Inspection Report

Florida DBPR Inspection Report
Completed

MEL'S DINER

4649 S CLYDE MORRIS BLVD STE 608 · PORT ORANGE · Volusia County · FL 32129

Restaurant history →

Inspection Summary

Inspection dateMay 7, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3492074
Visit number1
Inspection Visit ID8854481
DBPR license7407099

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority1 Intermediate0 Basic0 Critical0 Non-Critical5 Total
MEMBER-ONLY COMPARISON

See what changed since the last inspection.

Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.

Unlock comparison

All DBPR Inspector Observations

5 full violation description(s) documented by the inspector during this visit.

High Priority 4

#1High Priority22-42-4

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -25ppm chlorine, employee added more bleach retested at 100ppm

#2High Priority12A-13-4

High Priority – Employee handling soiled dishes, pre washing/scrubbing utensils and then engaged in handling clean equipment or utensils without properly washing hands at a designated hand-wash sink. -advising that rinsing hands at 3 compartment sink does not comply with hand wash requirements.

#3High Priority22-45-4

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -some pans sent into 3 compartment sink were rinsed off without undergoing any form of sanitizing prior to being placed back onto cook line for use.

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 60F on counter up front, advised to minimize portions placed out for use in a 4 hour time as public health control, discarding remaining product exposed to room temperature for 4 hours at end of time.

Intermediate 1

#5Intermediate03D-15-4

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling cooked red potatoes inside deep bowl, advised manager of rate of cooling/method of cooling inside deep containers based upon 2 temperatures recorded nearing 2 hours from cook time. Manager moved into 2 inch pan for rapid cooling, placed back into cooler. **Corrective Action Taken**

Corrective Action Taken

Inspector observations synchronized from DBPR on September 10, 2026 12:05 PM.

Violation category totals
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
2 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.