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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BUNKY'S BREWERY in MELBOURNE currently holds an InspectFL Health Score of 68.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 22 total violations — 3 critical, 7 major, 12 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on October 7, 2026 shows 18 observation rows: 3 critical, 6 major, and 9 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
BUNKY'S BREWERY has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 pack of raw poke tuna fully thawed out but still in commercial vacuum package.
- [02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed some menu for public. Has spicy tuna crispy rice not identify on menu .
- [06-01-5] Time/temperature control for safety food thawed in an improper manner.
- [14-11-5] Equipment in poor repair. Door gasket on grilled station reach in cooler gasket was a little tear
- [16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For chlorine and quat sanitation Eco lab technician arrive gave test kit to Operator.
- [21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth reading less then 150ppm Eco lab technician arrive and fix the quat now reading 200ppm
- [29-17-4] Waste line missing at soda gun holster. Behind bar all gun holster need waste lines
- [36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling throughout kitchen ceiling is leaking water. While its raining outside
- [53B-14-5] 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.
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
- [06-09-2] 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. See stop sale. Raw poke tuna
- [42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator place mop head upright to dry properly
- [10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed tongs on equipment handles
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whole melted butter; (81F - Cold Holding) operator discarded after inspector told to dispose of item.
- [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided written procedures to operator
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed at dishwasher area and bar area hand wash sink had items stored sink. Operator removed items.
- [22-41-4] 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. Observed main bar dish washer machine reading 0ppm. Establishment needs to bring dirty drinking glass to The kitchen dish washer machine that is reading 50ppm. Eco Lab technician and fix the dish washer machine now reading 50ppm
- [31B-03-4] No soap provided at handwash sink. Hand wash sink at dishwasher area and bar needs hands soaps. Operator place hand soap at station.
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