Squid Lips Waterfront
1477 Pineapple Ave, Melbourne, FL 32935 · Permanent Food Service · License 1506150
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection6 high priority (3 fixed by the Oct 15 follow-up, 3 fixed on the spot, 1 repeat), 6 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat)-45
- Administrative complaint on Oct 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score43
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In batter station reach-in cooler raw cobia (51°F - Cold Holding); raw mahi (48°F - Cold Holding); raw shrimp (49°F - Cold Holding); raw chicken (49°F - Cold Holding); raw liver (49°F - Cold Holding). In flip top of reach-in cooler on cook line sliced cheese (53°F - Cold Holding) In glass door reach-in cooler butter packets (47°F - Cold Holding).
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In batter station reach-in cooler raw cobia (51°F - Cold Holding); raw mahi (48°F - Cold Holding); raw shrimp (49°F - Cold Holding); raw chicken (49°F - Cold Holding); raw liver (49°F - Cold Holding). In flip top of reach-in cooler on cook line sliced cheese (53°F - Cold Holding) In glass door reach-in cooler butter packets (47°F - Cold Holding). SEE STOP SALE
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk-in cooler raw tuna over cooked chicken and tortillas. In reach-in cooler raw fish over blue cheese. Manager moved
Fixed on the spot
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. 0ppm
Repeat violationAdministrative complaint
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. 500+ppm. Manager diluted to 200ppm
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical sternos on shelf over single service cups at service station by kitchen. Sanitizer bucket stored on ledge over ice machine. Manager moved
Fixed on the spot
Intermediate6
Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
Manager only provided tags for September and October
Clam/mussel/oyster tags not marked with last date served.
Missing on multiple tags
Repeat violation
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Tags not in chronological order. Manager placed in order
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun tips at bars. Soda gun holster at interior bar. Beer tower at interior bar.
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
No date of last service on filters for ice machines and soda systems
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 bill
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
On speed rack in middle of kitchen. Raw pork and raw beef being thawed by ambient temperature. Moved into walk-in cooler
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Equipment and utensils not rinsed between washing and sanitizing.
Exterior bar area
Warewashing conducted in outdoor area.
Triple sink in use at exterior bar
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine at each bar has an accumulation of mold like substances behind deflector plate. Oasis drink maker dispenser chute
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk-in coolers have an accumulation of mold like substances on shelves, walls, condenser units and keg lines. Top shelf over expo is soiled. Clean pan storage bin on oven has an accumulation of debris
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Manager pulled off of bat tops
Fixed on the spot
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.