Mel's Diner
4649 S Clyde Morris Blvd Ste 608, Port Orange, FL 32129 · Permanent Food Service · License 7407099
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (1 fixed on the spot), 4 basic-21
- Safety score79
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 visitSep 3, 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.
-butter 51°F inside large container on inadequate ice bath for the volume of product being exposed to room temperature. Advised to use a 4 hour time as a public health control policy with the volume necessary to manage soft butter as needed
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
-manager moved hose to rack above mop sink. Vacuum breaker missing at mop sink faucet. -advised to obtain vacuum breaker attachment for threaded faucets
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-open container of feta cheese
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-spoon, sani bucket inside hand sink basin
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
-case of margarine on floor inside dry storage hallway
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-loose handle for single door freezer in back
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
-womens restroom handwash sign obstructed by dispenser placed on top
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 3, 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
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Utensils/sani bucket stored inside hand sink
More time given
At the first visitFixed on the spot
-utensils inside basin of hand sink inside kitchen
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.