Friday, May 25, 2012 ~ 4:31:20 AM
Bookmark, Share & Add this page to:
Expand this BoxMembership Information

Dove III

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

Click to Show Larger Map
Map of Area Around Dove III
Get Directions to Dove III 836 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 836 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
4 Food Service Inspections Since July 1, 2011
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.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of 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
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 0
Total Number of Violations: 2
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.
Number of Critical/Risk Violations: 24
Number of Noncritical Violations: 5
Total Number of Violations: 29
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.
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 4
Total Number of Violations: 15
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

Click to Show Contents
No (0) Food Service Inspections for July 1, 2010 - June 30, 2011
Click to Show Contents
No (0) Food Service Inspections for July 1, 2009 - June 30, 2010
Click to Show Contents
No (0) Food Service Inspections for July 1, 2008 - June 30, 2009
Click to Show Contents
No (0) Food Service Inspections for July 1, 2007 - June 30, 2008
Click to Show Contents
No (0) Food Service Inspections for July 1, 2006 - June 30, 2007

NoticeEach inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Dove III, Melbourne may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Dove III, Melbourne.

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.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", 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, Melbourne may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can 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 "critical/noncritical" designation.


Current Weather Conditions In Melbourne, Florida.