Apollo Diner
Last inspected: Dec 18, 2025
30
Score
Apollo Diner has been inspected 10 times since 2022. The newest entry in the record is dated Dec 18, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around 11 violations to closer to 14 violations per visit.
When inspectors have written things up, “employee beverage container on a food preparation table” has been the most frequent reason, cited four times.
Compared to other Melbourne restaurants (averaging 84), there's room to close the gap. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
3
Major latest
12
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw ground beef. Reach in chest freezer **Corrected On-Site**
08A-17-6
High Priority - 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. Raw shell eggs and cooked potatoes **Corrected On-Site**
03F-02-5
Intermediate - 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/
53A-05-6
Intermediate - No soap provided at handwash sink. Sink in dishwasher area **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatloaf and cooked lasagna **Corrected On-Site**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and shirt **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Small 2 door reach in cooler gaskets 3 door reach in cooler. Gaskets **Repeat Violation**
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Light not functioning. Under hood fan **Repeat Violation**
36-62-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 door reach in cooler **Repeat Violation**
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Small 2 door reach in cooler **Repeat Violation**
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen **Repeat Violation**
36-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Repeat Violation**
14-17-4
30
Jun 26, 2025
Routine - Food
1 major violation. 13 minor violations.
View 14 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sugar **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses on prep table **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Gasket 3 door reach in cooler
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour and sugar **Corrected On-Site**
10-01-5
Basic - Light not functioning. 1 under hood fan **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach in freezer **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 door reach in cooler. **Repeat Violation**
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Make table **Corrected On-Site**
29-49-6
Basic - Stored food not covered. Reach in freezer **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen **Repeat Violation**
36-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
47
Dec 16, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
41
Jul 1, 2024
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Plumbing Maintained; Sewage Disposal
FL-51
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
27
Jan 29, 2024
Routine - Food
7 minor violations.
View 7 violations
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3 mahi and 3 salmon not removed from vacuum package prior to thaw.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on dish rack with clean dishes **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cookline not stored inverted. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Cooked turkey in walk in cooler not covered. **Corrected On-Site**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen and dish area
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to cookline is soiled, has old food debris.
36-27-5
70
Nov 30, 2023
Complaint Full
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Sever handled dirty dishes then brought plates of food to a table without washing hands **Repeat Violation** - From follow-up inspection 2023-11-30: **Time Extended**
12A-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator stocked **Corrected On-Site** - From follow-up inspection 2023-11-30: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink on cook line. Shut off at valve. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2023-11-30: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Building components, attachments or fixtures in poor repair. Floors are unsealed concrete in kitchen - From follow-up inspection 2023-11-30: **Time Extended**
36-51-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tank not secured - From follow-up inspection 2023-11-30: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Drain cover(s) missing. Beneath dish area - From follow-up inspection 2023-11-30: **Time Extended**
29-18-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook **Repeat Violation** - From follow-up inspection 2023-11-30: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on door of reach in cooler on cook line - From follow-up inspection 2023-11-30: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door in kitchen - From follow-up inspection 2023-11-30: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Multiple shelves in multiple coolers - From follow-up inspection 2023-11-30: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2023-11-30: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200+ ppm. Operator diluted to 50ppm **Corrected On-Site** - From follow-up inspection 2023-11-30: **Time Extended**
21-07-4
Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Multiple buckets for wiping cloths stored on the floor in kitchen and bar areas - From follow-up inspection 2023-11-30: **Time Extended**
21-38-4
43
Nov 29, 2023
Complaint Full
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw beef in same pan in walk in cooler. Operator moved **Corrected On-Site**
08A-20-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed rodent droppings: 24 on shelves over all kitchen areas. 15 in office. 5 beneath kitchen equipment. 12 in dry storage room **Warning**
35A-04-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Sever handled dirty dishes then brought plates of food to a table without washing hands **Repeat Violation**
12A-02-4
Intermediate - 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. Emailed paperwork **Repeat Violation**
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink on cook line. Shut off at valve. **Corrected On-Site** **Repeat Violation**
27-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator stocked **Corrected On-Site**
31B-02-4
Basic - Building components, attachments or fixtures in poor repair. Floors are unsealed concrete in kitchen
36-51-4
Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tank not secured
51-11-4
Basic - Drain cover(s) missing. Beneath dish area
29-18-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket on door of reach in cooler on cook line
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door in kitchen
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and wall. Operator moved **Corrected On-Site**
10-17-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Multiple shelves in multiple coolers
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200+ ppm. Operator diluted to 50ppm **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Multiple buckets for wiping cloths stored on the floor in kitchen and bar areas
21-38-4
27
May 31, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area and wait station. - From follow-up inspection 2023-05-31: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Standing water or very slow draining water mop sink located outside. - From follow-up inspection 2023-05-31: **Time Extended**
29-20-5
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Broken down equipment in the back of the building. **Repeat Violation** - From follow-up inspection 2023-05-31: **Time Extended**
33-31-5
86
Mar 23, 2023
Routine - Food
6 critical violations. 8 major violations. 11 minor violations.
View 25 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In upright freezer raw beef steak over container of blue berries and. **Corrected On-Site**
08A-02-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets found on tables 76F **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - 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. Eggs pulled out 1 hour ago. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage 88F added to time plan **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting tomatoes bare handed recommended to wash hands apply gloves.
09-01-4
Intermediate - 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.
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-04-5
Intermediate - 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. Omar, Nicole, Michelle,
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On table menus. Provided a copy to post in the dining room. **Corrected On-Site**
02B-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front wait station
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by shelves
31A-09-4
Intermediate - Microwave soiled **Repeat Violation**
22-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Removed ice machine and added an ice machine to soda drink station. Spoke with Plan review plan was revised by them over the phone. **Corrected On-Site**
51-16-7
Basic - Unnecessary items/unused equipment on the premises. Broken down equipment in the back of the building. **Repeat Violation**
33-31-5
Basic - Unwashed fruits/vegetables stored over cooked rice in the walk in cooler. **Corrected On-Site**
08B-17-4
Basic - Standing water or very slow draining water mop sink located outside.
29-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop bread crumbs **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on shelf above cook line cooler. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Dish washer
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at server station
24-08-4
Basic - Gaskets on cook line chest freezer soiled.
23-03-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area and wait station.
38-07-4
Basic - Working containers of food removed from original container not identified by common name. Bulk food storage containers in prep area **Corrected On-Site**
02D-01-5
11
Aug 15, 2022
Food-Licensing Inspection
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pc on counter 78f. Operator placed in walk in freezer to rapid chill. Retemped at 42F **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (78F - Hot Holding) was sitting above the steam table operator placed on flat top to rapid reheat. Retemped at 168F. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Using hand wash sink at front bar area as dump sink
31A-11-4
Intermediate - Interior of microwave left over food debris **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by office only temping to 87F
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Using soufflé cup to scoop tuna salad **Corrected On-Site**
14-01-5
Basic - 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. **Corrected On-Site**
12B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White shelf lining for clean dishes soiled
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
41
Frequently Asked Questions
When was Apollo Diner last inspected?
The most recent health inspection at Apollo Diner on file is from Dec 18, 2025. The public record contains 10 inspections in total.
What is the most common violation at Apollo Diner?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Apollo Diner.
How does Apollo Diner compare to other restaurants in Melbourne?
Apollo Diner most recently scored 30 out of 100, which is lower than the Melbourne average of 84.
Has Apollo Diner's inspection record improved over time?
No. Recent inspections at Apollo Diner have averaged around 14 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Apollo Diner means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Apollo Diner inspected?
Based on the inspection history on file, Apollo Diner is inspected around three times per year on average.
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