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Michelangelos Restaurant

Michelangelos Restaurant
160 Malabar Rd SW
Suite 104
Palm Bay, FL 32907-2912
(321)757-9121
(321)914-2780

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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: MICHELANGELOS RESTAURANT
License Number: 1503757
License ID: 5772354
Inspection Visit ID: 5383757
Inspection Date: Wednesday, December 17, 2014
Inspection Number: 2441988
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: 11
Number of High Priority Violations: 4
Number of Intermediate Violations: 2
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
16-21-4 Basic.Accumulation of debris on exterior of warewashing machine.
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation.
10-17-4 Basic.In-use knife/knives stored in crack next to wall. **Corrected On-Site**
25-04-4 Basic.Single-service items stored on floor. - pizza boxes **Corrected On-Site**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. - bulk flour and bread crumbs **Corrected On-Site**
22-49-4 High Priority.Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - o ppm chlorine
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. - tomato sauce 45°f, 3 hours, inside another container in reach in, operator put on ice bath to rapid chill
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 made at 2:00pm, operator time marked **Corrected On-Site**
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. - shell eggs over sausage **Corrected On-Site**
22-22-4 Intermediate.Encrusted material on can opener blade. **Corrected On-Site** **. Repeat Violation**
53B-09-4 Intermediate.Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Inspection For: MICHELANGELOS RESTAURANT
License Number: 1503757
License ID: 5772354
Inspection Visit ID: 5337984
Inspection Date: Thursday, July 31, 2014
Inspection Number: 2431228
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: 3
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom.
08B-38-4 Basic.Food stored on floor. - walkin cooler
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. - meatballs 124°f, sausage 119°f, 2 hours, reheated to 176°f
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
22-22-4 Intermediate.Encrusted material on can opener blade.
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. - off by 3°f, reading 35°f against by at 32°f- digital couldn't be calibrated, operator discarded

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2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: MICHELANGELOS RESTAURANT
License Number: 1503757
License ID: 5772354
Inspection Visit ID: 5203828
Inspection Date: Tuesday, April 08, 2014
Inspection Number: 2378092
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: 2
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food.
36-36-4 Basic.Ceiling tile missing. /above storage rack across from mixer
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom.
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable.
16-55-4 Basic.Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. / chlorine 0ppm
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation.
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. / server hand sink **Corrected On-Site**
33-16-4 Basic.Open dumpster lid.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / bulk flour container
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
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. /touched one cooked chicken wings **Corrected On-Site**
12A-15-4 High Priority.Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked peppers 47°f, beef 46°f, cooked egg plant 46°f in unit with temperature reading 42°f, operator calling repair man to verify operation of unit, moved product from unit
22-22-4 Intermediate.Encrusted material on can opener blade.
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**

Inspection For: MICHELANGELOS RESTAURANT
License Number: 1503757
License ID: 5772354
Inspection Visit ID: 5175348
Inspection Date: Tuesday, January 14, 2014
Inspection Number: 2375514
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: 6
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. / in salt container **Corrected On-Site**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / prep refrigerator across from walk in and the pizza line cooler
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. // pizza line
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. /squeeze bottle of oil needs to be labeled with and container in walkin that has garlic/oil mixture
22-49-4 High Priority.Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
31A-04-4 Intermediate.Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. / by the server stationMust have in place 1/ 20 /14 before opening to the public

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Michelangelos Restaurant in Palm Bay 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 Palm Bay's Michelangelos Restaurant.

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 Michelangelos Restaurant 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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