Michelli's Pizzeria
145 Palm Bay Rd Suite 116, West Melbourne, FL 32904 · Permanent Food Service · License 1506059
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. meatballs (47°F - Cold Holding); pasta (47°F - Cold Holding); chicken wings (46°F - Cold Holding) manager took temperatures this morning in walk in cooler and stated they were below 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection1 high priority (fixed on the spot), 1 basic (1 repeat)-5
- Safety score95
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 30, 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 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
More time given
- First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. meatballs (47°F - Cold Holding); pasta (47°F - Cold Holding); chicken wings (46°F - Cold Holding) manager took temperatures this morning in walk in cooler and stated they were below 41°F.
Manager put ice packs on products to rapid chill.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
On walk in cooler door
Repeat violation
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.