La Loma Coney Island LLC

1180 Aurora Rd, Melbourne, FL 32935 · Permanent Food Service · License 1500385

Official report

out of 100

Grade F

Safety score 43 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed by the Oct 23 follow-up · 22 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
7 high priority (6 fixed by the Oct 23 follow-up, 1 fixed on the spot), 4 intermediate, 12 basic (1 repeat); basic violations cost 12 at most
-45
Administrative complaint on Oct 22, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score43

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

Inspection history

1 inspection · 2 visits

Oct222026

Routine inspection

23 violations found · Inspector came back once

Follow-up visitOct 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What 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
Basic1
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
Official report, on the Florida DBPR website
First visitOct 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
23 violations found:
- 7 High priority
- 4 Intermediate
- 12 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 3 cans of tuna
- Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  In steam well on make line sofrito (49°F - Reheating) has been reheating for 1 hour. Employee placed in pot on stovetop to finish reheating. Second temp 183°F
  Fixed on the spot
  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. Butter packets are from day prior
- Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
  In use tea urn is not covered
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed 1 live roach near air handler
  Administrative complaint
  Roach excrement and/or droppings present.
  In dry storage room next to dish/prep approximately 35 on shelves. 2 under dishwasher. Approximately 26 rear left corner of air handler. In the storage area off the prep area on dry storage shelving approximately 87
  Administrative complaint
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  RAID can for flies. Can of insect fogger
Intermediate4
- 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.
  Plan not completed
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Across from air handler
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  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/
Basic12
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Cooking oil on the floor in kitchen and dry storage. In walk-in cooler bags of potatoes and onions stored on the floor
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Kitchen and dish area
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  Shelves on cook line
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Interior of doors
  Accumulation of debris on exterior of warewashing machine.
  Top of dispenser control/motherboard housing
- Code 21, Wiping cloths and linens: Clean linens stored on floor.
  In storage closet
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Stacked cups at service station
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Togo containers and aluminum pans in in dry storage building are stored with food contact surfaces facing upwards
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Cold water handle leaks at hand wash sink near air handler
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  2 in kitchen 3 behind soda station 5 in adjacent storage facility
  Repeat violationAdministrative complaint
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  In dry storage building Open package of insulation over reach-in cooler. Hand Tools over single service items. Mechanical tools on shelves with/over single service and food items
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Compressed air tanks in dry storage closet are not secured
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.