Kelseys Pizza Restaurant and Preacher Bar
8699 Astronaut Blvd, Cape Canaveral, FL 32920 · Permanent Food Service · License 1505192
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection2 high priority (fixed on the spot, 1 repeat), 6 basic-14
- Safety score86
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 visitAug 13, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked chicken on steam table at 93°F for 30 minutes. Operator placed to reheat. New temp 198°F.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. First reading 0 ppm. Operator changed chlorine solution. New reading 50 ppm.
Fixed on the spotRepeat violation
Basic6
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed employee cut onions without washing them first. Coached operator on proper produce washing procedures
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
On cook line water temp 98°F. Operator changed water, new temp 188°F.
Fixed on the spot
In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
Ice bucket on top of ice machine not inverted. Operator removed
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Make table where breading station is located
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
On hand sink in bar area. Operator placed one during inspection
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
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.