KELSEY'S PIZZA
1850 N. COURTENAY PARKWAY, SUITE 116 · MERRITT ISLAND · Brevard County · FL 32953
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High Priority – Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler. Large pot of meat sauce (89F – Cooling). Cooked and placed in walk in cooler on previous day. SEE STOP SALE Priority: High Priority
35A-02-7High Priority – Observed: Live, small flying insects found Observed 3 live flying insects at interior bar. Priority: High Priority
01B-13-4High Priority – Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Pizza dough in walk in cooler stored beneath dripping fire sprinkler. Fully thawed raw mahi, raw tuna and raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements Priority: High Priority
01B-02-5High Priority – Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler. Large pot of meat sauce (89F – Cooling). Cooked and placed in walk in cooler on previous day. In reach in cooler on make line nearest dish area cooked chicken (51F – Cold Holding); meat loaf (53F – Cold Holding); raw tuna (53F – Cold Holding); raw beef (53F – Cold Holding); raw salmon (53F – Cold Holding); raw mahi (53F – Cold Holding); sliced cheese (53F – Cold Holding); seaweed salad (53F – Cold Holding); blue cheese (47F – Cold Holding); slaw (48F – Cold Holding). Priority: High Priority
03A-02-5High Priority – Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler to the right of fryers raw shrimp (53F – Cold Holding). Stored above fill line of unit. In reach in cooler on make line nearest dish area cooked chicken (51F – Cold Holding); meat loaf (53F – Cold Holding); raw tuna (53F – Cold Holding); raw beef (53F – Cold Holding); raw salmon (53F – Cold Holding); raw mahi (53F – Cold Holding); sliced cheese (53F – Cold Holding); seaweed salad (53F – Cold Holding); blue cheese (47F – Cold Holding); slaw (48F – Cold Holding). SEE STOP SALE **Warning** Priority: High Priority
29-34-4High Priority – Observed: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On exterior bar. **Repeat Violation** Priority: High Priority
Intermediate 1
22-02-4Intermediate – Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled. **Repeat Violation** Priority: Intermediate
Basic 10
06-09-1Basic – Observed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed raw mahi, raw tuna and raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE Priority: Basic
13-03-4Basic – Observed: Employee with no hair restraint while engaging in food preparation. Cook put on hat **Corrected On-Site** Priority: Basic
36-22-4Basic – Observed: Floor area(s) covered with standing water. Throughout kitchen Priority: Basic
08B-36-4Basic – Observed: Food stored in a location that is exposed to splash/dust. Pizza dough in walk in cooler stored beneath dripping fire sprinkler. SEE STOP SALE Priority: Basi
08B-38-4Basic – Observed: Food stored on floor. Plastic oil containers stored on the floor in closet. Operator moved **Corrected On-Site** Priority: Basic
14-69-4Basic – Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Under condenser unit in walk in cooler Priority: Basic
10-12-5Basic – Observed: In-use ice scoop stored on soiled surface between uses. Pan used to store ice scoop is soiled Priority: Basic
10-07-4Basic – Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 1/3 pan of standing water 119°F at steamweel on make line. Priority: Basic
23-03-4Basic – Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves, liners and racks in walk in cooler have an accumulation of mold like substances Priority: Basic
33-31-5Basic – Observed: Unnecessary items/unused equipment on the premises. Multiple broken down pieces of equipment Priority: Basic
Inspector observations synchronized from DBPR on August 19, 2026 7:41 AM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.