Crowne Plaza

2605 N Hwy A1A, Melbourne, FL 32903 · Permanent Food Service · License 1501684

Official report

out of 100

Grade F

Safety score 47 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Live, small flying insects found.High priority, repeat · fixed by the Oct 5 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 complaint inspection
5 high priority (3 fixed by the Oct 5 follow-up, 2 fixed on the spot, 3 repeats), 5 intermediate (2 fixed on the spot, 2 repeats), 3 basic (2 repeats)
-41
Administrative complaint on Sep 25, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score47

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 4 visits

Latest inspection

Sep252026

Complaint inspection

13 violations found · Inspector came back once

Follow-up visitOct 5, 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 visitSep 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 5 High priority
- 5 Intermediate
- 3 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Fully thawed raw tuna in commercial packaging bearing indicator label
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In reach-in cooler. Raw shelled eggs stored over deli ham. Operator moved. Raw mahi stored over potato cakes. Operator moved
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. 500+ppm. Diluted to 200ppm
  Fixed on the spot
  Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 143°F.
  Repeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 3 live flying insects on walls near beer walk-in cooler and service station
  Repeat violationAdministrative complaint
Intermediate5
- Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
  Apples and peaches at breakfast buffet.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda at exterior bar is soiled
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Dirty dishes in well. Plates carts positioned in front. Operator moved
  Fixed on the spot
- Code 52, Misrepresentation or misbranding: Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives.
  Using lime juice from a bib dispensed from soda gun.
  Administrative complaint
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
  Repeat violationAdministrative complaint
Basic3
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Fully thawed raw tuna in commercial packaging bearing indicator label
  Repeat violation
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Cases of raw chicken stored in sheet pans on floor in walk-in cooler
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Ice scoop on ledge of ice machine.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Aug282026F51Routine inspection20 violations, 8 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
  Peaches
  More time given
Official report, on the Florida DBPR website
First visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 8 High priority
- 5 Intermediate
- 7 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Fully thawed raw tuna in commercial packaging bearing indicator label.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In steam well on cook line sausage gravy (118°F - Hot Holding)
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. Items on breakfast buffet.
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  See stop sale. Operator not tracking which items at breakfast buffet are exceeding time limit. Buffet from 6:30-11:00
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In reach-in cooler on cook line raw beef stored over pico. Operator moved. In walk-in cooler raw beef stored over sauces. Operator moved.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Utensils and wares at Starbucks. Employees only using soap and water to wash. No sanitizing step
  Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested at 156°F. Tech on site. Repair completed
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 10 live flying insects near keg walk-in cooler
  Repeat violation
Intermediate5
- Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
  Apples at breakfast buffet
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda gun tips and holsters at bar are soiled. Underside of beer towers at bar. Surface area surrounding dispenser nozzles of soda machine.
- Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
  Ice cream area at Starbucks
  Handwash sink used for purposes other than handwashing.
  Used as dump sink in Starbucks
  Repeat violation
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Fully thawed raw tuna in commercial packaging bearing indicator label. SEE STOP SALE
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Cases of chicken stored on sheet pan below shelving in walk-in cooler. Operator moved
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Cooks put on hats
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  Liquor room shelves
- Code 22, Food-contact surfaces clean and sanitized: Dispenser not cleaned at least once every 24 hours.
  Dispenser spouts for water station in lobby
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk-in cooler shelves are heavily soiled. Condenser fan covers in walk-in cooler are soiled.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Starbucks
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.