Steves Family Diner

2900 S Washington Ave, Titusville, FL 32780 · Permanent Food Service · License 1504769

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Jul 22, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
6 high priority (2 no follow-up needed, 4 fixed on the spot, 2 repeats), 1 intermediate (fixed on the spot), 10 basic (4 repeats); basic violations cost 12 at most
-36
Safety score64

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul222026

Routine inspection

17 violations found

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.
17 violations found:
- 6 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  sliced ham stored in low boy reach in cooler overnight (47°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Items stored in low boy reach in cooler on cook line for 2 hours: raw chicken (47°F - Cold Holding); cooked sausage (46°F - Cold Holding), raw steak at 46°F. Operator placed in walk in freezer to rapid chill. New temp 41°F for all above items. COS sliced ham stored in low boy reach in cooler overnight (47°F - Cold Holding). Operator discarded.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw shrimp and raw beef liver stored above French fries and precooked steaks in reach in freezer. Operator removed
  Fixed on the spotRepeat violation
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw pork chops stored above tortilla bread on make table at the end of cook line. Operator removed
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  By mop sink in kitchen
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Triple sink first reading 400++ ppm. Operator added water. New reading 300 ppm.
  Fixed on the spot
Intermediate1
- 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.
  Pasta salad and potato salad stored in walk in cooler made more than 24 hours prior not date marked. Operator date marked them
  Fixed on the spot
Basic10
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Multiple items in walk in cooler not covered. Operator covered them
  Fixed on the spot
  Food stored on floor.
  Oil container stored on floor by back door. Operator removed
  Fixed on the spotRepeat violation
- 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.
  In feta cheese container on cook line, and in flour, sugar and breading containers. Operator removed
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee open drink on shelf on cook line. Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Equipment in poor repair.
  Torn gasket in walk in freezer outside
  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 drawer coolers under flat top not keeping food cold
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Oven by walk in cooler
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Outside back door
- Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
  Hood filters Walls behind and floors under equipment Between kitchen equipment
  Repeat violation
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.