Jersey Brothers Diner LLC
2162 Harris Ave, Palm Bay, FL 32905 · Permanent Food Service · License 1503292
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection1 high priority (fixed on the spot), 3 intermediate, 10 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 21, 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 priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs egg over sliced tomatoes. Reach in cooler
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Quaternary
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Miguel
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Flour
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle in flour
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket reach in coolers
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets reach in cooler
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Small make table
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Back door
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
Hood fan
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall, near server toaster and near kitchen window.
Patched with new Sheetrock not yet taped off.
More time given
At the first visitRepeat violation
Holes in wall back kitchen near desk.
Follow-up, Jun 30, 2026More time given
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.