ETHEL AND FREDS ENTREE RESTAURANT

Name: ETHEL AND FREDS ENTREE RESTAURANT
Address: 3016 W NEW HAVEN AVE, WEST MELBOURNE, FL, 32904, US
Rating: 19.5

3016 W NEW HAVEN AVE, WEST MELBOURNE, FL 32904

License #1501765

19.5 Grade F / 100

Failing Health Score

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Latest inspection

October 28, 2026 · 10 findings · 2 critical

Routine - Food

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Major

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Usually lower-risk context.

Quick take

ETHEL AND FREDS ENTREE RESTAURANT in WEST MELBOURNE currently holds an InspectFL Health Score of 19.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 28, 2026. Across those visits, inspectors documented 95 total violations — 15 critical, 22 major, 58 minor.

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Record snapshot

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The latest inspection on October 28, 2026 shows 10 observation rows: 2 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

ETHEL AND FREDS ENTREE RESTAURANT has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Inspection Completed - No Further Action
[01B-07-4] Food with mold-like growth. See stop sale. Red potatoes in black plastic bin are rotten
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Ground beef thawing in prep sink at room temperature, beef was still frozen, moved to cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Behind slicer blade guard is soiled, manager is disassembling slicer to be cleaned
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. In dish pit area behind hand sink
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter ice machine has mold like substance on deflector plate
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Manager cleaned microwave
[35A-02-8] 3 Live, small flying insects found in red potatoes bin, employee took bin outside and cleaned it, discarded rotten potatoes, did not observe any flies after. Next unannounced per Julitza.
[08B-12-5] Stored food not covered. Chicken and beef in reach in cooler not covered. Cook covered products
[29-11-4] Water leaking from pipe and/or faucet/handle. Below sink where dishes are sprayed off.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna prepared on 10/24/26 not date marked, cook date marked potato skins prepped on 10/23, cook date marked

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice maker has mold like substance on deflector plate.
[36-36-4] Ceiling tile missing. One ceiling tile missing in kitchen.
[36-34-5] 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] 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] Equipment in poor repair. Reach in cooler has torn gaskets. Walk in cooler and walk in freezer have torn gaskets.
[36-73-4] Floor soiled/has accumulation of debris. Floor tiles under equipment soiled with grease and food debris.
[08B-38-4] 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] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave soiled with food debris.
[23-03-4] 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] 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] Single-service articles improperly stored. Single service tray box stored on floor in back storage room.
[33-31-5] Unnecessary items/unused equipment on the premises. Broken make table in kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall on cook line soiled with grease and food debris.
[29-03-4] Water draining onto floor surface. Dish washer is leaking water into a plastic bin under machine.
[12A-07-5] 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.
[28-14-5] 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.
[35A-04-4] 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
[22-02-4] 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] Non-pitting surface rust on food-contact equipment. Reach in cooler back of kitchen has rusty shelves.

Disposition: Met Inspection Standards
[36-34-5] 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] Employee with no hair restraint while engaging in food preparation. Male prepping in kitchen
[14-11-5] Equipment in poor repair. Flip top cooler right of cook line not working. Not being used. Cook states part is on order
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[14-20-4] Ripped/worn tin foil used as shelf cover. On cook line
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands.
[22-43-4] 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.
[08A-02-6] 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
[02C-01-5] 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
[03E-03-5] 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)
[11-26-1] 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

Disposition: Met Inspection Standards
[14-11-5] Equipment in poor repair. Torn gasket reach in double door cooler
[08B-38-4] Food stored on floor. In walk in cooler, potatoes and cabbage on floor
[23-03-4] 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
[25-05-4] Single-service articles improperly stored. Togo cups stored on floor
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table
[02D-01-5] Working containers of food removed from original container not identified by common name. Unlabeled grits
[08A-02-6] 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
[03F-02-5] 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
[02C-03-5] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade accumulated debris
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by back door
[11-26-1] 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] Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid