LOYD HAVE MERCY

Name: LOYD HAVE MERCY
Address: 3434 S WASHINGTON AVE, TITUSVILLE, FL, 32780, US
Rating: 61.2

3434 S WASHINGTON AVE, TITUSVILLE, FL 32780

License #1506608

61.2 Grade F / 100

Failing Health Score

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Quick take

LOYD HAVE MERCY in TITUSVILLE currently holds an InspectFL Health Score of 61.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 7, 2026. Across those visits, inspectors documented 57 total violations — 13 critical, 7 major, 37 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspector notes not yet imported — showing violation categories below.

Inspection Completed - No Further Action
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Call Back - Extension given, pending
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Three tanks stored outside not secured
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 1 piece of white fish thawed in package and stored in tall reach in cooler by three compartment sink.
[50-09-4] Current Hotel and Restaurant license not displayed. 2024 displayed. Operator printed the current license.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-11-5] Equipment in poor repair. Chest freezer lid broken in storage area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. First reading 128F, operator changed water. New reading 155F
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave and oven soiled on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall around Fryers soiled. Vents in hood soiled Fan covers in walk in cooler prepared Liner under make table soiled
[22-16-4] Reach in cooler interior/shelves have accumulation of soil residues.
[29-49-6] Standing water in bottom of reach-in-cooler. In reach in cooler under make table in kitchen
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Across kitchen
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. First reading 0 ppm. Operator changed solution. Second reading 100 ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties stored over ready to eat vegetables in reach in freezer by dish machine. Operator removed
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in walk in cooler. Operator removed
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1 piece of white fish thawed in package and stored in tall reach in cooler by three compartment sink.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Smoker added in the back area not on plans.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler prepared more than 24 hours prior not date marked

Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 1 piece of white fish thawed in package and stored in tall reach in cooler by three compartment sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler prepared more than 24 hours prior not date marked
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Three tanks stored outside not secured
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Across kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties stored over ready to eat vegetables in reach in freezer by dish machine. Operator removed
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1 piece of white fish thawed in package and stored in tall reach in cooler by three compartment sink.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. First reading 128F, operator changed water. New reading 155F
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall around Fryers soiled. Vents in hood soiled Fan covers in walk in cooler prepared Liner under make table soiled
[29-49-6] Standing water in bottom of reach-in-cooler. In reach in cooler under make table in kitchen
[50-09-4] Current Hotel and Restaurant license not displayed. 2024 displayed. Operator printed the current license.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave and oven soiled on cook line

Community reaction

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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