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Quality Inn Of Palm Bay / Melbourne

Quality Inn Of Palm Bay / Melbourne
890 Palm Bay Rd NE
Palm Bay, FL 32905
(321)725-2952

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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: QUALITY INN- PALM BAY / MELBOURNE
License Number: 1505280
License ID: 5529337
Inspection Visit ID: 5326455
Inspection Date: Thursday, September 04, 2014
Inspection Number: 2423616
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]
25-10-4 Basic.Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
22-19-4 Basic.Interior of microwave moderately soiled with encrusted food debris.
14-35-4 Basic.The 3 compartment sink is rusted/pitted
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / eggs, sausage 111- 124 degrees f on the buffet- recommended because product is discarded at the end of breakfast to add to their time plan- employee will discard the eggs and sausage at 9:30 am- will discuss with manager and add to plan

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: QUALITY INN- PALM BAY / MELBOURNE
License Number: 1505280
License ID: 5529337
Inspection Visit ID: 5237093
Inspection Date: Tuesday, June 24, 2014
Inspection Number: 2381935
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: 1
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-11-4 Basic.3 bay sink for ware washing is becoming rusted and pitted.
08B-54-4 Basic.Apples stored near hand sink exposed to splash.
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Front counter reach in cooler.
29-20-4 Basic.Standing water in handwash sink/ handwash sink draining very slowly. Kitchen
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked shelled eggs c. H 44° to 47° recommend to rapid chill to 41°. Rechecked again 15 minutes later found at 41° **Corrected On-Site**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Precooked eggs h. H at the buffet 117° to 124°. Reheated in microwave found at 170° **Corrected On-Site**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. Waffle batter found ambient cooling while in a plastic container while cover. Recommend to place in a shallower container uncovered. Placed in shallower containers and placed in the freezer to rapid chill to 41° **Corrected On-Site**

Inspection For: QUALITY INN- PALM BAY / MELBOURNE
License Number: 1505280
License ID: 5529337
Inspection Visit ID: 5068686
Inspection Date: Friday, January 31, 2014
Inspection Number: 2363094
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: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. / employee creamer in reach in
22-19-4 Basic.Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
06-05-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed in standing water. / gravy and milk **Corrected On-Site**
41-02-4 High Priority.Toxic substance/chemical stored by or with food. / cleaner by coffee packs **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
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. / washing apples in HWS
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. / did not have all information included on plan

Inspection For: QUALITY INN- PALM BAY / MELBOURNE
License Number: 1505280
License ID: 5529337
Inspection Visit ID: 5068687
Inspection Date: Wednesday, August 21, 2013
Inspection Number: 2363095
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: 0
Number of Intermediate Violations: 1
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. **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / kitchen area **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. / for waffle mix at buffet **Corrected On-Site**

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: QUALITY INN- PALM BAY / MELBOURNE
License Number: 1505280
License ID: 5529337
Inspection Visit ID: 5068687
Inspection Date: Wednesday, August 21, 2013
Inspection Number: 2363095
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: 0
Number of Intermediate Violations: 1
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. **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / kitchen area **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. / for waffle mix at buffet **Corrected On-Site**

Inspection For: QUALITY INN- PALM BAY / MELBOURNE
License Number: 1505280
License ID: 5529337
Inspection Visit ID: 4885736
Inspection Date: Thursday, March 21, 2013
Inspection Number: 2264999
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]
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Waffle batter at 76 in the hold unit on the front counter, information and document to use time as a control was provided and will be used. **Corrected On-Site**
14-06-4 Basic.Wood food-contact surface not properly sealed. The painted wood storage shelves are worn out exposing raw wood and peeling paint in the kitchen
36-31-4 Basic.Hole in ceiling. Above the 3 bay sink

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Quality Inn Of / Melbourne 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 Quality Inn Of / Melbourne.

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 Quality Inn Of Palm Bay / Melbourne 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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