CHICK FIL A STORE 04038
Based on 8 health inspections, CHICK FIL A STORE 04038 in MERRITT ISLAND has earned a 3.2/5 food safety rating. Recent inspections show improving food safety practices.
Last inspection: Yesterday · 8 reports on file
785 East Merritt Island Causeway
Florida, 32952
Brevard County County
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 8 health inspection reports
All Inspection Reports
4/15/2026· 1d ago
Visit ID: 13672214
Met Inspection Standards- N/A:No Violations Were Observed
4/13/2026· 3d ago
Visit ID: 13586533
Follow-up Inspection Required1 high, 1 int, 7 basic
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Raw chicken thawing units
- 24-03-4:Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Visibly soiled pans stored with clean pans on rack in chicken thawing area
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Raw chicken stored under dripping fluid. SEE STOP SALE. Raw chicken thawing unit against wall Warning
- 14-69-4:Basic - Ice buildup in reach-at freezer and/or walk-in freezer. Buildup of ice at vent space on thawing unit against wall
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves are soiled
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above prepared foods in walk-in cooler. Operator reorganized Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw chicken stored under dripping fluid.
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Myles
12/2/2025· 4mo ago
Visit ID: 10935700
Met Inspection Standards3 basic
- 36-62-4:Basic - Light not functioning. On back line in kitchen.
- 38-01-4:Basic - Light shield damaged/in disrepair. Back line in kitchen has water damage in lens.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior, hold cabinet is soiled. Manager had employee clean it. Corrected On-Site
5/9/2025· 11mo ago
Visit ID: 10717997
Met Inspection Standards1 high, 2 int, 1 basic
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Togo containers and lids in multiple areas stored with food contact surfaces facing upwards. Operator inverted Corrected On-Site
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 500+ppm quaternary at triple sink. Operator diluted to 300ppm. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding the dispenser nozzle of milk dispenser is soiled. Operator cleaned. Surface area surrounding mixer arm at ice cream machine is soiled. Operator cleaned Corrected On-Site Repeat Violation
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand wash sink in Togo service area
11/13/2024· 1y 5mo ago
Visit ID: 10717533
Met Inspection Standards- N/A:No Violations Were Observed
11/12/2024· 1y 5mo ago
Visit ID: 8720708
Follow-up Inspection Required1 high, 1 int, 4 basic
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Gap between doors and unit have a buildup of debris
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Door handles for reach in coolers in raw chicken prep/frying area are soiled Repeat Violation
- 25-01-4:Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Operator cut Corrected On-Site
- 25-16-4:Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Operator cut Corrected On-Site
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sliced and shredded cheeses on make line were marked to be discarded at 9:40am Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sheet pan rack in walk in cooler has an accumulation of mold like substance. Shake blender has an accumulation of mold like substance surrounding mixing arm Repeat Violation
3/22/2024· 2y ago
Visit ID: 8527305
Met Inspection Standards1 int, 3 basic
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handles for doors to biscuit make Station and raw chicken reach in coolers are soiled
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over biscuit make station and over raw chicken breading station are soiled
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Shelves in walk in cooler are soiled
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Near drive through window. Upper surface area surrounding mixer arm for shakes is soiled. Operator cleaned Corrected On-Site
10/16/2023· 2y 6mo ago
Visit ID: 8342685
Met Inspection Standards2 high, 3 basic
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean dishes/wares on soiled storage shelves between chicken prep and walk in freezer
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Missing from large stall
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on the floor beneath raw chicken prep table. Operator moved Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (56F - Cold Holding) stored on countertop in 1/3 pan of water. Operator added ice In flouring/breading raw chicken (51F - Cold Holding). Juices are not maintained below 41°F. Operator consistently adds room temperature product throughout day, with no break in cycle to control how long oldest contaminated product has been out of temperature. Discussed use of time control
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warming drawer on make line sausage burritos (115F - Hot Holding)