Shep's Diner
1409 Aurora Rd, Melbourne, FL 32935 · Permanent Food Service · License 1501454
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 6 intermediate (1 fixed on the spot), 11 basic-45
- Complaint after follow-up on Oct 30, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score35
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitNov 5, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut tomatoes 52°F, sliced cheese 49°F, diced ham 47°F, shredded cheese 48°F, cooked sausage 49°F
Administrative complaint
Intermediate3
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.
More time given
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
No change
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- 1st follow-up visitOct 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
15 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Containers fully submerged in ice at main unit on cook line. All food items are below 41°F. Unit near rear kitchen door. Cut tomatoes 56°F, cooked sausage 55°F. Advised not to use unit until repaired
Administrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Sausage gravy 109°F, cooked onions 105°F, cooked sausage 121°F
Administrative complaint
Intermediate6
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.
More time given
Code 28, Sewage and wastewater disposal: Employee dumping mop water in the three-compartment sink / food preparation sink.
More time given
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
More time given
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
More time given
No soap provided at handwash sink.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Food stored outside.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
More time given
Code 21, Wiping cloths and linens: Clean linens stored in improper location.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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 across from cook line cut lettuce (47°F - Cold Holding); cut tomatoes (47°F - Cold Holding); shredded cheese (51°F - Cold Holding); diced ham (55°F - Cold Holding). In flip top reach-in cooler next to rear kitchen door macaroni salad (54°F - Cold Holding); slaw (48°F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In steam well cooked sausage (109°F - Hot Holding); cooked pork (111°F - Hot Holding). Cooks reheated all foods to over 165°F
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Green hose next to mop sink
Intermediate6
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.
Poached eggs
Code 28, Sewage and wastewater disposal: Employee dumping mop water in the three-compartment sink / food preparation sink.
Manager stated that they are dumping in triple sink. Located mop sink and educated
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
No date of last service for water filter next to ice machine
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink behind front counter is being used as a dump sink. Ice in well
No soap provided at handwash sink.
Kitchen
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only certificate provided is for Tayler. Promoted to manager 2 weeks ago
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
Waffle batter on the floor in storage room next to mop sink
Food stored outside.
Cooking oil containers on table in rear deck
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Interior of doors
Code 21, Wiping cloths and linens: Clean linens stored in improper location.
Rear deck
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk-in cooler shelves and bread racks have an accumulation of mold like substances. Condenser fan cover is soiled
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Coffee filters not stored with cover
Code 27, Water source: No hot running water at mop sink.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Mop sink drain clogged with dirt. Draining extremely slowly
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Both restroom doors are unable to close under own weight
Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Grease receptacle in rear of building
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Compressed air tank not secured on rear deck
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.