Rich Island
2137 N Courtenay Pkwy Ste 36, Merritt Island, FL 32953 · Permanent Food Service · License 1507165
What drove the grade
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection2 intermediate (1 fixed on the spot), 4 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 28, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
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.
Milk opened Saturday no date mark, operator date marked milk.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour and sugar not labeled, operator labeled containers
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Operator had employee clean interior of microwave
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Kitchen hand sink
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.