Cheers on the Beach Pub and Grill
3830 S Hwy A1A Ste 2, Melbourne Beach, FL 32951 · Permanent Food Service · License 1505406
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 11 basic (7 repeats); basic violations cost 12 at most-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw bratwurst over cooked and ready to eat foods walk in cooler
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Mashed potato
Fixed on the spotRepeat violation
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour
Fixed on the spotRepeat violation
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In dressing cooler
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked Chicken wings and raw bacon
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle in flour
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Men's bathroom
Repeat violation
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Old slicer and refrigerator in back hallway
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Kitchen
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Fixed on the spotRepeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.