MEL'S DINER
4649 S CLYDE MORRIS BLVD STE 608, Port Orange FL 32129 · 386-788-5862
Last inspected Mar 20, 2026 · 6 visits since August 2023
JAN 24
AUG 24
MAY 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee touched soiled surface while pre-washing soiled dishes and then engaged in handling clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell egg for service prior to plating/touching fully cooked bread/hash browns/scrambled eggs during plating. Advised that employees must wash hands after cracking raw eggs prior to handling ready to eat food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream, sausage crumbles, feta cheese
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 47F, sausage crumbles 46F, feta cheese 48F, heavy cream 46F, inside bottom section of lowboy cooler next to stove from overnight. See stop sale. -hollandaise 71F inside station next to bread toaster, (reconstituted) not under temperature control, advised to use 4 hour time control if not keeping product cold/hot.
Handwash sink used for purposes other than handwashing. -utensils inside basin of hand sink inside kitchen
Show the remaining 2 findings ▾
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. -Jean
Cove molding at floor/wall juncture broken/missing. -small piece missing from side near back door
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese in reach in cooler 45°f. Advised operator to keep lid closed when bot in use. -sliced ham in door of silver refrigerator at 45°f.
No conspicuously located ambient air temperature thermometer in holding unit. -silver whirlpool brand refrigerator.
Reach-in cooler interior has accumulation of soil residues.
Working containers of food removed from original container not identified by common name. -container of flour not labeled.
May 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -25ppm chlorine, employee added more bleach retested at 100ppm
Employee handling soiled dishes, pre washing/scrubbing utensils and then engaged in handling clean equipment or utensils without properly washing hands at a designated hand-wash sink. -advising that rinsing hands at 3 compartment sink does not comply with hand wash requirements.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -some pans sent into 3 compartment sink were rinsed off without undergoing any form of sanitizing prior to being placed back onto cook line for use.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 60F on counter up front, advised to minimize portions placed out for use in a 4 hour time as public health control, discarding remaining product exposed to room temperature for 4 hours at end of time.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling cooked red potatoes inside deep bowl, advised manager of rate of cooling/method of cooling inside deep containers based upon 2 temperatures recorded nearing 2 hours from cook time. Manager moved into 2 inch pan for rapid cooling, placed back into cooler.
Aug 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority4 Intermediate5 Basic
Show 15 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -touched garbage can prior to handling utensils and beginning food preparation.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -pans cleaned off inside 3 compartment sink and returned to stove for use without sanitizing step. Manager moved to dishwasher
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above cooked potatoes inside stand up cooler in back
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk 49F inside server station out front in heavily loaded refrigerator that may be restrictive to air circulation.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage 118F inside tabletop steam warmer less than 1 hour, manager reheated
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -feta cheese
Handwash sink used for purposes other than handwashing. -hand sink with fan stored inside basin
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poached eggs not identified on menu as raw/undercooked linking to consumer advisory at bottom of menu. Advised to place asterix
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.
Cloth used as a food-contact surface. -paper towel touching biscuits inside tabletop warmer
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on top of prep table
Exterior door has a gap at the side threshold that opens to the outside.
Interior of salamander has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of water heater
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee switched from washing dishes to assisting with food preparation without washing her hands prior to putting on gloves. Operator educated employee, employee removed gloves, washed hands, and put on new gloves.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed knives in triple sink then dried with a towel.
Raw animal food stored over or with unwashed produce. -raw shell eggs stored above unwashed tomatoes in "BlueAir" reach-in cooler, operator reorganized
Handwash sink used for purposes other than handwashing. -handwash sink in kitchen being used to store bags of shredded potatoes, employee removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water on cooling rack next to uncovered, cooling sausage links, operator relocated
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Equipment in poor repair. -gasket torn on large glass door reach-in cooler in service area
Food stored in a location that is exposed to splash/dust. -cooked potatoes stored in utility sink that has a hose with a vacuum breaker attached which is spritzing water while in use, operator removed potatoes
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have a light accumulation of grease and dust -light accumulation on doors/handles of equipment throughout the kitchen
Silverware/utensils dried with a towel/cloth.
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee removed gloves, washed hands, applied new gloves
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -observed wash temperature 114F
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's restroom
Cleaned and sanitized equipment or utensils not properly stored. -clean sheet tray stored on top of trash can, operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee beverage stored on top of white reach-in freezer
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Employee wearing bracelet, operator educated employee, employee removed bracelet
Floor soiled/has accumulation of debris. -floor underneath and behind fryer has an accumulation of grease and food debris
Ice buildup in white reach-in freezer.
In-use tongs stored on equipment door handle between uses. -set of tongs hanging off flat top grill handle, operator relocated
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -lower shelf below flat top grill has an accumulation of grease and food debris, operator cleaned
Wet wiping cloth not stored in sanitizing solution between uses. -two wet wiping clothes stored on bus cart in dining area, operator relocated to sanitizer bucket
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.