Chopstick House
4270 Minton Rd Ste 106, Melbourne, FL 32904 · Permanent Food Service · License 1505992
What drove the grade
Shell eggs in use or stored with cracks or broken shells.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection1 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 6 basic (2 repeats)-13
- Safety score87
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 visitAug 19, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. 1 egg on corner of flat
Intermediate1
Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
Spray bottle with cleaner not labeled, operator labeled bottle
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Beef in walk in freezer, employee covered
Fixed on the spot
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Prep table in back of kitchen not working, used for storage, no food items in prep table
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Stained tiles in kitchen area
Objectionable odors in bathroom or other areas of the establishment.
Bathroom smells like cigarette smoke.
Floor soiled/has accumulation of debris.
Under cook line prep table, and non working prep table, heavy grease and debris build up
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cell phone on prep table, employee removed
Fixed on the spot
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
- Stop sale
- An order that the food can’t be sold or served.