KELSEYS PIZZA RESTAURANT AND PREACHER BAR
8699 ASTRONAUT BLVD, Cape Canaveral FL 32920 · 321-783-9191
Last inspected Aug 13, 2026 · 11 visits since September 2023
SEP 24
DEC 24
NOV 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Evidence of mop/cleaning wastewater dumped onto ground. Standing puddle of sewage outside rear door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025002276 | Nov 12, 2024 | Feb 17, 2025 | $300 |
| 4--2023025994 | Jan 5, 2023 | Jun 22, 2023 | $200 |
| 4--2018042243 | Jun 15, 2018 | Sep 19, 2018 | $800 |
| 4--2018020649 | Feb 23, 2018 | May 16, 2018 | $400 |
Inspection history
11 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. First reading 0 ppm. Operator changed chlorine solution. New reading 50 ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken on steam table at 93F for 30 minutes. Operator placed to reheat. New temp 198F.
Exterior door has a gap at the threshold that opens to the outside.
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice bucket on top of ice machine not inverted. Operator removed
Show the remaining 4 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line water temp 98F. Operator changed water, new temp 188F.
No handwashing sign provided at a hand sink used by food employees. On hand sink in bar area. Operator placed one during inspection
Raw fruits/vegetables not washed prior to preparation. Observed employee cut onions without washing them first. Coached operator on proper produce washing procedures
Standing water in bottom of reach-in-cooler. Make table where breading station is located
May 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Observed: 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. 0ppm at bar dish machine. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler. Raw beef over cooked meat. Raw bacon over lettuce. Operator moved Priority: High Priority
Observed: Toxic substance/chemical on premise that is not required for the operation of establishment. Chemical tablets stored on shelf over prep table. Operator moved Priority: Intermediate
Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substances behind deflector plate Priority: Basic
Observed: Bowl or other container with no handle used to dispense food. 4oz plastic soufflé cup used as scoop in batter on cook line. Priority: Basic
Observed: In-use knife/knives stored in cracks between pieces of equipment. On cook line. Knife stored between reach-in cooler and shelf. Moved to dish Priority: Basic
Observed: Single-service articles improperly stored. Multiple cases of single service items stored on the floor in upstairs storage room. Operator moved Priority: Basic
Observed: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk-in cooler on preacher bar side Priority: Basic
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
03E-02-5 Observed: Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam well on cook line. cheddar queso (61F - Reheating); Gouda queso (83F - Reheating). Operator stated they were placed in well at 9am. Temp taken at 11:20am. SEE STOP SALE Priority: High Priority
Observed: Container of medicine improperly stored. Container of medications and first aid supplies stored over pizza service stands. Operator moved Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. In steam well on cook line. cheddar queso (61F - Reheating); Gouda queso (83F - Reheating). Operator stated they were placed in well at 9am. Temp taken at 11:20am. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler on cook line slaw (61F - Cold Holding). Stored in a bowl above fill line of unit. Priority: High Priority
Observed: Toxic substance/chemical improperly stored. Hand sanitizer pump bottles stored in service window and on shelf over expo area. Operator moved Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine on service line has an accumulation of mold like substance Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. On service line is being used as a dump sink. Ice in the well Priority: Intermediate
Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both Ice machines have an accumulation of mold like substances behind deflector plate. Priority: Basic
Observed: Cleaned and sanitized equipment or utensils not properly stored. Ice bucket stored inverted on the floor in rear dry storage hallway Priority: Basic
Observed: Food stored in a location that is exposed to splash/dust. In beer walk-in cooler mango salsa, cooked onions, melted cheeses, condiments and wine bottles on shelves below dripping condenser unit Priority: Basic
Observed: Food stored on floor. Case of lemons on the floor in beer walk-in cooler. Operator moved Priority: Basic
Observed: In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddle stored on top of pizza oven. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves and beer walk-in cooler shelves have an accumulation of mold like substances Priority: Bas
Observed: Time/temperature control for safety food thawed in an improper manner. Meatballs and raw beef being thawed by ambient temperature on speed cart across from walk-in cooler glass door. Operator moved to walk-in cooler Priority: Basic
Oct 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 3, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 26, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority7 Intermediate8 Basic
Show 19 findings ▾
Container of medicine improperly stored. Over service line. Operator moved
Evidence of mop/cleaning wastewater dumped onto ground. Standing puddle of sewage outside rear door.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler at pizza area shredded cheese on pizza (52F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib in dish area
Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator has tag for current stock stored in binder
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns in bar area are have an accumulation of mold like substance. Deli slicer is soiled
Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink on wall between pizza and cook lines. Food in well
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to locate test strips for quaternary sanitizer
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator is only able to provide certificates for Petra, Adam, David, and Marlene
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Dates for water filters above ice machine are not legible
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Behind the bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
Bowl or other container with no handle used to dispense food. Cup used as scoop in flour. Operator removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets are not inverted.
Cloth used as a food-contact surface. Soiled cloth used as cover for dough in walk in cooler
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. Glass door reach in cooler for pizza make line has ambient temperature of 49°F
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep tables and shelves above prep areas throughout kitchen. Operator moved
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones on shelves over make lines. Operator moved
Single-service articles not stored inverted or protected from contamination. Coffee filters are not stored in a protected manner
Nov 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No oyster advisory on any menus or posted in establishment. Operator will take Togo menus out of circulation until corrected. Provided signage to be posted in establishment
Stored food not covered. Ice cubes in reach in freezer
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Sep 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 1 high priority.
1 High priority9 Intermediate6 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Open bag of ground sausage leaning on deli meats in walk in cooler. Operator moved
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Beer taps in preacher side have an accumulation of mold like substance. Operator cleaned
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Oysters, ahi tuna tacos, and tuna lollipops not marked identifying as raw products. Operator marked each on the in house menus
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager in building
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. Operator unable to locate
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. Unable to locate
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. No oyster advisory on any menus or posted in establishment. Operator will take Togo menus out of circulation until corrected. Provided signage to be posted in establishment
Bowl or other container with no handle used to dispense food. 4oz plastic soufflé cups used as scoops in flip top of reach in cooler. Operator replaced with ladles
Employee with no hair restraint while engaging in food preparation. Pizza cook put on hat
Food not stored at least 6 inches off of the floor. In walk in cooler. Case of chicken and bus tub of chicken on the floor Case of oysters on the floor in beer walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 91°F on cook line. Operator moved container into operational steam well
Stored food not covered. Ice cubes in reach in freezer
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib in rear prep area
Spray bottle containing toxic substance not labeled. Spray bottle not labeled idntifying liquid contents. Operator labeled
Single-service articles not stored inverted or protected from contamination. Coffee filters are stored with food contact surfaces exposed. Operator placed in covered container.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted and chipping
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500+ppm. Operator remade at 300ppm
Sep 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw tuna then changed gloves without washing hands before handling clean utensils/wares
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in coolers. sliced cheese (47F - Cold Holding); half and half (70F - Cold Holding). Food items are being held above fill line of units
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. All sanitizer buckets are over 500+ppm quaternary. Operator remade to 200ppm
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on container of flour. Operator moved
Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machine has an accumulation of mold like substance
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna tacos not identified on Togo/bar side menu. Operator marked menus
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager was on a delivery during first portion of inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For pizza by the slice and raw protein breading
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
Floor area(s) covered with standing water. In walk in cooler and behind the bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area surrounding hoods over cook line have an accumulation of grease dripping
Walk-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Multiple shelves in each walk in cooler
Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on the floor in rear prep area. Operator moved
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.