Southern Cypress Bistro
6050 Babcock St SE Ste 1, Palm Bay, FL 32909 · Permanent Food Service · License 1507056
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Aug 20 complaint inspection3 high priority (1 fixed by the Aug 21 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 2 basic (1 repeat)-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 visitsComplaint inspection
- Follow-up visitAug 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
- First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 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.
Pork belly 2lbs at 50f cold holding. Raw chicken 5lbs at 48f cold holding. Meatballs 1.5lbs at 45f cold holding. Raw shrimp 2lbs at 52f cold holding. Brown gravy 12 oz at 49f cold holding. Issued stop sale, operator discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Shelled eggs in bowl on prep station at 69f ambient. Operator stated for one hour, iced shelled eggs. Retest at 41 ambient. Pork belly 2lbs at 50f cold holding. Raw chicken 5lbs at 48f cold holding. Meatballs 1.5lbs at 45f cold holding. Raw shrimp 2lbs at 52f cold holding. Brown gravy 12 oz at 49f cold holding. Issued stop sale, operator discarded. Two door cold holding unit got down to 39f during inspection after operator adjusted dial to colder, temperature violation issued for overnight items.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw shelled eggs stored over raw pork and shrimp in two door reach in cooler.
Fixed on the spotRepeat violation
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Both hand wash sinks being used as dump sinks. Educated operator.
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. Justin expired in April of 2024.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of flour on floor.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
One employee cutting produce no beard guard.
Fixed on the spotRepeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.