Debbies Diner
118 E Merritt Island Cswy, Merritt Island, FL 32952 · Permanent Food Service · License 1506278
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 intermediate (2 fixed on the spot), 2 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 2, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Chicken soup use first sticker, no date mark, manager marked date
Fixed on the spot
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.
Provided and operator filled out
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Slicer behind guard has some food build up
Basic2
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Container on prep table has cracked corner with sausage patties, cook changed out container
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License is current, operator pulled current license up on phone, will get it printed and posted.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.