Lone Cabbage

8199 Highway 520, Cocoa, FL 32926 · Permanent Food Service · License 1501483

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
1 high priority (no follow-up needed), 5 intermediate (3 fixed on the spot, 1 repeat), 7 basic (2 repeats)
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Oct52026

Routine inspection

13 violations found

First visitOct 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.
13 violations found:
- 1 High priority
- 5 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
  See stop sale. Ranch sauce stored in walk on cooler date marked 9/22.
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Marinara sauce opened 2 days prior not date marked. Operator date marked during inspection
  Fixed on the spotRepeat violation
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  For Quat tablets
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  On hand sink in outdoor bar. Operator placed some during inspection.
  Fixed on the spot
  No soap provided at handwash sink.
  On hand sink in outdoor bar. Operator placed some during inspection
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expired for 5 employees
Basic7
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Reach-in cooler shelves with rust that has pitted the surface.
  In make table on cook line
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  On outdoor bar area
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Unwrapped Plastic forks stored unprotected on shelf by kitchen entrance. Operator covered them
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  On hand sink in outdoor bar. Operator placed one during inspection
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Repeat violation
- 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.
  Employee set of keys and hand cream stored on shelf above prep table in kitchen. Operator removed
  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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.