Dixie Crossroads
1475 Garden St, Titusville, FL 32796 · Permanent Food Service · License 1501991
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate, 6 basic (1 repeat)-21
- Safety score79
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 visitJul 22, 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.
10 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.
Raw chicken and raw mahi fish stored in low boy cooler in kitchen at 46°F for 3 hours. Operator placed them in the walk in cooler. New reading 40°F on both items.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Missing under reheating station in kitchen
Repeat violation
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No Quat test strips available
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed ice dumped in hand wash sink by ice machine in kitchen
Basic6
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Uncleanable knife block in use to store knives.
On cook line. Operator removed
Fixed on the spot
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Low boy reach in cooler on cook line not keeping food cold.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
By kitchen entrance
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters above fryers and grill by walk in cooler
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Coffee filters not protected on ice machine area. Operator placed them in a bag
Fixed on the spot
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Flat top grill by walk in cooler
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.