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Dove III

Dove III
836 E New Haven Ave
Melbourne, FL 32901
(321)725-3683

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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: THE DOVE III
License Number: 1505918
License ID: 5238952
Inspection Visit ID: 5366540
Inspection Date: Wednesday, September 17, 2014
Inspection Number: 2426153
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: 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]
36-35-4 Basic.Ceiling heavily soiled with accumulated grease. **Warning**
16-03-4 Basic.Heavy Accumulation of debris inside warewashing machine. **Warning** not clean
22-05-4 Intermediate.Cook line Cutting board(s) Badly stained/soiled. **Warning**. New on order

Inspection For: THE DOVE III
License Number: 1505918
License ID: 5238952
Inspection Visit ID: 5330152
Inspection Date: Monday, July 14, 2014
Inspection Number: 2426153
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: 24
Number of High Priority Violations: 5
Number of Intermediate Violations: 6
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. By walk in cooler **Warning**
36-35-4 Basic.Ceiling heavily soiled with accumulated grease. **Warning**
21-32-4 Basic.Cloth used as a food-contact surface. **Corrected On-Site** **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened cup of coffee in prep table **Corrected On-Site** **Warning**
16-03-4 Basic.Heavy Accumulation of debris inside warewashing machine. **Warning**
10-08-4 Basic.Ice scoop handle in contact with ice. Kitchen **Warning**
10-24-4 Basic.In-use knife/knives stored in crack between equipment and wall. Cok line **Warning**
51-18-4 Basic.No copy of latest inspection report available. Unable to provide all pages. **Warning**
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. Cook line cooler **Corrected On-Site** **Warning**
08B-13-4 Basic.Stored foods not covered in walk in / reach iin cooler. Such as raw beef, fish pork and crout. **Corrected On-Site** **Warning**
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. **Warning**
08A-05-4 High Priority.Assorted raw seafoods stored over marsela sauce in 2 door upright cooler. **Corrected On-Site** **Warning**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
01D-03-4 High Priority.No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. House smoked salmon on the menu. Operator states not fully cooked just warmed in the oven and marinated for 4 days **Warning**
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. For water operator discarded. **Warning**
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. Can of raid on shelf in dish roomoperator discarded. **Warning**
22-05-4 Intermediate.Cook line Cutting board(s) Badly stained/soiled. **Warning**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Cook line **Warning**
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. House smoke salmon on menu **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bhas the books. No certifications or list of employees and dates training was completed. **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. Cooked foods I the walk in cooler. Cooked pork and potatoes. **Corrected On-Site** **Warning**
22-07-4 Intermediate.Slicer/ blade guard soiled with old food debris. **Warning**

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5 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: THE DOVE III
License Number: 1505918
License ID: 5238952
Inspection Visit ID: 5150340
Inspection Date: Tuesday, January 14, 2014
Inspection Number: 2372019
Visit Number: 3
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: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: THE DOVE III
License Number: 1505918
License ID: 5238952
Inspection Visit ID: 4976320
Inspection Date: Tuesday, January 14, 2014
Inspection Number: 2298612
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: 21
Number of High Priority Violations: 5
Number of Intermediate Violations: 6
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. In salt container **Corrected On-Site**
14-22-4 Basic.Can opener blade not kept sharp - observed metal shavings.
24-27-4 Basic.Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. / small dishes **Corrected On-Site**
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable.
36-43-4 Basic.Dusty ceiling tiles and/or air conditioning vent covers. Above grill prep table
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
23-08-4 Basic.Soda gun holster with accumulated slime/debris.
08B-13-4 Basic.Stored food not covered in walk-in cooler. **Corrected On-Site**
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**
08B-57-4 High Priority.Food container stored in ice used for drinks. / operator removed and replaced ice **Corrected On-Site**
03D-04-4 High Priority.Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. / marinara sauce 50°f overnight in walkin cooler
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach in freezer/ beef over calamari
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. / marinara sauce held overnight in WIC 50°f
41-08-4 High Priority.Toxic substance/chemical stored by or with clean or in-use utensils. / window cleaner stored above clean dishes **Corrected On-Site**
03D-15-4 Intermediate.Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. /cooling sauce in large stock pot
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. / backing trays stacked on top **Corrected On-Site**
22-20-4 Intermediate.Moderate Accumulation of black substance in the interior of the ice machine.
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. /anchovies not marked **Corrected On-Site**
22-07-4 Intermediate.Slicer blade guard soiled with old food debris.
22-01-4 Intermediate.Soda gun soiled.

Inspection For: THE DOVE III
License Number: 1505918
License ID: 5238952
Inspection Visit ID: 5148289
Inspection Date: Friday, November 01, 2013
Inspection Number: 2372019
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Call Back - Extension given, pending
Total Number of Violations: 2
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
01D-01-4 High Priority.Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**/

Inspection For: THE DOVE III
License Number: 1505918
License ID: 5238952
Inspection Visit ID: 5146956
Inspection Date: Tuesday, October 29, 2013
Inspection Number: 2372019
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: 36
Number of High Priority Violations: 7
Number of Intermediate Violations: 11
Number of Basic Violations: 18
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.All Cutting boards has heavy cut marks and is no longer cleanable. **Warning**
02D-10-4 Basic.Bag/container of unrecognizable prepared food not identified by common name. / cappachino also not date marked **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
36-36-4 Basic.Ceiling tile pushed over leaving open gap **Warning**
01C-06-4 Basic.Clams/mussels/oysters removed from original container for long-term storage. **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / salad line **. Repeat Violation** **Warning**
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / back back **Warning**
08B-38-4 Basic.Food stored on floor. / rock salt for flavor in open container on floor holding open the door **Warning**
16-03-4 Basic.Heavily Accumulation of debris inside warewashing machine. **Warning**
23-09-4 Basic.Heavily Soiled reach-in cooler gaskets. **Warning**
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
16-21-4 Basic.Moderate Accumulation of debris on exterior of warewashing machine. **Warning**
21-10-4 Basic.Napkin used under cutting board. **Warning**
51-18-4 Basic.No copy of latest inspection report available. **Warning**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / salad **Warning**
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. **Warning**
21-03-4 Basic.Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site** **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / bulk sugar, salt **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. **Corrected On-Site** **Warning**
01D-01-4 High Priority.Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / ALL TCS IN THE COOKS LINE COOLER **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. TCS Over night in the cooks line cooler See stop sale. **Warning**
08A-22-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in long reach-in cooler. **Warning**
41-10-4 High Priority.Toxic substance/chemical improperly stored. / degreaser stored under prep table by potatoes **Corrected On-Site** **Warning**
01C-05-4 Intermediate.Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **. Repeat Violation** **Warning**
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served. **. Repeat Violation** **Warning**
22-22-4 Intermediate.Heavily Encrusted material on can opener blade. **. Repeat Violation** **Warning**
22-25-4 Intermediate.Heavy Accumulation of encrusted food debris on/around mixer head. **Warning**
22-23-4 Intermediate.Heavy Encrusted, soiled material on slicer. **Warning**
22-28-4 Intermediate.Interior of reach-in cooler heavily soiled with accumulation of food residue. **Warning**
05-06-4 Intermediate.Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. / calibrated at 40 degrees fHave chef fix calibrate to 32 degrees f **. Repeat Violation** **Warning**
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. / ware washing area, server area **. Repeat Violation** **Warning**
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. / behind bar/ put where customer can see **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. / cappachino **Warning**

Inspection For: THE DOVE III
License Number: 1505918
License ID: 5238952
Inspection Visit ID: 5101247
Inspection Date: Wednesday, July 31, 2013
Inspection Number: 2367169
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: 15
Number of High Priority Violations: 1
Number of Intermediate Violations: 7
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured.
12B-02-4 Basic.Employee eating in a food preparation or other restricted area. / donut on reach in cooler **Corrected On-Site**
36-22-4 Basic.Floor area(s) covered with standing water. / in front of convention oven
08B-12-4 Basic.Food stored in holding unit not covered. / raw beef and some sauces
16-21-4 Basic.Moderate Accumulation of debris on exterior of warewashing machine.
51-18-4 Basic.No copy of latest inspection report available.
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / bulk containers flour, breading on cooks line
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.
01C-05-4 Intermediate.Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served.
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. / utilizing as a shelf to hold pan of bread
05-06-4 Intermediate.Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. / calibrated at 24 degrees f- re- calibrated with chef to 32 degrees f **Corrected On-Site**
22-22-4 Intermediate.Moderately Encrusted material on can opener blade.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. / server station
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. / manger couldn't locate pic in charge couldn't I did observe the certifications on last inspection not warning at this time- but must be available by next inspection

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: THE DOVE III
License Number: 1505918
License ID: 5238952
Inspection Visit ID: 5101247
Inspection Date: Wednesday, July 31, 2013
Inspection Number: 2367169
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: 15
Number of High Priority Violations: 1
Number of Intermediate Violations: 7
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured.
12B-02-4 Basic.Employee eating in a food preparation or other restricted area. / donut on reach in cooler **Corrected On-Site**
36-22-4 Basic.Floor area(s) covered with standing water. / in front of convention oven
08B-12-4 Basic.Food stored in holding unit not covered. / raw beef and some sauces
16-21-4 Basic.Moderate Accumulation of debris on exterior of warewashing machine.
51-18-4 Basic.No copy of latest inspection report available.
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / bulk containers flour, breading on cooks line
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.
01C-05-4 Intermediate.Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served.
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. / utilizing as a shelf to hold pan of bread
05-06-4 Intermediate.Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. / calibrated at 24 degrees f- re- calibrated with chef to 32 degrees f **Corrected On-Site**
22-22-4 Intermediate.Moderately Encrusted material on can opener blade.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. / server station
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. / manger couldn't locate pic in charge couldn't I did observe the certifications on last inspection not warning at this time- but must be available by next inspection

Inspection For: THE DOVE III
License Number: 1505918
License ID: 5238952
Inspection Visit ID: 4740628
Inspection Date: Wednesday, October 03, 2012
Inspection Number: 2245276
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: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
08A-28-1 Critical.- Observed food on floor wire shelf only 1/4 inch off the floor need to have at least 6-8 inches off the floor
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. /wood shelf slicer is on not sealed
16-03-1 Critical.- Observed moderate accumulation of debris in warewashing machine and associated equipment.
22-20-1 Critical.- Observed moderate buildup of slime in the interior of ice machine.

Inspection For: THE DOVE III
License Number: 1505918
License ID: 5238952
Inspection Visit ID: 4783491
Inspection Date: Wednesday, October 03, 2012
Inspection Number: 2245277
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 Critical/Risk Violations: 0
Number of Noncritical Violations: 0

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4 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: THE DOVE III
License Number: 1505918
License ID: 5238952
Inspection Visit ID: 4536958
Inspection Date: Tuesday, March 13, 2012
Inspection Number: 2146609
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 Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: THE DOVE III
License Number: 1505918
License ID: 5238952
Inspection Visit ID: 4535618
Inspection Date: Thursday, January 19, 2012
Inspection Number: 2146609
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Extension given, pending
Total Number of Violations: 2
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
53A-01-2 Critical. Violation: 53A-01-2Manager lacking proof of Food Manager Certification. This violation must be corrected by : 3/13/12.
53B-08-1 Critical. Violation: 53B-08-1No 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. This violation must be corrected by : 3/13/12.

Inspection For: THE DOVE III
License Number: 1505918
License ID: 5238952
Inspection Visit ID: 4503778
Inspection Date: Friday, January 13, 2012
Inspection Number: 2146609
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: 29
Number of Critical/Risk Violations: 24
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
01B-08-1 Critical. Observed dead shellfish and/or shellfish with broken shells. May not be served. Musscles
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walkin cooler and RIC
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All phf's in cook line RIC range 48 to 54F This violation must be corrected by : 03/14/201.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook line RIC ambient read is 54F. THIS UNIT IS TO BE USED TILL REINSPECTED
05-09-1 Critical. No conspicuously located thermometer in holding unit. Cook line RIC
06-04-1 Critical. Observed chicken thawed at room temperature. Corrected On Site.
08A-11-1 Critical. Observed food stored in ice used for drinks. Corrected On Site.
08A-26-1 Critical. Observed raw beef stored over ready-to-eat food. Corrected On Site.
08B-04-1 Critical. Observed cloth used as a food-contact surface. Raw salmon and salad
09-03-1 Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Icescoop barried in ice did not apply gloves to remove
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE APPLING GLOVES
12B-07-1 Critical. Observed an open beverage containers on a food preparation table or over/next to clean equipment/utensils. Cook line and prep area
13-03-1 Observed employee with no hair restraint. Corrected On Site.
14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cutting board
16-03-1 Critical. Observed moderate accumulation of debris in warewashing machine and associated equipment.
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
22-20-1 Critical. Observed buildup of slime in the interior of ice machine.
22-28-1 Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
24-08-1 Equipment and utensils not properly air-dried.
24-10-1 Observed knives stored in crevices between equipment.
29-17-1 Waste line missing at soda gun holster.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Dishes in hand sink on cook line
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Dish area
35A-07-1 Critical. Observed several small flying insects in dish area.
35A-08-1 Critical. Observed several live flies in kitchen.
41A-07-1 Critical. Observed container of medicine improperly stored. Corrected On Site.
53A-01-2 Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 3/13/12.
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. This violation must be corrected by : 3/13/12.

Inspection For: THE DOVE III
License Number: 1505918
License ID: 5238952
Inspection Visit ID: 4501620
Inspection Date: Friday, October 28, 2011
Inspection Number: 2146415
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
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: 15
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
05-06-1 Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. -4 DEGREES Corrected On Site.
14-33-1 Observed door on icemachine in disrepair and a heavy rust build up inside icemachine
14-37-1 Observed cook line cutting board badly grooved/pitted and no longer cleanable.
15-31-1 Observed no splash guard on hand sink that is located next to stove
16-03-1 Critical. Observed moderate accumulation of debris in warewashing machine and associated equipment.
16-04-1 Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
29-17-1 Waste line missing at soda gun holster. Bar
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Bar
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Bar
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Cook line
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Cook line
41A-10-1 Critical. Observed toxic item improperly stored. On prep tables
53A-01-2 Critical. Manager lacking proof of Food Manager Certification.
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. Pro

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

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 Dove III 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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