Lena's Cafe
3101 N Hwy A1A, Melbourne, FL 32903 · Permanent Food Service · License 1502661
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 13 complaint inspection3 high priority, 4 intermediate, 7 basic (1 repeat)-38
- Extension granted on Jul 14, now extension grantedCounts in full until a follow-up finds the problems fixed-3
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsComplaint inspection
- 3rd follow-up visitOct 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 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
- 2nd 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 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
- 1st follow-up visitJul 14, 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
More time given
- First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In stand up reach-in cooler on cook line cooked chicken (47°F - Cold Holding); raw beef (47°F - Cold Holding); sour cream (47°F - Cold Holding); sliced cheese (47°F - Cold Holding). See Stop Sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In stand up reach-in cooler on cook line cooked chicken (47°F - Cold Holding); raw beef (47°F - Cold Holding); sour cream (47°F - Cold Holding); sliced cheese (47°F - Cold Holding). See Stop Sale
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Employee is only rinsing coffee and pitchers for food service. No wash, rinse, sanitize steps being followed
Intermediate4
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Filter for ice machine in kitchen last serviced April 2025
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Changes made to page 5 of plans on file. No plans on file for attached lodging 1502638 file 6632
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Basic7
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Fully thawed raw mahi in commercial packaging bearing indicator label
Code 22, Food-contact surfaces clean and sanitized: Iced tea dispenser not cleaned at least once every 24 hours.
Saving teas in dispensers overnight for reuse next day
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 not stored inverted or protected from contamination.
Single service items stored with food contact surfaces facing upwards. Operator inverted
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Tiki bar
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee bathroom in kitchen
Covered waste receptacle not provided in women's bathroom.
Employee bathroom in kitchen
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.