Melbourne Kitchen

55 E Nasa Blvd, Melbourne, FL 32901 · Permanent Food Service · License 1507372

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Aug 4, 2026

What drove the grade

Dented/rusted cans present.High priority · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Aug 4 routine inspection
5 high priority (1 no follow-up needed, 4 fixed on the spot), 3 intermediate (1 fixed on the spot), 11 basic
-34
Safety score66

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

Inspection history

1 inspection · 1 visit

Aug42026

Routine inspection

19 violations found

First visitAug 4, 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.
19 violations found:
- 5 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Four cans of coconut milk dented at rim.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Sauerkraut on counter for one hour at 65f, moved to rapid chill. Educated operator.
  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 steak over hash browns in two door reach in cooler.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Washed spatula without sanitizer, educated.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Two hose bibs exterior of establishment with no back flow device installed.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Two open milks in single door server reach in cooler not dated.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Meat slicer soiled with food debris, top under side of blade track. Can opener blade soiled.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle on top of dish machine and at triple sink not labeled.
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Salt not labeled. Flour not labeled.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Salt stored uncovered and coldsaw in make table stored uncovered. Corned beef in two door stainless no covered in cold holding.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Scoops near steam bin in water at 82f, moved to griddle. At 135, educated operator.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Four knives stored between bins and make table side.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  On oven handle.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Clean bins with old labels.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk in cooler gasket soiled with mold like substance.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clean bins wet nesting.
  Fixed on the spot
- Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
  Boxes and debris built up around dumpsters.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Keys above make table prep area, drink on prep table, cell phones on tables throughout.
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Old license displayed from 2026.
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.