Emilio's Panini Grill LLC
100 N Babcock St, Melbourne, FL 32935 · Permanent Food Service · License 1506295
What drove the grade
Improper sewage disposal at floor drains in kitchen and/or food preparation area.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection3 high priority, 3 intermediate, 6 basic-33
- Safety score67
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 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top of make line reach-in cooler tuna salad (51°F - Cold Holding); sliced cheese (49°F - Cold Holding). Stocked above fill line of unit
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds.
Do not use equipment/utensils not properly sanitized. Employees are wiping wares with sanitizer cloth as opposed to submerging in solution
Code 28, Sewage and wastewater disposal: Improper sewage disposal at floor drains in kitchen and/or food preparation area.
Dumping into drain under triple sink. Located mop sink and educated
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Surface area surrounding dispenser chutes for water and coffee machines
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Last date of service found July 2025
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.
Basic6
Code 16, Dishwashing facilities and test kits: Equipment and utensils not rinsed between washing and sanitizing.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
200ppm
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine has an accumulation of mold like substances behind deflector plate
Code 25, Single-service items: Single-service articles improperly stored.
Cases of single service goods on the floor in storage closet
Single-service items for customer self-service not properly protected to prevent contamination.
Coffee stirrers are not presented with only one side for touching
Reuse of single-service or single-use articles.
Cardboard boxes reused to store goods in closet
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.