MEL'S DINER
1331 PINE ISLAND RD NE
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/29/2025
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Warning - From follow-up inspection 2025-04-29: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled in pizza station. Repeat Violation Warning - From follow-up inspection 2025-04-29: **Time Extended**
- 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Warning - From follow-up inspection 2025-04-29: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Warning - From follow-up inspection 2025-04-29: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink on cook line. Repeat Violation Warning - From follow-up inspection 2025-04-29: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2025-04-29: Observed ribs in walk-in cooler not date marked. The operator date marked ribs during call back inspection. Corrected On-Site
Food safety inspection conducted on 4/29/2025 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
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).
Inspection on 11/29/2023
High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line ambient temperature 52F. The cook realized the reach-in cooler was unplugged and plug up reach-in cooler into wall socket. **Corrective Action Taken**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair on cook line. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave on cook line soiled.
- 33-16-4:Basic - Open dumpster lid.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine in prep area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburgers over ready to eat hotdogs in reach-in cooler under cook line. The manager moved hotdogs to another reach-in cooler on cook line. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 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 grilled chicken, fried and ribs in walk-in cooler not date marked.
Food safety inspection conducted on 11/29/2023 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 9/12/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Warning - From follow-up inspection 2023-09-12: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Warning - From follow-up inspection 2023-09-12: **Time Extended**
Food safety inspection conducted on 9/12/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 7/13/2023
High Priority
4
Intermediate
3
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice in ice bin. Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. On cook line. Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler across from cook line. Warning
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed cook wash hands but dried hands on cloths. Educated cook on proper washing hands. **Corrective Action Taken** Warning
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 cracked eggs in egg container. The cook discarded cracked eggs. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (47F - Cold Holding); raw shrimp (46F - Cold Holding) in reach-in cooler under cook line. The cook placed ice on raw salmon and raw shrimp. **Corrective Action Taken** 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 sausage links (121F - Hot Holding) in steam table. The cook reheated on cook line. See Reheating Temperature. Corrected On-Site Warning
- 53A-05-6:Intermediate - 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/ Warning
- 53B-13-5: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. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Warning
Food safety inspection conducted on 7/13/2023 revealed 14 total violations (4 high priority, 3 intermediate, 7 basic).