Marker 99

4263 N Harbor City Blvd, Melbourne, FL 32935 · Permanent Food Service · License 1501855

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Aug 13, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 repeat), 11 basic (1 repeat)
-28
Safety score72

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

Inspection history

1 inspection · 1 visit

Aug132026

Routine inspection

16 violations found

First visitAug 13, 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.
16 violations found:
- 2 High priority
- 3 Intermediate
- 11 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.
  On countertop of make line garlic in oil (82°F - Cold Holding)
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In hot well on service line queso (120°F - Hot Holding). Cook reheated
  Fixed on the spot
Intermediate3
- Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda gun tips at each bar. Surface area surrounding dispenser for soda machine and coffee maker. Table mounted can opener.
  Repeat violation
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Not listed
Basic11
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Open Case of beans on the floor in walk-in freezer
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Spoons in standing water at 81°F. Operator discarded
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Front of oven door
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Interior of doors
  Accumulation of debris on exterior of warewashing machine.
- 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. Internal walls and cover for ice bin at soda machine on service line
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Mold like substances growing on beer lines in walk-in cooler
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Water filter for ice machine is leaking. Drain line for soda gun at interior bar is clogged, Standing water in holster.
  Waste line missing at soda gun holster.
  Each bar
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
  Wall behind ice machine has an accumulation of mold like substances. Standing brownish colored fluid on the floor next to ice machine
  Building components, attachments or fixtures in poor repair.
  Multiple cracked/missing floor tiles in service areas. Flooring on servers line warps when stepped on. Feels like it is giving way.
  Repeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.