DirtyFLRestaurant Inspection Data

CHAMPS STEAKHOUSE AND BAR

CHAMPS STEAKHOUSE AND BAR in MERRITT ISLAND has 5 health inspections on record with an overall food safety rating of 3.4/5. Recent inspections show improving food safety practices.

100 North Sykes Creek Parkway
Florida, 32953
Brevard County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 12/3/2025

Inspection #: 3683603

Inspection Date: 7/23/2025

Inspection #: Visit ID: 13468243

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook put on covering Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. Tiki bar
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by fryers Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water at 78°F. Operator discarded Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes. Stopped prep worker and made wash before beginning cutting again Corrected On-Site
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. On bar top in reach of customers Corrected On-Site Repeat Violation
  • 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. 0ppm at interior bar. Replaced source container. 25ppm at 130°F Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf over cook line butter (119F - Hot Holding)
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents.

Inspection Date: 4/4/2025

Inspection #: Visit ID: 10813016

  • N/A:No Violations Were Observed

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10736982

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance surrounding dispenser chute
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 21-16-4:Basic - Clean linens stored in improper location. Stored on the floor in tech room. Operator moved Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drink on plate storage rack at end of cook line
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Along door frame of walk in freezer
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator moved Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Togo contained at exterior bar. Operator inverted. Coffee filters not stored in protected manner. Corrected On-Site
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws in reach of customers at each bar. Operator moved Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid during inspection Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Operator remade 300ppm Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In lower holding area of reach in cooler on cook line wings (50F - Cold Holding); garlic in oil (46F - Cold Holding); spinach dip (47F - Cold Holding).
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lower holding area of reach in cooler on cook line wings (50F - Cold Holding); garlic in oil (46F - Cold Holding); spinach dip (47F - Cold Holding). SEE STOP SALE Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pickle bucket on well blocking access to hand wash sink Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator not keeping certifications. Not all employees have wallet size versions available

Inspection Date: 12/6/2024

Inspection #: Visit ID: 8847626

  • N/A:No Violations Were Observed