DirtyFLRestaurant Inspection Data

HOTEL MELBY

Food safety records indicate HOTEL MELBY in MELBOURNE has 7 inspections with a 1.6/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 7 reports on file

801 East Strawbridge Avenue
Melbourne, Florida, 32901
Brevard County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 7 health inspection reports

All Inspection Reports

12/17/2025· 2mo ago

Visit ID: 13474506

Met Inspection Standards

1 high, 7 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gasket reach in freezer
  • 08B-12-5:Basic - Stored food not covered. Flour Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour and sugar Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found 2 small flies in kitchen
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cart Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in sink kitchen
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. No tag on shucked oysters chef shucked half case made copy of tag and put with shucked oysters Corrected On-Site
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Sent copy operator printed and posted Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lauren Repeat Violation

7/28/2025· 7mo ago

Visit ID: 10875718

Follow-up Inspection Required

4 int, 7 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gasket make table
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados still had stickers on them after washed. Educated Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. To go cups Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site Repeat Violation
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Tuna poke served raw. Not on menu as being served raw Repeat Violation Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sink on cook line Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tequila and Maria Repeat Violation

1/13/2025· 1y 1mo ago

Visit ID: 8851775

Met Inspection Standards

2 high, 5 int, 7 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cooked pork walk in freezer
  • 10-14-5:Basic - Ice bucket/shovel stored not inverted Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cooler under make table Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Cooked chicken walk in cooler
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At bar Corrected On-Site
  • 22-41-4:High Priority - 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. Will sanitize in triple sink till fixed Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pulled pork 58f cold holding Operator discarded Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Educated Dump sink **Corrective Action Taken**
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Tuna poke. Served raw on menu Corrected On-Site Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken. Walk in cooler
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tequilla

8/6/2024· 1y 7mo ago

Visit ID: 8734651

Met Inspection Standards

1 high, 4 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Gaskets reach in coolers at bar
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 22-41-4:High Priority - 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. 0 ppm. Operator called dishwasher repair will sanitize in triple sink till fixed Operator primed dishwasher 200 ppm Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk walk in cooler Corrected On-Site
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Tuna poke doesn't have asterisk on menu Chef had added to menu during inspection Corrected On-Site
  • 11-26-1:Intermediate - 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. Sent operator copy. Couldn't find original **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

1/24/2024· 2y 1mo ago

Visit ID: 8506857

Met Inspection Standards

1 high, 2 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 08B-38-4:Basic - Food stored on floor. Pans of prepared food stored on walk in cooler floor.
  • 35B-02-4:Basic - Insect control device over food preparation area. In dry storage area. Chef removed tennis like insect device. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in dish pit area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black beans (44F - Cold Holding); diced tomatoes (50F - Cold Holding), items placed on line at 7am, suggest rapid chill.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in dish pit blocked by cart. Chef relocated cart.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at Handwash sink where you first enter the kitchen. Corrected On-Site

9/25/2023· 2y 5mo ago

Visit ID: 8506486

Met Inspection Standards

2 int, 2 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Using bowl no handle to scoop cornmeal in dry storage area Corrected On-Site - From follow-up inspection 2023-09-25: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on reach in freezer operator has them on order **Corrective Action Taken** - From follow-up inspection 2023-09-25: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2023-09-25: **Time Extended**
  • 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened half n half in bar cooler no date Repeat Violation - From follow-up inspection 2023-09-25: **Time Extended**

9/22/2023· 2y 5mo ago

Visit ID: 8356379

Follow-up Inspection Required

3 high, 4 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Using bowl no handle to scoop cornmeal in dry storage area Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn on reach in freezer operator has them on order **Corrective Action Taken**
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In between cookline cooler and prep table Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters back line accumulated grease and dust Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Togo containers stored on floor in storage room Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bar
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over humming bird cake in cookline unit Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. anchovies (47F - Cold Holding) quinoa (47F - Cold Holding); pork (46F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (56F - Cold Holding), on front line pulled out at 9:00 suggested rapid chill Salad cooler:items were stocked this morning in cooler suggested rapid chill black beans (46F - Cold Holding); grits (46F - Cold Holding); sour cream (48F - Cold Holding) Salad cooler: items kept in cooler over night quinoa (47F - Cold Holding); pork (46F - Cold Holding); anchovies (47F - Cold Holding) **Corrective Action Taken** Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened half n half in bar cooler no date Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon Benedict on menu not denoted as raw, operator had employee add asterisk to menus Corrected On-Site
  • 31B-03-4:Intermediate - No soap or paper towels provided at handwash sink. At hand sink at bar Corrected On-Site