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

El Indio Restaurant Inc

El Indio Restaurant Inc
31 E New Haven Ave
Melbourne, FL 32901
(321)215-5087
(321)728-7200

Click to Show Larger Map
Map of Area Around El Indio Restaurant Inc
Get Directions to El Indio Restaurant Inc 31 E New Haven Ave, Melbourne, FL 32901
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Property & Structure Photos from 31 E New Haven Ave
Click to Show Contents
No (0) Emergency Closure Orders Since October 2008
Click to Show Contents
No (0) Disciplinary Activity Orders Since January 2007
Click to Show Contents
No (0) Food Misrepresentation Cases Since March 2006
Click to Hide Contents
3 Food Service Inspections Since July 1, 2014
Inspection For: EL INDIO RESTAURANT INC
License Number: 1505609
License ID: 5401197
Inspection Visit ID: 5387670
Inspection Date: Tuesday, October 07, 2014
Inspection Number: 2424322
Visit Number: 3
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: EL INDIO RESTAURANT INC
License Number: 1505609
License ID: 5401197
Inspection Visit ID: 5386379
Inspection Date: Wednesday, August 06, 2014
Inspection Number: 2424322
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Extension given, pending
Total Number of Violations: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. Several places in kitchen **Warning**
08B-36-4 Basic.Food stored in a location that is exposed to splash/dust. Nacho next to back hand sink. **Warning**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Has the materials. **Warning**

Inspection For: EL INDIO RESTAURANT INC
License Number: 1505609
License ID: 5401197
Inspection Visit ID: 5327476
Inspection Date: Tuesday, August 05, 2014
Inspection Number: 2424322
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: 11
Number of High Priority Violations: 2
Number of Intermediate Violations: 3
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
08B-38-4 Basic.Buckets of lard stored on the floor in the storage room. **Warning**
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. Several places in kitchen **Warning**
08B-36-4 Basic.Food stored in a location that is exposed to splash/dust. Nacho next to back hand sink. **Warning**
10-24-4 Basic.In-use knife/knives stored in crack between equipment and wall. **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Warning**
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Warning**
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooler: c. H raw chicken 53° raw beef 54° sour cream 56° Tamils 54° pico 54° **Warning**
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Foods left in the cooler over night. **Warning**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Has the materials. **Warning**
14-77-4 Intermediate.Reach-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. Found above 50° **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. All cooked foods in the walk in cooler. Chicken, beef, pork etc. **Warning**

Click to Hide Contents
3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: EL INDIO RESTAURANT INC
License Number: 1505609
License ID: 5401197
Inspection Visit ID: 5254399
Inspection Date: Thursday, June 12, 2014
Inspection Number: 2385940
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 High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
36-73-4 Basic.Floor soiled/has accumulation of debris. / dry storage / soda box leaking
08B-38-4 Basic.Food stored on floor. / dry storage
10-08-4 Basic.Ice scoop handle in contact with ice. / in the ice bin **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / server area
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. / raw whole shell eggs over ham in tall 2 door reach in- gave chart for storage **Corrected On-Site**
03D-20-4 Intermediate.Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches/ observed taco beef date marked a couple of days ago at 43 degrees f it was in a deep container and covered - operator stated they were cleaning walk in a little bit agoGave cooling information sheet re- educated

Inspection For: EL INDIO RESTAURANT INC
License Number: 1505609
License ID: 5401197
Inspection Visit ID: 4961662
Inspection Date: Monday, February 03, 2014
Inspection Number: 2288368
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: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08B-46-4 Basic.Case/container/bag of food stored on floor in outside dry storage area.
14-47-4 Basic.Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. / the press board under the microwave
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / enchilada sauce and refried beans chef recommended rapid reheat- chef reheated and re temp at 170-171 degrees f **. Repeat Violation**
08A-22-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer/ raw chicken over raw fish not hermetically sealed
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. / cooked chili tall reach in freezer
53B-14-4 Intermediate.Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / 1 employee certification expired

Inspection For: EL INDIO RESTAURANT INC
License Number: 1505609
License ID: 5401197
Inspection Visit ID: 4961661
Inspection Date: Friday, August 30, 2013
Inspection Number: 2288367
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: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
24-10-4 Basic.Clean knives/utensils stored in crevices between equipment. / knife stored between wall and prep table
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / employee drink on prep table **Corrected On-Site**
21-10-4 Basic.Wiping cloth/towel used under cutting board. **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 50 degrees f above the chill line recommended rapid chill less than 4 hrs
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Refried beans 109 degrees f- cooks line less than 4 hrs recommended rapid reheat to 165 degrees f- re temp beans at 178 degrees f
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine/ to 50 ppm chlorine **Corrected On-Site**
05-06-4 Intermediate.Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Both stem like thermometers were off by 10 degrees f/ calibrated with operstor **Corrected On-Site**

Click to Hide Contents
3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: EL INDIO RESTAURANT INC
License Number: 1505609
License ID: 5401197
Inspection Visit ID: 4961661
Inspection Date: Friday, August 30, 2013
Inspection Number: 2288367
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: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
24-10-4 Basic.Clean knives/utensils stored in crevices between equipment. / knife stored between wall and prep table
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / employee drink on prep table **Corrected On-Site**
21-10-4 Basic.Wiping cloth/towel used under cutting board. **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 50 degrees f above the chill line recommended rapid chill less than 4 hrs
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Refried beans 109 degrees f- cooks line less than 4 hrs recommended rapid reheat to 165 degrees f- re temp beans at 178 degrees f
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine/ to 50 ppm chlorine **Corrected On-Site**
05-06-4 Intermediate.Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Both stem like thermometers were off by 10 degrees f/ calibrated with operstor **Corrected On-Site**

Inspection For: EL INDIO RESTAURANT INC
License Number: 1505609
License ID: 5401197
Inspection Visit ID: 4903058
Inspection Date: Monday, April 22, 2013
Inspection Number: 2267112
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: 3
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08B-38-4 Basic.Food stored on floor. / container of opened tortilla chips **Corrected On-Site**
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed at room temperature. / raw beef still frozen re- educated **Corrected On-Site**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. / raw ground beef over juice, pita bread

Inspection For: EL INDIO RESTAURANT INC
License Number: 1505609
License ID: 5401197
Inspection Visit ID: 4788786
Inspection Date: Wednesday, October 31, 2012
Inspection Number: 2254518
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 Critical/Risk Violations: 4
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
08A-24-1 Critical.- Observed raw animal foods not properly separated from each other in holding unit/during preparation. /observed raw chicken stored/behind raw beef reach in cooler-when taking from unit dripping over raw beef-place chicken in front container vof unit
08A-28-1 Critical.- Observed food stored on floor. /walk in cooler
12B-07-1 Critical.- Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. /prep area and dishmachine area
35B-03-1 Critical.- Outer openings not protected with self-closing doors. /back door. Repeat Violation.
37-02-1 Observed hole in wall. /under employee hand washing sink

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day El Indio Restaurant Inc 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 El Indio Restaurant Inc.

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 El Indio Restaurant Inc 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.