Hyatt Place Cape Canaveral
9119 Astronaut Blvd, Cape Canaveral, FL 32920 · Permanent Food Service · License 1507314
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 5 basic (1 repeat)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Chicken soup and precooked seafood stored in reach in cooler by make table in kitchen dated 9/4 and 9/6
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Ground beef patties stored above French fries in reach in freezer by kitchen entrance. Operator removed
Fixed on the spot
Intermediate3
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade brush used in food.
Operator using toilet brush to clean coffee machines in kitchen. Operator discarded
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Wiping clothes stored inside hand sink by drying rack. Operator removed
Fixed on the spot
No soap provided at handwash sink.
On 7th floor bar
Basic5
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave in kitchen soiled and flaking
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
7th floor ice machine with pinkish mold like substance
Code 25, Single-service items: Single-service articles improperly stored.
Boxes of cups and lids stored directly on the floor by kitchen entrance. Operator removed
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.