MELBOURNE SEAFOOD STATION

Name: MELBOURNE SEAFOOD STATION
Address: 865 PALM BAY RD NE #100, MELBOURNE, FL, 32904, US
Rating: 0.5

865 PALM BAY RD NE #100, MELBOURNE, FL 32904

License #1506802

🦞 Seafood ℹ️

0.5 Grade F / 100

Failing Health Score

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Latest inspection

October 23, 2026 · 15 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MELBOURNE SEAFOOD STATION in MELBOURNE currently holds an InspectFL Health Score of 0.5 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 23, 2026. Across those visits, inspectors documented 97 total violations — 11 critical, 29 major, 57 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on October 23, 2026 shows 15 observation rows: 3 critical, 6 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

MELBOURNE SEAFOOD STATION 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-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. coleslaw (53F - Cold Holding) held in salad cooler unit overnight
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Salad cooler unit
[14-11-5] Equipment in poor repair. Lid on cook line flip top cooler is not attached
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Dishwasher drain
[36-73-4] Floor soiled/has accumulation of debris. In walk in freezer, heavy debris.
[50-09-4] Current Hotel and Restaurant license not displayed. License posted expired 4-1-26, license is current.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[01C-07-4] Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Raw oyster on cook line in pan have no tag. Cook is making a copy of the tag that goes with that batch,
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Blue plastic cups next to drink station
[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. Tested at 0 ppm, found tube not all the way in chemical, fixed tube are primed, tested 50 ppm
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (53F - Cold Holding) prepared on 10/19, employee discarded
[53B-05-5] 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. Kyle
[14-38-4] Food storage container/container lid cracked or broken. Lid on grits container in walk in cooler. Employee discarded lid and replaced with another lid.
[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. Provided to Kayla to have employees sign. All employees signed

Disposition: Warning Issued
[10-14-5] Ice bucket/shovel stored not inverted
[36-62-4] Light not functioning. Under hood fan
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[08B-38-4] Food stored on floor. Case bread walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
[16-46-4] Old labels stuck to food containers after cleaning.
[25-05-4] Single-service articles improperly stored. Lids for to go containers
[29-49-6] Standing water in bottom of reach-in-cooler. Make table on left
[08B-12-5] Stored food not covered. Crab legs walk in freezer
[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. O ppm. Will sanitize in triple sink sink till repaired
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator made changes didnt submit to plan review. Operator forgot to send. Inspector saw plans that operator is sending
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sent copy operator posted

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used in seasonings. Manager removed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Blue plastic cups next to drink machine.
[08B-38-4] Food stored on floor. Bag of individually packaged fish under rack in walk in freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink end of bar.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. . ceviche (44F - Cold Holding); crab (44F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ceviche (44F - Cold Holding); crab (44F - Cold Holding) in low boy prep cooler, items were in overnight. Manager discarded product.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided for operator.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu has raw fish.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Renovations done to front counter/bar, hand sink relocated to end of bar.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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. Provided for operator.
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided advisory for manager. Printed and posted. Menu states they can order them raw or cooked.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle of pink liquid not labeled.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine lid in kitchen, lid cleaned by owner
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cups Spicy spices, cups removed
[14-11-5] Equipment in poor repair. Gaskets torn in reach in drawer cooler
[08B-38-4] Food stored on floor. 2 boxes on floor under racks in reach in cooler, wraps and chicken wings
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Seafood make table
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawer gaskets
[16-46-4] Old labels stuck to food containers after cleaning. Plastic pans on clean dish rack
[02D-01-5] Working containers of food removed from original container not identified by common name. Rice Manager labeled
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Hose holder placed and hose picked up by owner
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pasta 45 F - cold holding;
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seafood table- cooked 32 F thawing; lobster tails 47 F - cold holding; scallops 45 F F - cold holding; cooked craw fish 48 F - cold holding; boiled eggs 50 F - cold holding; cooked pasta 45 F - cold holding; All proteins placed in make table this morning at 10am and found at 1:30 pm. Manager rapid chilled items with ice. Cooked pasta was in cooler over night and was discarded.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[53B-13-5] 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.