MEL'S DINER
1331 PINE ISLAND RD NE
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
2
Intermediate
4
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. **Warning**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. **Warning**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in flour. **Warning**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled in pizza station. **Repeat Violation** **Warning**
- 38-01-4:Basic - Light shield damaged/in disrepair. **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork ribs in walk-in cooler. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (48F - Cold Holding); blue cheese (48F - Cold Holding); ham (49F - Cold Holding) in reach-in cooler across from pizza oven. The manager discarded all products. **Corrected On-Site** **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink on cook line. **Repeat Violation** **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mash potatoes and turkey not date marked in walk-in cooler. **Repeat Violation** **Warning**
- 53B-14-5: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. **Warning**
Food safety inspection conducted on 2/26/2025 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).
Inspection on 1/9/2025
High Priority
2
Intermediate
3
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Observed gray duct tape used on ice machine. **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touching cloths while engaging in food operations. Educated operator not to touch cloths or skin while engaging in food preparation. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw breaded pork belly over fried chicken in reach-on cooler under deep oven. The operator moved the fried chicken in container above the raw breaded pork belly. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink on cook line.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken snd ribs not date marked in walk-in cooler. **Repeat Violation**
- 53B-14-5: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.
Food safety inspection conducted on 1/9/2025 revealed 13 total violations (2 high priority, 3 intermediate, 8 basic).
Inspection on 8/9/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2024-08-09: **Time Extended**
- 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface on ice machine in back of kitchen. **Warning** - From follow-up inspection 2024-08-09: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-09: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-08-09: Observed dishwasher not sanitizing. **Admin Complaint**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw pork chops in reach-in coolers under cook line. The operator is moving the raw raw pork chops to another reach-in cooler on cook line. **Corrected On-Site** **Warning** - From follow-up inspection 2024-08-09: Observed raw hamburgers over raw pork chops and ready to eat hotdogs in reach-in cooler under cook line. **Admin Complaint**
Food safety inspection conducted on 8/9/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 8/2/2024
High Priority
4
Intermediate
1
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface on ice machine in back of kitchen. **Warning**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. **Repeat Violation** **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on cook line. **Warning**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler across from cook line. **Warning**
- 22-41-4: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. **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw pork chops in reach-in coolers under cook line. The operator is moving the raw raw pork chops to another reach-in cooler on cook line. **Corrected On-Site** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (50F - Cold Holding); turkey (51F - Cold Holding) in walk-in cooler. The manager is discarding ham and turkey. **Corrective Action Taken** **Repeat Violation** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hollandaise sauce (122F - Hot Holding) in steam table. The cook is reheating hollandaise sauce in microwave. See Reheat. **Corrected On-Site** **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind front counter. The operator placed paper towels at handwashing sink. **Corrected On-Site** **Warning**
Food safety inspection conducted on 8/2/2024 revealed 11 total violations (4 high priority, 1 intermediate, 6 basic).