Umpa's Diner
Last inspected: Apr 7, 2026
25
Score
Public records show 12 inspections at Umpa's Diner stretching back to 2022. The latest inspection on file is from Apr 7, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to 11 violations.
Across the inspection history, “no proof provided that food employees are informed” is the issue that surfaces most often, recorded six times.
By comparison, the average Merritt Island facility scores 77, putting Umpa's Diner on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
5
Critical latest
3
Major latest
7
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
High Priority - 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 **Corrected On-Site**
41-15-5
High Priority - 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
03B-01-6
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. See stop sale. Butters, eggs, hash browns
03F-02-5
High Priority - 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.
01B-13-4
High Priority - 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
02C-01-5
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/ Manager showed up during inspection **Corrected On-Site** **Repeat Violation**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at any hand wash sinks **Corrected On-Site** **Repeat Violation**
31B-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. Not available for any new hires. Operator had employees review and sign **Corrected On-Site**
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple tiles have water damage. One collapsed near kitchen entry doors. **Repeat Violation**
36-32-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook tied back hair
13-03-4
Basic - Floor area(s) covered with standing water. Throughout kitchen
36-22-4
Basic - 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
08B-47-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen near walk-in cooler
38-07-4
Basic - Stored food not covered. Coffee filters pre loaded with coffee grinds not stored with cover. **Repeat Violation**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink next to kitchen doors **Repeat Violation**
29-11-4
25
Nov 18, 2025
Routine - Food
No violations found.
100
Nov 17, 2025
Routine - Food
5 critical violations. 4 major violations. 10 minor violations.
View 19 violations
High Priority - 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 **Warning**
03A-02-5
High Priority - 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)
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above chocolate chips in reach-in cooler
08A-05-6
High Priority - 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
12A-27-4
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. 0ppm **Repeat Violation** **Warning**
22-41-4
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/ Manager showed up during inspection **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink between prep room and kitchen
31B-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. No last names on certificates for Dee and Christina
53B-10-4
Intermediate - 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
53B-09-4
Basic - Accumulation of debris inside warewashing machine. Egregious buildup in interior walls, doors and ceiling of unit **Warning**
16-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over service area. 1 tile broken. Multiple tiles with water damage and mold like substances
36-32-5
Basic - Equipment in poor repair. Gasket on glass door reach-in cooler is in disrepair **Repeat Violation**
14-11-5
Basic - 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 **Repeat Violation**
08B-38-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - Self-closing device on bathroom door disconnected/broken. Men's restroom door closer is broken **Repeat Violation**
32-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not stored in protected manner. **Repeat Violation**
25-06-4
Basic - 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. **Repeat Violation**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink at kitchen entry from dining room
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at service station. Operator remade to 50ppm **Corrected On-Site**
21-07-4
19
May 7, 2025
Routine - Food
No violations found.
100
Mar 20, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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. Only one employee on staff has a personal certificate **Warning** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-20: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-03-12: **Time Extended** - From follow-up inspection 2025-03-20: **Time Extended**
11-26-1
82
Mar 12, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : 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. See stop sale. No time marks on butter packets, waffle batter, pooled eggs, cooked potatoes, hash browns. - From follow-up inspection 2025-03-12: **Time Extended**
03F-02-5
High Priority - - From initial inspection : 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. 0ppm **Warning** - From follow-up inspection 2025-03-12: Dish machine still not working. No sanitizing station set up. Operator made sanitizing sink upon request. 50ppm chlorine **Admin Complaint** **Corrected On-Site**
22-41-4
Intermediate - - From initial inspection : 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. Only one employee on staff has a personal certificate **Warning** - From follow-up inspection 2025-03-12: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-03-12: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook - From follow-up inspection 2025-03-12: **Time Extended**
13-03-4
58
Mar 4, 2025
Routine - Food
5 critical violations. 5 major violations. 13 minor violations.
View 23 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 handles soiled dishes and then began putting away clean dishes without washing hands
12A-13-4
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. See stop sale. No time marks on butter packets, waffle batter, pooled eggs, cooked potatoes, hash browns.
03F-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. 0ppm **Warning**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. waffle batter in walk in cooler dated 2/23.
01B-13-4
High Priority - 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
02C-01-5
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. **Warning**
11-26-1
Intermediate - 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.
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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 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 **Warning**
53B-01-5
Basic - In-use utensils stored on equipment door handle between uses. Ladles on service line are hanging in walking space. Operator moved **Corrected On-Site**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In prep room
38-07-4
Basic - 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
23-03-4
Basic - Self-closing device on bathroom door disconnected/broken. Men's restroom door
32-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not stored in covered container **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Preset coffee filters with grinds stored on counter with no cover. **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted and chipping
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At service station, wiping cloth not stored in solution. **Corrected On-Site**
21-12-4
Basic - Food stored on floor. In walk in freezer. Multiple cases of food on the floor
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook
13-03-4
Basic - Equipment in poor repair. Torn gaskets on multiple units
14-11-5
Basic - 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 **Corrected On-Site**
10-17-4
15
Sep 30, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink between kitchen and prep area **Corrected On-Site**
31B-02-4
Basic - Self-closing device on bathroom door disconnected/broken. Men's room
32-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook
13-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tanks in soda bib closet are not tethered
51-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
70
Feb 15, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - 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
12A-27-4
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler Raw bacon stored over a case of tomatoes. Operator moved **Corrected On-Site**
08A-04-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Operator remade 100ppm **Corrected On-Site**
21-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted, chipping and soiled **Repeat Violation**
14-17-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters stored unprotected. Operator placed in covered container **Corrected On-Site**
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf and fan in corner of service line soiled **Repeat Violation**
23-03-4
Basic - Food storage container/container lid cracked or broken. Multiple cracked containers on clean rack. Operator discarded **Corrected On-Site**
14-38-4
Basic - 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 **Corrected On-Site** **Repeat Violation**
12B-07-4
55
Aug 7, 2023
Routine - Food
3 critical violations. 3 major violations. 20 minor violations.
View 26 violations
High Priority - Container of medicine improperly stored. Medicine stored on drawer at wait station with client condiments, corrected **Corrected On-Site**
41-07-4
High Priority - Cleaned cups touched soiled apron/clothes from dishwasher moving items to front of the house, large quantity laying against clothing.
12A-28-4
High Priority - 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)
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Counter mounted can opened soiled and rusting. **Repeat Violation**
22-02-4
Intermediate - 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 **Corrective Action Taken**
02B-01-5
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. Newest Maryanne , dishwasher 2 weeks, not employee agreement signed. Operator completed form with employee while inspection was taking place **Corrected On-Site** **Repeat Violation**
11-26-1
Basic - Soiled utensils or equipment stored in clean drawer or rack. **Corrected On-Site**
24-06-4
Basic - 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.
08B-12-5
Basic - Unclean building components, attachments or fixtures. Electric, gas and water lines soiled
36-50-4
Basic - Unnecessary items/unused equipment on the premises. Unused kitchen equipment, broken or in need or repair, stored outside,
33-31-5
Basic - 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 **Corrected On-Site**
08B-17-4
Basic - 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
36-27-5
Basic - 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.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. 4 tanks on beverage closet not secured.
51-11-4
Basic - 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.
12B-07-4
Basic - 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.
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled, cove molding/ baseboards, and floors under and behind equipment soiled.
36-73-4
Basic - Garbage can soiled. Exterior of trash can online soiled.
33-17-4
Basic - 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.
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cooks line, corrected **Corrected On-Site**
10-17-4
Basic - Light not functioning. Back prep area light out over reach in cooler
36-62-4
Basic - Light shield damaged/in disrepair. Cooks line
38-01-4
Basic - 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.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Single-service articles improperly stored. Outside storage, case of to go containers stored on floor, corrected **Corrected On-Site**
25-05-4
17
May 11, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - 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. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ketchup bottle in kitchen hand wash sink. Operator removed. **Corrected On-Site**
31A-11-4
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
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ladles hanging on prep table. Operator relocated **Corrected On-Site**
24-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Red cups in server area wet nesting.
24-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In mini fridge in server station. **Corrected On-Site**
05-09-4
Basic - Plumbing system in disrepair. Handwash sink in back room area, faucet is in disrepair.
29-08-4
55
Nov 8, 2022
Routine - Food
8 critical violations. 2 major violations. 10 minor violations.
View 20 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
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.
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer. Raw shrimp removed from original packaging stored over ready to eat foods. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 9 rodent droppings in chemical storage closet behind dish area. Operator immediately swept up and began cleaning effected and surrounding areas. No rodent droppings found in any other location in establishment. **Corrective Action Taken** **Admin Complaint**
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.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of Reach in cooler sliced cheese (53-57F - Cold Holding)
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Over condiments at service station
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed at hose bib on exterior of building
29-34-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan demos not reflect current operations
03F-10-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm for sanitizer bucket in kitchen and service area. Operator remade. **Corrected On-Site**
21-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line between equipment
10-17-4
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 on interior
22-20-5
Basic - Food not stored at least 6 inches off of the floor. Multiple food items stored on floor in walk in cooler and dry storage
08B-47-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On dry racks
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees engaging in food preparation are not wearing hair restraints
13-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch while engaging in food preparation
13-07-4
Basic - Current Hotel and Restaurant license not displayed. Operator keeps in a folder
50-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tanks not secured properly in storage room near dish
51-11-4
Basic - Building components, attachments or fixtures in poor repair. Multiple sections of walls and ceiling in disrepair
36-51-4
15
Frequently Asked Questions
When was Umpa's Diner last inspected?
The most recent health inspection at Umpa's Diner on file is from Apr 7, 2026. The public record contains 12 inspections in total.
What is the most common violation at Umpa's Diner?
Across the inspection record, “no proof provided that food employees are informed” has been cited six times, more than any other issue at Umpa's Diner.
How does Umpa's Diner compare to other restaurants in Merritt Island?
Umpa's Diner most recently scored 25 out of 100, which is lower than the Merritt Island average of 77.
Has Umpa's Diner's inspection record improved over time?
No. Recent inspections at Umpa's Diner have averaged around 11 violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Umpa'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 Umpa's Diner inspected?
Based on the inspection history on file, Umpa's Diner is inspected around four times per year on average.
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