Bizarro's Italian Restaurant

3682 N Wickham Rd, Melbourne, FL 32935 · Permanent Food Service · License 1506083

Official report

out of 100

Grade F

Safety score 40 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · 26 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
5 high priority, 6 intermediate, 16 basic (2 repeats); basic violations cost 12 at most
-60
Safety score40

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct222026

Routine inspection

27 violations found

First visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
- 5 High priority
- 6 Intermediate
- 16 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Pizza slices from previous day in reach-in cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  On top oven pizza oven. pizza (93°F - Hot Holding)
  Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  See stop sale. Pizza slices from previous day in reach-in cooler. SEE STOP SALE
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  On shelf with sauces next to reach-in freezer in hallway
Intermediate6
- 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.
  No date markings on any foods in walk-in cooler
- Code 11, Employee health: 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.
  No documentation for Kelly or any other hires.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Mixer has an accumulation of old food debris on surface area surrounding arm. Surface area surrounding dispenser nozzle at soda machine is soiled.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Next to dish machine
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Kelly has been employed for "a few months"
  Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
  Copies of certificates for all but 2
Basic16
- Code 08, Food protection and cross-contamination: Stored food not covered.
  No covers on multiple containers in walk-in cooler
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Manager working in kitchen
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Doors, walls and ceiling
  Accumulation of debris on exterior of warewashing machine.
- Code 21, Wiping cloths and linens: Clean linens stored on floor.
  Closet
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Behind front counter. Ice maker bin has an accumulation of mold like substances Interior of upper rear wall of ice bin for soda machine
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Cook line equipment has an egregious buildup of grease. Walk-in cooler shelves have an accumulation of mold like substances. Shelves for clean wares are heavily soiled
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
  Clean wares stored on soiled shelving
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Pizza boxes on top of reach-in freezer in hallway are stored with food contact surfaces facing upwards. Togo bags stored on the floor in hallway.
  Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
  Paper towels and napkins stored in men's bathroom
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  All kitchen sinks
- Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  Grease receptacle outside of rear door is on the grass
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Under all equipment. Old food debris
  Ceiling tile missing.
  Over walk-in cooler
  Unclean building components, attachments or fixtures.
  Walls, ceiling tiles, a/c vents, floors
  Repeat violation
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.