Am Cafe of Edgewater
1401 S Ridgewood Ave Ste 1, Edgewater, FL 32132 · Permanent Food Service · License 7405234
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection4 high priority (1 fixed by the Aug 20 follow-up, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 20, 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
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
on order per operator
More time given
- First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Cream cheese icing made in house 8/9
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- cooler next to stove: Diced tomatoes 48°F, shredded cheese 55°F, liquid egg 56°F, raw beef 46°F, ham 43-48°F, egg white 43°F, shredded cheese 43°F - cookline cooler: sliced cheese 56°F, 55°F, shredded cheese 43°F, pico 53°F - front bottom drawer beef 44°F All temperatures were 41 or below at start of day less than three hours prior per operator. Operator iced products.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw sausage over cooked casseroles.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Greater than 200 ppm cl
Fixed on the spot
Intermediate2
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.
Opened boiled eggs. Operator discarded
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Slicer blade guard
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Over grill
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.