APOLLO DINER

Name: APOLLO DINER
Address: 201 W HIBISCUS BVLD, MELBOURNE, FL, 32901, US
Rating: 55.6

201 W HIBISCUS BVLD, MELBOURNE, FL 32901

License #1504953

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

55.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

APOLLO DINER in MELBOURNE currently holds an InspectFL Health Score of 55.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 30, 2026. Across those visits, DBPR recorded 38 total findings; InspectFL has detailed violation rows for 29 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 30, 2026 shows 15 observation rows: 2 critical, 2 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[31B-03-4] No soap provided at handwash sink. Any sink
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing sausage at room temperature temperatures
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table and reach in chest freezer
[29-49-6] Standing water in bottom of reach-in-cooler. Make table
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Renewed license during inspection
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[08B-12-5] Stored food not covered. Cooked potatoes, hash browns and sauces walk in cooler
[03F-02-5] 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 egg
[53A-05-6] 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
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[36-62-4] Light not functioning. Under hood fan

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[29-49-6] Standing water in bottom of reach-in-cooler. Small 2 door reach in cooler
[31B-03-4] No soap provided at handwash sink. Sink in dishwasher area
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and shirt
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[08A-17-6] 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
[53A-05-6] 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/
[03F-02-5] 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
[02C-02-5] 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

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse