Insects continue to vex Brevard County restaurants; 11 fail inspection

Rob Landers, Florida Today
·15 min read

You can use the database to search by county or by restaurant name.

Florida's restaurant owners are not required to post restaurant inspection results where guests can see them. So every week, we provide that information for you.

For a complete list of local restaurant inspections, including violations not requiring warnings or administrative action, visit our Brevard County restaurant inspections site.

Here's the breakdown for recent health inspections in Brevard County, Florida, for the week of Aug. 21-27, 2023. Please note that some more recent, follow-up inspections may not be included here.

Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a 'snapshot' of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.

For full restaurant inspection details, visit our Brevard County restaurant inspection site.

Which Brevard County restaurants got perfect scores on their health inspections?

These restaurants met all standards during their Aug. 21-27 inspections and no violations were found.

** Note: Restaurants that failed an inspection and aced a follow-up inspection in the same week

Which Brevard County restaurants had high priority violations?

Dolphins Waterfront Bar & Grill at Cape Crossing

310 Lagoon Way, Merritt Island

Routine Inspection on Aug. 22

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

26 total violations, with eight high-priority violations

  • High Priority - Cooked hamburger or cheeseburger ordered from child menu not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time and temperature combination as specified in cooking chart. Menu stating burger can be order under cooked on kids menu, all burgers from this menu item must be cooked to minimum cooking temp of 155° or higher, item should not be able to be imputing in register at any temp other then fully cooked. **Warning**

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken Wings prepared previous day found in reach in cooler 44-51 still cooling, see stop sale **Repeat Violation** **Warning**

  • 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. Outside bar dish washing machine at 0ppm , replaced product , primed at 50 ppm **Corrected On-Site** **Warning**

  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in kitchen, next unannounced routine per.c. Woods

  • High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw cobra fish used in ceviche, no paperwork for parasite destruction available. Product must be cooked to be served on sight until a parasite destruction paperwork has been given to operator from distributor **Warning**

  • High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tartar sauce prepared 7/31/23, todays date 8/22/23, items with garlic cook onsite, see stop sale Garlic cook onsite 8/14/23, todays date 8/22/23, see stop sale Garlic oil infused with cook onsite 8/14/23, todays date 8-22-23 **Warning**

  • High Priority - Stop Sale issued due to food not being in a wholesome, sound condition Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tartar sauce prepared 7/31/23, todays date 8/22/23, items with garlic cook onsite, see stop sale 2quarts Garlic cook onsite 8/14/23, todays date 8/22/23, see stop sale 2 quarts Garlic oil infused with cook onsite 8/14/23, todays date 8-22-23 1.5 quarts

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken Wings prepared previous day found in reach in cooler 44-51 still cooling, approx 15# **Repeat Violation** **Warning**

Dunkin Donuts

3490 S.E. Bayside Lakes Blvd., Palm Bay

Routine Inspection on Aug. 21

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

Eight total violations, with one high-priority violation

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey sausage (54F - Cold Holding); pre portioned egg wraps (51F - Cold Holding); chicken tenders (50F - Cold Holding) Operator stated the cooler had to be turned to a warmer temperature to keep product from freezing. Advised to move products into different cooler to rapid chill, put ambient thermometer to observe temperatures.

El Mezcalito Mexican Grill LLC

4651 N.E. Babcock St., Palm Bay

Routine Inspection on Aug. 23

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

27 total violations, with seven high-priority violations

  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flying insects found at bar

  • High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Using tilapia raw in ceviche must call Sysco rep for parasite destruction letter **Warning**

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw hamburger over empanadas white chest freezer

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over breading and avocado salsa in cook line unit Raw chicken over raw beef in drawers under flat top, must be organized with raw beef over raw chicken **Corrected On-Site**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (130F - Hot Holding); made at 10am no temperatures taken to know when went out of temperature. See stop sale homemade tomatillo sauce (53F - Cold Holding), tomatoes(53F - Cold holding); raw bacon (48F - Cold Holding) **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes (53F - Cold Holding); raw bacon (48F - Cold Holding); homemade tomatillo sauce (53F cold holding ) see stop sale in cooler since this morning at 10:00 found at 3:00pm. Shredded cheese 44-45F cold holding stocked an hour ago suggested rapid chill **Repeat Violation** **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (130F - Hot Holding); made at 10am no temperatures taken to know when went out of temperature. See stop sale Queso (95F - Hot Holding) reheated Queso 1 hour ago, operator kept out at room temp as back up has been out for an hour. Educated in keeping hot or cold not at room temperature, operator decided to cool down in walk in cooler

Salsas Mexican Restaurant

2510 S. Washington Ave. No. #100, Titusville

Routine Inspection on Aug. 24

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

19 total violations, with six high-priority violations

  • High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher failed to wash hands prior to putting away clean dishes

  • High Priority - Food prepared in a private home. See stop sale. -operator states reselling tres leches cakes prepared at someone's home, operator discarded. **Admin Complaint**

  • High Priority - Nonfood-grade containers used for food storage - direct contact with food. -cut lettuce stored in 55 gallon gray trash can in walk-in cooler

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored with open bag of bread, operator relocated **Corrected On-Site**

  • High Priority - Stop Sale issued due to food originating from an unapproved source.

  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine sanitizer bucket exceeding 200ppm, operator diluted with water, retested 100ppm **Corrected On-Site**

Salsas Mexican Restaurant

5559 N. Wickham Road, Melbourne

Complaint Inspection on Aug. 23

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

48 total violations, with 16 high-priority violations

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. SEE STOP SALE Item found in walk in cooler, cooked previous day Spanish rice approx 5# (42-49F - Cooling) **Warning**

  • High Priority - Dented/rusted cans present. See stop sale. **Warning**

  • 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. Observed server touching sliced lemons for beverage with bare hands, see stop sale. Re-educated and corrected, tongs added to lemon slices **Corrected On-Site**

  • High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish washer washing dishes, food storage containers in 3 compartment sink and only washing and rinsing, not sanitizing as required. **Warning**

  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in kitchen and bar area. Per lisolette supervisor on duty, next unannounced routine **Warning**

  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sliced beef store direct next to raw chicken in same reach in cooler drawers, corrected **Corrected On-Site** **Warning**

  • High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prepared on site shrimp, prepared on site sauce in walk in cooler not date marked **Warning**

  • High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Operator using "Neutral Disinfectant" product for surfaces as a ware washing sanitizer at bar. Sink emptied, reset to chlorine 50ppm. **Corrected On-Site** **Warning**

  • High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server in dirty dish return area, scrapping plates, and immediately leave area and wipe soiled hands on her pants without first hand washing, brought server back to dish area and pointed out Hand Wash Sink to be used immediately after touching soiled dishes, re-educated **Corrective Action Taken** **Warning**

  • High Priority - Spray hose at mop sink lower than flood rim of sink. At mop sink chemical line and water hose, corrected **Corrected On-Site**

  • High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 sliced fresh lemon. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table ambient are reading 67° cold holding; STOP SALE ITEMS sour cream approx 3# (62F - Cold Holding); guacamole with tomato approx 5# (61F - Cold Holding); shredded lettuce approx #6 (67F - Cold Holding); shredded cheese approx 10# (67F - Cold Holding); diced pico de galo approx 5# (61F - Cold Holding); diced fresh tomatoes approx 5# (61F - Cold Holding); cooked on site from green tomatoes approx 2# (62F - Cold Holding); cooked on site shrimp approx2# (63F - Cold Holding); cooked on site from whole shell eggs 12 each (65F - Cold Holding); cooked on site pulled pork approx 1/2# (65F - Cold Holding); prepared on site pork stuffed tamales approx 24 each (63F - Cold Holding) **Warning**

  • High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Items found in walk in cooler from prepped previous day, SEE STOP SALE raw seasoned diced season beef approx #15 ambient air cooling from over night (47-43F - Cooling); raw season sliced beef strips approx 10# in walk in cooler from over night ambient air cooling (43- **Warning**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook line make table ambient are reading 67° cold holding; STOP SALE ITEMS sour cream approx 3# (62F - Cold Holding); guacamole with tomato approx 5# (61F - Cold Holding); shredded lettuce approx #6 (67F - Cold Holding); shredded cheese approx 10# (67F - Cold Holding); diced pico de galo approx 5# (61F - Cold Holding); diced fresh tomatoes approx 5# (61F - Cold Holding); cooked on site from green tomatoes approx 2# (62F - Cold Holding); cooked on site shrimp approx2# (63F - Cold Holding); cooked on site from whole shell eggs 12 each (65F - Cold Holding); cooked on site pulled pork approx 1/2# (65F - Cold Holding); prepared on site pork stuffed tamales approx 24 each (63F - Cold Holding) Spanish rice approx 5# (42-49F - Cooling); raw seasoned diced season beef approx #15 ambient air cooling from over night (47-43F - Cooling); raw season sliced beef strips approx 10# in walk in cooler from over night ambient air cooling (43-46° cooling) **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked on site pork in hot well at 117-120F hot holding, reheated within 20 mins 188° **Corrected On-Site** **Warning**

  • High Priority - Toxic substance/chemical improperly stored. Bleach cleaner stored on prep counter with chopper, corrected. **Warning**

The Chubby Mullet

8685 N. U.S. 1, Micco

Routine Inspection on Aug. 25

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

Seven total violations, with two high-priority violations

  • High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/2023, please visit DBPR website to renew license **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Found on cook line, operator stocked cooler this morning within the hour, suggested rapid chill, operator added ice to items raw shrimp (45F - Cold Holding); raw cod (46F - Cold Holding); sliced tomatoes (45F - Cold Holding); raw mahi (45F - Cold Holding); sliced cheese (44-47F - Cold Holding) Retemped all items at 43F **Corrected On-Site** **Repeat Violation**

The Shack Riverfront LLC

4845 Dixie Highway N.E., Palm Bay

Complaint Inspection on Aug. 23

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

Five5 total violations, with two high-priority violations

  • High Priority - - From initial inspection : High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. - From follow-up inspection 2023-08-23: **Time Extended**

  • High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2023-08-23: Spoke with Christal and jasmine in regards to expired license will need contact Tallahassee accounting **Admin Complaint**

Towneplace Suites Cape Canaveral Cocoa Beach

605 W. Central Blvd., Cape Canaveral

Routine Inspection on Aug. 21

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

Six total violations, with one high-priority violation

  • High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw mahi is fully defrosted in sealed packaging bearing thawing requirements

Yellow Dog Cafe

905 U.S. 1, Malabar

Routine Inspection on Aug. 23

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

Seven total violations, with three high-priority violations

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat food glass cooler **Corrected On-Site** **Repeat Violation**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (47F - Cold Holding); raw fish (47F - Cold Holding), fish cake (51F - Cold Holding); meatloaf (45F - Cold Holding); Brie cheese (45F - Cold Holding) stop sale kept in cooler over night **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); raw fish (47F - Cold Holding), fish cake (51F - Cold Holding); meatloaf (45F - Cold Holding); Brie cheese (45F - Cold Holding) kept in cooler over night, no temps taken this morning, see stop sale **Repeat Violation** **Warning**

What agency inspects restaurants in Florida?

Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishments.

How do I report a dirty restaurant in Florida?

If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online.

Get the whole story at our restaurant inspection database.

What does all that terminology in Florida restaurant inspections mean?

Basic violations are those considered against best practices.

A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.

An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: "Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over."

An emergency order — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.

A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.

This article originally appeared on Florida Today: Brevard area restaurant and food truck inspections Aug. 21-27: Restaurant inspection: Four are perfect; 11 fail