Hemingway's Tavern

1800 W Hibiscus Blvd Ste, 115-112-108, Melbourne, FL 32901 · Permanent Food Service · License 1506613

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Jul 17, 2026

What drove the grade

1 Live, small flying insects found in kitchen.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 17 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 8 basic (1 repeat)
-17
Safety score83

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

Inspection history

1 inspection · 1 visit

Jul172026

Routine inspection

11 violations found

First visitJul 17, 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.
11 violations found:
- 2 High priority
- 1 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cut cabbages (45°F - Cold Holding); cooked pasta (63°F - Cold Holding) door on 3 door cooler being repaired at the time of inspection. Put items in walk in cooler
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: 1 Live, small flying insects found in kitchen.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda gun nozzle
  Fixed on the spot
Basic8
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Steam table
  Gaps in hood filters.
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Wet wiping cloth not stored in sanitizing solution between uses.
  Cook line and production line
- Code 23, Non-food contact surfaces clean: Hood above char grill heavily soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Server area
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Pantry salad cooler
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.