UMPA'S DINER
1115 N COURTNEY PKY, Merritt Island FL 32953 · 386-222-9668
Last inspected Apr 7, 2026 · 11 visits since August 2023
SEP 24
MAR 25
MAR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025035868 | Mar 12, 2025 | Jun 2, 2025 | $200 |
Inspection history
11 visits, newest first
Apr 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate7 Basic
What the inspector wrote — 15 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1/6 pan of cut tomatoes in walk-in cooler has a prep date of march 27th. SEE STOP SALE
Stop Sale issued due to food not being in a wholesome, sound condition. 1/6 pan of cut tomatoes in walk-in cooler has a prep date of march 27th.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butters, eggs, hash browns
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plate of hash browns (96F - Hot Holding)on countertop
Show the remaining 11 findings ▾
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. 200+ppm chlorine for wiping cloth container in dining room. Operator remade to 50ppm
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 showed up during inspection
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at any hand wash sinks
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. Not available for any new hires. Operator had employees review and sign
Ceiling/ceiling tile shows damage or is in disrepair. Multiple tiles have water damage. One collapsed near kitchen entry doors.
Employee with no hair restraint while engaging in food preparation. Cook tied back hair
Floor area(s) covered with standing water. Throughout kitchen
Food not stored at least 6 inches off of the floor. Lower shelf by rear door collapsed. Waffle and pancake mixes do not meet 6" requirements
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen near walk-in cooler
Stored food not covered. Coffee filters pre loaded with coffee grinds not stored with cover.
Water leaking from pipe and/or faucet/handle. Hand wash sink next to kitchen doors
Nov 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority4 Intermediate10 Basic
Show 19 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. 0ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs into a bowl and then touched clean plates without washing hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above chocolate chips in reach-in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In glass door reach-in cooler on service line chicken salad (61F - Cold Holding); cream cheese (61F - Cold Holding); corn beef hash (63F - Cold Holding). In glass door reach-in cooler in rear prep area whipped cream (54F - Cold Holding); waffle batter (54F - Cold Holding); potato salad (54F - Cold Holding); cottage cheese (54F - Cold Holding); raw shelled eggs (54F - Cold Holding); hard boiled eggs (54F - Cold Holding); cream cheese (54F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach-in cooler on service line chicken salad (61F - Cold Holding); cream cheese (61F - Cold Holding); corn beef hash (63F - Cold Holding). In glass door reach-in cooler in rear prep area whipped cream (54F - Cold Holding); waffle batter (54F - Cold Holding); potato salad (54F - Cold Holding); cottage cheese (54F - Cold Holding); raw shelled eggs (54F - Cold Holding); hard boiled eggs (54F - Cold Holding); cream cheese (54F - Cold Holding) SEE STOP SALE
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 showed up during inspection
No paper towels or mechanical hand drying device provided at handwash sink. Sink between prep room and kitchen
Records/documents for required employee training do not contain all of the required information. No last names on certificates for Dee and Christina
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator only provided copies of certificates for employees. Two employees working have original certificate on hand
Accumulation of debris inside warewashing machine. Egregious buildup in interior walls, doors and ceiling of unit
Ceiling/ceiling tile shows damage or is in disrepair. Over service area. 1 tile broken. Multiple tiles with water damage and mold like substances
Equipment in poor repair. Gasket on glass door reach-in cooler is in disrepair
Food stored on floor. Case of potatoes, cooking oil, and butter blend on the floor in prep area. In walk-in freezer. Bags of ice designated for consumption and a case of raw beef
Nonfood-contact surface soiled with grease, food debris, dirt, slime. Fan facing cook line on corner shelf is soiled. Top shelf over cook line and storage areas is soiled.
Self-closing device on bathroom door disconnected/broken. Men's restroom door closer is broken
Single-service articles not stored inverted or protected from contamination. Coffee filters not stored in protected manner.
Stored food not covered. Multiple containers of foods not covered in glass door reach-in cooler. On service counters. Preloaded coffee filters with grinds not covered.
Water leaking from pipe and/or faucet/handle. Under hand wash sink at kitchen entry from dining room
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at service station. Operator remade to 50ppm
May 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. Only one employee on staff has a personal certificate
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.
Mar 12, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 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. 0ppm
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time marks on butter packets, waffle batter, pooled eggs, cooked potatoes, hash browns.
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. Only one employee on staff has a personal certificate
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 with no hair restraint while engaging in food preparation. Cook
Mar 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 5 high priority.
5 High priority5 Intermediate13 Basic
Show 23 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. 0ppm
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handles soiled dishes and then began putting away clean dishes without washing hands
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. waffle batter in walk in cooler dated 2/23. SEE STOP SALE
Stop Sale issued due to food not being in a wholesome, sound condition. waffle batter in walk in cooler dated 2/23.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time marks on butter packets, waffle batter, pooled eggs, cooked potatoes, hash browns.
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.
Manager or person in charge lacking proof of food manager certification.
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 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. Only one employee on staff has a personal certificate
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 beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table
Employee with no hair restraint while engaging in food preparation. Cook
Equipment in poor repair. Torn gaskets on multiple units
Food stored on floor. In walk in freezer. Multiple cases of food on the floor
In-use knife/knives stored in cracks between pieces of equipment. On cook line. Knife stored in gap between exposed line and hot holding prep table. Operator moved to dish
In-use utensils stored on equipment door handle between uses. Ladles on service line are hanging in walking space. Operator moved
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In prep room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are heavily soiled with dust and grease dripping over cook line Walk in cooler shelves have an accumulation of mold like substance
Self-closing device on bathroom door disconnected/broken. Men's restroom door
Single-service articles not stored inverted or protected from contamination. Coffee filters not stored in covered container
Stored food not covered. Preset coffee filters with grinds stored on counter with no cover.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted and chipping
Wet wiping cloth not stored in sanitizing solution between uses. At service station, wiping cloth not stored in solution.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink between kitchen and prep area
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. Compressed air tanks in soda bib closet are not tethered
Employee with no hair restraint while engaging in food preparation. Cook
Self-closing device on bathroom door disconnected/broken. Men's room
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs onto flat top and then began to touch door handles without washing hands or changing gloves
Raw animal food stored over or with unwashed produce. In walk in cooler Raw bacon stored over a case of tomatoes. Operator moved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board of make line. Operator moved
Food storage container/container lid cracked or broken. Multiple cracked containers on clean rack. Operator discarded
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf and fan in corner of service line soiled
Single-service articles not stored inverted or protected from contamination. Coffee filters stored unprotected. Operator placed in covered container
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted, chipping and soiled
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Operator remade 100ppm
Aug 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate20 Basic
Show 26 findings ▾
Cleaned cups touched soiled apron/clothes from dishwasher moving items to front of the house, large quantity laying against clothing.
Container of medicine improperly stored. Medicine stored on drawer at wait station with client condiments, corrected
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut head of lettuce, stored above fill line from approx 8am (58F - Cold Holding); rechecked temp after 30 mins ( 50° - Cooling)
Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opened soiled and rusting.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict posted on menu, not identified on menu, corrected while inspection was taking place
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. Newest Maryanne, dishwasher 2 weeks, not employee agreement signed. Operator completed form with employee while inspection was taking place
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Wait station ice bin at black mold like substance in interior of bin.
Carbon dioxide/helium tanks not adequately secured. 4 tanks on beverage closet not secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages where separated in pan but pan stored with clean dishes and to go boxes.
Employee personal food not properly identified and segregated from food to be served to the public. 2 glass door reach in cooler unit near ice machine, employee beverages stored with client items on upper shelves.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Walk in freezer floor soiled, cove molding/ baseboards, and floors under and behind equipment soiled.
Garbage can soiled. Exterior of trash can online soiled.
Hole in or other damage to wall. Area next to 3 compartment sink, wall in need of repairs. Ceiling in back prep in need of repairs, flaking paint.
In-use knife/knives stored in cracks between pieces of equipment. On cooks line, corrected
Light not functioning. Back prep area light out over reach in cooler
Light shield damaged/in disrepair. Cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled, operator stated cleaning scheduled today. Walk in cooler shelving soiled with old food debris and some rust. Shelf with microwave in prep are holding cleaned dishes soiled. Plastic door curtain to walk in cooler heavily soiled with old food and mold like substance.
Reach-in cooler shelves with rust that has pitted the surface.
Single-service articles improperly stored. Outside storage, case of to go containers stored on floor, corrected
Soiled utensils or equipment stored in clean drawer or rack.
Stored food not covered. Not covered food stored container of choc. Chips in walk in cooler under unwashed produce. Uncovered raw bacon in walk in cooler.
Unclean building components, attachments or fixtures. Electric, gas and water lines soiled
Unnecessary items/unused equipment on the premises. Unused kitchen equipment, broken or in need or repair, stored outside,
Unwashed fruits/vegetables stored with ready-to-eat food. Cooks line make table, unwashed cucumber stored with cut rate tomatoes, corrected. Unwashed berries in walk in cooler stored over ready to eat items, corrected
Wall soiled with accumulated grease, food debris, and/or dust. wall behind grill soiled and between grill and prep area behind stove, wall build up of 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.