How many health inspections has HARRIS TECHNOLOGY CENTER had?

HARRIS TECHNOLOGY CENTER has had 20 inspections according to Florida DBPR records.

Has HARRIS TECHNOLOGY CENTER ever been shut down?

No, HARRIS TECHNOLOGY CENTER has no emergency closures on record.

What are the most common violations at HARRIS TECHNOLOGY CENTER?

The most frequently cited violations at HARRIS TECHNOLOGY CENTER are: Consumer advisory, Proper cooking temps, Food contact surfaces.

What does Florida violation V10 (Approved food source) mean?

UNSAFE FOOD SOURCE: Food from unapproved sources bypasses USDA/FDA safety inspections, potentially harboring Listeria, Salmonella, E. coli O157:H7, parasites, or chemical contaminants. Uninspected meat may contain antibiotics, hormones, or prions (mad cow disease). Home-canned foods risk deadly Clostridium botulinum toxin. Wild-harvested shellfish may contain paralytic toxins. All food must come from approved, inspected sources. Maintain supplier documentation and invoices. Shellfish must have proper tags retained for 90 days. No home-prepared, home-canned, or uninspected foods. Wild game must be commercially processed. Verify supplier licenses and inspection status.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

HARRIS TECHNOLOGY CENTER

1395 TROUTMAN BLVD NE, Palm Bay, FL 32905

Brevard County · Permanent Food Service · Owner: SODEXO OPERATIONS LLC · License: SEA1506496

HARRIS TECHNOLOGY CENTER in Palm Bay, FL has 20 inspections on record with 128 total violations (6.4 per inspection) and 0 emergency closures.

20Inspections

128Violations

0Closures

Data current as of March 19, 2025

Inspection History (20)

Mar 19, 2025 — Routine - Food· 6 violations · Inspection Completed - No Further Action

High Priority Violations

V10 Approved food source

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V36 Proper ventilation

Nov 15, 2024 — Routine - Food· 7 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V08 Proper hand/arm washing

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V24 Toxic substance control

Intermediate Violations

V29 Proper sewage disposal

May 14, 2024 — Routine - Food· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

V23 Chemical properly stored

Basic Violations

V50 Adequate lighting

Sep 12, 2023 — Routine - Food· 2 violations · Inspection Completed - No Further Action

High Priority Violations

V10 Approved food source

V25 Allergen awareness

Feb 21, 2023 — Routine - Food· 2 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V16 Proper cooking temps

Intermediate Violations

V29 Proper sewage disposal

Sep 14, 2022 — Routine - Food· 3 violations · Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

V22 Consumer advisory

Intermediate Violations

V29 Proper sewage disposal

Apr 5, 2022 — Routine - Food· 3 violations (1 high priority)· Inspection Completed - No Further Action

Oct 14, 2021 — Routine - Food· 5 violations · Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V24 Toxic substance control

Feb 25, 2021 — Routine - Food· 6 violations · Inspection Completed - No Further Action

High Priority Violations

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V25 Allergen awareness

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

Oct 27, 2020 — Routine - Food· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V16 Proper cooking temps

V22 Consumer advisory

Intermediate Violations

V29 Proper sewage disposal

Apr 23, 2020 — Routine - Food· 0 violations · Inspection Completed - No Further Action

No violations recorded for this inspection.

Aug 6, 2019 — Routine - Food· 4 violations · Call Back - Complied

High Priority Violations

V14 Food contact surfaces

V16 Proper cooking temps

V24 Toxic substance control

Intermediate Violations

V32 Proper sanitizing

Aug 5, 2019 — Routine - Food· 30 violations (7 high priority)· Warning Issued

High Priority Violations

V01 Management awareness

V02 Employee health policy

V03 Employee health reporting

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

V25 Allergen awareness

V27 Correct procedures

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V32 Proper sanitizing

V33 Proper cooling equipment

V36 Proper ventilation

V40 Wiping cloths usage

V41 Toilet facilities

Feb 20, 2019 — Routine - Food· 2 violations · Call Back - Complied

High Priority Violations

V22 Consumer advisory

Feb 18, 2019 — Routine - Food· 10 violations (2 high priority)· Warning Issued

High Priority Violations

V03 Employee health reporting

V08 Proper hand/arm washing

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

V35 Single-use items

Aug 20, 2018 — Routine - Food· 5 violations · Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V25 Allergen awareness

Mar 29, 2018 — Routine - Food· 8 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V14 Food contact surfaces

V22 Consumer advisory

V24 Toxic substance control

Intermediate Violations

V36 Proper ventilation

Oct 24, 2017 — Routine - Food· 10 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

V25 Allergen awareness

Intermediate Violations

V31 Clean multi-use utensils

V38 Waste properly disposed

Basic Violations

V45 Floor maintenance

Feb 28, 2017 — Routine - Food· 7 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V16 Proper cooking temps

V23 Chemical properly stored

V24 Toxic substance control

V25 Allergen awareness

Intermediate Violations

V33 Proper cooling equipment

Sep 19, 2016 — Routine - Food· 8 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V02 Employee health policy

V12 Shell stock requirements

V16 Proper cooking temps

V21 Time as control

V23 Chemical properly stored

Intermediate Violations

V31 Clean multi-use utensils

V41 Toilet facilities

How Does This Facility Compare?

HARRIS TECHNOLOGY CENTER has had 0 emergency closures, compared to the Brevard County average of 0.13 closures per facility. It has averaged 6.4 violations per inspection vs. the county average of 4.53.

Frequently Asked Questions

How many health inspections has HARRIS TECHNOLOGY CENTER had?: HARRIS TECHNOLOGY CENTER has had 20 inspections according to Florida DBPR records.
Has HARRIS TECHNOLOGY CENTER ever been shut down?: No, HARRIS TECHNOLOGY CENTER has no emergency closures on record.
What are the most common violations at HARRIS TECHNOLOGY CENTER?: The most frequently cited violations at HARRIS TECHNOLOGY CENTER are: Consumer advisory, Proper cooking temps, Food contact surfaces.

Nearby Establishments

CARMEN'S RESTAURANT AND CATERING

2280 HARRIS AVE NE UNIT 1, Palm Bay

31 inspections · 246 violations

Last inspected: Apr 24, 2025

SKEEBO'S RIB SHACK

2280 HARRIS AVENUE NE SUITE 106, Palm Bay

31 inspections · 151 violations

Last inspected: Apr 24, 2025

JERSEY BROTHERS DINER LLC

2162 HARRIS AVE, Palm Bay

25 inspections · 193 violations

Last inspected: May 15, 2025

SUSHI RAMEN BOBBA TEA

2150 HARRIS AVE NE, Palm Bay

18 inspections · 151 violations

Last inspected: May 15, 2025

Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: March 19, 2025 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with HARRIS TECHNOLOGY CENTER.