LONE CABBAGE

Name: LONE CABBAGE
Address: 8199 HIGHWAY 520, COCOA, FL, 32926, US
Rating: 34.1

8199 HIGHWAY 520, COCOA, FL 32926

License #1501483

34.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 5, 2026 · 13 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LONE CABBAGE in COCOA currently holds an InspectFL Health Score of 34.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 85 total violations — 11 critical, 22 major, 52 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 5, 2025

The latest inspection on October 5, 2026 shows 13 observation rows: 1 critical, 5 major, and 7 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

LONE CABBAGE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ranch sauce stored in walk on cooler date marked 9/22.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. In make table on cook line
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat tablets
[31B-03-4] No soap provided at handwash sink. On hand sink in outdoor bar. Operator placed some during inspection
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On outdoor bar area
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. On hand sink in outdoor bar. Operator placed one during inspection
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee set of keys and hand cream stored on shelf above prep table in kitchen. Operator removed
[25-05-4] Single-service articles improperly stored. Unwrapped Plastic forks stored unprotected on shelf by kitchen entrance. Operator covered them
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[53B-14-5] 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. Expired for 5 employees
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Marinara sauce opened 2 days prior not date marked. Operator date marked during inspection
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. On hand sink in outdoor bar. Operator placed some during inspection.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout kitchen
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable on make table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat, sunglasses and pack of cigarettes on shelves above prep table on cook line.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen
[36-24-5] Hole in or other damage to wall. Under hand sink in kitchen
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave on cook line soiled
[51-13-4] No Heimlich maneuver/choking sign posted. Provided a copy to operator. Operator posted it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls behind grills and fryers. Equipment Between fryers and grills Gasket on reach in freezer
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on Bar area at 10 ppm. Operator changed solution, new reading 100 ppm.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw gator meat in walk in cooler. Raw gator meat stored over fish in reach in cooler.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping found under hand sink in kitchen on cook line. Operator cleaned it up.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster provided to operator. Operator posted it
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen. Operator cleaned
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In outside bar area. Operator added some
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had employees on shift sign the form
[31B-03-4] No soap provided at handwash sink. In outside bar area. Operator put soap there

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outside ice machine black mold like substance interior and on the deflector. Cleaned while inspection was taking place
[14-01-5] Bowl or other container with no handle used to dispense food. Portion control cup used in salsa.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food is identified in reach in cooler but is store$ over client items, corrected.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Floors, walls and baseboards under and behind equipment in food prep and cooks line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter area at hand wash sink not able to be cleaned well, old caulk in place that is soiled with debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the reach in cooler drawers soiled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw fish in bin on prep table, temped at 66-71°, was told it had been thawed with hot water so that it could be seasoned and portioned.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse food prep containers without sanitizing. Used 3 compartment sink to only was and rinse, 3rd sink holding drying rack cover sink bay. Connie had cook clean 3rd sink and set it up to sanitize cooking and food prep equipment as required.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw uncooked chicken tenders stored over ready to eat French fries in reach in freezer in kitchen, corrected.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Approx 1.5# cooked on site shrimp dated 1-15-24: today 1-26-24.see stop sale.
[41-28-4] Sanitizer not used in accordance with the manufacturers recommendations. Chlorine used in sanitizer bucket at over200 ppm, no test kit on site to test product.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Old don site shrimp dated 1-15-24: 12 days old approx 1.5 # discarded.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink at outside bar used for other purposes, holding long spoon and being used as dump sink for ice.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employees not able to find chlorine test strips needed for chlorine sanitizing. Chlorine test strips found and now in place in kitchen.
[53A-05-6] 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/hotels-restaurants/food-lodging/food-manager/ No manager on site at the time of inspection with 5 hourly employees on site.
[41-17-4] Spray bottle containing toxic substance not labeled. Green liquid, degreaser in spray bottle not labeled.