Bookmark, Share & Add this page to:
Expand this BoxMembership Information

Kelsey's Pizza

Kelsey's Pizza
1850 N Courtenay Pkwy
Suite 116
Merritt Island, FL 32953
(321)735-4810

Click to Show Larger Map
Map of Area Around Kelsey's Pizza
Get Directions to Kelsey's Pizza 1850 N Courtenay Pkwy, Merritt Island, FL 32953
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Property & Structure Photos from 1850 N Courtenay Pkwy
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
2 Food Service Inspections Since July 1, 2014
Inspection For: KELSEY'S PIZZA
License Number: 1506437
License ID: 5578387
Inspection Visit ID: 5381291
Inspection Date: Tuesday, October 21, 2014
Inspection Number: 2441252
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: 14
Number of High Priority Violations: 6
Number of Intermediate Violations: 5
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler **. Repeat Violation**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. Pizza cooler 6 drawers **. Repeat Violation**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
01B-01-4 High Priority.Dented/rusted cans present. See stop sale. Ground tomatoes 2 cans. **. Repeat Violation**
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm primed 50 ppm. **Corrected On-Site**
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cook pull pizzas out of oven at 11am, did not time mark. Must discard any remaining at 3 pm.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Shell eggs over cheese. **Corrected On-Site**
08A-03-4 High Priority.Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw ribs over bread. **Corrected On-Site**
29-34-4 High Priority.Vacuum breaker missing at hose bibb. 2 bibbs by mop sink
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. Towels. **Corrected On-Site**
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Ziti 77°
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken

Inspection For: KELSEY'S PIZZA
License Number: 1506437
License ID: 5578387
Inspection Visit ID: 5330902
Inspection Date: Tuesday, July 29, 2014
Inspection Number: 2426651
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: 3
Number of Intermediate Violations: 3
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
09-07-4 Basic.Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food.
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walkin cooler
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Mens restroom. **Corrected On-Site**
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers.
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. Pizza station
01B-01-4 High Priority.Dented/rusted cans present. See stop sale.
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
12A-19-4 High Priority.Employee washed hands with cold water.
53A-05-5 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. **Corrected On-Site**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
41-17-4 Intermediate.Spray bottles containing toxic substance not labeled.

Click to Hide Contents
5 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: KELSEY'S PIZZA
License Number: 1506437
License ID: 5578387
Inspection Visit ID: 5211563
Inspection Date: Thursday, April 10, 2014
Inspection Number: 2289764
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: KELSEY'S PIZZA
License Number: 1506437
License ID: 5578387
Inspection Visit ID: 5220331
Inspection Date: Thursday, April 10, 2014
Inspection Number: 2379739
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: 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]
53A-03-4 Intermediate.Food manager certification expired. Dimitre

Inspection For: KELSEY'S PIZZA
License Number: 1506437
License ID: 5578387
Inspection Visit ID: 5182118
Inspection Date: Tuesday, March 25, 2014
Inspection Number: 2289764
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Extension given, pending
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]
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Inspection For: KELSEY'S PIZZA
License Number: 1506437
License ID: 5578387
Inspection Visit ID: 4963671
Inspection Date: Thursday, January 23, 2014
Inspection Number: 2289764
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: 6
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-05-4 Basic.Cardboard used to line food-contact shelves. Under vinigar
08B-37-4 Basic.Food stored in a prohibited area. The bottom of the quarter pans is touching the ready to eat food in the pizza cooler
14-13-4 Basic.Food-contact surface not smooth and easily cleanable. There is an old label stuck on the clean lexan pan in the walk in
08B-13-4 Basic.Stored food not covered in walk-in cooler. Meatballs
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
29-28-4 Intermediate.Water treatment device has not been inspected or serviced according to manufacturer's instructions. No dates visible

Inspection For: KELSEY'S PIZZA
License Number: 1506437
License ID: 5578387
Inspection Visit ID: 4963670
Inspection Date: Thursday, August 01, 2013
Inspection Number: 2289763
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: 18
Number of High Priority Violations: 5
Number of Intermediate Violations: 6
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
36-07-4 Basic.Carpeting installed in a food preparation, food storage, warewashing or bathroom area. There is a carpet in the server drink area
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Bar area. Repeat Violation from opening inspection **. Repeat Violation**
21-22-4 Basic.Clean clothes/aprons not properly stored in clean dry place until used. There is a cloth in cooks pocket. Corrected on site
25-10-4 Basic.Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. A cook has a watch on while preparing food. Corrected on site
08B-37-4 Basic.Food stored in a prohibited area. There is dressings stored under a drain line **Corrected On-Site**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Ham in walk in
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sliced tomatos . Corrected on site
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza just came out. All pizza discarded at 2 when lunch ends
03E-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sausage at 139f. Reheated on stove to 165f
08A-05-4 High Priority.Raw mushrooms food stored over ready-to-eat food. There is unwashed mushrooms over ready to eat tomatos. Corrected on site
41-02-4 High Priority.Toxic substance/chemical stored by or with food. The murphy oil soap is by the wine. Corrected on site
22-22-4 Intermediate.Encrusted material on can opener blade. Corrected on site
31A-11-4 Intermediate.Handwash sink used for purposes other than hand washing. There is a cup in the bar handwashing sink
53B-07-4 Intermediate.No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Open 6 weeks
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form given
02D-02-4 Intermediate.Packaged food not labeled as specified by law. Pasta
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes and cut spinach

Click to Hide Contents
2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: KELSEY'S PIZZA
License Number: 1506437
License ID: 5578387
Inspection Visit ID: 4963670
Inspection Date: Thursday, August 01, 2013
Inspection Number: 2289763
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: 18
Number of High Priority Violations: 5
Number of Intermediate Violations: 6
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
36-07-4 Basic.Carpeting installed in a food preparation, food storage, warewashing or bathroom area. There is a carpet in the server drink area
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Bar area. Repeat Violation from opening inspection **. Repeat Violation**
21-22-4 Basic.Clean clothes/aprons not properly stored in clean dry place until used. There is a cloth in cooks pocket. Corrected on site
25-10-4 Basic.Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. A cook has a watch on while preparing food. Corrected on site
08B-37-4 Basic.Food stored in a prohibited area. There is dressings stored under a drain line **Corrected On-Site**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Ham in walk in
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sliced tomatos . Corrected on site
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza just came out. All pizza discarded at 2 when lunch ends
03E-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sausage at 139f. Reheated on stove to 165f
08A-05-4 High Priority.Raw mushrooms food stored over ready-to-eat food. There is unwashed mushrooms over ready to eat tomatos. Corrected on site
41-02-4 High Priority.Toxic substance/chemical stored by or with food. The murphy oil soap is by the wine. Corrected on site
22-22-4 Intermediate.Encrusted material on can opener blade. Corrected on site
31A-11-4 Intermediate.Handwash sink used for purposes other than hand washing. There is a cup in the bar handwashing sink
53B-07-4 Intermediate.No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Open 6 weeks
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form given
02D-02-4 Intermediate.Packaged food not labeled as specified by law. Pasta
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes and cut spinach

Inspection For: KELSEY'S PIZZA
License Number: 1506437
License ID: 5578387
Inspection Visit ID: 4902148
Inspection Date: Tuesday, June 11, 2013
Inspection Number: 2266991
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: 7
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Server area
14-11-4 Basic.Equipment not sealed to wall. 3 compartment sink
36-15-4 Basic.Food debris accumulated on kitchen floor.
36-31-4 Basic.Hole in ceiling. Holes around piping are not sealed
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in
14-52-4 Basic.Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Cabinet end is raw wood
08B-54-4 Basic.food sink exposed to splashfrom handwash sink

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Kelsey's Pizza 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 Kelsey's Pizza.

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 Kelsey's Pizza 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.


Current Weather Conditions In Merritt Island, Florida.