Merritt Island pizza spot tops violations with 25, total of 15 restaurants 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 Oct. 9-15, 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 Oct. 9-15 inspections and no violations were found.

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

Which Brevard County restaurants had high priority violations?

28 North

2250 Town Center Ave. Suite 101, Melbourne

Routine Inspection on Oct. 13

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

19 total violations, with eight high-priority violations

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

  • 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. 0 ppm

  • High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.

  • High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish and raw pork chops over pasteurized eggs. **Corrected On-Site**

  • High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP of fish

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle cooler on cook line; sliced cheese (45 to 48F - Cold Holding); date cream (51F - Cold Holding); poblano (42F - Cold Holding); cooked taco meat (46F - Cold Holding); cooked egg whites Sauté cooler heavy cream 50F

Bizzarro's Of Merritt Island

325 E Merritt Island Causeway , Suite L, Merritt Island

Complaint Inspection on Oct. 9

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

25 total violations, with five high-priority violations

  • High Priority - Galvanized metal in contact with acidic foods. 2 opened cans of pizza (tomato based) sauce stored in open can in reach-in cooler.

  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. two live flies observed under hand wash sink near ice machine. 4- 3 live flies observed behind the dish machine. **Warning**

  • High Priority - Roach activity present as evidenced by live roaches found. One (1) live roach observed in drawer of the wait station area, wait staff removed all items and cleaned area. **Warning**

  • High Priority - Rodent activity present as evidenced by rodent droppings found. Observed one (1) rodent dropping on top of the Dish Washing Machine. **Warning**

  • High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser stored with cleaned equipment, corrected **Corrected On-Site**

Chuck E Cheese's 699

2250 Coastal Lane, West Melbourne

Routine Inspection on Oct. 10

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

Four total violations, with one high-priority violation

  • 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. Dishwasher (Chlorine 00ppm) tubing has hole in it, unable to pull sanitizer through line. Operator called repair tech for dish machine. Use triple sink to sanitize dishes until repaired **Corrective Action Taken** **Repeat Violation** **Warning**

Fiesta Azteca Mexican Rest

3194 W. New Haven Ave., West Melbourne

Routine Inspection on Oct. 12

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

19 total violations, with three high-priority violations

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Queso kept out at room temperature temped at 86F, educated on keeping either hot at 135F and above or to kept cold at 41F and below

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler was stocked at 11am, found at 1:15pm, suggested rapid chill on items in walk in freezer. diced tomatoes (51F - Cold Holding); cut lettuce (51F - Cold Holding); guac (54F - Cold Holding); raw chicken (48F - Cold Holding); cooked pork (54F - Cold Holding) **Corrective Action Taken** **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (86F - Hot Holding) on counter see stop sale

Hong Kong Restaurant Of Palm Bay Inc

5270 Babcock St. N.E. Suite 35, Palm Bay

Routine Inspection on Oct. 10

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

16 total violations, with five high-priority violations

  • High Priority - Employee handled cell phones, mopped floors and went outside and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**

  • High Priority - Nonfood-grade bags used in direct contact with food.

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. *raw beef over rte

  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. *raw chicken over raw beef in standing reach-in freezer by back door *raw chicken over cooked pork in walk-in cooler- corrected on site **Repeat Violation**

  • High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine at 200+++++ educated, diluted, second test 50ppm

Kelsey's Pizza

1850 N. Courtenay Pkwy., Suite 116, Merritt Island

Routine Inspection on Oct. 10

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

18 total violations, with four high-priority violations

  • High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steamwell on cook line marinara (88F - Reheating); cheese sauce (97F - Reheating); meat sauce (111F - Reheating). Operator stated all were placed on at 10 a.m.

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On countertop next to pizza oven. garlic in oil (73F - Cold Holding) **Repeat Violation**

  • High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steamwell on cook line marinara (88F - Reheating); cheese sauce (97F - Reheating); meat sauce (111F - Reheating). Oper stated all were placed on at 10 a.m. **Warning**

La Cita Golf & Country Club

777 Country Club Drive, Titusville

Routine Inspection on Oct. 10

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

20 total violations, with four high-priority 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. Dish Washing Machine at the bar at 0 ppm for chlorine, not able to prime unit, use of only the 3 compartment sink until repairs have been completed on unit. **Warning**

  • High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran Dish Washing Machine in kitchen 3x with no reading on the test strip. Find wrong product hooked up to sanitizer line, chef replaced with correct product, unit primed and tested at 50 ppm **Corrected On-Site**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Portion control butter 10 each @ 78°.

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Found 10 each portion control butter in basket from Sunday 10/8/23 at 78° see stop sale. **Warning**

Marker 24 Riverfront, LLC

1360 S. Banana River Drive, Merritt Island

Routine Inspection on Oct. 12

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

Eight total violations, with three high-priority violations

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Ceviche stored over cooked chicken. Operator moved **Corrected On-Site**

  • High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. 0ppm DDBSA. Made chlorine sanitizer buckets at 50ppm **Corrected On-Site**

  • High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ceviche is made with random types of fish acquired through licensed commercial fishing vendor next door.

McDonald's #18922

4305 W. Main St., Mims

Routine Inspection on Oct. 13

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

12 total violations, with five high-priority violations

  • High Priority - Displayed food not properly protected from contamination. Iced tea dispenser on lobby drink station without tight fitted lid.

  • High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed grill cooked crack whole raw shell eggs, remove gloves, move pans for the finished cooked product to grill area without first washing hands, observed grill going to put on new gloves without first hand washing, corrected and re-educated **Corrective Action Taken** **Repeat Violation** **Warning**

  • High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1whole raw shell eggs broken in tray in reach in cooler drawer

  • High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale 67 each prepared previous day prepared breakfast burritos from 830 p.m.; breakfast burritos (48-53F - Cold Holding). 67 each breakfast burritos.

  • 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. See stop sale, 67 each breakfast burrito that did not reach 41° within 4hours, found in reach in cooler unit, tightly packed, 4 pans stacked and lidded pans of breakfast burritos prepared previous day at 5:30 p.m. to 9:45 p.m., temped 48-53° **Warning**

Palmas Blancas

Mobile food dispensing vehicle

Routine Inspection on Oct. 10

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

Three total violations, with two high-priority violations

  • High Priority - Food prepared in a private home. See stop sale. Cooked from raw pulled pork approx 15# item was pulled from menu and hot holding well by operator **Corrective Action Taken** **Admin Complaint**

  • High Priority - Stop Sale issued due to food originating from an unapproved source. Approx 15# cooked at home pulled pork. Item was removed from menu and pulled from hot holding well by operator **Corrective Action Taken**

Pub Americana

405 Delannoy Ave., Cocoa

Complaint Inspection on Oct. 11

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 - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 live flying insects at downstairs bar **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line goat cheese (47F - Cold Holding); blue cheese (47F - Cold Holding); cooked pork (47F - Cold Holding) **Warning**

The Great Outdoors Premier Rv/Golf Resort Community Services

137 Plantation Drive, Titusville

Routine Inspection on Oct. 12

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

19 total violations, with eight high-priority violations

  • High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Plumbing / floor drain under beverage station at bar.

  • High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Per cook on site, chicken wing are cooked in oven from raw to only 135° and cooled in walk in cooler, finish cook happens in deep fryer as ordered. No non-continuous cooking paperwork currently on site to follow these cooking procedures, needed paperwork emailed to manager. **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. Dish Washing Machine reading 0 ppm chlorine, empty sanitizer bucket, hook up to chlorine bleach product until sanitizer is delivered. Retested at 50 ppm chlorine . **Corrected On-Site** **Repeat Violation**

  • High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed both cooks removing gloves after cracking raw whole shell eggs and then applying gloves without first hand washing, both corrected and re-educated **Corrective Action Taken**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored next to ready to eat fully cooked hot dogs in bottom drawer of reach in cooler under grill, corrected **Corrected On-Site**

  • High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Milk opened on wait station not date marked, opened 10-8-23, corrected **Corrected On-Site**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table 2 ambient air reading 50-51, unit is emptied nightly, reset this am at approx 530-64n; cut melon (53F - Cold Holding); liquid egg product (53F - Cold Holding); shredded cheese (53F - Cold Holding); all items where placed in reach in freezer units to rapid chill (all items placed in walk in freezer unit to rapid chill, retemped items after 20 mins @42-40° **Corrected On-Site** **Repeat Violation** **Warning**

  • High Priority - Toxic substance/chemical improperly stored. Bottle of spray sanitizer stored with condiment items at wait station, removed **Corrected On-Site**

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 County restaurant and food truck inspections Oct. 9-15: Restaurant inspection: 9 Brevard are perfect; 15 fail