HYATT PLACE TITUSVILLE KENNEDY SPACE CENTER
6299 RIVERFRONT CENTER BLVD, Titusville FL 32780 · 321-383-2280
Last inspected Jul 13, 2026 · 9 visits since July 2023
AUG 24
JAN 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cold station on buffet; cooked from raw whole eggs still on shell on buffet line (59F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Knife stored inside hand sink on cook line.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired for Susie E on 9/10/2025
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Show the remaining 2 findings ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine on bar area not working. Operator states not being used at the moment, they are using the one in the kitchen instead.
Equipment in poor repair. Make table on cook line in disrepair. No food items are stored inside
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Michelle W
Handwash sink used for purposes other than handwashing. Plastic pitcher container stored inside hand sink in kitchen by ice machine. Operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as public health control form not available. Inspector provided operator with a form. Operator completed form during inspection
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. Make table in kitchen in disrepair. No food items stored inside
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine on bar area not working. Operator states not being used at the moment, they are using the one in the kitchen instead.
Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drink stored in reach in cooler in kitchen. Operator removed
In-use ice bucket for ice machine located outside not stored in a protected manner between uses. Ice bucket, operator flipped it.
Reach-in coolers interior in kitchen by ice machine have accumulation of soil residues.
Aug 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips expired at dishwasher sink
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temp strips or thermometer to check the temperature of high temp dishwashing machines.
No probe thermometer provided to measure temperature of food products. No probe thermometer available at establishment
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. Reach in cooler under make table in kitchen area with temperatures of 48F.
Covered waste receptacle not provided in women's bathroom. Women receptacles in ladies room in lobby area in not covered
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go Cookies and brownies located by bar area are not labeled with establishment information
Jul 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority9 Intermediate8 Basic
Show 21 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dishmachine located on bar area recorded 150 F after many attempts
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over French fries in "dinner reach in freezer". Operator removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table in kitchen area; sliced tomatoes (47F - Cold Holding); feta cheese (47F - Cold Holding); shredded mozzarella (46F - Cold Holding); shredded cheddar (48F - Cold Holding); sliced turkey (45F - Cold Holding); provolone cheese (47F - Cold Holding); sliced cheddar (46F - Cold Holding); shredded white cheese (48F - Cold Holding); Mac and cheese (49F - Cold Holding). All kept there overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table in kitchen area; sliced tomatoes (47F - Cold Holding); feta cheese (47F - Cold Holding); shredded mozzarella (46F - Cold Holding); shredded cheddar (48F - Cold Holding); sliced turkey (45F - Cold Holding); provolone cheese (47F - Cold Holding); sliced cheddar (46F - Cold Holding); shredded white cheese (48F - Cold Holding); Mac and cheese (49F - Cold Holding)
Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen by three compartment sink with a plant put inside
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips expired at dishwasher sink
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temp strips or thermometer to check the temperature of high temp dishwashing machines.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on handwashing sink on the kitchen by ice machine
No probe thermometer provided to measure temperature of food products. No probe thermometer available at establishment
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. Inspector provided printed copy to operator and one employee signed.
No soap provided at handwash sink. No soap on handwashing sink in kitchen by ice machine
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 expired
Whole fruit displayed for self-service not wrapped and no utensils provided. Apples on breakfast buffet not individually wrapped
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates and bowls located on buffet area not inverted. Operator corrected it
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. Reach in cooler under make table in kitchen area with temperatures of 48F.
Covered waste receptacle not provided in women's bathroom. Women receptacles in ladies room in lobby area in not covered
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open employee beverage on make table prep area by kitchen entrance next to bananas. Operator removed beverage
Food stored on floor. Single Ketchup packets box found on floor in dry storage room. Operator moved box
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go Cookies and brownies located by bar area are not labeled with establishment information
No handwashing sign provided at a hand sink used by food employees. No handwashing sign in ladies bathroom in the lobby area
Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler under make table in the kitchen
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Black bowl in hand wash sink near dish washing area.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in breakfast cooler shelves soiled.
Aug 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate3 Basic
Show 8 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Mary Velasquez 6/18/24
Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in kitchen handwash sink and multi purpose cleaner bottle stored in handwash sink at bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available to insure proper sanitizer levels.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near ice machine and triple sink. Operator refilled
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. Employee Becky date of hire 7/1/24
Carbon dioxide/helium tanks not adequately secured. Small CO2 bottle in dry storage room.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket and coffee filters not stored inverted. Operator corrected
No Heimlich maneuver/choking sign posted. Emailed operator poster.
Jan 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate11 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cold station on buffet; cooked from raw whole eggs still on shell on buffet line (59F - Cold Holding)
Handwash sink not accessible for employee use at all times. At bar, hand wash sink blocked by equipment, same area used as coffee station during breakfast.
No paper towels or mechanical hand drying device provided at handwash sink. At bar station, corrected
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. New employees on site not yet food safety trained without employee agreement in place, form sent to operator and completed by employees while inspection was taking place.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last changed 6/15/23: to be changed every 6 months per manufactured instructions.
Accumulation of debris on exterior of warewashing machine. Kitchen Dish Washing Machine with debris.
Carbon dioxide/helium tanks not adequately secured. Small co2 tank not secured in dry stock room
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweater and back pack stored on dry food storage room on poles of shelving over client food items.
Employee with no hair restraint while engaging in food preparation. Server/ food prep person without any hair restraint.
Floor not cleaned when the least amount of food is exposed. Under and behind equipment at the 3 compartment sink area soiled.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler unit on cooks line without ambient air thermometer for liquid egg product, corrected.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer interior soiled old food debris,
Single-service articles not stored inverted or protected from contamination. Brown food storage container on shelving without overhead protection not inverted, corrected
Unwashed fruits/vegetables stored with ready-to-eat food.cut whole apple, orange and banana not all w@shed and stored together in same container on cooks line, removed by manager.
Working containers of food removed from original container not identified by common name. Squeeze bottle on cooks line, clear liquid (water) not labeled.
Sep 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. To go items in front bar prepared on site not labeled with address of location prepared. Other needed info in sticker currently in place.
Jul 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded.
0 High priority7 Intermediate4 Basic
Show 11 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened quart half and half not date marked, believed opened Sunday 7/16/23
Equipment drain line across handwash sink in dish washing area from the mop bucket solution, corrected
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table stained/soiled.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels hand wash sink dish washing station.
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 and Lodging Association (SafeStaff) 866-372-7233. New gm not to find records in old gm office.
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. Hourly employees on site, 2 new employees working over 60 days on site, no signed employee agreement on site.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked on site whole shell eggs, not dated, corrected
Accumulation of debris on exterior of warewashing machine.
Employee personal food not properly identified and segregated from food to be served to the public. Employee items stored over client items in reach in freezer unit, corrected.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. To go items in front bar prepared on site not labeled with address of location prepared. Other needed info in sticker currently in place.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer unit on line, interior soiled with old food debris
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.