Grills Riverside

6075 N US Hwy 1, Melbourne, FL 32940 · Permanent Food Service · License 1506200

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Oct 2, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
3 high priority (fixed on the spot), 1 intermediate, 4 basic (1 repeat)
-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 · 2 visits

Sep292026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Main kitchen walk in cooler shelves are soiled with old food debris
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with dust
  More time given
Official report, on the Florida DBPR website
First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 3 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Salad station flip top made in house dressing that was stored in the unit overnight ; (44- 46°F - Cold Holding); slice tomatoes not store overnight (44-47°F - Cooling); cooked shrimp not stored overnight (44-47°F - Cooling); sear tuna not stored overnight (44-47°F - Cooling) Operator discarded the salad dressing and place the rest of the food items that was stored in the salad station back I. The walk in cooler.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Salad station flip top made in house dressing that was stored in the unit overnight ; (44- 46°F - Cold Holding); slice tomatoes not store overnight (44-47°F - Cooling); cooked shrimp not stored overnight (44-47°F - Cooling); sear tuna not stored overnight (44-47°F - Cooling). Operator discarded the salad dressing and place the rest of the food items that was stored in the salad station back in The walk in cooler.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed sanitation bucket stored directly on the floor. Operator double bucket the sanitation.
  Fixed on the spot
Intermediate1
- 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. 7/2023-7/2026
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Main kitchen walk in cooler shelves are soiled with old food debris
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Salad station flip top made in house dressing that was stored in the unit overnight ; (44- 46°F - Cold Holding); slice tomatoes not store overnight (44-47°F - Cooling); cooked shrimp not stored overnight (44-47°F - Cooling); sear tuna not stored overnight (44-47°F - Cooling) Operator discarded the salad dressing and place the rest of the food items that was stored in the salad station back in The walk in cooler.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with dust
  Repeat violation
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.