Mel's Diner
Last inspected: Mar 20, 2026
50
Score
Across the available record, Mel's Diner has eight inspections on file, the first dated 2022. Mel's Diner was last inspected on Mar 20, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly 12 violations earlier in the record.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
That's lower than the typical Port Orange restaurant, which scores around 67. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
50
Dec 10, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
74
May 7, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - 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.
03A-02-5
High Priority - 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
22-42-4
High Priority - 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.
12A-13-4
High Priority - 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.
22-45-4
Intermediate - 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. **Corrective Action Taken**
03D-15-4
50
Aug 8, 2024
Routine - Food
6 critical violations. 4 major violations. 5 minor violations.
View 15 violations
High Priority - 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.
12A-29-4
High Priority - 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 **Corrected On-Site**
22-45-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - 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
08A-05-6
High Priority - 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.
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 118F inside tabletop steam warmer less than 1 hour, manager reheated **Corrected On-Site**
03B-01-6
Intermediate - 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 **Warning**
02B-01-5
Intermediate - 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. **Warning**
53B-01-5
Intermediate - 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
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. -hand sink with fan stored inside basin **Corrected On-Site**
31A-11-4
Basic - Cloth used as a food-contact surface. -paper towel touching biscuits inside tabletop warmer **Corrected On-Site**
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on top of prep table **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the side threshold that opens to the outside.
35B-01-4
Basic - Interior of salamander has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of water heater
23-03-4
21
Jan 17, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - 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. **Corrected On-Site**
12A-07-5
High Priority - 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.
22-45-4
High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs stored above unwashed tomatoes in "BlueAir" reach-in cooler, operator reorganized **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in kitchen being used to store bags of shredded potatoes, employee removed **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. -gasket torn on large glass door reach-in cooler in service area
14-11-5
Basic - 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 **Corrected On-Site**
08B-36-4
Basic - 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 **Repeat Violation**
23-03-4
Basic - Silverware/utensils dried with a towel/cloth.
24-17-4
Basic - 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 **Corrected On-Site**
12B-07-4
43
Aug 22, 2023
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - 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
12A-27-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -observed wash temperature 114F
16-53-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's restroom **Repeat Violation**
32-04-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. -clean sheet tray stored on top of trash can, operator removed **Corrected On-Site** **Repeat Violation**
24-07-4
Basic - 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 **Repeat Violation**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Employee wearing bracelet, operator educated employee, employee removed bracelet **Corrected On-Site**
13-07-4
Basic - Floor soiled/has accumulation of debris. -floor underneath and behind fryer has an accumulation of grease and food debris
36-73-4
Basic - Ice buildup in white reach-in freezer. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. -set of tongs hanging off flat top grill handle, operator relocated **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - 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 **Corrected On-Site**
23-03-4
Basic - 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 **Corrected On-Site**
21-12-4
50
Jan 27, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. -hose at prep sink, operator relocated **Corrected On-Site** **Repeat Violation**
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomatoes 56F placed in top of reach in cooler, per operator less than 1 hour, relocated to lower portion of reach in cooler, rechecked 48F **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris. -slicer has an accumulation of food debris
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -casserole prepared Monday, 1/23/2023 lacking date marking, operator dated **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -sanitizer spray bottle lacking label hanging off cart, operator labeled **Corrected On-Site**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Mens restroom
32-04-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. -knives stored on sheet tray on top of trash can, operator relocated to dish washing area **Corrected On-Site**
24-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bottled water stored on top of ice machine **Corrected On-Site**
40-06-5
Basic - Ice buildup in white reach-in freezer
14-69-4
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 sugar container, operator removed **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small black reach in cooler lacking ambient air temperature thermometer
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled above cookline
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping clothes on prep area, operator discarded **Corrected On-Site**
21-12-4
37
Jul 19, 2022
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
29-37-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained throughout kitchen
22-02-4
Basic - Single-service articles improperly stored. -open case of cups stored on the floor in dry storage area
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. -frozen turkey portions sitting on sheet tray next to double door reach in cooler, operator relocated to reach in cooler **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall next to fryers has an accumulation of grease **Repeat Violation**
36-27-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -blue plastic cups stacked on top of white reach in cooler in beverage service area
24-08-4
Basic - Food stored on floor. -oil jugs stored on floor in dry storage area
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle of scoop in contact with dry grits, operator removed **Corrected On-Site**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -single door reach in cooler **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -accumulation of dust/dirt on shelf underneath prep table
23-03-4
47
Frequently Asked Questions
When was Mel's Diner last inspected?
The most recent health inspection at Mel's Diner on file is from Mar 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Mel's Diner?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Mel's Diner.
How does Mel's Diner compare to other restaurants in Port Orange?
Mel's Diner most recently scored 50 out of 100, which is lower than the Port Orange average of 67.
Has Mel's Diner's inspection record improved over time?
Yes. Recent inspections at Mel's Diner have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mel's 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 Mel's Diner inspected?
Based on the inspection history on file, Mel's Diner is inspected around two times per year on average.
Nearby Restaurants