debris behind slicer guard, manager had prep person clean
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water softener not maintained according to manufacturer's instructions.
  Last date changed was 4-1-25
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Ice dumped in kitchen hand wash sink.
Basic5
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Protein powder has souffle cup in product, removed by operator
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  In prep cooler 2
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on bread cooler in kitchen on cook line soiled. Manager asked employee to clean
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Baking area walls are soiled
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License posted expired 4-1-26. Operator went online and printed current license
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.