DirtyFLRestaurant Inspection Data

ETHEL AND FREDS ENTREE RESTAURANT

Based on 9 health inspections, ETHEL AND FREDS ENTREE RESTAURANT in WEST MELBOURNE has earned a 2.5/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 9 reports on file

3016 W NEW HAVEN AVE

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 9 health inspection reports

All Inspection Reports

2/24/2026· 2w ago

Inspection #: 3676739

Emergency Order Callback Complied

2/23/2026· 2w ago

Visit ID: 13558128

Facility Temporarily Closed

3 high, 2 int, 14 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice maker has mold like substance on deflector plate. Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. One ceiling tile missing in kitchen.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling soiled with dust and debris.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phones and vape on prep table near meat slicer.
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler has torn gaskets. Walk in cooler and walk in freezer have torn gaskets. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor tiles under equipment soiled with grease and food debris.
  • 08B-38-4:Basic - Food stored on floor. Two items of cooking oil stored on floor. Bucket of potatoes stored on floor in walk in cooler.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave soiled with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood cover soiled with grease. Prep table in kitchen bottom shelf covered with old food debris.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler bottom shelf soiled with food debris. Make table soiled with food debris.
  • 25-05-4:Basic - Single-service articles improperly stored. Single service tray box stored on floor in back storage room.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Broken make table in kitchen.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on cook line soiled with grease and food debris.
  • 29-03-4:Basic - Water draining onto floor surface. Dish washer is leaking water into a plastic bin under machine.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Gloves changed with no handwashing moving from raw bacon contact to other food prep. Corrected On-Site
  • 28-14-5:High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop sink has hand wash signs, asked employees where mop water is dumped and they stated outside. Educated employees and spoke to manager. **Corrective Action Taken**
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 under dish machine in kitchen, 12 under shelving in back storage room, 12 behind chest freezer in back storage room, and 24 by household fridge near walk in cooler. Approximately 52 total Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Plates and pans on cook line not inverted or protected, covered with food debris. Reach in cooler back of kitchen has soiled bottom shelf.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Reach in cooler back of kitchen has rusty shelves. Repeat Violation

10/27/2025· 4mo ago

Visit ID: 13557555

Met Inspection Standards

3 basic

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Gas stove has old food debris build up - From follow-up inspection 2025-10-27: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen tile has large hole, several tiles are soiled - From follow-up inspection 2025-10-27: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Sandwich cooler is not in working order. Manager states its going to get repaired. - From follow-up inspection 2025-10-27: **Time Extended**

10/23/2025· 4mo ago

Visit ID: 10940835

Follow-up Inspection Required

2 high, 1 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Gas stove has old food debris build up
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen tile has large hole, several tiles are soiled
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Green plastic cups next to soda fountain
  • 14-11-5:Basic - Equipment in poor repair. Sandwich cooler is not in working order. Manager states its going to get repaired.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in kitchen are soiled with food debris where clean dishes and pans are stored.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Under steam table, foil is torn and soiled. Under grill foil is ripped and soiled with grease
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna salad made on 10/14 Egg salad made on 10/14 Diced sausage dated 10/10 Today is 10/23
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 3 droppings in baking pans on microwave shelf in kitchen. Manager discarded Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand wash sink front counter. Server removed. Corrected On-Site

3/12/2025· 1y ago

Visit ID: 8882613

Met Inspection Standards

5 high, 1 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above 3cs has heavy dust build up
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male prepping in kitchen Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Flip top cooler right of cook line not working. Not being used. Cook states part is on order **Corrective Action Taken**
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. On cook line
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chemical was low in container, replaced. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken on top of diced raw onion in white freezer in kitchen Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Diced sausage 3/5, diced tomatoes 3/4, cook discarded mashed potatoes 2/25 Corrected On-Site
  • 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Just at 2 hours, rapid heated black eye peas (132F - Reheating); mixed vegetables (122F - Reheating); green beans (126F - Reheating); black eye peas (190F - Hot Holding )mixed vegetables (166F - Reheating); green beans (168F - Hot Holding) 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. 2 new employees, did not have training or employees reporting agreement. Provided hard copy and digital copy to operator Corrected On-Site

9/6/2024· 1y 6mo ago

Visit ID: 8733197

Met Inspection Standards

2 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table
  • 08B-38-4:Basic - Food stored on floor. Cabbage in walk in cooler manger placed on pallet Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Evidence of handwash next to triple sink used as a dump sink
  • 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.

5/13/2024· 1y 10mo ago

Visit ID: 8626209

Met Inspection Standards

1 int

  • 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Will sanitize in triple sink - From follow-up inspection 2024-05-13: Still waiting for a part **Time Extended**

3/6/2024· 2y ago

Visit ID: 8519825

Follow-up Inspection Required

1 high, 5 int, 4 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw mahi in 2 door reach in cooler. Educated operator Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Red potatoes Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 2 shell eggs cracked operator discarded
  • 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 and milk Corrected On-Site
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Will sanitize in triple sink
  • 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. Repeat Violation Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Repeat Violation

10/6/2023· 2y 5mo ago

Visit ID: 8354713

Met Inspection Standards

2 high, 5 int, 7 basic

  • 14-11-5:Basic - Equipment in poor repair. Torn gasket reach in double door cooler Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. In walk in cooler, potatoes and cabbage on floor Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipes behind flat top accumulation of grease Wire rack above flat top accumulation of grease Corrected On-Site Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Togo cups stored on floor
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled grits Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Philly meat over ready to eat onion rings reach in white freezer Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. On potatoes, operator added time stamp Corrected On-Site Repeat Violation
  • 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. Undated opened milk in both glass double door reach in Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade accumulated debris Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by back door 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. Dish washer, new server and new cook
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid Corrected On-Site