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Mitchell's Family Diner

Mitchell's Family Diner
1400 N Cocoa Blvd
Cocoa, FL 32922

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
License Number: 1501834
License ID: 5876414
Inspection Visit ID: 5337074
Inspection Date: Friday, September 19, 2014
Inspection Number: 2430627
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of High Priority Violations: 4
Number of Intermediate Violations: 3
Number of Basic Violations: 5
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils/ food. In dry storage, on shelf next to food. **Corrected On-Site**
29-11-4 Basic.Leaking pipe at plumbing fixture. Triple sink.
38-01-4 Basic.Light shield damaged/in disrepair. In dry storage. And in dry storage.
33-32-4 Basic.Walking or driving surfaces not maintained. Potholes
07-03-4 High Priority.Butter re-served to customers. Packets, on tables. **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Approximately 10 packets of butter on counter in wait station, operator discarded. **Corrected On-Site**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw eggs over hashbrowns. **Corrected On-Site**
08A-03-4 High Priority.Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw non packaged beef over vegetables. **Corrected On-Site**
14-14-4 Intermediate.Nonfood-grade basting brush used in food. **Corrected On-Site**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Corrected On-Site**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Mitchell's Family Diner in Cocoa Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cocoa's Mitchell's Family Diner.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Mitchell's Family Diner may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.

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