The Dove III
Last inspected: Feb 12, 2026
100
Score
Across the available record, The Dove III has nine inspections on file, the first dated 2022. The most recent report on file is from Feb 12, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around 10 violations to closer to four violations per visit over the last few inspections.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up four times.
Restaurants in Melbourne average 84, so The Dove III is doing better than most peers. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 12, 2026
Complaint Partial
No violations found.
100
Feb 2, 2026
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - Handwash sink not accessible for employee use at all times. By trash can **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Men's bathroom **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 chicken and cooked rice not dated 2 door reach in cooler **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Current
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook
13-03-4
Basic - Equipment in poor repair. Gasket walk 2 door reach in cooler
14-11-5
Basic - Floor soiled/has accumulation of debris. Behind fryers and grill back wall
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
47
Dec 17, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Clean pots not stored at least 6 inches above the floor. **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
24-26-4
95
Oct 16, 2025
Routine - Food
4 critical violations. 6 major violations. 8 minor violations.
View 18 violations
High Priority - Cleaners and bug spray on bottom shelf next to clean dishes. **Warning**
41-10-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes in dump sink at the front counter. **Warning**
22-45-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 80F cook states out 1 hour recommended to rapid chill. Cooked chicken quarters 50F In the walk in cooler Half n Half 50F cooked chicken ; raw beef (50F - Cold Holding); beef broth made from beef (50F - Cold Holding); tofu (50F - Cold Holding); cream cheese (52F - Cold Holding); tofu (51F - Cold Holding) **Warning**
03A-02-5
Intermediate - Identity of food or food product misrepresented. Crab Rangoon on menu spelled with C Use imitation crab **Warning**
52-01-4
Intermediate - Microwave and slicer heavily soiled. **Warning**
22-02-4
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. Houng. **Corrected On-Site** **Warning**
11-26-1
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. Huong Hoang **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Broth **Warning**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Front line hand sink strainer cook line hand sink bok choy in it. **Warning**
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Bulk food storage containers in the dry storage area. **Warning**
02D-01-5
Basic - Ceiling tile missing. Dish area **Warning**
36-36-4
Basic - Clean pots not stored at least 6 inches above the floor. **Warning**
24-26-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler froze coils and line ambient 50F. **Warning**
14-74-7
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Machine not functioning at time of inspection operator states waiting for part. **Warning**
16-55-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Hood filters heavily soiled. **Warning**
23-03-4
Basic - Wall soiled with accumulated grease. **Warning**
36-27-5
20
May 23, 2025
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - No handwashing sign provided at a hand sink used by food employees. Both men's and women's bathroom **Corrected On-Site**
31B-04-4
95
Mar 28, 2024
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Food Received at Proper Temperature
FL-12
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
39
Dec 7, 2023
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - 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 handled soiled dishes and then handled washed dishes without washing hands
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler nearest walk in cooler. whipped cream (52F - Cold Holding); mozzarella (52F - Cold Holding). Foods have been in unit over night
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler nearest walk in cooler. whipped cream (52F - Cold Holding); mozzarella (52F - Cold Holding). Foods have been in unit over night. SEE STOP SALE
03A-02-5
High Priority - 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. Dish machine at 0ppm **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink being used as a dump sink. Coffe grinds in well. Hand wash sink in dish area being used to stage dirty dishes in the well
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate **Repeat Violation**
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in kitchen are perforated acoustic tiles **Repeat Violation**
36-37-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 74°F. Operator discarded **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves of rack for warmer and microwave wave are soiled. Surface area surrounding hoods has an accumulation of grease dripping **Repeat Violation**
23-03-4
Basic - Waste line missing at soda gun holster. Missing at bar
29-17-4
39
Mar 14, 2023
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 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 walk in cooler **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Half and half 2 door reach in cooler
02C-01-5
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. Salad prep touched ready to eat shrimp bare hands Educated
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets reach in chest freezer Can opener blade Soda Gunn nozzle
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can dishwasher
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook both
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
33
Dec 20, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 49F cook discarded. **Warning** - From follow-up inspection 2022-12-20: No pasta cooked at time of call back **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents heavily soiled with accumulated grease, dust. **Warning** - From follow-up inspection 2022-12-20: **Time Extended**
36-34-5
82
Frequently Asked Questions
When was The Dove III last inspected?
The most recent health inspection at The Dove III on file is from Feb 12, 2026. The public record contains nine inspections in total.
What is the most common violation at The Dove III?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at The Dove III.
How does The Dove III compare to other restaurants in Melbourne?
The Dove III most recently scored 100 out of 100, which is higher than the Melbourne average of 84.
Has The Dove III's inspection record improved over time?
Yes. Recent inspections at The Dove III have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at The Dove III means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Dove III inspected?
Based on the inspection history on file, The Dove III is inspected around three times per year on average.
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