Ethel and Freds Entree Restaurant
Last inspected: Apr 27, 2026
67
Score
Ethel and Freds Entree Restaurant has been inspected 12 times since 2022. The most recent visit was on Apr 27, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
When inspectors have written things up, “equipment in poor repair” has been the most frequent reason, cited eight times.
Compared to other West Melbourne restaurants (averaging 76), there's room to close the gap. On the whole, the file is mixed but not concerning.
12
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Apr 27, 2026
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Edge in make table that holds trays is soiled with old food debris. Pans on bottom shelf near griddle soiled with dust and debris. Dish ware in tan cabinet on cook line soiled with food debris. Can opener blade soiled.
22-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in mop sink. Labeled sink. **Corrected On-Site**
12A-03-4
Basic - Equipment in poor repair. Two door reach in cooler torn gasket left door, in kitchen near triple sink. Walk in cooler torn gasket. **Repeat Violation**
14-11-5
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screen door in back of kitchen has 3/4" gap on the hinge side.
35B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall near fryer and hand wash sink soiled with food debris.
36-27-5
Basic - Water draining onto floor surface. Water draining into pan under dish machine. **Repeat Violation**
29-03-4
67
Feb 24, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Reach in cooler back of kitchen has rusty shelves. **Repeat Violation** - From follow-up inspection 2026-02-24: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Ceiling tile missing. One ceiling tile missing in kitchen. - From follow-up inspection 2026-02-24: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling soiled with dust and debris. - From follow-up inspection 2026-02-24: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler has torn gaskets. Walk in cooler and walk in freezer have torn gaskets. **Repeat Violation** - From follow-up inspection 2026-02-24: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Water draining onto floor surface. Dish washer is leaking water into a plastic bin under machine. - From follow-up inspection 2026-02-24: **Time Extended**
29-03-4
74
Feb 23, 2026
Routine - Food
3 critical violations. 2 major violations. 14 minor violations.
View 19 violations
High Priority - 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. **Corrected On-Site**
12A-07-5
High Priority - 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. **Corrective Action Taken**
28-14-5
High Priority - 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 **Repeat Violation** **Admin Complaint**
35A-04-4
Intermediate - 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.
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Reach in cooler back of kitchen has rusty shelves. **Repeat Violation**
22-31-4
Basic - 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.
40-06-5
Basic - Equipment in poor repair. Reach in cooler has torn gaskets. Walk in cooler and walk in freezer have torn gaskets. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor tiles under equipment soiled with grease and food debris.
36-73-4
Basic - Food stored on floor. Two items of cooking oil stored on floor. Bucket of potatoes stored on floor in walk in cooler.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave soiled with food debris.
22-08-4
Basic - 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.
23-03-4
Basic - 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.
22-16-4
Basic - Single-service articles improperly stored. Single service tray box stored on floor in back storage room.
25-05-4
Basic - Unnecessary items/unused equipment on the premises. Broken make table in kitchen.
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on cook line soiled with grease and food debris.
36-27-5
Basic - Water draining onto floor surface. Dish washer is leaking water into a plastic bin under machine.
29-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice maker has mold like substance on deflector plate. **Repeat Violation**
22-20-5
Basic - Ceiling tile missing. One ceiling tile missing in kitchen.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling soiled with dust and debris.
36-34-5
26
Oct 27, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen tile has large hole, several tiles are soiled - From follow-up inspection 2025-10-27: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Sandwich cooler is not in working order. Manager states its going to get repaired. - From follow-up inspection 2025-10-27: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Gas stove has old food debris build up - From follow-up inspection 2025-10-27: **Time Extended**
23-24-4
86
Oct 23, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna salad made on 10/14 Egg salad made on 10/14 Diced sausage dated 10/10 Today is 10/23
01B-24-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 3 droppings in baking pans on microwave shelf in kitchen. Manager discarded **Warning**
35A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand wash sink front counter. Server removed. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Gas stove has old food debris build up
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen tile has large hole, several tiles are soiled
36-32-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Green plastic cups next to soda fountain
24-08-4
Basic - Equipment in poor repair. Sandwich cooler is not in working order. Manager states its going to get repaired.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in kitchen are soiled with food debris where clean dishes and pans are stored.
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Under steam table, foil is torn and soiled. Under grill foil is ripped and soiled with grease
14-20-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
45
Mar 12, 2025
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - 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) **Corrected On-Site**
03E-03-5
High Priority - 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. **Corrected On-Site**
22-43-4
High Priority - 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 **Corrected On-Site**
08A-02-6
High Priority - 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 **Corrected On-Site**
02C-01-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
12A-12-4
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. 2 new employees, did not have training or employees reporting agreement. Provided hard copy and digital copy to operator **Corrected On-Site**
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above 3cs has heavy dust build up
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Male prepping in kitchen **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Flip top cooler right of cook line not working. Not being used. Cook states part is on order **Corrective Action Taken**
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - Ripped/worn tin foil used as shelf cover. On cook line
14-20-4
33
Sep 6, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Evidence of handwash next to triple sink used as a dump sink
31A-11-4
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.
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table
14-09-4
Basic - Food stored on floor. Cabbage in walk in cooler manger placed on pallet **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
23-03-4
70
May 13, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Will sanitize in triple sink - From follow-up inspection 2024-05-13: Still waiting for a part **Time Extended**
22-56-4
90
Mar 6, 2024
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued due to adulteration of food product. 2 shell eggs cracked operator discarded
01B-03-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk and milk **Corrected On-Site**
02C-03-5
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Will sanitize in triple sink
22-56-4
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. **Repeat Violation** **Warning**
11-26-1
Intermediate - 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. **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
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. Raw mahi in 2 door reach in cooler. Educated operator **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Red potatoes **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
43
Oct 6, 2023
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - 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 **Corrected On-Site**
08A-02-6
High Priority - 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 **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - 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 **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade accumulated debris **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by back door **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. Dish washer, new server and new cook
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid **Corrected On-Site**
41-17-4
Basic - Equipment in poor repair. Torn gasket reach in double door cooler **Repeat Violation**
14-11-5
Basic - Food stored on floor. In walk in cooler, potatoes and cabbage on floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - 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 **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Togo cups stored on floor
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Unlabeled grits **Corrected On-Site**
02D-01-5
32
Feb 6, 2023
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - 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. Forgot to put time mark **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tomato soup 128f hot holding. Cream of chicken soup 105f hh. Reheat tomato 185f reheated. Chicken 196f reheated **Corrected On-Site**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream and buttermilk and milk Operator discarded **Corrective Action Taken**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food with customer
08B-49-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gaskets make table
14-11-5
Basic - Food stored on floor. Canned soda dry storage **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer and walk in freezer
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By walk in cooler
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
37
Aug 1, 2022
Routine - Food
9 critical violations. 3 major violations. 6 minor violations.
View 18 violations
High Priority - Dented can of green beans present. See stop sale.
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cracking eggs then creating other dishes without changing gloves and washing hands. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open containers of raw chicken, Philly meat over open bag of onion rings. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef on the same tray of raw turkey in the walk in cooler. In the walk in freezer raw ground rope sausage over fish. **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream of chicken made on the 19th, French onion 21St.
01B-24-5
High Priority - Sloppy joe 19th, French onion 21St and mash potatoes and cream of chicken.
02C-01-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Butter pulled at 7 **Corrected On-Site**
03F-01-5
High Priority - 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. Butter pulled out at 7 am
03F-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Vegetable soup 159 recommended to reheat to 165F once stirred 164F **Corrected On-Site**
03E-02-5
Intermediate - Interior of microwaves soiled. Cook line and server area.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans, mash potatoes, gravy etc in the walk in cooler. **Repeat Violation**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Bottle brush in the front line hand sink.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Case of mayo stored on floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - In-use utensil in -time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in contact with chicken salad. **Corrected On-Site**
10-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In the 2 door glass cooler. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease. Kitchen
36-27-5
14
Frequently Asked Questions
When was Ethel and Freds Entree Restaurant last inspected?
The most recent health inspection at Ethel and Freds Entree Restaurant on file is from Apr 27, 2026. The public record contains 12 inspections in total.
What is the most common violation at Ethel and Freds Entree Restaurant?
Across the inspection record, “equipment in poor repair” has been cited eight times, more than any other issue at Ethel and Freds Entree Restaurant.
How does Ethel and Freds Entree Restaurant compare to other restaurants in West Melbourne?
Ethel and Freds Entree Restaurant most recently scored 67 out of 100, which is lower than the West Melbourne average of 76.
Has Ethel and Freds Entree Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Ethel and Freds Entree Restaurant have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ethel and Freds Entree Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ethel and Freds Entree Restaurant inspected?
Based on the inspection history on file, Ethel and Freds Entree Restaurant is inspected around three times per year on average.
Nearby Restaurants