Bookmark, Share & Add this page to:
Expand this BoxMembership Information

Apollo Diner

Apollo Diner
201 W Hibiscus Blvd
Melbourne, FL 32901
(321)952-1770

Click to Show Larger Map
Map of Area Around Apollo Diner
Get Directions to Apollo Diner 201 W Hibiscus Blvd, Melbourne, FL 32901
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Property & Structure Photos from 201 W Hibiscus Blvd
Click to Show Contents
No (0) Emergency Closure Orders Since October 2008
Click to Hide Contents
1 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Apollo Diner either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Apollo Diner or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2014016762 - On May 14, 2014 Apollo Diner, Melbourne was ordered to pay $400 for violations observed during its March 13, 2014 inspection.

Click to Show Contents
No (0) Food Misrepresentation Cases Since March 2006
Click to Hide Contents
2 Food Service Inspections Since July 1, 2014
Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 5394862
Inspection Date: Tuesday, January 13, 2015
Inspection Number: 2444984
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: 10
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. In tub of flour in back kitchen **Corrected On-Site** **. Repeat Violation**
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen. Tubs of cryer oil found stored on floor in back kitchen to the side of prep table
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. Blue cutting board in back kitchen **. Repeat Violation**
35B-01-4 Basic.Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door
10-08-4 Basic.Ice scoop handle in contact with ice. At front counter **Corrected On-Site**
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site**
25-37-4 Basic.Reuse of ridged single-use container. Sour cream container reused to store home fries in RIC
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Wet towel found on front counter next to beer taps **Corrected On-Site**
22-25-4 Intermediate.Accumulation of encrusted food debris on/around mixer head.
22-22-4 Intermediate.Encrusted material on can opener blade. **. Repeat Violation**

Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 5300999
Inspection Date: Thursday, August 14, 2014
Inspection Number: 2406328
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: 4
Number of Intermediate Violations: 4
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Bowl in flour, bowl in tzatziki Sauce in the walk in cooler.
14-09-4 Basic.Cook line Cutting board has bad cut marks and is no longer cleanable. **. Repeat Violation**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Cooks **. Repeat Violation**
14-67-4 Basic.Reach-in freezer gasket torn/in disrepair. Chest freezer
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Bulk containers. Flour,etc in prep room.
12A-04-4 High Priority.Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Kitchen manager onsite translate in Spanish pork per hand wash. **Corrected On-Site** **. Repeat Violation**
08A-03-4 High Priority.Raw animal food stored over/with ready-to-eat food in reach-in freezers -not all products commercially packaged. **Corrected On-Site** **. Repeat Violation**
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef next to raw pork **Corrected On-Site**
12A-02-4 High Priority.Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site** **. Repeat Violation**
22-26-4 Intermediate.Buildup of soiled material on racks in the reach-in cooler. 2 door cooler in wait station.
22-22-4 Intermediate.Heavy Encrusted material on can opener blade.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Hand sink for dish area **Corrected On-Site**
03D-20-4 Intermediate.Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked red potatoes stacked in a deep metal pot. Placed in sheet pans. **Corrected On-Site**

Click to Hide Contents
5 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 5257773
Inspection Date: Friday, June 13, 2014
Inspection Number: 2282500
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Admin. Complaint Callback Complied - Return visit resulting from an administrative complaint found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 4953644
Inspection Date: Thursday, March 13, 2014
Inspection Number: 2282500
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 32
Number of High Priority Violations: 9
Number of Intermediate Violations: 4
Number of Basic Violations: 19
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. / exterior of mixer
36-45-4 Basic.Ceiling soiled with accumulated dust. / above iced tea dispensers
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable.
29-18-4 Basic.Drain cover(s) missing. / 3 bin sink
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / server area **. Repeat Violation**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / server bracelet
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **. Repeat Violation**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. **. Repeat Violation**
08B-38-4 Basic.Food stored on floor. / jug of oil on floor **Corrected On-Site**
22-19-4 Basic.Interior of microwave soiled with encrusted food debris.
33-16-4 Basic.Open dumpster lid.
25-32-4 Basic.Reuse of single-service articles. / container that walnuts were in
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. / outside of rim of hand sink
08B-13-4 Basic.Stored food not covered at server station/ ice tea urns because of heavy accumulation of dust above them
36-02-4 Basic.Unsealed concrete floor in food preparation, food storage or warewashing area. / walk in cooler
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. / at server area 0ppm Corrected On-Site** **Corrected On-Site**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
02D-01-4 Basic.Working containers of food removed from original container mislabeled - walnuts **Corrected On-Site**
12A-04-4 High Priority.Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
12A-12-4 High Priority.Employee switched from working with raw food to ready-to-eat food without washing hands.
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. / per cooked sausage links in walkin cooler **Admin Complaint** **. Repeat Violation**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. /almost all items in walkin between 48-55°f/ repairman came and fixed WIC, at the end of the inspection the ambient temperature was 40°f **Admin Complaint**
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 for indeterminate amount of time. Walkin ambient temp reading 50°f. Operator stated it was running high when arrive this morning. See stop sale. **. Repeat Violation**
08A-18-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
12A-02-4 High Priority.Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
29-34-4 High Priority.Vacuum breaker missing at hose bibb. / outside faucet
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / 200 ppm, corrected to 100 ppm **Corrected On-Site**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / milk not date marked **. Repeat Violation**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. / making sanitizer water
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. / in server area
14-76-4 Intermediate.Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Admin Complaint**

Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 5152313
Inspection Date: Thursday, November 07, 2013
Inspection Number: 2372711
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
14-34-4 Basic.Interior of ice machine with rust that has pitted the surface. **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. / light in server station **Warning**

Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 5152222
Inspection Date: Wednesday, November 06, 2013
Inspection Number: 2372711
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of High Priority Violations: 4
Number of Intermediate Violations: 2
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. / potatoes cooked **Corrected On-Site** **Warning**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. / server station reach in **Warning**
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items/ keys stored in bowl on shelf by cooks line **. Repeat Violation** **Warning**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. **. Repeat Violation** **Warning**
14-11-4 Basic.Equipment in poor repair. / walk in cooler not maintaining TCS FOODS at 41 degrees f or below **Warning**
14-34-4 Basic.Interior of ice machine with rust that has pitted the surface. **Warning**
16-13-4 Basic.Larger Equipment not washed, rinsed and sanitized properly Do not use dishes/equipment not properly sanitized. / employee not sanitizing after wash and rinse putting in another soap solution than stringer- educated **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. / light in server station **Warning**
06-01-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. / fish in the vacuum pack **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / several areas **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / ketchup in the sour cream container **Warning**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. / servers doing toast **Warning**
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef on cookies line **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / all TCS food in the walk in cooler at 48 degrees f- 52 degrees f **Warning**
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. / TCS in walk in cooler not being maintained at 41 degrees' or below not able to determine the amount of time chef states product in the walk in cooler from yesterday-thermometers calibrated with chef **Warning**
22-22-4 Intermediate.Heavily Encrusted material on can opener blade. **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / meat loaf and other TCS IN THE WALK IN REFRIGERATOR **. Repeat Violation** **Warning**

Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 4953643
Inspection Date: Tuesday, September 17, 2013
Inspection Number: 2282499
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: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
50-09-4 Basic.Current Hotel and Restaurant license not displayed. / found **Corrected On-Site**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. / keys in dish on cooks line **Corrected On-Site**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. / cups server station
36-11-4 Basic.Floors not maintained smooth and durable. / through out kitchen
16-21-4 Basic.Moderate Accumulation of debris on exterior of warewashing machine.
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / refrigerator/ salad condiment cooler
06-01-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. / fish being thawed in vacuum packaging not cut open re- educated **Corrected On-Site**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / salad condiment cooler
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / Alfredo sauce **Corrected On-Site**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine **Corrected On-Site**
05-06-4 Intermediate.Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. / thermometer off by 5 degrees f calibrated with chef to 32 degrees f
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. / lip of machine and back wall
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / Alfredo sauce **Corrected On-Site**

Click to Hide Contents
4 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 4953643
Inspection Date: Tuesday, September 17, 2013
Inspection Number: 2282499
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: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
50-09-4 Basic.Current Hotel and Restaurant license not displayed. / found **Corrected On-Site**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. / keys in dish on cooks line **Corrected On-Site**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. / cups server station
36-11-4 Basic.Floors not maintained smooth and durable. / through out kitchen
16-21-4 Basic.Moderate Accumulation of debris on exterior of warewashing machine.
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / refrigerator/ salad condiment cooler
06-01-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. / fish being thawed in vacuum packaging not cut open re- educated **Corrected On-Site**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / salad condiment cooler
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / Alfredo sauce **Corrected On-Site**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / chlorine **Corrected On-Site**
05-06-4 Intermediate.Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. / thermometer off by 5 degrees f calibrated with chef to 32 degrees f
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. / lip of machine and back wall
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / Alfredo sauce **Corrected On-Site**

Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 4850217
Inspection Date: Thursday, February 28, 2013
Inspection Number: 2203946
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 4876041
Inspection Date: Thursday, February 28, 2013
Inspection Number: 2263954
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: 7
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.Cutting board has heavy cut marks and black mold like substance is no longer cleanable. / portable cutting boards
14-41-4 Basic.Walk-in cooler gasket torn/in disrepair.
14-48-4 Basic.Nonfood-contact equipment not designed and constructed in a durable manner. / storage shelving press board not smooth durable non absorbant or easily cleanable
16-46-4 Basic.Old labels stuck to food containers after cleaning.
24-05-4 Basic.Clean pots and pans not stored inverted or in a protected manner and some stored on the floor **Corrected On-Site**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. / cups
29-20-4 Basic.Standing water in handwash sink/ handwash sink draining very slowly. / in the back prep area

Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 4685195
Inspection Date: Friday, December 21, 2012
Inspection Number: 2203946
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 10
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical.- Observed dented/rusted cans. / corn beef hash chef discarded **Warning**
02-22-1 Critical.- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / several cooked items in the walk in cooler **Warning**
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham cooks line reach in above the chill line recommended rapid chill operator took corrective action **Warning**
08A-28-1 Critical.- Observed food stored on floor. Potatoes in the pot prep area pick up and sacks of potatoes storage area **Warning**
09-04-1 Critical.- Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Waite staff doing toast **Corrected On-Site** **Warning**
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisp cooks line **Warning**
12A-16-1 Critical.- Observed employee engage in food preparation not wash hands only wipe on towel after breaking raw whole shell eggs then utilizing utensils **Corrected On-Site** **Warning**
22-20-1 Critical.- Observed moderate buildup of slime in the interior of ice machine. Toward back wall of machine and light by the ice drop **Warning**
23-03-1 Observed build-up of grease on nonfood-contact surface. Light shield on cooks line **Warning**
53A-01-2 Critical.- Manager lacking proof of Food Manager Certification. / can't locate certification and no othe manager on site at this time also the other managers are expired **Warning**

Click to Hide Contents
3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 4346220
Inspection Date: Thursday, March 22, 2012
Inspection Number: 2096886
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: 14
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
08A-12-1 Critical. Observed raw fish stored in undrained ice in walkin cooler Corrected On Site.
10-02-1 In-use utensil not stored on egg crate Corrected On Site.
10-04-1 In-use ice scoop not stored on a clean location.
10-08-1 Observed ice scoop with handle in contact with ice. Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Removed soiled gloves and did not wash hands before appling new gloves. Corrected On Site. Washed hands
14-31-1 Wet towel stored under in use cutting boards
14-33-1 Observed heavy rust and calcium build up inside icemachine
16-03-1 Critical. Observed moderate accumulation of debris in warewashing machine and associated equipment.
18-05-1 Observed coffee stains inside clean cups. Corrected On Site.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm Corrected On Site. 100 ppm
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm
24-08-1 Equipment and utensils not properly air-dried. Coffee cups not stored properly for air drying. Corrected On Site.
37-04-1 Observed wall heavily soiled with accumulated black debris in dishwashing area.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed.

Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 4494033
Inspection Date: Monday, December 12, 2011
Inspection Number: 2096887
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 4346221
Inspection Date: Wednesday, October 12, 2011
Inspection Number: 2096887
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 14
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
01B-12-1 Critical. Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site. Operator disvarded no stop sale issued
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Phf's in RIC drawers are ranging 44-51F placed in unit 6 am recommend rapid chill. Applied bags of ice
05-05-1 Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. -10 degrees reads 33 and ambient temperature is 43F.
06-05-1 Critical. Observed raw tilapia thawed in standing water. Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed plate used to scoop diced potatoes
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. Washed hands applied gloves.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
14-37-1 Observed cook line cutting board badly grooved/pitted and no longer cleanable.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
22-23-1 Critical. Observed encrusted, soiled material on slicer.
41A-10-1 Critical. Observed toxic item improperly stored. Corrected On Site.
51-18-1 No copy of latest inspection report. Can't find
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Can't find file This violation must be corrected by : 12/12 /11.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Can't find file This violation must be corrected by : 12/12/11.

Click to Hide Contents
3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 4016934
Inspection Date: Thursday, April 14, 2011
Inspection Number: 1999873
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 Critical/Risk Violations: 7
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Precooked sausage not held at 135 degrees Fahrenheit or above. Found at 93F. Recommend to reheat to 165F. Corrected On Site. Placed back on grill
08A-28-1 Critical. Observed bag of potatoes on floor
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Placing cheese on eggs. Corrected On Site.
10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife Corrected On Site.
12A-26-1 Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
13-03-1 Observed employee with no hair restraint.
16-03-1 Critical. Observed moderate accumulation of debris in warewashing machine and associated equipment.
21-10-1 Clean wiping cloth not properly stored. On belt of apron.
22-22-1 Critical. Observed moderate encrusted material on can opener.
23-05-1 Observed heavy residue build-up on top of dishmachine
24-07-1 Cleaned and sanitized chill wand not stored protected. Corrected On Site.
33-16-1 Observed open dumpster lid. Repeat Violation.

Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 4016935
Inspection Date: Monday, November 15, 2010
Inspection Number: 1999874
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 Critical/Risk Violations: 9
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01B-12-1 Critical. Observed whole shell eggs stored with cracks or broken shells in walkin cooler. Corrected On Site.
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Flats of eggs on cook line Corrected On Site. Repeat Violation.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Cooked rice,chicken stored in deep containers and covered. Corrected On Site.
08A-24-1 Critical. Observed zip lock bags raw chicken stored over opened bags of clam strips and breaded shrimp in RIF. Corrected On Site.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chest freezer
08A-26-1 Critical. Observed cases of raw seafood not completely sealed stored over bags of vegitables in RIF. Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Prep table
22-19-1 Critical. Observed interior of microwave moderatly soiled. In prep area
24-10-1 Observed knife stored in crevices between equipment. Corrected On Site.
33-16-1 Observed open dumpster lid.
36-11-1 Floors tiles badly broken in front of handsink in ladies rest room.
41B-03-1 Critical. Observed unlabeled spray bottle. Server station

Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 3929405
Inspection Date: Tuesday, August 24, 2010
Inspection Number: 1941483
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Click to Hide Contents
3 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 3929404
Inspection Date: Tuesday, June 22, 2010
Inspection Number: 1941483
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 17
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Shredded potatoes and flats of eggs Corrected On Site.
10-08-1 Observed spoon with handle in contact with tuna salad
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. After cracking eggs not changing gloves or washing hands. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Recommend resurface. Cook line cutting board
14-51-1 Observed nonfood-grade containers used for food storage. For bread crumbs.
14-53-1 Can opener blade not kept sharp - observed rust build up on blade
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of food storage containers in storage area
23-06-1 Observed build-up of food debris on storage shelves
23-07-1 Observed gaskets with heavy slime/mold-like build-up. Cook line RIC
24-06-1 Observed clean utensils/equipment stored in dirty cabinet that's heavily soiled with grime.
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Corrected On Site.
29-18-1 Drain cover missing in walkin cooler.
35A-08-1 Critical. Observed 2 live flies in kitchen.
36-11-1 Floors not maintained smooth and durable and non absorbant in prep room and walkin cooler.
36-13-1 Observed heavy grease accumulated under cooking equipment. Fryers
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 3680364
Inspection Date: Friday, January 22, 2010
Inspection Number: 1888627
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: 7
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-24-1 Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Flats of eggs on cook line. Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sliced ham of cook l8ne cooler Corrected On Site. Recommend rapid chill
05-09-1 Critical. No conspicuously located thermometer in holding unit. Dessert display cooler.
08A-26-1 Critical. Observed rawpork over raw fish in upright RIF in dishroom. Corrected On Site.
16-01-1 Critical. Observed no audio alarm on dishmachine
30-02-1 Critical. Vacuum breaker mising at hose bibb. Hose bib for mop sink out back
33-16-1 Observed open dumpster lid.

Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 3680365
Inspection Date: Wednesday, August 19, 2009
Inspection Number: 1888628
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 Critical/Risk Violations: 4
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked sausage hot holding at 121F. Corrected On Site. Recommend reheat to 165F.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.
15-31-1 Observed walkin cooler flaps torn or in disrepair.
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Silver ware at the waitstaff area.
30-02-1 Critical. Vacuum breaker mising at hose bibb. Mop sink
37-03-1 Observed window frames not smooth and easily cleanable
37-04-1 Observed wall moderatly soiled with accumulated black debris in dishwashing area. 3 bay sink area
37-11-1 Observed attached equipment heavly soiled with accumulated dust. Fan covers in the walkin cooler.
41A-02-1 Critical. Observed toxic item stored by food. Corrected On Site.

Click to Hide Contents
3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 3527795
Inspection Date: Thursday, April 16, 2009
Inspection Number: 1696845
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 3225848
Inspection Date: Monday, March 16, 2009
Inspection Number: 1696845
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 21
Number of Critical/Risk Violations: 16
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented/rusted cans. Can of tomatoe sauce
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked veggie lasagna,cooked beef,cooked roast all in the walkin cooler.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw beef over cooked beef in the walkin cooler.
08A-28-1 Critical. Observed food stored on floor. Bag of carrots in the storage room.
08A-29-1 Critical. Observed uncovered cooked potatoes and cooked bacon innthe walkin cooler.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Using a cup to scoop ice from ice bin in the front counter
12A-13-1 Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
12A-13-1 Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwashers.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Handling lemons with fingers
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cabbage
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Counter at the front line and through out kitchen
22-22-1 Critical. Observed heavy encrusted material on can opener.
23-06-1 Observed heavy build-up of food debris and grime on the walkin cooler shelves.
29-05-1 mop/service sink installed outside at establishment broke.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. For dishwasher
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Dishmachine area
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Dishmachine area
37-12-1 Ceiling not smooth and easily cleanable. Rear storage room.
40-04-1 Observed personal care item stored with food. Corrected On Site.

Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 3225849
Inspection Date: Monday, October 06, 2008
Inspection Number: 1696846
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: 8
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
05-09-1 Critical. No conspicuously located thermometer in holding unit. Front dessert display case,2 door RIC licated at the waitstaff area.
14-53-1 Can opener blade not kept sharp - observed metal shavings.
15-14-1 Observed shelf liners in the dry storage torn/ripped.
22-17-1 Critical. Observed soiled reach-in cooler gaskets. Cook line
22-22-1 Critical. Observed HEAVY encrusted material on can opener. Corrected On Site.
30-02-1 Critical. Vacuum breaker mising at hose bibb. Outside hose bibb by mopsink
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Prep room
37-13-1 Observed hole in ceiling. Prep room above shelf

Click to Hide Contents
3 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 3143117
Inspection Date: Wednesday, June 25, 2008
Inspection Number: 1640250
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: 20
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked lasagna and meat loaf in the walkin cooler
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Sour cream containers and cottage cheese containers in the stainless steel RIC
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Flour in the cottage cheese and sour cream containers in the dry storage containers
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw beef over oinion rings and precooked chicken in the RIF located by the stainless steel RIC
08A-28-1 Critical. Observed bags of carrots and a pot of cooked potatoes stored on floor of the walkin cooler Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Dish room
14-03-1 Observed galvanized metal in contact with acidic foods. Apple juice and tomatoe juice in the RIC located in waitstaff area
14-29-1 Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. For dishbwashing
14-51-1 Observed nonfood-grade containers used for food storage. Grocery bags being used to store garlic bread
17-09-1 Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Employee was not aware of how to use test kit for dishmachine and 3 comp sink Corrected On Site.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Cook line RIC
29-18-1 Drain cover(s) missing. Walkin cooler
36-08-1 Observed floor and wall junctures not coved. Waitstaff area and kitchen
37-04-1 Observed moderately wall soiled with accumulated black debris in dishwashing area.
41A-02-1 Critical. Observed toxic item stored over opened containers of liquid egg. Corrected On Site.
41A-02-1 Critical. Observed toxic item stored by food. Degreaser and windex over bags of potatoes in chemical storage area
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Over 200 ppm. Waitstaff area
47-06-1 Critical. Observed extension cord in use for freezer in dish room

Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 2889705
Inspection Date: Friday, January 11, 2008
Inspection Number: 1562251
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: 6
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Cole slaw in a feta cheese container in RIC located in kitchen
14-53-1 Can opener blade not kept sharp - observed rust build up on blade.
23-05-1 Observed residue build-up on shelves in dry storage area
30-02-1 Critical. Vacuum breaker mising at hose bibb. HosE bib located by mop sink outside
37-04-1 Observed wall Moderately soiled with accumulated black debris in dishwashing area.
45-22-1 Critical. Portable fire extinguisher(s) obstructed from view. Blocked by candy machine

Inspection For: APOLLO DINER
License Number: 1504953
License ID: 3349492
Inspection Visit ID: 2889706
Inspection Date: Wednesday, July 18, 2007
Inspection Number: 1562252
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: 10
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cookline Cooler drawer
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sandwiche unit Corrected On Site.
08A-22-1 Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Chicken over beef Corrected On Site.
10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. Scoop for bread crumbs stored on top of dirty lid
12B-04-1 Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Next to clean dishes on shelf Corrected On Site.
22-17-1 Critical. Observed soiled reach-in freezer gaskets.
22-22-1 Critical. Observed heavy encrusted material on can opener blade
35B-14-1 Critical. Observed screen in window torn/in poor repair. Window next to hot water tank
38-10-1 Light out in hood
38-10-1 Light not functioning next to hood

Click to Hide Contents
5 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: APOLLO DINER
License Number: 1504953
Inspection Date: Thursday, March 15, 2007
Inspection Number: 1501997
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: 10
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 5
Details
1 risk violation of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
2 critical violations of code 20 which requires:
  • “20a - Sanitizing concentration.”
  • “20b - Sanitizing temperature.”
1 violation of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 critical violation of code 31 which requires:
  • “Toilet and hand washing facilities, number, convenient, designed, installed.”
1 violation of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
1 violation of code 40 which requires:
  • “Employee lockers provided and used, clean”
1 risk violation of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”

Inspection For: APOLLO DINER
License Number: 1504953
Inspection Date: Friday, January 19, 2007
Inspection Number: 1528969
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
1 violation of code 25 which requires:
  • “Single service items properly stored, handled, dispensed”

Inspection For: APOLLO DINER
License Number: 1504953
Inspection Date: Wednesday, January 17, 2007
Inspection Number: 1528969
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 22
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 11
Details
2 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 critical violation of code 05 which requires:
  • “Thermometers provided and conspicuously placed.”
1 risk violation of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
2 violations of code 13 which requires:
  • “Clean clothes, hair restraints”
1 violation of code 18 which requires:
  • “Pre-flushed, scraped, soaked”
2 violations of code 21 which requires:
  • “Wiping cloths clean, used properly, stored”
1 violation of code 24 which requires:
  • “Storage/handling of clean equipment, utensils”
2 violations of code 25 which requires:
  • “Single service items properly stored, handled, dispensed”
1 critical violation of code 27 which requires:
  • “Water source safe, hot and cold under pressure.”
1 violation of code 29 which requires:
  • “Plumbing installed and maintained”
1 critical violation of code 30 which requires:
  • “Cross-connection, back siphonage, backflow”
2 critical violations of code 31 which requires:
  • “Toilet and hand washing facilities, number, convenient, designed, installed.”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 violation of code 42 which requires:
  • “Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel”
1 critical violation of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”
1 violation of code 56 which requires:
  • “Copy of Chapter 509, Florida Statutes, available (no longer used per Chapter 2008-55, Laws of Florida)”

Inspection For: APOLLO DINER
License Number: 1504953
Inspection Date: Tuesday, September 26, 2006
Inspection Number: 1501998
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 9
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 3
Details
2 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
1 violation of code 13 which requires:
  • “Clean clothes, hair restraints”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 critical violation of code 30 which requires:
  • “Cross-connection, back siphonage, backflow”
1 violation of code 33 which requires:
  • “Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean”
1 critical violation of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”
1 risk violation of code 53 which requires:
  • “53a - Food management certification valid.”
  • “53b - Employee training verification.”

Inspection For: APOLLO DINER
License Number: 1504953
Inspection Date: Thursday, August 31, 2006
Inspection Number: 1501998
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 9
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 3
Details
2 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
1 violation of code 13 which requires:
  • “Clean clothes, hair restraints”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 critical violation of code 30 which requires:
  • “Cross-connection, back siphonage, backflow”
1 violation of code 33 which requires:
  • “Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean”
1 critical violation of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”
1 risk violation of code 53 which requires:
  • “53a - Food management certification valid.”
  • “53b - Employee training verification.”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Apollo Diner 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 Apollo 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 Apollo 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.


Current Weather Conditions In Melbourne, Florida.