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Loyd Have Mercy

Loyd Have Mercy
3350 S Washington Ave
Suites 18 & 19
Titusville, FL 32780
(321)269-1008

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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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3 Food Service Inspections Since July 1, 2014
Inspection For: LOYD HAVE MERCY LLC
License Number: 1506389
License ID: 5446558
Inspection Visit ID: 5389051
Inspection Date: Wednesday, December 03, 2014
Inspection Number: 2443417
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: 35
Number of High Priority Violations: 6
Number of Intermediate Violations: 11
Number of Basic Violations: 18
Details
ViolationObservations of Inspector [as written on inspection]
32-04-4 Basic.Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom. **Warning**
08B-38-4 Basic.Bucket of pickles and cooked greens stored on floor of the walk in cooler and a bag n box soda on the floor in the storage room. **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
25-13-4 Basic.Case of single-service articles stored on floor in dry storage area. **Warning**
36-33-4 Basic.Ceiling tile in disrepair. Mall Maintenance is aware of issue. Has tiles in stock. **Warning**
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. Employee restroom **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **. Repeat Violation** **Warning**
36-41-4 Basic.Fan cover in reach -in cooler has heavy accumulation of dust/debris. **Warning**
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. Was 118° Cooke changed water found at 136°. **Corrected On-Site** **Warning**
14-40-4 Basic.Interior lid of chest freezer Is badly cracked showing insulation. Manager removed insulation. Still needs to be repaired or replaced. **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line, upright reach in cooler **Warning**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Banquet room. **Warning**
12B-12-4 Basic.Several Employee beverage containers in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
36-02-4 Basic.Unsealed concrete floor in kitchen. Has bids on flooring. **Warning**
28-02-4 Basic.Walk in cooler Condensation or other drainage not disposed of according to law. Draining into a bucket **Warning**
36-10-4 Basic.Walk in cooler vinyl floor peeling. **. Repeat Violation** **Warning**
36-29-4 Basic.Walls and ceiling are heavily soiled with accumulated dust. Kitchen. **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Home made pie slices found at the front counter 47° less than 4 hours recommend to rapid chill. Manager place back in the cooler. Rice found in the walk in cooler at 47° cook states he had out to reheat some recommend to rapid chill to 41° manager placed on a sheet pan and placed in the cooler. **Warning**
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. Reheating since 8:30 found at 11:00 mash potatoes 93° rice 104° manager discarded rice and mash potatoes. Reheated Mac n cheese that was placed in the oven manager states 180° **Warning**
08A-17-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw beef patties over fish in 2 door glass cooler and chest freezer. **Corrected On-Site** **Warning**
41-28-4 High Priority.Sanitizer not used in accordance with the manufacturer's recommendations. Mixed chlorine sanitizer with quaternary **Warning**
29-37-4 High Priority.Spray hose at dish sink lower than flood rim of sink. **Warning**
29-42-4 High Priority.Vacuum breaker missing at mop sink faucet. **Warning**
03D-16-4 Intermediate. Cooked beef liver in upright reach in on the cook line covered while cooling. Manager uncovered and placed liver. **Warning**
16-33-4 Intermediate.Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
22-05-4 Intermediate.Cook line Cutting board(s) stained/soiled. **Warning**
22-22-4 Intermediate.Heavy Encrusted material on can opener blade. Manager took to dish room. **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **. Repeat Violation** **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom. **Corrected On-Site** **. Repeat Violation** **Warning**
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. Only can show 2 certificates has 12 employees on staff. **Warning**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only can show 3 certificates. Employees on site has no proof. **Warning**
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. Brown sauce in the walk in cooler **Warning**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. **Warning**
29-28-4 Intermediate.Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Warning**

Inspection For: LOYD HAVE MERCY LLC
License Number: 1506389
License ID: 5446558
Inspection Visit ID: 5388773
Inspection Date: Friday, August 08, 2014
Inspection Number: 2425618
Visit Number: 2
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: 6
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
36-11-4 Basic.Floors not maintained smooth and durable. Peeling tiles. In walk in
14-38-4 Basic.Food storage container/container lid cracked or broken. Several pans.
36-13-4 Basic.Grease accumulated under cooking equipment. Very heavy. **. Repeat Violation**
36-25-4 Basic.Wall in disrepair. Near baseboards at end of cook line.
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Inspection For: LOYD HAVE MERCY LLC
License Number: 1506389
License ID: 5446558
Inspection Visit ID: 5329350
Inspection Date: Thursday, August 07, 2014
Inspection Number: 2425618
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: 11
Number of High Priority Violations: 2
Number of Intermediate Violations: 3
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **. Repeat Violation**
36-11-4 Basic.Floors not maintained smooth and durable. Peeling tiles. In walk in
14-38-4 Basic.Food storage container/container lid cracked or broken. Several pans.
36-13-4 Basic.Grease accumulated under cooking equipment. Very heavy. **. Repeat Violation**
36-25-4 Basic.Wall in disrepair. Near baseboards at end of cook line.
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.
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Items in unit at end of cook line. Adjusted temperature higher, Will discard after 4 hours.
14-75-4 Intermediate.Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Hot holding unit at end of cook line.
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. All sinks. **. Repeat Violation**

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: LOYD HAVE MERCY LLC
License Number: 1506389
License ID: 5446558
Inspection Visit ID: 5233056
Inspection Date: Friday, May 02, 2014
Inspection Number: 2381350
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: 16
Number of High Priority Violations: 1
Number of Intermediate Violations: 4
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
36-39-4 Basic.Attached equipment soiled with accumulated grease. Cook line equipment.
23-25-4 Basic.Build-up of grease/dust/debris on hood filters.
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **. Repeat Violation**
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. In service station over soda system. **Corrected On-Site**
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Back pack on clean dish rack. **Corrected On-Site**
36-13-4 Basic.Grease accumulated under cooking equipment.
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. 86°. **Corrected On-Site**
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
08B-54-4 Basic.Uncovered food stored near sink exposed to splash. Buttery blend under towel dispenser. Cook line. **Corrected On-Site**
36-02-4 Basic.Unsealed concrete floor in food preparation, food storage or warewashing area. **. Repeat Violation**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried chicken. Will discard after 4 hours, discussed time as public health control. No warning issued due to all other hot holding within safe range
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Wait station. **Corrected On-Site**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. Liver cooling on stovetop and covered.
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Degreaser in dish room. **. Repeat Violation**

Inspection For: LOYD HAVE MERCY LLC
License Number: 1506389
License ID: 5446558
Inspection Visit ID: 5053412
Inspection Date: Friday, December 20, 2013
Inspection Number: 2352367
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: 8
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
36-45-4 Basic.Ceiling soiled with accumulated dust.
36-11-4 Basic.Floors not maintained smooth and durable.
10-12-4 Basic.In-use ice scoop stored on soiled surface between uses. Directly on top of ice machine. **Corrected On-Site**
29-11-4 Basic.Leaking pipe at plumbing fixture. Condensation in walk in cooler leaking into a bucket.
16-46-4 Basic.Old labels stuck to food containers after cleaning. Duct tape.
41-07-4 High Priority.Container of medicine improperly stored. Over prep counter, vitamins. **Corrected On-Site**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Fabuloso. **Corrected On-Site**

Inspection For: LOYD HAVE MERCY LLC
License Number: 1506389
License ID: 5446558
Inspection Visit ID: 5053413
Inspection Date: Wednesday, July 24, 2013
Inspection Number: 2352368
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]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. 105°
36-72-4 Basic.Walk-in cooler/walk-in freezer floor soiled. **Corrected On-Site**
03A-13-4 High Priority.Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On wait station, no warning issued due to only item out of temperature. Discussed time as public health control. Will discard after 4 hours
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling.
31B-06-4 Intermediate.Soap dispenser at handwash sink not working/unable to dispense soap. On order.

Inspection For: LOYD HAVE MERCY LLC
License Number: 1506389
License ID: 5446558
Inspection Visit ID: 4943012
Inspection Date: Wednesday, July 24, 2013
Inspection Number: 2265608
Visit Number: 3
Inspection Class: Food
Inspection Type: Complaint Full
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

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6 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: LOYD HAVE MERCY LLC
License Number: 1506389
License ID: 5446558
Inspection Visit ID: 5053413
Inspection Date: Wednesday, July 24, 2013
Inspection Number: 2352368
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]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. 105°
36-72-4 Basic.Walk-in cooler/walk-in freezer floor soiled. **Corrected On-Site**
03A-13-4 High Priority.Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On wait station, no warning issued due to only item out of temperature. Discussed time as public health control. Will discard after 4 hours
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling.
31B-06-4 Intermediate.Soap dispenser at handwash sink not working/unable to dispense soap. On order.

Inspection For: LOYD HAVE MERCY LLC
License Number: 1506389
License ID: 5446558
Inspection Visit ID: 4943012
Inspection Date: Wednesday, July 24, 2013
Inspection Number: 2265608
Visit Number: 3
Inspection Class: Food
Inspection Type: Complaint Full
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: LOYD HAVE MERCY LLC
License Number: 1506389
License ID: 5446558
Inspection Visit ID: 4893545
Inspection Date: Thursday, June 20, 2013
Inspection Number: 2265608
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Call Back - Extension given, pending
Total Number of Violations: 4
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
36-03-4 Basic.Cove molding at floor/wall juncture broken/missing. **. Repeat Violation**
51-15-4 Basic.Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
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. **Corrected On-Site**
31A-12-4 Intermediate.No handwash sink for employees. Not provided, In additional room per plans.

Inspection For: LOYD HAVE MERCY LLC
License Number: 1506389
License ID: 5446558
Inspection Visit ID: 4892255
Inspection Date: Wednesday, April 03, 2013
Inspection Number: 2265608
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
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: 10
Number of High Priority Violations: 3
Number of Intermediate Violations: 3
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatloaf, reheated in oven. No warning issued, due to only item in unit under temperature. Lid was loose
08B-01-4 High Priority.Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sunflowers, etc on salad bar outside of sneezeguard. **. 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. **Corrected On-Site**
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
31A-12-4 Intermediate.No handwash sink for employees. Not provided, In additional room per plans.
33-03-4 Basic.No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
36-03-4 Basic.Cove molding at floor/wall juncture broken/missing. **. Repeat Violation**
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
51-15-4 Basic.Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
51-16-4 Intermediate.No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Plan review has been submitted, but actual location does not match plans.

Inspection For: LOYD HAVE MERCY LLC
License Number: 1506389
License ID: 5446558
Inspection Visit ID: 4825775
Inspection Date: Thursday, January 10, 2013
Inspection Number: 2258483
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]
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried chicken, reheated in fryer for immediate service. **Corrected On-Site**
03D-15-4 Intermediate.Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Several items cooling covered. **Corrected On-Site**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw eggs over sweet potatoes, wic. **Corrected On-Site**
08B-01-4 High Priority.Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sunflower seeds, raisins, etc on salad bar.
24-05-4 Basic.Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup spoons **Corrected On-Site**
24-27-4 Basic.Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Tomato slicer, front counter. **Corrected On-Site**
36-03-4 Basic.Cove molding at floor/wall juncture broken/missing.

Inspection For: LOYD HAVE MERCY LLC
License Number: 1506389
License ID: 5446558
Inspection Visit ID: 4818421
Inspection Date: Tuesday, October 23, 2012
Inspection Number: 2257622
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 Critical/Risk Violations: 6
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
16-04-1 Critical.- No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Not in place yet. Need to be in place prior to opening.
17-07-1 Critical.- No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Missing chlorine strips.
27-16-1 Critical.- Hot water not provided/shut off at employee hand wash sink. Front wait station handsink. 80 degrees after several minutes.
32-04-1 Critical.- Bathroom not enclosed with tight-fitting, self-closing doors.
32-10-1 Critical.- Covered waste receptacle not provided in women's bathroom.
35B-03-1 Critical.- Outer openings not protected with self-closing doors. Rear exterior.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Loyd Have Mercy in Titusville 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 Titusville's Loyd Have Mercy.

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 Loyd Have Mercy 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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