Friendly Toast Cafe 2

380 N Wickham Rd, Melbourne, FL 32935 · Permanent Food Service · License 1504119

Official report

out of 100

Grade B

Safety score 88 of 100

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

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Oct 5 follow-up · 3 other violations

How the score was calculated

Starting score100
Violations at the Oct 1 complaint inspection
2 high priority (fixed by the Oct 5 follow-up, 1 repeat), 1 intermediate, 1 basic
-12
Safety score88

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

Inspection history

2 inspections · 3 visits

Latest inspection

Oct12026

Complaint inspection

4 violations found · Inspector came back once

Follow-up visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
- 2 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In main flip top reach-in cooler cut tomatoes (47°F - Cold Holding); deli ham (47°F - Cold Holding); cooked potatoes (47°F - Cold Holding); shredded cheese (47°F - Cold Holding); cooked sausage (47°F - Cold Holding)
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Benedict's
Basic1
- Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
  Cover for ice machine is taped together
Official report, on the Florida DBPR website

Earlier inspections 1

Jul102026B86Routine inspection8 violations, 1 high priority No follow-up needed

First visitJul 10, 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.
8 violations found:
- 1 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In flip top of reach-in cooler on cook line. deli ham (48°F - Cold Holding) stored above fill line of unit. Operator moved
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Chlorine
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Table mounted can opener is soiled. Operator placed in dish
  Fixed on the spotRepeat violation
Basic5
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  No cover for in use tea urns. Operator covered
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn gaskets on stand up reach-in cooler near the walk-in cooler
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Bread racks are soiled
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Perforated acoustic tiles over food service areas
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.