Hotel Melby
Last inspected: Dec 17, 2025
35
Score
Hotel Melby has been inspected nine times since 2022. On Dec 17, 2025, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 12 violations each, up from closer to six violations before.
Across the inspection history, “equipment in poor repair” is the issue that surfaces most often, recorded five times.
Hotel Melby's latest score of 35 falls below the Melbourne average of 84. This restaurant has more on its record than most do.
9
Inspections
1
Critical latest
7
Major latest
4
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
1 critical violation. 7 major violations. 4 minor violations.
View 12 violations
High Priority - Live, small flying insects found 2 small flies in kitchen
35A-02-7
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cart **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in sink kitchen
31A-11-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. No tag on shucked oysters chef shucked half case made copy of tag and put with shucked oysters **Corrected On-Site**
01C-01-4
Intermediate - 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. Sent copy operator printed and posted **Corrected On-Site**
02A-01-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lauren **Repeat Violation**
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Gasket reach in freezer
14-11-5
Basic - Stored food not covered. Flour **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar **Corrected On-Site**
02D-01-5
35
Jul 28, 2025
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Identity of food or food product misrepresented. Tuna poke served raw. Not on menu as being served raw **Repeat Violation** **Warning**
52-01-4
Intermediate - No soap provided at handwash sink. Sink on cook line **Corrected On-Site**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tequila and Maria **Repeat Violation**
53B-14-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados still had stickers on them after washed. Educated **Corrected On-Site**
08B-39-4
Basic - Single-service articles improperly stored. To go cups **Corrected On-Site**
25-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - Equipment in poor repair. Gasket make table
14-11-5
47
Jan 13, 2025
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 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. Will sanitize in triple sink till fixed **Repeat Violation**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pulled pork 58f cold holding Operator discarded **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Educated Dump sink **Corrective Action Taken**
31A-11-4
Intermediate - Identity of food or food product misrepresented. Tuna poke. Served raw on menu **Corrected On-Site** **Repeat Violation**
52-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken. Walk in cooler
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tequilla
53B-14-5
Basic - Standing water in bottom of reach-in-cooler. Cooler under make table **Corrected On-Site**
29-49-6
Basic - Ice bucket/shovel stored not inverted **Corrected On-Site**
10-14-5
Basic - Food stored on floor. Cooked pork walk in freezer
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep **Corrected On-Site**
40-06-5
Basic - Stored food not covered. Cooked chicken walk in cooler
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. At bar **Corrected On-Site**
21-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
32
Aug 6, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 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. 0 ppm. Operator called dishwasher repair will sanitize in triple sink till fixed Operator primed dishwasher 200 ppm **Corrected On-Site**
22-41-4
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 walk in cooler **Corrected On-Site**
02C-03-5
Intermediate - Identity of food or food product misrepresented. Tuna poke doesn't have asterisk on menu Chef had added to menu during inspection **Corrected On-Site**
52-01-4
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. Couldn't find original **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Equipment in poor repair. Gaskets reach in coolers at bar
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
52
Jan 24, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black beans (44F - Cold Holding); diced tomatoes (50F - Cold Holding), items placed on line at 7am, suggest rapid chill.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in dish pit blocked by cart. Chef relocated cart.
31A-09-4
Intermediate - No soap provided at handwash sink. No soap at Handwash sink where you first enter the kitchen. **Corrected On-Site**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in dish pit area.
31B-04-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Food stored on floor. Pans of prepared food stored on walk in cooler floor.
08B-38-4
Basic - Insect control device over food preparation area. In dry storage area. Chef removed tennis like insect device. **Corrected On-Site**
35B-02-4
58
Sep 25, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2023-09-25: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : 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. Opened half n half in bar cooler no date **Repeat Violation** - From follow-up inspection 2023-09-25: **Time Extended**
02C-03-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Using bowl no handle to scoop cornmeal in dry storage area **Corrected On-Site** - From follow-up inspection 2023-09-25: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on reach in freezer operator has them on order **Corrective Action Taken** - From follow-up inspection 2023-09-25: **Time Extended**
14-11-5
74
Sep 22, 2023
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (56F - Cold Holding), on front line pulled out at 9:00 suggested rapid chill Salad cooler:items were stocked this morning in cooler suggested rapid chill black beans (46F - Cold Holding); grits (46F - Cold Holding); sour cream (48F - Cold Holding) Salad cooler: items kept in cooler over night quinoa (47F - Cold Holding); pork (46F - Cold Holding); anchovies (47F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. anchovies (47F - Cold Holding) quinoa (47F - Cold Holding); pork (46F - Cold Holding)
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over humming bird cake in cookline unit **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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. Opened half n half in bar cooler no date **Repeat Violation**
02C-03-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon Benedict on menu not denoted as raw, operator had employee add asterisk to menus **Corrected On-Site**
02B-01-5
Intermediate - No soap or paper towels provided at handwash sink. At hand sink at bar **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Using bowl no handle to scoop cornmeal in dry storage area **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Gaskets torn on reach in freezer operator has them on order **Corrective Action Taken**
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. In between cookline cooler and prep table **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters back line accumulated grease and dust **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Togo containers stored on floor in storage room **Corrected On-Site**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bar
21-12-4
32
Jan 31, 2023
Routine - Food
4 critical violations. 9 major violations. 4 minor violations.
View 17 violations
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shell eggs with cooked rte eggs **Corrected On-Site**
08A-14-5
High Priority - Stop Sale issued due to adulteration of food product. Shell egg cracked
01B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 52f cold holding. Cook said they were tout suggested rapid chill Rechecked 42f cold holding. **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink splitter added
29-34-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. No tags for clams
01C-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels
01C-03-4
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 walk in cooler Milk and half and half small reach in cooler **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle at bar **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cardboard boxes **Corrected On-Site**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Holly Brothers Chef showed up during inspection Jermaine Ratcliff 12-30-21. Serv safe **Corrected On-Site**
53A-01-7
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. Cooked pork, cooked steak, cooked pasta, cooked chicken all in walk in cooler. Educated **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Corrected On-Site**
41-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Food stored on floor. Pickles walk in cooler
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on prep table **Corrected On-Site**
40-06-5
18
Jul 20, 2022
Routine - Food
5 critical violations. 6 major violations. 4 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale. Hoisin sauce
01B-01-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added to mop sink, requires vacuum breaker on fresh water outlet side of splitter.
29-42-4
High Priority - Toxic substance/chemical improperly stored. Stainless cleaner by syrup and single service items. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter on tabletop next to grill 92-119. Placed in double boiler. Recheck over 145 **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chorizo 70 double panned in top of cookline cooler from 2 hours prior, moved to to freezer, recheck 42. . Whipped Butter 59, operator discarded instead of cooling down. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Dish area blocked by service tray. **Corrected On-Site**
31A-09-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Tuna Tartare. Operator manually marked dinner. **Corrected On-Site**
02B-04-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Neither chlorine nor quat.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cookline hand wash sink, bar, and dish area. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At cookline hand wash sink and bar. **Corrected On-Site**
31B-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook. **Corrected On-Site**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Boxes of walk in freezer floor. **Corrected On-Site**
08B-47-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. 2 at bar not on, turned on. **Corrected On-Site**
10-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cookline or bar.
31B-04-4
21
Frequently Asked Questions
When was Hotel Melby last inspected?
The most recent health inspection at Hotel Melby on file is from Dec 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Hotel Melby?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at Hotel Melby.
How does Hotel Melby compare to other restaurants in Melbourne?
Hotel Melby most recently scored 35 out of 100, which is lower than the Melbourne average of 84.
Has Hotel Melby's inspection record improved over time?
No. Recent inspections at Hotel Melby have averaged around 12 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Hotel Melby 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 Hotel Melby inspected?
Based on the inspection history on file, Hotel Melby is inspected around three times per year on average.
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