Eurest @ Bny Mellon Lake Mary
600 Colonial Center Pkwy, Lake Mary, FL 32746 · Permanent Food Service · License 6903971
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection3 high priority (2 fixed by the Jul 24 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-16
- Safety score84
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 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 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.
GRILL STATION; - salmon (45°F - Cold Holding); - burgers (45°F - Cold Holding). Operator moved to freezer. Final reading 37f
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
-Biscuit gravy (73f-86f - Cooling). Operator states made at 9am
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
- 15 inside microgreen growing cabinets. All confined inside cabinet. None observed elsewhere.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. - at front cookline. Maintenance reinstalled.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. - establishment using ServSafe training program.
Basic2
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
- all restrooms for employee use.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust.
- ceiling tiles over dish station
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.