That Little Restaurant
1749 Wickham Rd, Melbourne, FL 32935 · Permanent Food Service · License 1504082
What drove the grade
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection4 high priority (3 fixed by the Oct 30 follow-up), 2 intermediate, 6 basic (1 repeat)-28
- Safety score72
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 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
More time given
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
- First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In flip top reach-in cooler next to walk-in cooler. cut melon (48°F - Cold Holding); potato salad (48°F - Cold Holding); cut lettuce (47°F - Cold Holding); slaw (47°F - Cold Holding); hard boiled eggs (47°F - Cold Holding)all stocked in unit from previous day.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In flip top reach-in cooler next to walk-in cooler. cut melon (48°F - Cold Holding); potato salad (48°F - Cold Holding); cut lettuce (47°F - Cold Holding); slaw (47°F - Cold Holding); hard boiled eggs (47°F - Cold Holding)all stocked in unit from previous day. SEE STOP SALE
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Dish washer handled soiled dishes and then began handling clean dishes without washing hands.
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. 10ppm
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Surface area surrounding dispenser nozzles for soda machine at each service station have an accumulation of mold like substances
Code 53, Manager certification and employee training: Records/documents for required employee training appear to be falsified.
Operator is using a single certificate to provide proof of training for multiple employees. Filling out main certificate and wallet sized cards with different employee information. Also has multiple certificates prefilled out with dates but no names
Basic6
Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
In shed, cooking oil containers stored under chemicals
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Upper interior walls of ice bin at soda machine on south side service station has an accumulation of mold like substances
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Grease dripping from walls of hood system. Walk-in cooler shelves have a heavy accumulation of dust and mold like substances
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Door facing front entry between the dining areas
Covered waste receptacle not provided in women's bathroom.
Employee unisex restroom at rear door across from storage closet
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Heavy buildup of grease under cooking equipment
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
- 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.
- 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.