Del Taco

2936 Sarno Rd, Melbourne, FL 32935 · Permanent Food Service · License 1507030

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Establishment operating without a license from the Division of Hotels and Restaurants.High priority · 6 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
2 high priority (1 fixed on the spot), 1 intermediate, 4 basic
-16
Safety score84

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

Inspection history

3 inspections · 4 visits

Latest inspection

Oct292026

Licensing inspection

2 violations found

First visitOct 29, 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.
2 violations found:
- 1 Intermediate
- 1 Basic
What the inspector cited
Intermediate1
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  Water filters last serviced in 2023
Basic1
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
Official report, on the Florida DBPR website

Earlier inspections 2

Oct212026B84Routine inspection7 violations, 2 high priority Warning issued

First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 2 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority2
- 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. 0ppm. Remade to 200ppm
  Fixed on the spot
- Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
  Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Change of ownership without applying for new business license. Company info in inspector comments
Intermediate1
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  Date of last service 2023
Basic4
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  In walk-in freezer. Open box of pastries under ice buildup under condenser.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Walk-in freezer. Along door frame. Under condenser
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized. Wash rinse wash again. Soap in sanitizer sink. Manager drained and refilled. 200ppm
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Men's restroom
  Fixed on the spot
Official report, on the Florida DBPR website

Aug192026F25Routine inspection18 violations, 5 high priority · 1 follow-up visit Complaint after follow-up

Follow-up visitAug 24, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
- 1 High priority
- 1 Intermediate
What was still cited
High priority1
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Official report, on the Florida DBPR website
First visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
- 5 High priority
- 6 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  In walk-in cooler sour cream (47°F - Cold Holding); cut tomatoes (52°F - Cold Holding); sliced cheese (57°F - Cold Holding); guacamole with tomato (54°F - Cold Holding); beef (52°F - Cold Holding); chicken (52°F - Cold Holding); quesadillas (52°F - Cold Holding); ice cream mix (53°F - Cold Holding); cut lettuce (51°F - Cold Holding); shredded cheese (57°F - Cold Holding); liquid eggs (53°F - Cold Holding); queso (50°F - Cold Holding); tenders (55°F - Cold Holding). Operator does not maintain temperature logs tracking food. Only documentation presented at inspection is a list of emails showing that the unit goes out of temperature every 20-40 minutes
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In walk-in cooler sour cream (47°F - Cold Holding); cut tomatoes (52°F - Cold Holding); sliced cheese (57°F - Cold Holding); guacamole with tomato (54°F - Cold Holding); beef (52°F - Cold Holding); chicken (52°F - Cold Holding); quesadillas (52°F - Cold Holding); ice cream mix (53°F - Cold Holding); cut lettuce (51°F - Cold Holding); shredded cheese (57°F - Cold Holding); liquid eggs (53°F - Cold Holding); queso (50°F - Cold Holding); tenders (55°F - Cold Holding). SEE STOP SALE
- 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. 0ppm. Operator remade to 300ppm
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  No vacuum breaker installed on non-chemical side of splitter at mop sink
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  License expired on April 1, 2026
  Repeat violationAdministrative complaint
Intermediate6
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Not up to date
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  Water filter systems last serviced 7/10/23
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No certificate for Kiwi
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
  Using a printed copy of original certificate and writing in new employee information on paper copy
  Repeat violation
  Proof of required state approved employee training not available 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
Basic7
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  2oz plastic soufflé cup in pico. 1/9 pan in rice
  Equipment in poor repair.
  Double drawer reach-in cooler to the right of fryers. Drawers do not slide along guide rails. Drawers fall out and cause unit to tip over when opened
  Repeat violation
  Cardboard used to line nonfood-contact shelves.
  Cardboard lining chemical shelf near rear exit
  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. Walk-in cooler unable to maintain temperature without assistance from walk-in freezer door being propped open. Provided documentation showing emailed warnings of walk-in cooler going out of temperature every 20-40 minutes
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Condenser fan covers in walk-in cooler are soiled
- Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
  At front counter and at self service station in lobby
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Heavy accumulation of mold like substances on lobby a/c vents and surrounding tiles
Reporting only2
- Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
  Notified Fire AHJ. For reporting purposes only. Hood systems not functioning. Smoke billowing into building. Operator propping open rear door to ventilate during working hours
- Code 47, Electrical wiring: Observed electrical wiring in disrepair.
  For reporting purposes only. Exposed wire above walk-in cooler door on interior
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.
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.