Champs Steakhouse and Bar
Last inspected: Mar 5, 2026
78
Score
Going back to 2024, Champs Steakhouse and Bar has eight inspections in the public record. The latest inspection on file is from Mar 5, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around five violations each.
The most common issue across all inspections has been “ice buildup in reach-in freezer and/or walk-in freezer”, showing up three times.
The city-wide average is 77, putting Champs Steakhouse and Bar squarely in typical territory. The full picture is one of consistent compliance.
8
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 5, 2026
Complaint Partial
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Dead bugs in liquor bottles
01B-13-4
Basic - Dead bugs on premises. Dead bugs in liquor bottles **Admin Complaint**
35A-03-4
Basic - Stored food not covered. Dead bugs in liquor bottles. Pour spouts not designed for exterior use **Admin Complaint**
08B-12-5
78
Jan 22, 2026
Complaint Full
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked ribs in reach-in cooler. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In 1/6 pan on unused flattop cooked onions (72F - Hot Holding) On shelf over cook line melted butter (131F - Hot Holding)
03B-01-6
Basic - Equipment in poor repair. Walk-in freezer gasket **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer door frame
14-69-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator moved **Corrected On-Site**
12B-13-4
Basic - Reuse of single-service or single-use articles. Prepped potatoes put back into cardboard shipping boxes
25-32-4
Basic - Stored food not covered. Multiple foods in walk-in cooler. Operator covered **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above prepped lettuce in walk-in cooler. Operator moved **Corrected On-Site**
08B-17-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
52
Dec 12, 2025
Complaint Full
No violations found.
100
Dec 3, 2025
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters for coffee and tea makers has no date of last service
29-28-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook put on hair restraint **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Torn gaskets
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Rusted salt and pepper shaker lids **Warning**
14-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar mats under glasses is soiled. Operator cleaned **Corrected On-Site**
23-03-4
74
Jul 23, 2025
Complaint Full
2 critical violations. 1 major violation. 8 minor violations.
View 11 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. 0ppm at interior bar. Replaced source container. 25ppm at 130°F **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf over cook line butter (119F - Hot Holding)
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents.
41-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook put on covering **Corrected On-Site**
13-03-4
Basic - Floor area(s) covered with standing water. Tiki bar
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by fryers **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water at 78°F. Operator discarded **Corrected On-Site**
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes. Stopped prep worker and made wash before beginning cutting again **Corrected On-Site**
08B-39-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. On bar top in reach of customers **Corrected On-Site** **Repeat Violation**
25-27-4
45
Apr 4, 2025
Routine - Food
No violations found.
100
Apr 3, 2025
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In lower holding area of reach in cooler on cook line wings (50F - Cold Holding); garlic in oil (46F - Cold Holding); spinach dip (47F - Cold Holding).
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lower holding area of reach in cooler on cook line wings (50F - Cold Holding); garlic in oil (46F - Cold Holding); spinach dip (47F - Cold Holding). SEE STOP SALE **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid during inspection **Corrected On-Site**
50-17-3
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Operator remade 300ppm **Corrected On-Site**
22-43-4
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. Operator not keeping certifications. Not all employees have wallet size versions available
53B-13-5
Intermediate - Handwash sink not accessible for employee use at all times. Pickle bucket on well blocking access to hand wash sink **Corrected On-Site**
31A-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Along door frame of walk in freezer
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Operator moved **Corrected On-Site**
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance surrounding dispenser chute
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean linens stored in improper location. Stored on the floor in tech room. Operator moved **Corrected On-Site**
21-16-4
Basic - Employee eating in a food preparation or other restricted area. Employee drink on plate storage rack at end of cook line
12B-02-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo contained at exterior bar. Operator inverted. Coffee filters not stored in protected manner. **Corrected On-Site**
25-06-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws in reach of customers at each bar. Operator moved **Corrected On-Site**
25-27-4
30
Dec 6, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Champs Steakhouse and Bar last inspected?
The most recent health inspection at Champs Steakhouse and Bar on file is from Mar 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Champs Steakhouse and Bar?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited three times, more than any other issue at Champs Steakhouse and Bar.
How does Champs Steakhouse and Bar compare to other restaurants in Merritt Island?
Champs Steakhouse and Bar most recently scored 78 out of 100, which is about the same as the Merritt Island average of 77.
Has Champs Steakhouse and Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Champs Steakhouse and Bar have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Champs Steakhouse and Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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