Kravepot
1910 N Wickham Rd, Melbourne, FL 32935 · Permanent Food Service · License 1507377
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection2 high priority (1 fixed by the Sep 22 follow-up, 1 fixed on the spot), 8 intermediate (1 fixed on the spot, 1 repeat), 3 basic; intermediate violations cost 18 at most-27
- Extension granted on Sep 15, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 22, 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 - 1st follow-up visitSep 15, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
More time given
- First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At buffet areas raw shrimp (48°F - Cold Holding); mussels (56°F - Cold Holding); crab (55°F - Cold Holding); cut melon (62°F - Cold Holding)
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In glass door reach-in coolers raw beef and raw seafood stored over vegetables. Operator moved
Fixed on the spot
Intermediate8
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Raw foods not identified at buffet.
Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Emailed signage
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Emailed form.
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.
Repeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hand wash sink behind boba/desert bar
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Pans and utensils in wells
Fixed on the spot
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.
Records/documents for required employee training do not contain all of the required information.
No certificates have all required information
Basic3
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 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plates at buffet are not protected
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Missing in 2 smaller stalls
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.