THE HEALTH BAR

Name: THE HEALTH BAR
Address: 209 CROCKETT BLVD, MERRITT ISLAND, FL, 32953, US
Rating: 97

209 CROCKETT BLVD, MERRITT ISLAND, FL 32953

License #1507241

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

97 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

THE HEALTH BAR in MERRITT ISLAND currently holds an InspectFL Health Score of 97 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on December 18, 2025. Across those visits, inspectors documented 8 total violations — 1 critical, 2 major, 5 minor.

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 December 18, 2025 shows 8 observation rows: 1 critical, 2 major, and 5 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

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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
[11-26-1] 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. Most recent hire Kiley has not signed documentation. Reviewed and signed
[14-01-5] Bowl or other container with no handle used to dispense food. 4oz plastic soufflé cups in flax seed and walnuts. Operator discarded
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Operator remade 50ppm
[25-06-4] Single-service articles not stored inverted or protected from contamination. Togo containers on counter next to work line are stored with food contact surface facing upwards. Operator inverted. Plastic Togo containers stored on the floor beneath shelves in dry storage room. Operator moved
[16-46-4] Old labels stuck to food containers after cleaning. Clean containers on drying rack. Operator removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice well at front counter milk (56F - Cold Holding)
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kiersten has been on staff for 1 year
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned containers did not fully air dry prior to being stacked

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