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Uno Chicago Grill #974

Uno Chicago Grill #974
8260 Wickham Rd
Melbourne, FL 32940
(321)255-1400

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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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3 Food Service Inspections Since July 1, 2014
Inspection For: UNO PIZZERIA & GRILL
License Number: 1505763
License ID: 3551204
Inspection Visit ID: 5442815
Inspection Date: Wednesday, December 17, 2014
Inspection Number: 2440987
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: UNO PIZZERIA & GRILL
License Number: 1505763
License ID: 3551204
Inspection Visit ID: 5380986
Inspection Date: Friday, October 17, 2014
Inspection Number: 2440987
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: 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]
24-28-4 Basic.Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Pizza pans **Corrected On-Site** **. Repeat Violation**
36-43-4 Basic.Flaking paint ceiling tiles and/or air conditioning vent covers. Above soup kettle.
36-13-4 Basic.Grease heavily accumulated under cooking equipment.
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. On char grill 125°, employee turned up temp.
29-19-4 Basic.Standing water in floor drain/floor drain draining very slowly. Bar
36-26-4 Basic.Wall soiled with accumulated black debris in bar area.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **. Repeat Violation**
12A-19-4 High Priority.Employee washed hands with cold water. **. Repeat Violation**
08A-20-4 High Priority.Raw animal foods not properly separated from each other in holding unit. Raw beef over ra sausage.
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. Unit Near bar
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. Pan in sink **Corrected On-Site**
53A-05-5 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html.
22-01-4 Intermediate.Soda gun soiled. Bar.

Inspection For: UNO PIZZERIA & GRILL
License Number: 1505763
License ID: 3551204
Inspection Visit ID: 5271566
Inspection Date: Monday, July 28, 2014
Inspection Number: 2391020
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: 17
Number of High Priority Violations: 3
Number of Intermediate Violations: 4
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
36-44-4 Basic.Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
24-28-4 Basic.Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Pans at pizza station. **Corrected On-Site**
13-04-4 Basic.Employee with no beard guard/restraint while engaging in food preparation.
36-15-4 Basic.Food debris accumulated on kitchen floor.
08B-38-4 Basic.Food stored on floor. Salt in water softener room. **. Repeat Violation**
36-24-4 Basic.Several small Holes in walls throughout kitchen
36-27-4 Basic.Wall soiled with accumulated food debris.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
01B-01-4 High Priority.Dented/rusted cans present. See stop sale.
12A-19-4 High Priority.Employee washed hands with cold water.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. Server station.
31B-03-4 Intermediate.No soap provided at handwash sink. Mens room and pizza station. **Corrected On-Site** **. Repeat Violation**
31B-05-4 Intermediate.Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Pizza station. **Corrected On-Site**
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 25°

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Uno Chicago Grill #974 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 Uno Chicago Grill #974.

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 Uno Chicago Grill #974 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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