Kellys Crickets

650 N Wickham Rd, Melbourne, FL 32935 · Permanent Food Service · License 1506699

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 20 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 5 intermediate (3 fixed on the spot, 1 repeat), 12 basic
-37
Safety score63

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

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

21 violations found

First visitOct 27, 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.
21 violations found:
- 4 High priority
- 5 Intermediate
- 12 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Using minced garlic mixed with oil based butter substitute for garlic parm sauce. garlic in oil (80°F - Cold Holding) In flip top of reach-in cooler tomato and lettuce sets (56°F - Cold Holding). Stored above fill line of unit
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In pans on stovetop gravy (118°F - Hot Holding); cooked beef (96°F - Hot Holding). Moved to walk-in cooler
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shelled eggs over vegetables in walk-in cooler. Manager moved
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  On top of ice machine. Manager moved
  Fixed on the spot
Intermediate5
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Chlorine strips expired in 2024. No strips for quaternary sanitizer
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Deli slicer.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
  Drain pipe from a/c unit plumbed into well of hand wash sink at second bar
  Fixed on the spot
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Not on menus. Emailed bulletin
Basic12
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Soda bibs. Manager moved
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Expo window. Manager discarded
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk-in cooler
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Egregious buildup of ice in beer glass reach-in cooler
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Interior of doors
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  200+ppm. Remade to 100ppm
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Iced tea dispenser not cleaned at least once every 24 hours.
  Spouts have buildup of brownish/orange film
  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
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Top Shelf over expo window is soiled. Walk-in cooler shel and walls have an accumulation of mold like substances. Condenser fan covers in walk-in cooler have an accumulation of dust. Dish washing racks are heavily soiled. Glass mats behind bar are sticking to shelves.
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Beer glasses stored directly on ice block I reach-in cooler behind bar. Ice has an accumulation of mold like substances
  Fixed on the spot
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Aluminum pans. Cardboard boxes
- Code 29, Plumbing and backflow prevention: Portable water tank not enclosed or sloped to drain properly.
  No date of last service on water filters
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.