KRAVEPOT ON SUNTREE, LLC

Name: KRAVEPOT ON SUNTREE, LLC
Address: 6525 3 ST UNIT 107, ROCKLEDGE, FL, 32955, US
Rating: 5.3

6525 3 ST UNIT 107, ROCKLEDGE, FL 32955

License #1506744

🍦 Dessert/Ice Cream ℹ️

5.3 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 10 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

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Minor

Usually lower-risk context.

Quick take

KRAVEPOT ON SUNTREE, LLC in ROCKLEDGE currently holds an InspectFL Health Score of 5.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 112 total violations — 23 critical, 33 major, 56 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 1, 2023

The latest inspection on October 14, 2026 shows 10 observation rows: 3 critical, 4 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

112

Coverage note

Inspector notes linked where available

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KRAVEPOT ON SUNTREE, LLC has a rough inspection history. Would you risk it?

F 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: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lowboy 2 door reach in cooler small packets of whipped butter ; (75-78F - Cold Holding) Operator discarded the small packets of whipped butter
[31B-02-4] No paper towels or mechanical hand dryers by dish washer machine needs paper towels
[31B-03-4] No soap provided at handwash sink. next to dish washer machine needs hands soap.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[50-09-4] Current Hotel and Restaurant license not displayed. Still has 4/1/2025 expiration date still posted
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle that has blue liquid chemical not labeled.
[08B-38-4] Food stored on floor. Brand new cooking oil on the floor
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy 2 door reach in cooler small packets of whipped butter ; (75-78F - Cold Holding) Operator discarded the small packets of whipped butter
[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. Inspector prime the sanitation for the dish washer machine. Then let it one a cycle. Retest the sanitation. Now reading 50ppm
[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. Only one employee is working at time of routine. She stated she has been working at the establishment for over 2 months and has not got a food handler certification yet

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine on front line very heavily soiled with black and brown mold like substance.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Front of kitchen prep area, co2 tanks not secured.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ceramic spoon spoons not stored with all hand,es in one direction
[50-09-4] Current Hotel and Restaurant license not displayed. Confirmed current owner for location, license for location not posted.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Unit run chlorine at 0 ppm, primed retested still at 0 ppm, 3 compaint sink on site to be used until Dish Washing Machine repaired.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Floors behind equipment heavily soiled, front line behind beverage dispensing unit and ice machine
[33-17-4] Garbage can soiled.
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. No covering over stored overnight plates, bowls on buffet.
[36-50-4] Unclean building components, attachments or fixtures. Under 3 compartment sink and Dish Washing Machine areas soiled.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Left in mop bucket in soiled water from over night.
[22-41-4] Inspector hold down the prime sanitizer and read 50ppm but dish washing machine with out holding the prime sanitizer button reading 0ppm
[08B-02-4] Displayed food not properly protected from contamination. Buffet area sneeze guard not adequate for set up of food items displayed.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. End cap of the buffet holding raw beef and chicken items equipped with sliding doors but no squeeze guard in placed as needed.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator washed dishes thru Dish Washing Machine and did not test machine for corrected sanitizing, unit at 0ppm, test strips available
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. New ownership from 11-1-23, no one on site with certified food managers 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.paperwork sent to operator by inspector
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not labeled with clear liquid stored under prep table with clean food storage containers.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Water filter under dump sink for beverage station and ice machine not dated when last change or requires change of filter.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Front of kitchen prep area, co2 tanks not secured.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine on front line very heavily soiled with black and brown mold like substance.
[16-03-4] Accumulation of debris inside warewashing machine. Food trap in Dish Washing Machine full of old food.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with out handle used as scoop in bulk rice.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ceramic spoon spoons not stored with all hand,es in one direction
[50-09-4] Current Hotel and Restaurant license not displayed. Confirmed current owner for location, license for location not posted.
[08B-08-5] Customer used a soiled utensil and/or plate to obtain additional food from the self-service salad bar/buffet. Tongs used on raw proteins, shaved beef, chicken and pork were left on plates stored outside the reach in cooler unit, observed guest picking up tongs that were previously used on raw chicken to pick up beef, inspector stopped guest and placed tons in pan with raw chicken
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Unit run chlorine at 0 ppm, primed retested still at 0 ppm, 3 compaint sink on site to be used until Dish Washing Machine repaired.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep table, front line area. Employees purse stored over ice machine.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Floors behind equipment heavily soiled, front line behind beverage dispensing unit and ice machine
[33-17-4] Garbage can soiled.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Front counter beverage station, ice scoop stored on grate for dispenser unit.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.interior of rice cooker soiled with old food left in unit from over night, observed bowl with rice and used rice scoop stored in soiled rice cooker
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. No covering over stored overnight plates, bowls on buffet.
[08B-12-5] Stored food not covered. Opened bag of rice stored directly on floor and not covered/closed, corrected by operator. 5 gallon fryer oil stored on floor. Bulk paper bagged sugar stored on floor in back storage area.
[36-50-4] Unclean building components, attachments or fixtures. Under 3 compartment sink and Dish Washing Machine areas soiled.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Opened case of unwashed broccoli stored over ready to eat cleaned / washed lettuce in reach in cooler unit.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Left in mop bucket in soiled water from over night.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk white product stored under oven not labeled.
[01B-01-4] Dented/rusted cans present. See stop sale. see stop sale, Buffet line cooler 2 cooked tofu approx 2#; (56F - Cold Holding); uncooked tofu approx 1/2# (56F - Cold Holding); fresh garlic who,evans chopped approx 2# (56F - Cold Holding); cut cabbages approx 4# (56F - Cold Holding); cooked canned corn approx 1# (56F - Cold Holding); framers cheese approx 1# (56F - Cold Holding); opened yogurt approx 1/2 quart, molded ()
[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. Dish Washing Machine at 0 ppm chlorine, primed retested still at 0 ppm
[08B-02-4] Displayed food not properly protected from contamination. Buffet area sneeze guard not adequate for set up of food items displayed.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee start work to move utensils to buffet and apply gloves without first hand washing, corrected and re-educated.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Whole raw shell eggs stored next to cleaned/washed lettuce in reach in cooler unit. On buffet raw items not separated from ready to eat items adequately.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On buffet raw shaved chicken stored next to shave raw beef, no separation of products as needed due to minimum cooking temp for each not on a consumer advisory.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. End cap of the buffet holding raw beef and chicken items equipped with sliding doors but no squeeze guard in placed as needed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. see stop sale, Buffet line cooler 2 cooked tofu approx 2#; (56F - Cold Holding); uncooked tofu approx 1/2# (56F - Cold Holding); fresh garlic who,evans chopped approx 2# (56F - Cold Holding); cut cabbages approx 4# (56F - Cold Holding); cooked canned corn approx 1# (56F - Cold Holding); framers cheese approx 1# (56F - Cold Holding); opened yogurt approx 1/2 quart, molded ()
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice prepared on site left in unplugged rice cooker overnight at 78° hot holding rice that was left in pot found in reach in cooler at 67°
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle glass cleaner and other unlabeled spray bottle stored with food storage containers under prep table.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator washed dishes thru Dish Washing Machine and did not test machine for corrected sanitizing, unit at 0ppm, test strips available
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened gallon milk on front line not date marked after opening. Also items, broths cooked on site pulled from bulk and date not moved with product.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. New ownership from 11-1-23, no one on site with certified food managers 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.paperwork sent to operator by inspector
[08B-07-4] Serving utensil not provided for each food item at self-service salad bar/buffet. Multiple items in buffet without tongs for each items, corrected
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not labeled with clear liquid stored under prep table with clean food storage containers.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Water filter under dump sink for beverage station and ice machine not dated when last change or requires change of filter.