El Indio Restaurant, INC

1369 S Babcock St Unit 15, Melbourne, FL 32901 · Permanent Food Service · License 1506703

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Jul 16, 2026

What drove the grade

Proof of required state approved employee training not available for some employees.Intermediate · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 16 routine inspection
3 intermediate (2 fixed on the spot, 2 repeats), 6 basic (2 repeats)
-17
Safety score83

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

Inspection history

1 inspection · 1 visit

Jul162026

Routine inspection

9 violations found

First visitJul 16, 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.
9 violations found:
- 3 Intermediate
- 6 Basic
What the inspector cited
Intermediate3
- 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.
  Cooked chicken, ground beef, pork all cooked products walk in cooler
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Nancy
Basic6
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Cooked chicken and sauces walk in cooler
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: Ice bucket/shovel stored not inverted
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Dishwasher area
  Ceiling tile missing.
  Kitchen
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.