Shep's Diner
Last inspected: Jan 30, 2026
86
Score
Going back to 2022, Shep's Diner has 10 inspections in the public record. The most recent visit was on Jan 30, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly eight violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Compared to the broader Melbourne restaurant scene, this is about average. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher has dirt build up - From follow-up inspection 2026-01-30: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In large flip top cooler in kitchen. - From follow-up inspection 2026-01-30: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall has food debris behind slicer. - From follow-up inspection 2026-01-30: **Time Extended**
36-27-5
86
Jan 29, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0ppm, tried priming, sanitation would not pull through. **Warning**
22-49-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ; fish (46F - Cold Holding); meatloaf (49F - Cold Holding); tzatziki (47F - Cold Holding); cottage cheese (50F - Cold Holding); tomatoes (47F - Cold Holding); chicken salad (47F - Cold Holding); tuna salad (47F - Cold Holding); ham (50F - Cold Holding); turkey (50F - Cold Holding) Items in flip top cooler across from grill. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items placed in flip top cooler 2 hrs prior, staff put in ice bath to rapid chill. Macaroni salad (47F - Cold Holding); coleslaw (47F - Cold Holding); diced tomatoes (48F - Cold Holding); feta (46F - Cold Holding); ; fish (46F - Cold Holding); meatloaf (49F - Cold Holding); tzatziki (47F - Cold Holding); cottage cheese (50F - Cold Holding); tomatoes (47F - Cold Holding); chicken salad (47F - Cold Holding); tuna salad (47F - Cold Holding); ham (50F - Cold Holding); turkey (50F - Cold Holding)in flip top cooler overnight. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad and chicken salad no date mark. Operator discarded due to temperature abuse.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher has dirt build up
16-21-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In large flip top cooler in kitchen.
05-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall has food debris behind slicer.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Souffle cup in coleslaw on prep table. Operator removed cup. **Corrected On-Site**
14-01-5
47
Aug 8, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. C.W. The cook no training record - From follow-up inspection 2025-08-08: **Time Extended**
53B-13-5
90
Aug 7, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0ppm. Found sanitizer bucket empty. Operator replaced, primed tested 50ppm **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ground pork (52F - Cold Holding); fish (48F - Cold Holding); cottage cheese (52F - Cold Holding); meatloaf (48F - Cold Holding) held in cooler unit overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground pork (52F - Cold Holding); fish (48F - Cold Holding); cottage cheese (52F - Cold Holding); meatloaf (48F - Cold Holding). Operator discarded products
03A-02-5
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. C.W. The cook no training record
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black eyed peas, mashed potato's and sloppy Joe mix made Tuesday not date marked
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on hot holding table. Employee relocated drink **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hws in kitchen sign lettering is worn and not legible. Operator has a sign to be put up. **Corrective Action Taken**
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop left in mop bucket with water.
42-01-4
45
Jan 3, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. onions (130F - Hot Holding), cook reheated to 190F **Corrected On-Site**
03B-15-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kelly
53B-14-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under hand wash sink in kitchen
29-11-4
Basic - Duct tape used to repair nonfood-contact surface. Handles on some pans are taped. **Repeat Violation**
14-71-4
Basic - Equipment in poor repair. Threshold to walk in cooler is in disrepair. Operator is currently in process of repair **Corrective Action Taken**
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.one steam table and between shelf and wall on far side kitchen wall **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water. **Corrective Action Taken**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall dusty in kitchen
36-27-5
52
Jul 15, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
64
Dec 22, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
64
Jul 27, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders aver raw ground beef in upright freezer. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Watermelon 54F
03A-02-5
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Sausage links 119F, less than 2 hours, rapid reheat to 180F **Corrected On-Site**
03E-03-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Turkey sliced day before yesterday not date marked and ricotta cheese not date marked after opening. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with awesome not labeled **Corrected On-Site**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up **Repeat Violation**
23-03-4
Basic - Soiled dry wiping cloth in use. Several dry cloths laying around on front counter and kitchen area. **Corrected On-Site**
21-10-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Operator has replaced some shelving, is in the process of replacing all. **Corrective Action Taken** **Repeat Violation**
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. **Corrected On-Site**
02D-01-5
37
Jan 3, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
39
Jul 6, 2022
Routine - Food
4 critical violations. 1 major violation. 12 minor violations.
View 17 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
17
Frequently Asked Questions
When was Shep's Diner last inspected?
The most recent health inspection at Shep's Diner on file is from Jan 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Shep's Diner?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Shep's Diner.
How does Shep's Diner compare to other restaurants in Melbourne?
Shep's Diner most recently scored 86 out of 100, which is about the same as the Melbourne average of 84.
Has Shep's Diner's inspection record improved over time?
Yes. Recent inspections at Shep's Diner have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Shep's Diner means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Shep's Diner inspected?
Based on the inspection history on file, Shep's Diner is inspected around three times per year on average.
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