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Umpa's Diner

Umpa's Diner
1115 N Courtenay Pkwy
Merritt Island, FL 32953
(321)806-4299

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No (0) Emergency Closure Orders Since October 2008
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2 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Umpa's Diner either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Umpa's Diner or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2013029223 - On August 27, 2013 Umpa's Diner, Merritt Island was ordered to pay $200 for violations observed during its June 06, 2013 inspection.

Case Number: 4--2013029223 - On August 27, 2013 Umpa's Diner, Merritt Island was ordered to pay $200 for violations observed during its June 06, 2013 inspection.

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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: UMPA'S DINER
License Number: 1502246
License ID: 5346312
Inspection Visit ID: 5412731
Inspection Date: Friday, December 05, 2014
Inspection Number: 2450541
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: 7
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
16-38-4 Basic.Inaccurate/damaged temperature gauge(s) on dishmachine.
35B-03-4 Basic.Outer openings not protected with self-closing doors.
36-02-4 Basic.Unsealed concrete floor in food preparation, food storage or warewashing area. **. Repeat Violation**
22-42-4 High Priority.Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, primed 50 ppm.
12A-05-4 High Priority.Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher drink to clean.
29-34-4 High Priority.Vacuum breaker missing at hose bibb. One at mop sink.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Hand sink located in Dry storage.

Inspection For: UMPA'S DINER
License Number: 1502246
License ID: 5346312
Inspection Visit ID: 5323833
Inspection Date: Monday, September 08, 2014
Inspection Number: 2421867
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: 13
Number of High Priority Violations: 2
Number of Intermediate Violations: 3
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
36-33-4 Basic.Ceiling tile in disrepair. Above prep table in kitchen.
12B-12-4 Basic.Employee beverage container in a food preparation/clean dishware area does not have a lid or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
08B-38-4 Basic.Food stored on floor. Raw beef chub in box on walk in freezer floor. **Corrected On-Site**
35B-03-4 Basic.Outer openings not protected with self-closing doors.
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
36-02-4 Basic.Unsealed concrete floor in food preparation, food storage or warewashing area. **. Repeat Violation**
36-25-4 Basic.Wall in disrepair. Mop sink area **. Repeat Violation**
12A-04-4 High Priority.Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
12A-18-4 High Priority.Employee dried hands on clothes/apron/soiled towel after washing.
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine.
12A-03-4 Intermediate.Employee washed hands in a sink other than an approved handwash sink.
31B-03-4 Intermediate.No soap provided at handwash sink. Dry storage area. **Corrected On-Site**

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: UMPA'S DINER
License Number: 1502246
License ID: 5346312
Inspection Visit ID: 5225603
Inspection Date: Friday, May 30, 2014
Inspection Number: 2380397
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: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
36-33-4 Basic.Ceiling tile displaced above mop sink.
14-11-4 Basic.Equipment in poor repair. Drop in freezer top
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. 2 door lowboy
36-02-4 Basic.Unsealed concrete floor in food preparation, food storage or warewashing area. **. Repeat Violation**
36-25-4 Basic.Wall in disrepair. Mop sink area
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Several products in walkin cooler, repairman on the way.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw shell eggs over bread, lettuce etc in walk in cooler.
29-42-4 High Priority.Vacuum breaker missing at mop sink faucet. **. Repeat Violation**
22-24-4 Intermediate.Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

Inspection For: UMPA'S DINER
License Number: 1502246
License ID: 5346312
Inspection Visit ID: 5053052
Inspection Date: Monday, January 27, 2014
Inspection Number: 2352116
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. In supply closet.
36-03-4 Basic.Cove molding at floor/wall juncture broken/missing. By mop sink
36-13-4 Basic.Grease accumulated under cooking equipment.
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. **. Repeat Violation**
36-02-4 Basic.Unsealed concrete floor in food preparation, food storage or warewashing area. **. Repeat Violation**
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food.
29-42-4 High Priority.Vacuum breaker missing at mop sink faucet. **. Repeat Violation**
22-22-4 Intermediate.Encrusted material on can opener blade. **Corrected On-Site**
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. Server area.
45-02-4 Portable fire extinguisher gauge in red zone. For reporting purposes only. To the right inside of store room. **. Repeat Violation**

Inspection For: UMPA'S DINER
License Number: 1502246
License ID: 5346312
Inspection Visit ID: 5154785
Inspection Date: Thursday, November 14, 2013
Inspection Number: 2271038
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Admin. Complaint Callback Complied - Return visit resulting from an administrative complaint 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: UMPA'S DINER
License Number: 1502246
License ID: 5346312
Inspection Visit ID: 5053053
Inspection Date: Thursday, October 31, 2013
Inspection Number: 2352117
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: 7
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
25-10-4 Basic.Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar, flour **Corrected On-Site**
51-18-4 Basic.No copy of latest inspection report available.
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
36-02-4 Basic.Unsealed concrete floor in food preparation, food storage or warewashing area.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coke cooler cole slaw 44° melon 45° butter 46° recommended rapid chill, placed in alternate cooler.
29-42-4 High Priority.Vacuum breaker missing at mop sink faucet.
45-02-4 Portable fire extinguisher gauge in red zone. For reporting purposes only. To the right inside store room.

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: UMPA'S DINER
License Number: 1502246
License ID: 5346312
Inspection Visit ID: 4929669
Inspection Date: Thursday, June 06, 2013
Inspection Number: 2271038
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 4
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
36-11-4 Basic.Floors not maintained smooth and durable. The floor tiles on the line are peeling up
36-28-4 Basic.Wall soiled with accumulated grease. The wall behindthe line has slight grease buildup
03A-08-4 High Priority.Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Gravy 54f
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Food all greater than 48f in upright unit in prep for undetermined time out of temp. Milk, eggs, potatoes,

Inspection For: UMPA'S DINER
License Number: 1502246
License ID: 5346312
Inspection Visit ID: 4919370
Inspection Date: Tuesday, June 04, 2013
Inspection Number: 2271038
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: 15
Number of High Priority Violations: 7
Number of Intermediate Violations: 2
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. The cook has a bracelet on
36-11-4 Basic.Floors not maintained smooth and durable. The floor tiles on the line are peeling up
16-46-4 Basic.Old labels stuck to food containers after cleaning. The bulk item bins have old labels onthem
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Portable fan is dusty
36-28-4 Basic.Wall soiled with accumulated grease. The wall behindthe line has slight grease buildup
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. The wet cloth on the line mot stored in sanitizing solution
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. Upright cooler in prep
03A-14-4 High Priority.Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 51f. Stop sale.
03A-08-4 High Priority.Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Gravy 54f
03A-07-4 High Priority.Deli cheese cold held at greater than 41 degrees Fahrenheit. Cheese is overstocked in large prep box on line cheddar 45f. Corrective action taken
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 91f. Corrective action taken
08A-07-4 High Priority.Raw animal food not properly separated from ready-to-eat food. There was raw beef next to cooked turkey in the same pan **Corrected On-Site**
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Food all greater than 48f in upright unit in prep for undetermined time out of temp. Milk, eggs, potatoes,
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. The deli meat ends are not date marked
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Unlabeled cleaner under handsink in waitstation

Inspection For: UMPA'S DINER
License Number: 1502246
License ID: 5346312
Inspection Visit ID: 4745740
Inspection Date: Tuesday, December 11, 2012
Inspection Number: 2248861
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 Critical/Risk Violations: 3
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08A-28-1 Critical.- Observed food stored on floor. Wholevshellneggsbover cooked chili **Corrected On-Site**
36-10-1 Observed worn, torn and/or soiled floors/carpeting. Carpet need cleaning in the dining area
37-05-1 Observed wall soiled with accumulated food debris. Prep area
37-11-1 Observed attached equipment soiled with accumulated dust. Vents in dining room
53A-09-1 Critical.- No currently certified food service manager on duty with four or more employees engaged in food preparation.
53B-08-1 Critical.- No proof of required state approved employee training provided. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Bahaa

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: UMPA'S DINER
License Number: 1502246
License ID: 5346312
Inspection Visit ID: 4616571
Inspection Date: Friday, June 15, 2012
Inspection Number: 2163242
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Extension given, pending
Total Number of Violations: 6
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03D-06-1 Critical.- Violation: 03D-06-1Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Recommend rapid chill in shallow pans. N/o
14-31-1 Violation: 14-31-1styrofoam cup with no handle used as a scoop in dry foods
30-02-1 Critical.- Violation: 30-02-1Vacuum breaker mising at mop sink
36-12-1 Violation: 36-12-1Floors in disrepair and no longer easily cleanable in walk in cooler
37-03-1 Violation: 37-03-1Observed wall in disrepair. Multiple holes obseved in walls in server area
53B-08-1 Critical.- Violation: 53B-08-1No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 08/16/12.

Inspection For: UMPA'S DINER
License Number: 1502246
License ID: 5346312
Inspection Visit ID: 4616570
Inspection Date: Wednesday, June 13, 2012
Inspection Number: 2163242
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: 23
Number of Critical/Risk Violations: 19
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01B-22-1 Critical.- Observed meat balls marked with a date that exceeds 7 days after opening/preparation in prep area reach in cooler. Stop sale issued
03A-07-1 Critical.- Observed tuna at 46f, Chicken salad at 44f, and cooked potatos at 47f. In cook line make cooler.
03A-07-1 Critical.- Observed butter stored at room temperature at 56f for less than 2 hrs. Recommended rapid chill.
03D-06-1 Critical.- Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Recommend rapid chill in shallow pans
04-01-1 Critical.- cook line make cooler incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature at 48F
08A-12-1 Critical.- Observed cooked shell eggs stored in standing water.
08A-26-1 Critical.- Observed raw beef stored over deli meat and raw chicken over ice in walk in freezer
08B-09-1 Critical.- Single-use gloves not changed by servers as needed after handling soiled dishes Corrected On Site.
08B-09-1 Critical.- Single-use gloves not changed by cook after handling raw foods then working with ready to eat
09-04-1 Critical.- Observed server use bare hands to handle toast
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
12A-13-1 Critical.- Observed dish washer handle dirty dishes then handle clean dishes with out washing hands.
12A-26-1 Critical.- Observed servers with artificial nails/nail polish working with exposed food without wearing intact gloves.
14-31-1 styrofoam cup with no handle used as a scoop in dry foods
17-09-1 Critical.- Lack of use of quat test strips at three-compartment sink
20A-10-1 Critical.- Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
22-19-1 Critical.- Observed interior of cook line microwave soiled.
30-02-1 Critical.- Vacuum breaker mising at mop sink
32-16-1 Critical.- Hand wash sink lacking proper hand drying provisions. Prep/dish area
36-12-1 Floors in disrepair and no longer easily cleanable in walk in cooler
37-03-1 Observed wall in disrepair. Multiple holes obseved in walls in server area
41A-08-1 Critical.- Observed air freshener stored by utensils in prep area
53B-08-1 Critical.- No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 08/16/12.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Umpa's Diner in Merritt Island 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 Merritt Island's Umpa's Diner.

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 Umpa's Diner 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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