28 North
2250 Town Center Ave Ste 101, Melbourne, FL 32940 · Permanent Food Service · License 1506831
What drove the grade
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection1 intermediate (fixed on the spot), 5 basic (2 repeats)-9
- Safety score91
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 23, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
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.
Tuna poke not identified on menu. Operator started to identify the poke tuna
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In flour and sugar containers. Operator removed bowls
Fixed on the spotRepeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Grilled station cooler
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Grilled station cooler
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand wash sink on cook line next to salad station. Operator place sign at hand wash sink
Fixed on the spot
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.