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Shep's Diner

Shep's Diner
1409 Aurora Rd
Melbourne, FL 32935
(321)255-2999

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: SHEP'S DINER
License Number: 1501454
License ID: 4275837
Inspection Visit ID: 5412707
Inspection Date: Friday, December 05, 2014
Inspection Number: 2450520
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 18
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
24-02-4 Basic.Clean cups/glasses not properly air dried - wet nesting. Clear plastic glasses on front counter
25-10-4 Basic.Coffee filters not stored in a protected manner to prevent contamination. On front line loose filters under counter
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. Drink cups on top of dishmachine
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. On front line in front of HWS
23-20-4 Basic.Food debris/dust/grease/soil residue on exterior of oven.
36-13-4 Basic.Grease accumulated under cooking equipment.
36-47-4 Basic.Hood soiled with accumulated grease.
42-02-4 Basic.Improper storage of maintenance equipment that interferes with cleaning. Excess unused equipment stored outside.
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back prep room over meat slicer and food storage
23-09-4 Basic.Soiled reach-in cooler gaskets. Prep table in kitchen
08B-13-4 Basic.Stored food not covered in walk-in cooler. Sautéed onions
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area. **. Repeat Violation**
36-27-4 Basic.Wall soiled with accumulated food debris. Behind cook line in kitchen
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter found at 0ppm. Reeducated staff of proper concentration. Solution remade and found at 100ppm
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prepared tuna salad prepared on 12/4 found at 52° stored on top of pan of tuna salad in prep table cooler. Manager discarded **Corrected On-Site**
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sausage links at steam table out since 7:30am not marked **Corrected On-Site**
22-12-4 Intermediate.Metal stem-type thermometer soiled. **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sautéed onions and pancake batter prepared on 12/4 no labeled or date marked

Inspection For: SHEP'S DINER
License Number: 1501454
License ID: 4275837
Inspection Visit ID: 5317265
Inspection Date: Monday, September 08, 2014
Inspection Number: 2417449
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Cooks and dishwasher
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. At front counter HWS **Corrected On-Site**
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area. Behind sprayer at dishmachine
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. Cooks in kitchen
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Pitcher stored in HWS next to dishwasher station in kitchen **. Repeat Violation**

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: SHEP'S DINER
License Number: 1501454
License ID: 4275837
Inspection Visit ID: 5255987
Inspection Date: Wednesday, June 11, 2014
Inspection Number: 2386407
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 18
Number of High Priority Violations: 3
Number of Intermediate Violations: 4
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
16-23-4 Basic.Accumulation of lime scale on the inside of the dishmachine. **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. In back hallway **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook prep table **Corrected On-Site** **Warning**
08B-38-4 Basic.Food stored on floor. Tubs of oil in back hallway next to rear door **. Repeat Violation**
36-13-4 Basic.Grease accumulated under cooking equipment. **Warning**
14-59-4 Basic.Hood filters in disrepair. **Warning**
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line **Corrected On-Site** **Warning**
08B-13-4 Basic.Stored food not covered in walk-in cooler. Peas and carrots, sautéed onions, assorted steam table pans in WIC **Warning**
14-41-4 Basic.Walk-in cooler gasket torn/in disrepair. **Warning**
23-10-4 Basic.Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
23-12-4 Basic.Walk-in freezer shelves soiled with encrusted food debris. **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw pork pattys over cooked onions in cook line cooler **Corrected On-Site** **Warning**
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked home fries on 6/10 found at 58°Cooked sausage links cooked on 6/10 found at 76° **Warning**
41-09-4 High Priority.Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. 2 bottles of name barrier insect spray in back room under slicer table **Warning**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Sanitizing bucket at front counter HWS **Corrected On-Site** **Warning**
22-28-4 Intermediate.Interior of reach-in freezer soiled with accumulation of food residue. On bottom shelf **Warning**
03D-20-4 Intermediate.Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Home fries **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sautéed onions in WIC **Warning**
47-03-4 Observed electrical wiring in disrepair. For reporting purposes only. Side shed **Warning**

Inspection For: SHEP'S DINER
License Number: 1501454
License ID: 4275837
Inspection Visit ID: 5222690
Inspection Date: Tuesday, April 15, 2014
Inspection Number: 2380023
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen. Tubs of oil
25-10-4 Basic.Coffee filters not stored in a protected manner to prevent contamination. On front line
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. On front line
38-01-4 Basic.Light shield damaged/in disrepair. In back a hallway

Inspection For: SHEP'S DINER
License Number: 1501454
License ID: 4275837
Inspection Visit ID: 4957715
Inspection Date: Friday, December 13, 2013
Inspection Number: 2285555
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of High Priority Violations: 4
Number of Intermediate Violations: 0
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. Drink cup on dish machine in kitchen area and front line **Corrected On-Site**
08B-19-4 Basic.Food contaminated by unsanitized equipment. Cutting board in kitchen observed cutting raw steak and not cleaning and sanitizing After task completed.
23-19-4 Basic.Food debris/dust/grease/soil residue on exterior of reach-in freezer. Front line, bottom shelf peeling
36-13-4 Basic.Grease accumulated under cooking equipment in kitchen
16-23-4 Basic.Moderate Accumulation of lime scale on the inside of the dish machine in kitchen area
14-41-4 Basic.Walk-in cooler gasket torn/in disrepair. Outside wic
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
09-19-4 High Priority.Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waitstaff handling toast
08A-06-4 High Priority.Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shrimp next to ham steak in white refrigerator in back room **Corrected On-Site**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200 ppm. **Corrected On-Site**

Inspection For: SHEP'S DINER
License Number: 1501454
License ID: 4275837
Inspection Visit ID: 4957716
Inspection Date: Friday, July 26, 2013
Inspection Number: 2285556
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
23-25-4 Basic.Build-up of grease/dust/debris on hood filters.
14-09-4 Basic.Cutting boards has cut marks and is no longer cleanable.
10-02-4 Basic.In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Corrected On-Site**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler **Corrected On-Site**
03A-13-4 High Priority.Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter pats at wait station **Corrected On-Site**
29-34-4 High Priority.Vacuum breaker missing at hose bibb. By mop sink
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Hot dogs, meatloaf Mac salad. **Corrected On-Site**
05-06-4 Intermediate.Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 37° and 40° **Corrected On-Site**

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: SHEP'S DINER
License Number: 1501454
License ID: 4275837
Inspection Visit ID: 4957716
Inspection Date: Friday, July 26, 2013
Inspection Number: 2285556
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
23-25-4 Basic.Build-up of grease/dust/debris on hood filters.
14-09-4 Basic.Cutting boards has cut marks and is no longer cleanable.
10-02-4 Basic.In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Corrected On-Site**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler **Corrected On-Site**
03A-13-4 High Priority.Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter pats at wait station **Corrected On-Site**
29-34-4 High Priority.Vacuum breaker missing at hose bibb. By mop sink
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Hot dogs, meatloaf Mac salad. **Corrected On-Site**
05-06-4 Intermediate.Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 37° and 40° **Corrected On-Site**

Inspection For: SHEP'S DINER
License Number: 1501454
License ID: 4275837
Inspection Visit ID: 4725577
Inspection Date: Thursday, November 01, 2012
Inspection Number: 2234337
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Black eyed peas found at 45 degrees fahrenheit in walk in cooler.
14-37-1 Observed cutting board on cook line make cooler heavily grooved/pitted and no longer easily cleanable.
15-30-1 Wire shelf in walk in cooler moderately rusted.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage shelving.
37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.

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3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: SHEP'S DINER
License Number: 1501454
License ID: 4275837
Inspection Visit ID: 4395902
Inspection Date: Thursday, March 08, 2012
Inspection Number: 2134246
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
15-14-1 Card board heavily soiled with grease where clean dishes are stored on cook line. Corrected On Site.
22-23-1 Critical. Observed moderate encrusted, soiled material on slicer. Corrected On Site.
22-24-1 Critical. Observed light buildup of slime on soda dispensing nozzles. Corrected On Site.
24-08-1 Equipment and utensils not properly air-dried. Cups at front line.
40-04-1 Observed personal care item stored with food. Corrected On Site.

Inspection For: SHEP'S DINER
License Number: 1501454
License ID: 4275837
Inspection Visit ID: 4460530
Inspection Date: Thursday, November 17, 2011
Inspection Number: 2134247
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: SHEP'S DINER
License Number: 1501454
License ID: 4275837
Inspection Visit ID: 4395903
Inspection Date: Friday, September 16, 2011
Inspection Number: 2134247
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 9
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03D-01-1 Critical. Observed cooked pasta cooling since 7am covered. Removed cover.
10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
12A-17-1 Critical. Observed employee improperly washing hands. /removed gloves and wiped hands on paper towel instead of washing. Corrected On Site. Washed hands properly. Repeat Violation.
16-03-1 Critical. Observed light accumulation of debris in warewashing machine and associated equipment. Repeat Violation.
21-03-1 Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Front line. Corrected On Site.
22-28-1 Critical. Observed interior of reach-in cooler moderatly soiled with accumulation of food residue.
37-05-1 Observed wall soiled with accumulated food debris. Kitchen
51-11-1 Carbon dioxide/helium tanks not adequately secured.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.

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4 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: SHEP'S DINER
License Number: 1501454
License ID: 4275837
Inspection Visit ID: 4269132
Inspection Date: Tuesday, June 14, 2011
Inspection Number: 2052642
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked pasta,cooked rice,green beans,cooked carrots. Repeat Violation.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked diced potatoes on cook line at 79F. Recommend rapid chill. Corrected On Site. Repeat Violation.
03B-03-1 Critical. Cooked sausage links not held at 135 degrees Fahrenheit or above. Corrected On Site. Repeat Violation.
08A-28-1 Critical. Observed bag of potatoes and vegetables stored on floor in the walkin cooler.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Scooping diced potatoes with bowl
12A-12-1 Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site. Repeat Violation.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. Repeat Violation.
16-03-1 Critical. Observed light accumulation of debris in warewashing machine and associated equipment.

Inspection For: SHEP'S DINER
License Number: 1501454
License ID: 4275837
Inspection Visit ID: 4166153
Inspection Date: Wednesday, March 02, 2011
Inspection Number: 2031366
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
14-51-1 Violation: 14-51-1Observed nonfood-grade containers used for food storage. Green container for sugar. Larger container. Recommend keeping sugar in bag and storing in container

Inspection For: SHEP'S DINER
License Number: 1501454
License ID: 4275837
Inspection Visit ID: 4128275
Inspection Date: Thursday, December 30, 2010
Inspection Number: 2031366
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sliced deli meats,opened bodies of ham,roadt beef,pastrami
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Diced cooked sausage 50F and pooled eggs 51F recommend rapid chill to 41F. Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked sausage links h. H at 101F.
05-09-1 Critical. No conspicuously located thermometer in holding unit. RIC by steam table
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Handling cooked links bare handed
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cheese,crousants,cooked bacon
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When cracking eggs
14-37-1 Observed cook line cutting board for steam table badly grooved/pitted and no longer cleanable.
14-51-1 Observed nonfood-grade containers used for food storage. Green container for sugar
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test lit
17-11-1 Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quaternary test kit
21-03-1 Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 Corrected On Site.
22-19-1 Critical. Observed interior of microwave moderatly soiled.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Blocked. Corrected On Site.
41B-01-1 Critical. Observed chlorine sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
51-13-1 No Heimlich maneuver sign posted.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 03/01/2011.

Inspection For: SHEP'S DINER
License Number: 1501454
License ID: 4275837
Inspection Visit ID: 4120256
Inspection Date: Monday, October 11, 2010
Inspection Number: 2030644
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
05-03-1 Critical. Stem type thermometer not within the intended measuring range of use. 0 to 220. Starts at 50.
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
51-13-1 No Heimlich maneuver sign posted.
53A-01-2 Critical. Manager lacking proof of Food Manager Certification.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Shep's Diner in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Shep's Diner.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Shep's Diner may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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