Brassie Grille
Last inspected: Mar 27, 2026
45
Score
Going back to 2022, Brassie Grille has seven inspections in the public record. The latest inspection on file is from Mar 27, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to six violations per visit.
Across the inspection history, “carbon dioxide/helium tanks not adequately secured” is the issue that surfaces most often, recorded five times.
Restaurants in Melbourne Beach average 73, so Brassie Grille trails the local norm. This restaurant has more on its record than most do.
7
Inspections
1
Critical latest
4
Major latest
5
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - 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. Sanitizer bucket empty. Set up triple sink to sanitize
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Knife in side Filled pitcher in sink **Corrected On-Site**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corned beef walk in cooler
02C-02-5
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. Partially frozen **Corrected On-Site**
06-09-1
Basic - Equipment in poor repair. Gaskets make table
14-11-5
Basic - Food stored on floor. Ketchup and frying oil. Dry storage
08B-38-4
Basic - Light not functioning. Under hood fan
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets salad make table Hood filters Gasket reach in freezer cook line
23-03-4
45
Jan 27, 2026
Food-Licensing Inspection
No violations found.
100
Nov 6, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Sink on cook line. Pitcher stored in sink **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp **Corrected On-Site**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Equipment in poor repair. Gaskets reach in cooler **Repeat Violation**
14-11-5
Basic - Food stored on floor. Bread crumbs **Corrected On-Site**
08B-38-4
Basic - Ice bucket/shovel stored not inverted **Corrected On-Site**
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
64
Apr 18, 2025
Routine - Food
3 major violations. 12 minor violations.
View 15 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Knife in sink cook line
31A-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Both make tables
14-09-4
Basic - Equipment in poor repair. Gasket make table cook line Gasket walk in cooler
14-11-5
Basic - Floor soiled/has accumulation of debris. Cook line
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of pizza make table food debris Gaskets salad make table and other make table and small reach in freezer Hood filters
23-03-4
Basic - Single-service articles improperly stored. Pizza boxes on floor Styrofoam cups by ice machine **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Cooked meatballs seafood salad Reach in cooler **Corrected On-Site**
08B-12-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop coleslaw Parmesan cheese **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Kitchen and by ice machine in garage **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons whisk
24-05-4
41
Jan 14, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle at bar - From follow-up inspection 2025-01-14: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Bar Out in garage by walk in cooler **Repeat Violation** - From follow-up inspection 2025-01-14: **Time Extended**
51-11-4
86
May 29, 2024
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw bacon 2 door reach in cooler **Corrected On-Site**
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggplant reach in cooler
02C-02-5
Intermediate - 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. Sent operator copy **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and bar **Corrected On-Site**
31B-02-4
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. Sent operator copy **Corrective Action Taken**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop pizza sauce **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Bar and storage by walk in cooler
51-11-4
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. Salmon thawed without vacuum seal being broken **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gasket walk in cooler
14-11-5
Basic - Food stored on floor. Frying oil dry storage Rice dry storage Panko bread crumbs dry storage Pizza boxes. Dry storage **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Panko bread crumbs dry storage **Corrected On-Site**
08B-12-5
41
Aug 18, 2022
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left kitchen then returned without washing hands and changing gloves. Educated **Corrective Action Taken**
12A-09-4
High Priority - 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. 0 ppm. Operator will call ECO lab
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly in kitchen
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle at bar
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna menu doesn't claim tuna is served rare, if not corrected next inspection will result in an administrative complaint **Repeat Violation**
02B-01-5
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. Cole Krauger
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes reach in cooler **Corrected On-Site**
02C-02-5
Basic - Single-service articles improperly stored. Cups. Dry storage **Corrected On-Site**
25-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Flour, wing sauce. Dry storage **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between triple sink and double make table **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Gaskets double make table Food debris in bottom of reach in freezer repeat
23-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Bar **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in freezer **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on prep table **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing burgers and chicken at room temperature. Educated operator put in cooler **Corrected On-Site**
06-01-5
25
Frequently Asked Questions
When was Brassie Grille last inspected?
The most recent health inspection at Brassie Grille on file is from Mar 27, 2026. The public record contains seven inspections in total.
What is the most common violation at Brassie Grille?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited five times, more than any other issue at Brassie Grille.
How does Brassie Grille compare to other restaurants in Melbourne Beach?
Brassie Grille most recently scored 45 out of 100, which is lower than the Melbourne Beach average of 73.
Has Brassie Grille's inspection record improved over time?
Yes. Recent inspections at Brassie Grille have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Brassie Grille means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Brassie Grille inspected?
Based on the inspection history on file, Brassie Grille is inspected around two times per year on average.
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