UMPA'S DINER

Name: UMPA'S DINER
Address: 1115 N COURTNEY PKY, MERRITT ISLAND, FL, 32953, US
Rating: 71

1115 N COURTNEY PKY, MERRITT ISLAND, FL 32953

License #1502246

☕ Café/Breakfast ℹ️

71 Grade C / 100

Mixed Health Record

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Latest inspection

April 7, 2026 · 15 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

UMPA'S DINER in MERRITT ISLAND currently holds an InspectFL Health Score of 71 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 64 total violations — 17 critical, 16 major, 31 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 18, 2025

The latest inspection on April 7, 2026 shows 15 observation rows: 5 critical, 3 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

63%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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UMPA'S DINER has some meaningful issues on record. Would you still eat here?

C record

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*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: Met Inspection Standards
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook tied back hair
[36-22-4] Floor area(s) covered with standing water. Throughout kitchen
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Multiple tiles have water damage. One collapsed near kitchen entry doors.
[08B-47-4] 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
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over kitchen near walk-in cooler
[08B-12-5] Stored food not covered. Coffee filters pre loaded with coffee grinds not stored with cover.
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand wash sink next to kitchen doors
[02C-01-5] 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
[01B-13-4] 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.
[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. See stop sale. Butters, eggs, hash browns
[03B-01-6] 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
[41-15-5] 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
[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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at any hand wash sinks
[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. Not available for any new hires. Operator had employees review and sign

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine. Egregious buildup in interior walls, doors and ceiling of unit
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Over service area. 1 tile broken. Multiple tiles with water damage and mold like substances
[14-11-5] Equipment in poor repair. Gasket on glass door reach-in cooler is in disrepair
[08B-38-4] 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
[23-03-4] 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.
[32-17-4] Self-closing device on bathroom door disconnected/broken. Mens restroom door closer is broken
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters not stored in protected manner.
[08B-12-5] 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.
[29-11-4] Water leaking from pipe and/or faucet/handle. Under hand wash sink at kitchen entry from dining room
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at service station. Operator remade to 50ppm
[22-41-4] 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
[12A-27-4] 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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above chocolate chips in reach-in cooler
[01B-02-5] 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)
[03A-02-5] 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
[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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink between prep room and kitchen
[53B-10-4] Records/documents for required employee training do not contain all of the required information. No last names on certificates for Dee and Christina
[53B-09-4] 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

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook
[14-11-5] Equipment in poor repair. Torn gaskets on multiple units
[08B-38-4] Food stored on floor. In walk in freezer. Multiple cases of food on the floor
[10-17-4] 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
[10-20-4] In-use utensils stored on equipment door handle between uses. Ladles on service line are hanging in walking space. Operator moved
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In prep room
[23-03-4] 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
[32-17-4] Self-closing device on bathroom door disconnected/broken. Mens restroom door
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters not stored in covered container
[08B-12-5] Stored food not covered. Preset coffee filters with grinds stored on counter with no cover.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted and chipping
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At service station, wiping cloth not stored in solution.
[22-41-4] 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
[12A-13-4] 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
[02C-01-5] 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
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. waffle batter in walk in cooler dated 2/23.
[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. See stop sale. No time marks on butter packets, waffle batter, pooled eggs, cooked potatoes, hash browns.
[11-27-4] 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.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[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/
[53B-01-5] 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
[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.