The Mermaid House Cafe & Wine Bar
1080 E Eau Gallie Blvd, Indian Harbour Beach, FL 32937 · Permanent Food Service · License 1507140
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection1 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot), 1 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 visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
On upper shelf in lower holding area of flip top reach-in cooler. Raw salmon over cheeses. Operator moved
Fixed on the spot
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.
Cold smoked salmon
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Brie package open but not dated
Code 16, Dishwashing facilities and test kits: Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
Using residential dishwasher in bar area. Does not sanitize. Operator removes all wares after cycle and sanitizes in triple sink behind bar.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Unfinished dry wall in storage room
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.