Fat Shack
2447 N Wickham Rd #146, Melbourne, FL 32935 · Permanent Food Service · License 1505697
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection4 high priority (3 fixed by the Aug 18 follow-up, 1 fixed on the spot), 3 intermediate (1 repeat), 6 basic (1 repeat)-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In flip top of reach-in cooler to the left of flat top cut tomatoes (51°F - Cold Holding); cooked onions (53°F - Cold Holding); sliced cheese (56°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top of reach-in cooler to the left of flat top cut tomatoes (51°F - Cold Holding); cooked onions (53°F - Cold Holding); sliced cheese (56°F - Cold Holding)
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. 0ppm. Remade using bleach. 50ppm
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No vacuum breaker installed on non-chemical side of splitter at mop sink
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Surface area surrounding dispenser arm of shake mixer is egregiously soiled
Repeat violation
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
No date of last service on filter for ice machine
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Containers of cooking oil stored on the floor
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Inside reach-in cooler
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine has an accumulation of mold like substances behind deflector plate.
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
Plastic forks and spoons not presented handle first in dining area
Single-service articles improperly stored.
Multiple cases of single service items stored on the floor
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Both restroom door. Do not fully close under own weight.
Repeat 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.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.