Hardees
3992 S Babcock St, Melbourne, FL 32901 · Permanent Food Service · License 1502785
What drove the grade
Required employee training expired for some employees.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection2 intermediate (1 repeat), 3 basic (1 repeat)-11
- Safety score89
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 7, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Ice dumped in sink. Educated operator
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. Clinton,
Repeat violation
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Small reach in cooler
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gasket reach in freezer Bottom reach in freezer
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.