Umpa's Diner
1115 N Courtney Pky, Merritt Island, FL 32953 · Permanent Food Service · License 1502246
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 27 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate, 9 basic (2 repeats)-26
- Safety score74
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 visitOct 27, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Items in 2 door sliding glass coke cooler, ham (47°F - Cold Holding); raw fish (47°F - Cold Holding); potato salad (45°F - Cooling)all items moved to walk in cooler to get rapidly chilled, some items prepared this morning
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Dish washer employee. Educated employee
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer line is cracked, going into cup underneath top box. Repair guy came during inspection. Tested 3x sanitizer not reaching interior of dishwasher tested 50ppm
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Gravy in cambro container no date mark, cook discarded
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Towel dispenser inside double doors to kitchen, and towel dispenser in storage room
Basic9
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer on cook line
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Large and small coffee filters in server area not protected or covered.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Under 3cs on cook line
Repeat violation
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Ice machine in poor repair, unused ice cream freezer in storage area not being used.
Code 36, Floors, walls, ceilings and ventilation: Floor under cook line equipment, next to wall has heavy build up of grease
Floor tiles missing and/or in disrepair.
In storage room in front of 6 top burner
Hole in or other damage to wall.
Wall next to walk in cooler is damaged
Ceiling/ceiling tile shows damage or is in disrepair.
Several show water damage in dining area
Repeat violation
Ceiling tile missing.
Missing above double entry doors to kitchen
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.