COURTYARD TITUSVILLE KENNEDY SPACE CENTER - BISTRO POOL
6245 RIVERFRONT CENTER BLVD, Titusville FL 32780
Last inspected Apr 13, 2026 · 6 visits since October 2023
MAR 24
OCT 24
MAR 25
DEC 25
APR 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Deli ham from 10-16-23, 9 days, see stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese stored on make table for 30 minutes at 49 F. Operator placed in blast chiller to cool. New temp 41F.
Single-service articles not stored inverted or protected from contamination. To go containers stored uninverted on shelf in kitchen. Operator flipped them. Coffee filters on server area not covered. Operator covered them
Working containers of food removed from original container not identified by common name. White powder on cook line unlabeled. Operator labeled "salt".
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. On mop sink. Operator cut the hose.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker on wrong side of two way splitter on mop sink. Operator changed location of vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
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. Form was shared with operator. Operator had employees on shift sign.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with yellowish substance inside on Pool bar area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled on cook line
Working containers of food removed from original container not identified by common name. White powder container on cook line. Operator labeled salt.
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Working containers of food removed from original container not identified by common name. Bulk container of white substance not labeled. Operator labeled sugar.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Carbon dioxide/helium tanks not adequately secured. Co2 tank by ice machine not properly secured. Operator properly secured.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Working containers of food removed from original container not identified by common name. Bulk container of white substance not properly labeled. Operator labeled (sugar).
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Sanitizer not used in accordance with the manufacturer's recommendations. Sanitizer in place at the coffee/bistro area is spray lactic acid, no test strip available for product on site, product was to assigned to housekeeping only, product for food service is quat and is in place with test strips, operator moving over to correct sanitizing product
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Spray bottle of lacric at bistro bar,
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air filter side of condenser to walk in cooler heavy dust, floor fan in use, with heavy dust on grate.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. China dishes/plates stored on top shelf not inverted over very dusty air vent.
Employee with ineffective hair restraint while engaging in food preparation. Grill cook wearing hat but long hair loose and moving, restrainted while inspection was taking place
Floor soiled/has accumulation of debris. Floor drain area under dump sink at coffee station heavily soiled
Old labels stuck to food containers after cleaning. Partial and reside from old stickers on cleaned food storage containers
Standing water in bottom of reach-in-cooler. 3 door under counter reach in cooler unit at bar with clear standing water in bottom of unit, creating standing water on floor in front of unit.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cases berries stored over ready to eat prepped items in walk in cooler
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate8 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. 1can baked beans 7.25# can
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bistro bar does reading @0 ppm chlorine, primed unit and found product too low in unit, changed bottle of eco San and primed again, reading 25-50 ppm.
Pesticide/insecticide labeled for household use only present in establishment. At pool bar can insect spray stored with packaged food items and open eating utensils, removed by manager.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Deli ham from 10-16-23, 9 days, see stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Deli ham dated 10-11-23 approx 1.2 #
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked from raw on site sausage links 129°-130° hot holding, placed into oven to rapid reheat within 10 mins to 209-210°
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer in make table on wait station broken and not reading correct temp, replaced by chef with new thermometer.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No Test kit for inside bistro bar, chlorine bottle clear liquid not sanitizing bar glasses. Changed bottle of chlorine sanitizer, retested at 25-50 ppm. With inspectors test strips due to none at desk in use.
Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board at front inside bar stored over night with old food on it, removed by chef, corrected. Soda gun at the pool bar soiled.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sauces prepared on site dated 10-7-23, pulled to walk in cooler 2 days prior not tracking refrigerator time in refrigeration. Chef corrected dating for items pulled from freezer to cooler.
Carbon dioxide/helium tanks not adequately secured. Corrected
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silver ware being wrapped in wait station, handles not inverted to protect touching when wrapping, corrected
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse stored on top of syrup pumps on dry storage cabinet, removed
Floor not cleaned when the least amount of food is exposed. Floor in the pool bar under the equipment, needs to be cleaned more often, black in color
In-use knife/knives stored in cracks between pieces of equipment. Knife at front inside bar stored between dishwasher and drain board in crack between equipment, corrected
Outer openings of establishment cannot be properly sealed when not in operation. Mobile Cage walls around pool bar had gap at top, reusable glasses in use on site due to fully enclosed walls.
Raw fruits/vegetables not washed prior to preparation. Stickers still attached to washed avocados in walk in cooler stored over ready to eat food items on speed rack.
Working containers of food removed from original container not identified by common name. White food product in drink cup not labeled at pool bar. Removed by manager.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.