Blueberry Muffin
1130 Hwy A1A, Indialantic, FL 32903 · Permanent Food Service · License 1501657
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection8 high priority (6 fixed by the Oct 23 follow-up, 2 fixed on the spot), 4 intermediate, 1 basic-37
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In reach-in cooler at service window corner of cook line waffle batter (58°F - Cold Holding); raw bacon (51°F - Cold Holding). Items in unit overnight
Stop Sale issued due to food not being in a wholesome, sound condition.
In walk-in cooler. Cooked brisket in same container as raw ground beef. Visibly contaminated. Blood from beef is touching brisket.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach-in cooler at service window corner of cook line waffle batter (58°F - Cold Holding); raw bacon (51°F - Cold Holding); cut lettuce (52°F - Cold Holding); sliced cheese (54°F - Cold Holding); cut tomatoes (51°F - Cold Holding); deli ham (51°F - Cold Holding). SEE STOP SALE
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
In walk-in cooler. Cooked brisket in same container as raw ground beef. Visibly contaminated. Blood from beef is touching brisket. SEE STOP SALE.
Displayed food not properly protected from contamination.
Pitchers at front counter are not stored in a manner to protect from public. Server moved out of reach of customers.
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. 0ppm. Employee able to repair during inspection. 50ppm
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
No vacuum breaker installed on black hose at dish sink.
Spray hose at dish sink lower than flood rim of sink.
Black hose at dish sink is able to hang below the flood rim of sink
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Poached eggs not marked
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine test strips expired
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Most recent date of last service for water filters at ice machine, soda bibs, coffee makers, etc... is October of 2023
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Gratuity for tables of 6 or more. Font not equal to or larger than food descriptions
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk-in cooler shelves have an accumulation of mold like substances
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.