Bunky's Brewery

6300 N Wickham Rd Ste #137, Melbourne, FL 32940 · Permanent Food Service · License 1507369

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Oct 7, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · 17 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
3 high priority (1 fixed on the spot), 6 intermediate (4 fixed on the spot), 9 basic
-38
Safety score62

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

Inspection history

1 inspection · 1 visit

Oct72026

Routine inspection

18 violations found

First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
- 3 High priority
- 6 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 2 pack of raw poke tuna fully thawed out but still in commercial vacuum package.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Whole melted butter; (81°F - Cold Holding) operator discarded after inspector told to dispose of item.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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. Observed main bar dish washer machine reading 0ppm. Establishment needs to bring dirty drinking glass to The kitchen dish washer machine that is reading 50ppm. Eco Lab technician and fix the dish washer machine now reading 50ppm Corrected On-Site Warning
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
  Observed some menu for public. Has spicy tuna crispy rice not identify on menu .
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Inspector provided written procedures to operator
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  For chlorine and quat sanitation Eco lab technician arrive gave test kit to Operator.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed at dishwasher area and bar area hand wash sink had items stored sink. Operator removed items.
  Fixed on the spot
  No soap provided at handwash sink.
  Hand wash sink at dishwasher area and bar needs hands soaps. Operator place hand soap at station.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Fixed on the spot
  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.
  See stop sale. Raw poke tuna
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Operator removed tongs on equipment handles
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Door gasket on grilled station reach in cooler gasket was a little tear
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Wiping cloth reading less then 150ppm Eco lab technician arrive and fix the quat now reading 200ppm
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  Behind bar all gun holster need waste lines
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Ceiling throughout kitchen ceiling is leaking water. While it's raining outside
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Operator place mop head upright to dry properly
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.