Melbourne Seafood Station

865 Palm Bay Rd NE #100, Melbourne, FL 32904 · Permanent Food Service · License 1506802

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse. coleslaw (53°F - Cold Holding) held in salad cooler unit overnightHigh priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 23 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 6 intermediate (2 fixed on the spot), 6 basic
-31
Safety score69

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

Inspection history

1 inspection · 1 visit

Oct232026

Routine inspection

15 violations found

First visitOct 23, 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.
15 violations found:
- 3 High priority
- 6 Intermediate
- 6 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. coleslaw (53°F - Cold Holding) held in salad cooler unit overnight
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. coleslaw (53°F - Cold Holding) prepared on 10/19, employee discarded
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm, found tube not all the way in chemical, fixed tube are primed, tested 50 ppm
  Fixed on the spot
Intermediate6
- Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
  Clam/mussel/oyster tags not marked with last date served.
  Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service.
  Raw oyster on cook line in pan have no tag. Cook is making a copy of the tag that goes with that batch,
  Fixed on the spot
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  Salad cooler unit
- 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.
  Provided to Kayla to have employees sign. All employees signed
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Kyle
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Lid on cook line flip top cooler is not attached
  Food storage container/container lid cracked or broken.
  Lid on grits container in walk in cooler. Employee discarded lid and replaced with another lid.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Blue plastic cups next to drink station
- Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
  Dishwasher drain
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  In walk in freezer, heavy debris.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License posted expired 4-1-26, license is current.
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.
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.