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The Courtyard Cafe

The Courtyard Cafe
2101 W New Haven
Courtyard By Marriott West Melbourne
West Melbourne, FL 32904
(321)724-6400

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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: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 5362457
Inspection Date: Monday, November 24, 2014
Inspection Number: 2435605
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: 4
Number of Intermediate Violations: 2
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. / breakfast potatoes **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **. Repeat Violation**
16-46-4 Basic.Old labels stuck to food containers after cleaning.
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up.
12A-27-4 High Priority.Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands or changing gloves re- educated **Corrected On-Site**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. Cashier put on gloves after taking cash no hand wash re-educated Corrected On-Site** **Corrected On-Site** **. Repeat Violation**
12A-08-4 High Priority.Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. **Corrected On-Site**
29-37-4 High Priority.Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site** **. Repeat Violation**
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. /soup and cooked chicken in 2 door reach in **Corrected On-Site**
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. / both thermometers at 40° calibrated with chef **Corrected On-Site** **. Repeat Violation**

Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 5278964
Inspection Date: Tuesday, July 08, 2014
Inspection Number: 2394837
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: 3
Number of Intermediate Violations: 3
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. Coffee filters laying on top of coffee machine re- educated **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation.
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. / oatmeal scoop re- educated Corrected On-Site** **Corrected On-Site**
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands after taking money re - educated **Corrected On-Site**
29-37-4 High Priority.Spray hose at dish sink lower than flood rim of sink. / re- educated **Corrected On-Site**
41-02-4 High Priority.Toxic substance/chemical stored by or with food. / wiping cloths by coffee maker/ syrups re- educated **Corrected On-Site**
22-26-4 Intermediate.Buildup of ice cream in bottom of tall 2 door freezer
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. / sandwich for front line- cherry spread- **Corrected On-Site**
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. / total of 3 stemlike thermometers out of calibration between 4-7 degrees f/ re- educated calibrated to 32 degrees f

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2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 4949106
Inspection Date: Thursday, March 20, 2014
Inspection Number: 2279571
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: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
29-11-4 Basic.Leaking pipe at plumbing fixture on the holding tank. Part is on order
14-09-4 Basic.Moderately grooved Cutting boards has cut marks and is no longer cleanable.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sandwiches 45° sliced cheese 43° butter pats 45° cut melon 43° due to items being double pan. Manager took corrective action and placed ice in the bottom pan
29-34-4 High Priority.Vacuum breaker missing at hose bibb. For green hose in boiler room
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. 3 bay sink **Corrected On-Site**
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -10 degrees **Corrected On-Site**

Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 4949107
Inspection Date: Thursday, September 19, 2013
Inspection Number: 2279572
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]
22-56-4 Intermediate.Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. / temp dishmachine at 150 degrees f have a call in to machine repaired

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 4949107
Inspection Date: Thursday, September 19, 2013
Inspection Number: 2279572
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]
22-56-4 Intermediate.Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. / temp dishmachine at 150 degrees f have a call in to machine repaired

Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 4939644
Inspection Date: Wednesday, June 19, 2013
Inspection Number: 2276939
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: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
36-44-4 Basic.Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. In the kitchen moderate build up
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable.
16-46-4 Basic.Old labels stuck to food containers after cleaning.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Near the office back 3 bay sink area

Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 4642013
Inspection Date: Wednesday, December 12, 2012
Inspection Number: 2176074
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 Critical/Risk Violations: 0
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
37-01-1 Ceiling tile missing. Above the dishmachine
37-09-1 Wall not smooth and easily cleanable. In areas of the main kitchen the walls are not smooth and easily cleanable
37-11-1 Observed attached equipment soiled with accumulated dust. The air vents in the main kitchen are stained

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3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 4617145
Inspection Date: Thursday, June 14, 2012
Inspection Number: 2163510
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 Critical/Risk Violations: 2
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
20B-03-1 Critical.- Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Must manually sanitize flateware at this time
22-21-1 Critical.- Observed soil buildup inside ice bin. Heavy mineral stains observed
34-10-1 Observed garbage on the ground and/or pad around dumpster. Light build up on the ground

Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 4299160
Inspection Date: Friday, December 30, 2011
Inspection Number: 2066311
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 Critical/Risk Violations: 1
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter and cream cheese at 51 degrees fahrenheit. Out less tan an hour, time will be used as a control and will be documented daily Corrected On Site.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cloth towels are used to put clean flateware on to dry in the dishroom
18-04-1 Observed old labels stuck to food containers after cleaning.
25-04-1 Observed single-service items stored on floor. A case of solo cups is on the floor in dry storage

Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 4299161
Inspection Date: Thursday, July 07, 2011
Inspection Number: 2066312
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 Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Melons cut on the buffet line at 53 df stored above the cold hold line rapid chill to 41degress f or discard Corrected On Site.
18-04-1 Observed old labels stuck to food containers after cleaning.
22-21-1 Critical. Observed soil buildup inside ice bin. Moderate
37-19-1 Observed moldy ceiling tiles and/or air conditioning vent covers. Moderate on vent above reach in cooler

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 3974308
Inspection Date: Monday, March 14, 2011
Inspection Number: 1970217
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 Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
23-07-1 Observed gaskets with slimy/mold-like build-up. Moderate build up on sandwitche box reach in gaskets

Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 3974309
Inspection Date: Thursday, September 23, 2010
Inspection Number: 1970218
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: 5
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided. The advisory is posted on the end of the buffet line on the wall, an a la carte menue is in use for guest that do not use the buffet there by the notice is not visable to them
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter pads at 46 degress fahrenheit , on the buffet line, not stored in an ice bath, rapid chill to less than 41 df re do the ice bath set up to keep the butter at safe temps
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
24-11-1 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Servise spoons are not under a sneeze guard on the buffet. Repeat Violation.
30-02-1 Critical. Vacuum breaker mising at hose bibb. The back flow preventer is at the wrong location

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 3635771
Inspection Date: Friday, February 05, 2010
Inspection Number: 1857595
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: 5
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08A-20-1 Critical. Displayed food not properly protected from contamination. Observed buffet sneeze guard not covering all items.
19-02-1 Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications/data plate specified 150 degrees f for wash only reached 142 degrees f Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses in kitchen.
30-02-1 Critical. Vacuum breaker mising at hose bibb. Observed one missing backflow device on the Y connection on the mop sink.
30-11-1 Critical. Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.

Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 3635772
Inspection Date: Monday, August 10, 2009
Inspection Number: 1857596
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 Critical/Risk Violations: 6
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse -butter discarded Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /butter -discarded Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. / oatmeal on buffet recommended rapid reheat Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
15-31-1 Observed nonfood-contact equipment in poor repair/reach in cooler/ may utilize as dry storage
22-19-1 Critical. Observed interior of microwave moderately soiled. /buffet line
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner/bowls buffet line not under sneezeguard or inverted
48-12-2 Critical. Observed boiler certification is expired-maintaince states state was called waiting for inspection. For reporting purposes only.

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3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 3586533
Inspection Date: Friday, June 12, 2009
Inspection Number: 1828564
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: 2
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions in prep area, across from office. Corrected On Site.
48-12-2 Critical. No current boiler certification provided/available. Expired 4/24/09. For reporting purposes only.

Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 3255003
Inspection Date: Tuesday, January 06, 2009
Inspection Number: 1717179
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 Critical/Risk Violations: 4
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter found at room temp, 69 degrees fahrenheit in kitchen. Discarded. Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Oatmeal found at 130 degrees fahrenheit hotholding on buffet line. Removed. Corrected On Site.
08A-20-1 Critical. Displayed food not properly protected from contamination. Nuts,raisins, brown sugar not under sneezegaurd or protected at buffet line. Removed. Corrected On Site.
22-20-1 Critical. Observed light buildup of slime in the interior of ice machine.

Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 3255004
Inspection Date: Thursday, July 17, 2008
Inspection Number: 1717180
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: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

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3 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 2945108
Inspection Date: Friday, January 18, 2008
Inspection Number: 1599915
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 Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers in grill area.

Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 3003006
Inspection Date: Monday, September 10, 2007
Inspection Number: 1622792
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Partial
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 Critical/Risk Violations: 1
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
45-39-1 Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. Class K on floor in kitchen.

Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
License ID: 2134019
Inspection Visit ID: 2945109
Inspection Date: Monday, August 20, 2007
Inspection Number: 1599916
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: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
Inspection Date: Thursday, December 07, 2006
Inspection Number: 1489465
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 Critical/Risk Violations: 1
Number of Noncritical Violations: 2
Details
1 risk violation of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 violation of code 21 which requires:
  • “Wiping cloths clean, used properly, stored”
1 violation of code 23 which requires:
  • “Non-food contact surfaces clean.”

Inspection For: COURTYARD BY MARRIOTT
License Number: 1502644
Inspection Date: Friday, August 18, 2006
Inspection Number: 1489467
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 Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
1 violation of code 29 which requires:
  • “Plumbing installed and maintained”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day The Courtyard Cafe in West Melbourne 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 West Melbourne's The Courtyard Cafe.

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 The Courtyard Cafe 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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