CHOPSTICK HOUSE

Name: CHOPSTICK HOUSE
Address: 4270 MINTON RD STE 106, MELBOURNE, FL, 32904, US
Rating: 79.5

4270 MINTON RD STE 106, MELBOURNE, FL 32904

License #1505992

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CHOPSTICK HOUSE in MELBOURNE currently holds an InspectFL Health Score of 79.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 26, 2026. Across those visits, inspectors documented 29 total violations — 5 critical, 4 major, 20 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Stainless steel wall near hand wash sink and triple sink soiled with food debris.
[38-11-4] Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Lights above woks not working.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White upright reach in freezer gaskets soiled with food debris. Vent hood covers soiled with grease. Area between fryer and woks soiled with food debris. Chest freezer in back has mold like substance on gasket.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on rack by woks at knee level.
[14-01-5] Bowl or other container with no handle used to dispense food. Old can of oyster sauce used to scoop rice out of container.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodle stored above other products in top of make table over night at 50f cold holding. Operator discarded approximately 1/3 lbs.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor.
[33-31-5] Unnecessary items/unused equipment on the premises. Broken make table in back of kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Small two door reach in cooler bottom shelf and corrugated shelf soiled with food debris.
[08B-38-4] Food stored on floor. Cooking oil stored on floor.

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. make table front of kitchen ; cooked chicken (60F - Cold Holding); pork (61F - Cold Holding); cooked shrimp (58F - Cold Holding); raw shrimp (58F - Cold Holding); beef steak (45F - Cold Holding); raw chicken (62F - Cold Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Clean bins in dish washer area stored on dirty shelf.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork ribs over ready to foods in the reach in freezer, front of store.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table front of kitchen ; cooked chicken (60F - Cold Holding); pork (61F - Cold Holding); cooked shrimp (58F - Cold Holding); raw shrimp (58F - Cold Holding); beef steak (45F - Cold Holding); raw chicken (62F - Cold Holding) see stop sale
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean bins stored stacked and still wet.
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues. Shelves lined with particle board and the particle boards are soiled with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers for both make tables soiled. Gaskets on both reach in freezers soiled. Shelves under rice cookers soiled with food debris. Wok area near deep fat fryers soiled with old rice. Hood filter covers solid with grease.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table front of store by wok line not cold, average of 60f. Gaskets on doors of reach in cooler section are torn.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken over green peppers in walk in cooler.
[08B-54-4] Uncovered food stored near sink exposed to splash. Corn starch stored in back of kitchen uncovered, near hand wash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked food in the walk in cooler not date marked.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Three wet wash cloths stored on food prep areas.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service containers stored right side up above make tables soiled.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled dish inside microwave.
[08B-12-5] Stored food not covered. Cooked chicken and shrimp in walk in cooler stored not covered.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bathroom hand wash sink has no hot water.

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