The Cottage Irish Pub
1385 Highland Ave, Melbourne, FL 32935 · Permanent Food Service · License 1506821
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 Oct 9 routine inspection2 high priority, 4 intermediate (1 fixed on the spot), 7 basic (1 repeat)-31
- Extension granted on Oct 14Counts in full until a follow-up finds the problems fixed-3
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
More time given
- First visitOct 9, 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.
In flip top of reach-in cooler cut tomatoes (47°F - Cold Holding); slaw (51°F - Cold Holding); sliced cheese (51°F - Cold Holding)
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
Intermediate4
Code 28, Sewage and wastewater disposal: Employee dumping mop water in the three-compartment sink / food preparation sink.
Operator stated that they are dumping into triple sink in dish area
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
No date of last service on filter for ice machine
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Drain line from ice machine in well of hand wash sink. Operator removed and ran to floor drain
Fixed on the spot
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Font size does not meet requirements on menu
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Multiple cases of food on the floor in walk-in cooler and walk-in freezer. Plastic vinegar and cooking oil containers stored on the floor. Operator moved
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Walk-in freezer rear wall and floor
Duct tape used to repair nonfood-contact surface.
Reach-in cooler flip top cover
Repeat violation
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Behind main bar
No mop sink or curbed cleaning facility provided at establishment.
Plumbing under sink is missing
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Receptacle has no cover
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Rear deck
Fixed on the spot
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.