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The Cobbler Cafe

The Cobbler Cafe
2850 S Washington Ave
Titusville, FL 32780

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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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1 Food Service Inspection Since July 1, 2014
Inspection For: THE COBBLER CAFE
License Number: 1506339
License ID: 5928228
Inspection Visit ID: 5431388
Inspection Date: Tuesday, December 30, 2014
Inspection Number: 2456250
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: 34
Number of High Priority Violations: 9
Number of Intermediate Violations: 8
Number of Basic Violations: 17
ViolationObservations of Inspector [as written on inspection]
23-04-4 Basic.Build-up of mold-like substance on nonfood-contact surface in mop sink **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
28-02-4 Basic.Condensation drippage in walk in cooler **Warning**
50-09-4 Basic.Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Warning**
33-14-4 Basic.Dumpster overflowing garbage. **Warning**
12B-12-4 Basic.Employee beverage container in dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Dish washer **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. Also cups at drive thru area **Warning**
08B-38-4 Basic.Food stored on floor. Case green peppers on floor in walk in cooler, case of dry pasta next to slicer, cases beef, bread in walk in freezer **Warning**
16-03-4 Basic.Heavy Accumulation of debris inside warewashing machine. **Warning**
16-07-4 Basic.Heavy Accumulation of mold like substance in three-compartment sink. **Warning**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Sink by prep table **Warning**
33-16-4 Basic.Open dumpster lid. **Warning**
24-17-4 Basic.Silverware/utensils dried with a towel/cloth. **Warning**
25-04-4 Basic.Single-service items stored on floor. To go cups. **Warning**
23-05-4 Basic.Slimy lime scale like residue build-up on nonfood-contact surface. Dish rack in dish machine **Warning**
36-27-4 Basic.Wall mildly soiled with accumulated food debris behind trash can on cook line **Warning**
03A-14-4 High Priority.Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Shredded cheese on ice found at48° recommend to fully submerge container in ice bath. **Warning**
01B-01-4 High Priority.Dented/rusted cans present. See stop sale. 106 oz. Olives, 2 7lb. Cans cheese sauce **Warning**
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food. Prep cook **Warning**
12A-15-4 High Priority.Food server handled cash register then clean dishes/utensils without washing hands. **Warning**
29-35-4 High Priority.No vacuum breaker on fitting/splitter added to hose bibb. At mop sink **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meatloaf in lift top cooler found 49°. Manager states product was sliced last night and brought out this morning. Recommend to rapid chill **Warning**
08A-01-4 High Priority.Raw prime rib stored over cooked roast beef in walk in cooler **Corrected On-Site** **Warning**
01B-24-4 High Priority.Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Roast beef dated 12/21 **Warning**
41-02-4 High Priority.Toxic substance/chemical stored by or with food. Spray bottles of glass. Cleaner and degreaser stored near single service and crackers **Warning**
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. Commercially processed ham and turkey pastrami in walk in cooler **Warning**
13-06-4 Intermediate.Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. **Warning**
03C-89-4 Intermediate.Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. For prime rib. Manager states cooks prime rib at 115° then cools and cooks at at later time. **Warning**
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. Near prep table water temperature 82° **Warning**
53A-05-5 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Near prep table. Corrected On-Site** **Corrected On-Site** **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager states certifications will be completed Tuesday **Warning**
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site** **Warning**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day The Cobbler Cafe in Titusville 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 Titusville's The Cobbler 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 The Cobbler 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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