The Soup Shop
4100 Wickham Rd #104, Melbourne, FL 32935 · Permanent Food Service · License 1506358
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection2 high priority (fixed by the Oct 22 follow-up), 2 intermediate (1 fixed on the spot), 2 basic-13
- Safety score87
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 22, 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 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In reach-in cooler to the left of ice machine cooked beans (45°F - Cold Holding); butter (45°F - Cold Holding); cooked chicken (47°F - Cold Holding); heavy cream (45°F - Cold Holding). In table top reach-in cooler shredded cheese (47°F - Cold Holding); chickpeas (47°F - Cold Holding); feta (42°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach-in cooler to the left of ice machine cooked beans (45°F - Cold Holding); butter (45°F - Cold Holding); cooked chicken (47°F - Cold Holding); heavy cream (45°F - Cold Holding). In table top reach-in cooler shredded cheese (47°F - Cold Holding); chickpeas (47°F - Cold Holding); feta (42°F - Cold Holding) SEE STOP SALE
Intermediate2
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Front counter. Refilled reservoir
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic2
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
No date on soups
Code 25, Single-service items: Single-service articles improperly stored.
Open case of cups in center of kitchen on the floor behind bar
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.