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Rendezvous Restaurant & Lounge

Rendezvous Restaurant & Lounge
8298 N Wickham Rd
Holiday Inn Melbourne
Melbourne, FL 32940
(321)255-0077

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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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2 Food Service Inspections Since July 1, 2014
Inspection For: HOLIDAY INN MELBOURNE-VIERA
License Number: 1504865
License ID: 5751568
Inspection Visit ID: 5371567
Inspection Date: Friday, October 10, 2014
Inspection Number: 2438632
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: 9
Number of High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
16-21-4 Basic.Accumulation of debris on exterior of warewashing machine.
36-24-4 Basic.Holes in walls. Several in Kitchen.
14-17-4 Basic.Walk-in cooler/freezer shelves with rust that has pitted the surface.
36-29-4 Basic.Wall soiled with accumulated dust. Kitchen above toaster and silverware.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
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. 0 ppm, primed rechecked 50 ppm. **Corrected On-Site**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Dish area. **Corrected On-Site**
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer with wiping cloths.
31B-03-4 Intermediate.No soap provided at handwash sink. By grills.
48-01-4 No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.

Inspection For: HOLIDAY INN MELBOURNE-VIERA
License Number: 1504865
License ID: 5751568
Inspection Visit ID: 5337393
Inspection Date: Friday, July 18, 2014
Inspection Number: 2430831
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: 13
Number of High Priority Violations: 2
Number of Intermediate Violations: 4
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. Store room behind bar. **Corrected On-Site**
36-36-4 Basic.Ceiling tile missing. Above prep sink in kitchen.
14-11-4 Basic.Equipment in poor repair. Reach in cooler 48°
36-24-4 Basic.Holes in walls, throughout kitchen.
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Bar sink.
14-17-4 Basic.Walk-in cooler/freezer shelves with rust that has pitted the surface.
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Powdered sugar **Corrected On-Site**
01B-26-4 High Priority.Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Raw chicken 49°. Raw beef 49° raw fish 48° cream 48°
08A-20-4 High Priority.Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw scallops not factory sealed. **Corrected On-Site**
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Dish area. And bar. **Corrected On-Site**
53B-05-4 Intermediate.Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
22-01-4 Intermediate.Soda gun soiled. **Corrected On-Site**

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2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: HOLIDAY INN MELBOURNE-VIERA
License Number: 1504865
License ID: 5751568
Inspection Visit ID: 5166872
Inspection Date: Tuesday, March 04, 2014
Inspection Number: 2374522
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: 5
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
16-21-4 Basic.Accumulation of debris on exterior of warewashing machine. **. Repeat Violation**
36-24-4 Basic.Holes in wall. Dish area
41-13-4 High Priority.Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Above cups, hot cocoa packets, jellies **Corrected On-Site**
02B-02-4 Intermediate.Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to operator, printed and posted. **Corrected On-Site**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Dish area

Inspection For: HOLIDAY INN MELBOURNE-VIERA
License Number: 1504865
License ID: 5751568
Inspection Visit ID: 5169143
Inspection Date: Wednesday, December 18, 2013
Inspection Number: 2374768
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
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: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
16-21-4 Basic.Accumulation of debris on exterior of warewashing machine.
22-22-4 Intermediate.Encrusted material on can opener blade.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Rendezvous Restaurant & Lounge in Melbourne 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 Melbourne's Rendezvous Restaurant & Lounge.

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 Rendezvous Restaurant & Lounge 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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