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Au Bon Pain

Au Bon Pain
1350 S Hickory St
Holmes Regional Medical Center
Wing D
Melbourne, FL 32901
(321)952-6994

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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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4 Food Service Inspections Since July 1, 2014
Inspection For: AU BON PAIN
License Number: 1506353
License ID: 5293158
Inspection Visit ID: 5374362
Inspection Date: Tuesday, November 18, 2014
Inspection Number: 2439366
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: 9
Number of High Priority Violations: 1
Number of Intermediate Violations: 4
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
36-37-4 Basic.Ceiling in upstairs prep room is peeling. Above the dough proofer
24-10-4 Basic.Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
14-40-4 Basic.Drying rack for dishes are badly rusted.
36-27-4 Basic.Wall soiled with accumulated food debris. Upstairs behind proofer and oven
08B-02-4 High Priority.Displayed food not properly protected from contamination. Front counter **Corrected On-Site**
22-05-4 Intermediate.Cook line cutting board(s) stained/soiled.
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Front line smoothie blender blocking access.
53B-02-4 Intermediate.No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
22-06-4 Intermediate.Slicer blade moderately soiled with old food debris. Upstairs prep room.

Inspection For: AU BON PAIN
License Number: 1506353
License ID: 5293158
Inspection Visit ID: 5375062
Inspection Date: Tuesday, September 23, 2014
Inspection Number: 2421322
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: AU BON PAIN
License Number: 1506353
License ID: 5293158
Inspection Visit ID: 5373751
Inspection Date: Wednesday, July 23, 2014
Inspection Number: 2421322
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Extension given, pending
Total Number of Violations: 4
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
36-24-4 Basic.Several Holes in wall. Upstairs catering. **Warning**
42-02-4 Basic.Unused equipment stored upstairs. Could become a harbor for pest **Warning** will be removed this week.
35A-05-4 High Priority.Roach activity present as evidenced by live roaches found in the upstairs prep room. 5 live crawling on wall by hand sink, 5 live crawling on floor next to proofer, 1 live crawling on wheel of cooling rack. Manager did kill and clean up. **Warning** no live activity at this time
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon wasabi, smoked salmon sandwich, **Warning**

Inspection For: AU BON PAIN
License Number: 1506353
License ID: 5293158
Inspection Visit ID: 5322996
Inspection Date: Tuesday, July 22, 2014
Inspection Number: 2421322
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: 8
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
35A-03-4 Basic.Dead roaches on premises. 2 dead roaches found in upstairs storage area, 2 behind ovens and 3 next to mop room. Manager did sweep up dead roaches. **Corrected On-Site** **Warning**
36-73-4 Basic.Floor heavy soiled/has accumulation of debris. Behind Warner's that belongs to hospital in the catering room. **Warning**
23-06-4 Basic.Heavy Build-up of food debris, dust or dirt on all stainless steel rolling racks. Upstairs prep room. **Warning**
36-24-4 Basic.Several Holes in wall. Upstairs catering. **Warning**
42-02-4 Basic.Unused equipment stored upstairs. Could become a harbor for pest **Warning**
23-12-4 Basic.Walk-in cooler shelves moderately soiled with encrusted food debris. Upstairs **Warning**
35A-05-4 High Priority.Roach activity present as evidenced by live roaches found in the upstairs prep room. 5 live crawling on wall by hand sink, 5 live crawling on floor next to proofer, 1 live crawling on wheel of cooling rack. Manager did kill and clean up. **Warning**
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon wasabi, smoked salmon sandwich, **Warning**

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2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: AU BON PAIN
License Number: 1506353
License ID: 5293158
Inspection Visit ID: 5021357
Inspection Date: Monday, February 10, 2014
Inspection Number: 2329758
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 High Priority Violations: 0
Number of Intermediate Violations: 4
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
27-23-4 Intermediate.Hot water at handwash sink does not reach 100 degrees Fahrenheit. / 72 degrees f employee hand sink in back kitchen
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
22-24-4 Intermediate.Moderate Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. / upstairs prep area

Inspection For: AU BON PAIN
License Number: 1506353
License ID: 5293158
Inspection Visit ID: 5021358
Inspection Date: Friday, September 06, 2013
Inspection Number: 2329759
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]
25-10-4 Basic.Coffee filters not stored in a protected manner to prevent contamination. / front line and storage area
14-38-4 Basic.Several Food storage container/container lid cracked or broken.
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / by Warner's front line

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: AU BON PAIN
License Number: 1506353
License ID: 5293158
Inspection Visit ID: 5021358
Inspection Date: Friday, September 06, 2013
Inspection Number: 2329759
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]
25-10-4 Basic.Coffee filters not stored in a protected manner to prevent contamination. / front line and storage area
14-38-4 Basic.Several Food storage container/container lid cracked or broken.
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / by Warner's front line

Inspection For: AU BON PAIN
License Number: 1506353
License ID: 5293158
Inspection Visit ID: 4930182
Inspection Date: Thursday, June 06, 2013
Inspection Number: 2274419
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]
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed at room temperature. / porkpork still frozen
06-05-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in standing water. / commercially processed soup temp at 37 degrees f
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. / front line by steamer with eggs

Inspection For: AU BON PAIN
License Number: 1506353
License ID: 5293158
Inspection Visit ID: 4743515
Inspection Date: Friday, December 07, 2012
Inspection Number: 2247344
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]
03C-11-1 Critical.- Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. Commercially processed chicken recommended rapid reheat
06-04-1 Critical.- Observed potentially hazardous food thawed at room temperature. Commercially processed chicken still frozen **Corrected On-Site**
12A-17-1 Critical.- Observed employee improperly washing hands. **Corrected On-Site**
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. /under counter reach in cooler
32-16-1 Critical.- Hand wash sink lacking proper hand drying provisions. Employee hand washing sink by ice bin **Corrected On-Site**

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: AU BON PAIN
License Number: 1506353
License ID: 5293158
Inspection Visit ID: 4611345
Inspection Date: Wednesday, June 06, 2012
Inspection Number: 2161607
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: 3
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical.- Observed 2 dented of roasted peppers. Operator discarded
15-32-1 Observed dairy reach in cooler gasket torn/in disrepair.
22-27-1 Critical.- Observed toaster oven moderatly encrusted with grease and/or soil deposits.
25-02-1 Unwrapped single-service utensils not presented so that only the handles are touched. Spoons. Corrected On Site.
32-15-1 Critical.- No handwashing sign provided at a handsink used by food employees. Upstairs bakery

Inspection For: AU BON PAIN
License Number: 1506353
License ID: 5293158
Inspection Visit ID: 4559826
Inspection Date: Wednesday, March 07, 2012
Inspection Number: 2152417
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: 14
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef empanadas and ham crousants in hot box 119F and 127F recommend to reheat to 165F. Plsced in oven Corrected On Site. Reheated above 165F in 10 minutes
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Poached eggs and scramble eggs h. H Corrected On Site. Reheated above 165F in 10 minutes
04-03-1 Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Hot box found at 127F. Manager adjusted temperature Corrected On Site. Found at 145F
08A-20-1 Critical. Displayed food not properly protected from contamination. Bread sticks at the front of the register Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Not washing hands between gloves
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf with dry storage. Corrected On Site.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Front line RIC
22-27-1 Critical. Observed food-contact surfaces heavily encrusted with grease and/or soil deposits. Rollers on toaster oven
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
23-05-1 Observed heavy residue build-up on exterior surface of cook line equipment
23-05-1 Observed heavy residue build-up inside drain
29-18-1 Drain cover(s) missing. Under prep sink
51-13-1 No Heimlich maneuver sign posted.
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 Au Bon Pain 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 Au Bon Pain.

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 Au Bon Pain 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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