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Nomad Cafe

Nomad Cafe
2002 S Harbor City Blvd
Melbourne, FL 32901

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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: THE NOMAD CAFE
License Number: 1506252
License ID: 5669390
Inspection Visit ID: 5372400
Inspection Date: Monday, September 22, 2014
Inspection Number: 2431581
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 High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: THE NOMAD CAFE
License Number: 1506252
License ID: 5669390
Inspection Visit ID: 5338511
Inspection Date: Monday, July 21, 2014
Inspection Number: 2431581
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 High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
21-36-4 Basic.Clean wiping cloth supply not properly stored. Stored on belts of aprons. **Corrected On-Site** **Warning**
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. Front of the hand sink on the cook line **Warning**
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
25-52-4 Basic.Reuse of single-use metal cans. Manager discarded **Corrected On-Site** **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
22-05-4 Intermediate.Cook line Cutting board(s) stained/soiled. **Warning**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

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2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: THE NOMAD CAFE
License Number: 1506252
License ID: 5669390
Inspection Visit ID: 5127464
Inspection Date: Wednesday, March 12, 2014
Inspection Number: 2370002
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: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. / portable cutting boards
14-71-4 Basic.Duct tape on the end of the cooks line cutting board
36-11-4 Basic.Floors not maintained smooth and durable. / dry storage area
21-10-4 Basic.In-use wet wiping cloth/towel used under brown tub holding ice bath for product on cooks line.
51-18-4 Basic.No copy of latest inspection report available.
14-47-4 Basic.Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. / wood shelving in dry storage and in freezer
16-46-4 Basic.Old labels stuck to food containers after cleaning.
22-22-4 Intermediate.Moderate Encrusted material on can opener blade. **Corrected On-Site**

Inspection For: THE NOMAD CAFE
License Number: 1506252
License ID: 5669390
Inspection Visit ID: 5127465
Inspection Date: Friday, October 04, 2013
Inspection Number: 2370003
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: 15
Number of High Priority Violations: 5
Number of Intermediate Violations: 0
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Bowl used to scoop nachos
50-09-4 Basic.Current Hotel and Restaurant license not displayed.
14-09-4 Basic.Cutting boards has sever cut marks and is no longer cleanable.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
08B-30-4 Basic.Food stored in dry storage area not covered.
10-21-4 Basic.Ice scoop stored on top of dirty ice machine between uses.
10-18-4 Basic.In-use utensil stored in sanitizer between uses.
24-17-4 Basic.Silverware/utensils dried with a towel/cloth.
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up.
21-05-4 Basic.Soiled dry wiping cloth in use. On belts of cooks
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food.
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Lemon in cup
03A-06-4 High Priority.Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Cook line cooler drawer:Cooler drawers: raw chicken 45° raw beef 45° raw haddock 45°. Recommend rapid chill
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Handling raw to ready to eat
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.

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4 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: THE NOMAD CAFE
License Number: 1506252
License ID: 5669390
Inspection Visit ID: 5127465
Inspection Date: Friday, October 04, 2013
Inspection Number: 2370003
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: 15
Number of High Priority Violations: 5
Number of Intermediate Violations: 0
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Bowl used to scoop nachos
50-09-4 Basic.Current Hotel and Restaurant license not displayed.
14-09-4 Basic.Cutting boards has sever cut marks and is no longer cleanable.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
08B-30-4 Basic.Food stored in dry storage area not covered.
10-21-4 Basic.Ice scoop stored on top of dirty ice machine between uses.
10-18-4 Basic.In-use utensil stored in sanitizer between uses.
24-17-4 Basic.Silverware/utensils dried with a towel/cloth.
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up.
21-05-4 Basic.Soiled dry wiping cloth in use. On belts of cooks
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food.
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Lemon in cup
03A-06-4 High Priority.Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Cook line cooler drawer:Cooler drawers: raw chicken 45° raw beef 45° raw haddock 45°. Recommend rapid chill
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Handling raw to ready to eat
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.

Inspection For: THE NOMAD CAFE
License Number: 1506252
License ID: 4470327
Inspection Visit ID: 4946099
Inspection Date: Thursday, June 27, 2013
Inspection Number: 2273797
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 High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area also some damage **Warning**/till next unannounced inspection

Inspection For: THE NOMAD CAFE
License Number: 1506252
License ID: 4470327
Inspection Visit ID: 4928586
Inspection Date: Tuesday, June 25, 2013
Inspection Number: 2273797
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: 16
Number of High Priority Violations: 5
Number of Intermediate Violations: 5
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
36-31-4 Basic.Hole in ceiling. / storage area **Warning**
08B-55-4 Basic.Raw fruits/vegetables not washed prior to cutting/shredding. / lettuce in the top of the make line cooler **Corrected On-Site** **Warning**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / reach in cooler make line **Warning**
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area also some damage **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / several through out kitchen area **Warning**
21-10-4 Basic.Wiping cloth/towel used under cutting board. **Warning**
03D-02-4 High Priority.Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in walk in cooler at 47 degrees f after 7 hrs **Warning**
22-49-4 High Priority.Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. / technician came out **Corrected On-Site** **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / sliced ham, shredded cheese, all TCS in reach in cooks line cooler 47-50 degrees f- recommended rapid chill operator states that product has only been in there for 3 hours **Warning**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / chicken broth manager discarded **Warning**
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
04-01-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / reach in cooler make line **Warning**
22-22-4 Intermediate.Encrusted material on can opener blade. **Corrected On-Site** **Warning**
16-37-4 Intermediate.Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher. / utilizing quat strips **Warning**
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
03D-20-4 Intermediate.Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Warning**
45-04-4 The use of small fryer being utilized on right side of grill not under the hood suppression system cutting board sitting on melted / contacted AHJ Joe Faletta City Fire inspector **Warning**

Inspection For: THE NOMAD CAFE
License Number: 1506252
License ID: 4470327
Inspection Visit ID: 4746354
Inspection Date: Friday, October 26, 2012
Inspection Number: 2249273
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 Critical/Risk Violations: 4
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical.- Observed dented/rusted cans. /2 4lb pd cans stuff grape leafs
03B-03-1 Critical.- Potentially hazardous food not held at 135 degrees Fahrenheit or above. /13-133 degrees f rice h. H chef stated only reheated to 165 degrees f recommended rapid reheat to 165 degrees f and to be maintainef at 135 degrees f Corrected On Site. /retemp at 170 degrees f. Repeat Violation.
08A-05-1 Critical.- Fruits/vegetables not washed prior to preparation. /unwashed lettuce in reach in cooler for use Corrected On Site.
12B-07-1 Critical.- Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils/ prep table right left side of reach in cooler Corrected On Site.
14-35-1 Observed ripped/worn tin foil used as shelf cover. /shelf keft side of reach in cooler
15-35-1 utilizing cloth as shelf cover right side prep area by portable fryer
25-04-1 Observed single-service items stored on floor. /cup lids
36-15-1 Observed food debris accumulated on freezer floor.

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4 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: THE NOMAD CAFE
License Number: 1506252
License ID: 4470327
Inspection Visit ID: 4561270
Inspection Date: Monday, March 12, 2012
Inspection Number: 2144514
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: THE NOMAD CAFE
License Number: 1506252
License ID: 4470327
Inspection Visit ID: 4461955
Inspection Date: Wednesday, March 07, 2012
Inspection Number: 2144514
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: 11
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 2
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. Opened bodies of corn beef,roast Beef,turkey in t e walkin cooler
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Phf'S in cok line make Cooler
03B-03-1 Critical. Clarified butter not held at 135 degrees Fahrenheit or above. Found at 98F
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient thermometer reads 148F
08A-24-1 Critical. Observed raw beef over raw salmon in walkin freezer
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw pork,beef and chicken in the same pan in cook line cooler drawer
08A-26-1 Critical. Observed raw animal food stored banana leaves and ice in walkin freezer
08A-28-1 Critical. Observed raw chicken raw beef ice stored on walkin freezer floor.
12A-13-1 Critical. Observed server handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
14-51-1 Observed thank you bags used to store raw chicken and ice in walkin freezer
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.

Inspection For: THE NOMAD CAFE
License Number: 1506252
License ID: 4470327
Inspection Visit ID: 4502633
Inspection Date: Tuesday, January 03, 2012
Inspection Number: 2144515
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: THE NOMAD CAFE
License Number: 1506252
License ID: 4470327
Inspection Visit ID: 4461956
Inspection Date: Friday, October 28, 2011
Inspection Number: 2144515
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: 14
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 4
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.
08A-24-1 Critical. Observed raw chicken and duck over pork in walkin cooler Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. Walkin freezer
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
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. Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /before appling gloves
13-03-1 Observed employee with no hair restraint.
14-51-1 Observed nonfood-grade containers used for food storage.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory.
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Cook line
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 Nomad Cafe 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 Nomad Cafe.

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 Nomad Cafe 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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