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La Florida Food Service

La Florida Food Service
1547 Maple Ave
Melbourne, FL 32935
(321)704-3100
(321)574-0814

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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: LA FLORIDA FOOD SERVICE
License Number: 1505980
License ID: 5971805
Inspection Visit ID: 5456556
Inspection Date: Monday, November 10, 2014
Inspection Number: 2454484
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: LA FLORIDA FOOD SERVICE
License Number: 1505980
License ID: 5971805
Inspection Visit ID: 5424892
Inspection Date: Friday, November 07, 2014
Inspection Number: 2454484
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: 3
Number of Intermediate Violations: 3
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. 2 blue tanks under soda station in kitchen and 1 blue tank on the left side of 3 bay sink **Corrected On-Site** **Warning**
08B-45-4 Basic.Case/container/bags of ice stored on floor in walk-in freezer. **Warning**
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. Prep cook observed drinking at end of hot line **Warning**
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Handbags and clothing stored on shelf in back room next to to go containers **Corrected On-Site** **Warning**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch while cooking **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. Butter pats found at 50°Cooked ground beef prepared on 11/6 found at 69°Cooked pulled pork prepared on 11/6 found at 62°Diced ham prepared on 11/6 found at 62° **Warning**
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep cook doing multiple tasks without changing gloves **Warning**
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. TCS foods found in 2 door stainless steel RIC in kitchenButter pats found at 50°Cooked ground beef prepared on 11/6 found at 69°Diced ham prepared on 11/6 found at 62°Cooked pork prepared on 11/6 found at 62° **Warning**
05-05-4 Intermediate.Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer found in 2 door RIC found to be not working **Warning**
14-74-4 Intermediate.Cold holding equipment incapable of 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. 2 door stainless steel RIC located in kitchen found at ambient temperature of 60° **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. Provided operator with consumer advisory which was posted in dining room **Corrected On-Site** **Warning**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day La Florida Food Service 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 La Florida Food Service.

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 La Florida Food Service 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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