Cantina Louie
2400 Dairy R, Melbourne, FL 32904 · Permanent Food Service · License 1506830
What drove the grade
Pesticide-emitting strip present in food prep area, above clean dishes on cook line.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection1 high priority (no follow-up needed), 4 intermediate (3 fixed on the spot, 1 repeat), 5 basic (2 repeats)-20
- Safety score80
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 14, 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 priority1
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area, above clean dishes on cook line.
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink across from ice machine had mop heads- swifter type stored in hand sink. Manager removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At inside bar hand sink, manager put paper towels at sink
Fixed on the spot
No soap provided at handwash sink.
Inside bar hand sink. Manager placed soap at sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Several bottles throughout not labeled, or label has worn off.
Repeat violation
Basic5
Code 10, In-use utensils properly stored: In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.
4 ice buckets stored on floor, not inverted.
Fixed on the spotRepeat violation
In-use tongs stored on equipment door handle between uses.
Tongs on cook line handles, cook removed tongs
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Red cups by drink station
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Inside bar.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No sign at hand sink by ice machine.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.