MELT-U LLC
470 ANSIN BLVD STE D-E, Hallandale FL 33009
Last inspected Feb 13, 2026 · 8 visits since May 2024
MAY 24
DEC 24
APR 25
JAN 26
JAN 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. Expired Dec. 1, 2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025033060 | Mar 14, 2025 | May 8, 2025 | $480 |
Inspection history
8 visits, newest first
Feb 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority7 Intermediate7 Basic
What the inspector wrote — 18 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. Sanitizer reading 0ppm. Observed sanitizer pump not operating. Advised employee to set up sanitizer sink for service.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer pump not operating during cycles or manually. Advised employee to set up sanitizer sink for later service.
Operating with an expired Division of Hotels and Restaurants license. Expired Dec. 1, 2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table at EXPO - individual butters (71F - Cold Holding). Per employee butters out of cooler from 12:00pm. Employee placed butters in beverage reach in cooler by expo station to rechill.
Show the remaining 14 findings ▾
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. Bulletin printed and provided.
Manager or person in charge lacking proof of food manager certification. No certified food manager for establishment. Person in charge Hector Carmona
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dish area. Employee replaced.
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. Spanish and English bulletin printed and provided to be completed by new employees.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer.
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. No proof of training for employee hired more than 60 days.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup at large fliptop cooler in kitchen. Employee removed cup.
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. Employee open top coffee cup at large fliptop unit in kitchen. Employee removed cup.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven doors at cookline.
No Heimlich maneuver/choking sign posted. Bulletin printed and provided.
Ripped/worn tin foil used as shelf cover. Foil on shelf under prep table in kitchen ripped.
Stored food not covered. Tray of flan in walk in cooler not covered.
Working containers of food removed from original container not identified by common name. Bulk sugar and flour containers under prep table not labeled.
Jan 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority7 Intermediate7 Basic
Show 18 findings ▾
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. Sanitizer reading 0ppm. Observed sanitizer pump not operating. Advised employee to set up sanitizer sink for service.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer pump not operating during cycles or manually. Advised employee to set up sanitizer sink for later service.
Operating with an expired Division of Hotels and Restaurants license. Expired Dec. 1, 2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table at EXPO - individual butters (71F - Cold Holding). Per employee butters out of cooler from 12:00pm. Employee placed butters in beverage reach in cooler by expo station to rechill.
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. Bulletin printed and provided.
Manager or person in charge lacking proof of food manager certification. No certified food manager for establishment. Person in charge Hector Carmona
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by dish area. Employee replaced.
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. Spanish and English bulletin printed and provided to be completed by new employees.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer.
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. No proof of training for employee hired more than 60 days.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup at large fliptop cooler in kitchen. Employee removed cup.
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. Employee open top coffee cup at large fliptop unit in kitchen. Employee removed cup.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven doors at cookline.
No Heimlich maneuver/choking sign posted. Bulletin printed and provided.
Ripped/worn tin foil used as shelf cover. Foil on shelf under prep table in kitchen ripped.
Stored food not covered. Tray of flan in walk in cooler not covered.
Working containers of food removed from original container not identified by common name. Bulk sugar and flour containers under prep table not labeled.
Jan 7, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jun 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left side 4 draw flip top: cheese (65F); feta (66F) being held in unit less than 2 hours. Operator moved items to walk in cooler. No other tcs foods stored in unit. Do not store tcs foods in unit until unit consistently maintains 41F or below
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. 1 provided
Standing water in bottom of reach-in-cooler.obsrrved at right side 2 door flip top
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw fish in cook line cooler. Operator reorganized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left side 4 draw flip top: cheese (65F); feta (66F) being held in unit less than 2 hours. Operator moved items to walk in cooler. No other tcs foods stored in unit. Do not store tcs foods in unit until unit consistently maintains 41F or below
Toxic substance/chemical improperly stored. Can of wd40 stored on shelf with wares, operator relocated
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ person in charge:Pablo Gaitan
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dial probe thermometers calibrated at 70F. Instructed operator on calibrating dial probe thermometers. Recalibrated at 32F
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. 1 provided
Soap dispenser at handwash sink not working/unable to dispense soap. Operator provide soap replacement
Standing water in bottom of reach-in-cooler.obsrrved at right side 2 door flip top
Mar 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24
Handwash sink not accessible for employee use at all times. Hand wash sink next to triple sink blocked by chairs. Operator made accessible
Manager or person in charge lacking proof of food manager certification. Person in charge Hector Carmona
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 provide at time of inspection
Dec 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked beef, cooked mushrooms in walk in cooler. Operator reorganized
Handwash sink not accessible for employee use at all times. Hand wash sink next to triple sink blocked by chairs. Operator made accessible
Manager or person in charge lacking proof of food manager certification. Person in charge Hector Carmona
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand wash sink. Operator provided napkins
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 provide at time of inspection
In-use tongs stored on waste receptacle between uses. Operator removed to ware washing area
Standing water in bottom of reach-in-cooler. Observed at right side 2 door cook line flip top
May 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meat Flip top-; Raw Calamari (47F - Cold Holding); Raw Beef (48F). Per Manager food items in units less than 4 hours from walk in cooler. Items not prepared or portion today. Manager add ice to quick chill.
Food-contact surface soiled with food debris, grease. Grill soiled. Chef cleaned during inspection.
Bowl or other container with no handle used to dispense flour. Manager removed bowl and replaced with a scoop during inspection.
Ceiling/ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled.
Wall soiled with accumulated grease, food debris, and/or dust. All throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket.
Working containers of flour removed from original container not identified by common name. Manager labeled flour container during inspection.
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.