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Which Wich Superior Sandwiches

Which Wich Superior Sandwiches
2250 Town Center Ave
Suite 105
Melbourne, FL 32940
(321)636-9421

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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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1 Food Service Inspection Since July 1, 2014
Inspection For: WHICH WICH
License Number: 1506381
License ID: 5419031
Inspection Visit ID: 5326147
Inspection Date: Tuesday, August 12, 2014
Inspection Number: 2423435
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: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Sugar **Corrected On-Site**
08B-12-4 Basic.Food stored in holding unit not covered. Walk in freezer cookies. **Corrected On-Site**
38-04-4 Basic.Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Light takes awile to brighten. **Corrected On-Site**
01B-01-4 High Priority.Dented/rusted cans present. Manager took out of circulation for credit. **Corrected On-Site**

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: WHICH WICH
License Number: 1506381
License ID: 5419031
Inspection Visit ID: 5237890
Inspection Date: Monday, May 12, 2014
Inspection Number: 2382060
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: 7
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. In kitchen **Warning**
29-18-4 Basic.Drain cover(s) missing. Under 3 bay sink **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. Plastic insert pans across from 3 bay sink **Warning**
36-15-4 Basic.Food debris accumulated on kitchen floor and behind front line. **Warning**
10-17-4 Basic.In-use spatulas stored in between conveyor belt on oven on front line **Warning**
41-02-4 High Priority.Toxic substance/chemical stored by or with food. Can of stainless steel polish stored under register counter next to wrapped deserts **Corrected On-Site** **Warning**
22-05-4 Intermediate.Cutting board(s) stained/soiled on front line **Warning**

Inspection For: WHICH WICH
License Number: 1506381
License ID: 5419031
Inspection Visit ID: 5218952
Inspection Date: Friday, April 11, 2014
Inspection Number: 2379581
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]
50-09-4 Basic.Current Hotel and Restaurant license not displayed.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. By slicer **Corrected On-Site**
50-06-4 High Priority - License expired within 30 days after expiration date. See payment information in comments section. **Corrected On-Site**

Inspection For: WHICH WICH
License Number: 1506381
License ID: 5419031
Inspection Visit ID: 5054530
Inspection Date: Tuesday, January 14, 2014
Inspection Number: 2353171
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: 6
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08B-38-4 Basic.Food stored on floor. Bucket of mayo. **Corrected On-Site**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **. Repeat Violation**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Powdered sugar **Corrected On-Site**
41-09-4 High Priority.Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Spic and span on prep table in back. **Corrected On-Site**
22-24-4 Intermediate.Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
31A-13-4 Intermediate.Employee used handwash sink as a dump sink. Front sink

Inspection For: WHICH WICH
License Number: 1506381
License ID: 5419031
Inspection Visit ID: 5054529
Inspection Date: Wednesday, September 18, 2013
Inspection Number: 2353170
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: 10
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer.
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable.
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting.
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding units. Front line
16-46-4 Basic.Old labels on containers. **. Repeat Violation**
25-29-4 Basic.Single-use gloves not stored in a clean, protected location. Under soap dispenser at front line hand sink
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
41-08-4 High Priority.Toxic substance/chemical stored by or with clean or in-use utensils. Stainless steel polish by slicer and deli paper. **Corrected On-Site**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk **Corrected On-Site**

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: WHICH WICH
License Number: 1506381
License ID: 5419031
Inspection Visit ID: 5054529
Inspection Date: Wednesday, September 18, 2013
Inspection Number: 2353170
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: 10
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer.
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable.
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting.
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding units. Front line
16-46-4 Basic.Old labels on containers. **. Repeat Violation**
25-29-4 Basic.Single-use gloves not stored in a clean, protected location. Under soap dispenser at front line hand sink
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
41-08-4 High Priority.Toxic substance/chemical stored by or with clean or in-use utensils. Stainless steel polish by slicer and deli paper. **Corrected On-Site**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk **Corrected On-Site**

Inspection For: WHICH WICH
License Number: 1506381
License ID: 5419031
Inspection Visit ID: 4896069
Inspection Date: Wednesday, May 01, 2013
Inspection Number: 2266009
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: 9
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
40-06-4 Basic.Employee personal items stored in or above a food preparation area. /cell phone. **Corrected On-Site**
16-46-4 Basic.Old labels stuck to food containers after cleaning.
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. /shake cooler **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
50-05-4 High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. **Corrected On-Site**
22-24-4 Intermediate.Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Inspection For: WHICH WICH
License Number: 1506381
License ID: 5419031
Inspection Visit ID: 4842203
Inspection Date: Wednesday, January 09, 2013
Inspection Number: 2260367
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: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
31B-03-4 Intermediate.No soap provided at handwash sink.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Which Wich Superior Sandwiches 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 Which Wich Superior Sandwiches.

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 Which Wich Superior Sandwiches 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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