How many health inspections has RED CRAB MELBOURNE had?

RED CRAB MELBOURNE has had 29 inspections according to Florida DBPR records.

Has RED CRAB MELBOURNE ever been shut down?

Yes, RED CRAB MELBOURNE has been shut down 2 times by state inspectors.

What are the most common violations at RED CRAB MELBOURNE?

The most frequently cited violations at RED CRAB MELBOURNE are: Food contact surfaces, Proper ventilation, Single-use items.

What does Florida violation V08 (Proper hand/arm washing) mean?

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

RED CRAB MELBOURNE

425 E EAU GALLIE BLVD, Melbourne, FL 32937

Brevard County · Permanent Food Service · Owner: RED CRAB MELBOURNE LLC · License: SEA1504698

RED CRAB MELBOURNE in Melbourne, FL has 29 inspections on record with 270 total violations (9.3 per inspection) and 2 emergency closures.

29Inspections

270Violations

2Closures

Data current as of September 3, 2025

Emergency Closures (2)

Emergency closure history for RED CRAB MELBOURNE
Date	Reason	Reopened
Sep 3, 2025	Rodent activity	09:51:00
Mar 18, 2022	Roach & fly activity	N/A

Inspection History (29)

Jan 24, 2025 — Routine - Food· 9 violations (1 high priority)· Inspection Completed - No Further Action

Jul 31, 2024 — Routine - Food· 7 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

V16 Proper cooking temps

V23 Chemical properly stored

Intermediate Violations

V31 Clean multi-use utensils

V42 Equipment condition

Basic Violations

V45 Floor maintenance

Jan 30, 2024 — Routine - Food· 9 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

V22 Consumer advisory

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V41 Toilet facilities

Basic Violations

V45 Floor maintenance

Sep 26, 2023 — Routine - Food· 9 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V12 Shell stock requirements

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

V32 Proper sanitizing

V36 Proper ventilation

V41 Toilet facilities

Basic Violations

V45 Floor maintenance

V53 Outer openings protected

Mar 16, 2023 — Routine - Food· 12 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V10 Approved food source

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

V25 Allergen awareness

Intermediate Violations

V31 Clean multi-use utensils

V35 Single-use items

Oct 25, 2022 — Routine - Food· 13 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V35 Single-use items

V36 Proper ventilation

V40 Wiping cloths usage

V41 Toilet facilities

May 23, 2022 — Routine - Food· 13 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V05 Handwashing procedures

V08 Proper hand/arm washing

V10 Approved food source

V13 Parasite destruction

V16 Proper cooking temps

V22 Consumer advisory

Intermediate Violations

V35 Single-use items

V36 Proper ventilation

Mar 21, 2022 — Complaint Partial· 1 violations · Emergency Order Callback Complied

High Priority Violations

V02 Employee health policy

Mar 18, 2022 — Routine - Food· 4 violations (2 high priority)· Call Back - Admin. complaint recommended

High Priority Violations

V02 Employee health policy

Intermediate Violations

V35 Single-use items

Mar 18, 2022 — Complaint Partial· 10 violations (6 high priority)· Emergency order recommended

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V12 Shell stock requirements

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V35 Single-use items

V41 Toilet facilities

Mar 17, 2022 — Routine - Food· 30 violations (8 high priority)· Warning Issued

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V06 Handwashing facilities

V08 Proper hand/arm washing

V09 No contamination

V10 Approved food source

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

V32 Proper sanitizing

V35 Single-use items

V40 Wiping cloths usage

V41 Toilet facilities

Basic Violations

V53 Outer openings protected

Dec 7, 2021 — Complaint Full· 2 violations · Call Back - Complied

High Priority Violations

V24 Toxic substance control

Intermediate Violations

V32 Proper sanitizing

Oct 7, 2021 — Complaint Full· 27 violations (3 high priority)· Warning Issued

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

V25 Allergen awareness

V27 Correct procedures

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V32 Proper sanitizing

V35 Single-use items

V36 Proper ventilation

V40 Wiping cloths usage

V41 Toilet facilities

May 27, 2021 — Routine - Food· 0 violations · Call Back - Complied

No violations recorded for this inspection.

Mar 26, 2021 — Routine - Food· 15 violations · Warning Issued

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

V16 Proper cooking temps

V23 Chemical properly stored

V24 Toxic substance control

Intermediate Violations

V31 Clean multi-use utensils

V32 Proper sanitizing

V35 Single-use items

V36 Proper ventilation

V41 Toilet facilities

Basic Violations

V53 Outer openings protected

Jan 11, 2021 — Food-Licensing Inspection· 4 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V16 Proper cooking temps

Intermediate Violations

V31 Clean multi-use utensils

Basic Violations

V51 Premises clean

Oct 11, 2019 — Routine - Food· 0 violations · Call Back - Complied

No violations recorded for this inspection.

Sep 11, 2019 — Routine - Food· 2 violations · Call Back - Extension given, pending

Intermediate Violations

V35 Single-use items

Basic Violations

V51 Premises clean

Aug 12, 2019 — Routine - Food· 6 violations · Call Back - Extension given, pending

High Priority Violations

V14 Food contact surfaces

V16 Proper cooking temps

Intermediate Violations

V35 Single-use items

V36 Proper ventilation

Basic Violations

V51 Premises clean

Jul 12, 2019 — Routine - Food· 9 violations · Call Back - Extension given, pending

High Priority Violations

V02 Employee health policy

V14 Food contact surfaces

V16 Proper cooking temps

V28 Water supply

Intermediate Violations

V29 Proper sewage disposal

V35 Single-use items

V36 Proper ventilation

Basic Violations

V51 Premises clean

Jul 11, 2019 — Routine - Food· 21 violations (5 high priority)· Warning Issued

High Priority Violations

V01 Management awareness

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

V16 Proper cooking temps

V22 Consumer advisory

V28 Water supply

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V35 Single-use items

V36 Proper ventilation

V41 Toilet facilities

Basic Violations

V51 Premises clean

V53 Outer openings protected

Jan 15, 2019 — Food-Licensing Inspection· 1 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

Aug 1, 2018 — Routine - Food· 4 violations · Call Back - Complied

Intermediate Violations

V36 Proper ventilation

Jul 27, 2018 — Routine - Food· 20 violations (4 high priority)· Warning Issued

High Priority Violations

V03 Employee health reporting

V08 Proper hand/arm washing

V12 Shell stock requirements

V14 Food contact surfaces

V21 Time as control

V22 Consumer advisory

V28 Water supply

Intermediate Violations

V31 Clean multi-use utensils

V33 Proper cooling equipment

V35 Single-use items

V36 Proper ventilation

Dec 28, 2017 — Complaint Full· 4 violations · Call Back - Complied

High Priority Violations

V14 Food contact surfaces

Intermediate Violations

V29 Proper sewage disposal

V36 Proper ventilation

Dec 27, 2017 — Complaint Full· 16 violations (3 high priority)· Warning Issued

High Priority Violations

V03 Employee health reporting

V10 Approved food source

V12 Shell stock requirements

V14 Food contact surfaces

V21 Time as control

V27 Correct procedures

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

V35 Single-use items

V36 Proper ventilation

Aug 30, 2017 — Routine - Food· 7 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V03 Employee health reporting

V14 Food contact surfaces

Intermediate Violations

V29 Proper sewage disposal

V36 Proper ventilation

V38 Waste properly disposed

Apr 18, 2017 — Routine - Food· 4 violations · Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V13 Parasite destruction

Intermediate Violations

V29 Proper sewage disposal

V36 Proper ventilation

Nov 21, 2016 — Routine - Food· 11 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

V09 No contamination

V12 Shell stock requirements

V13 Parasite destruction

V14 Food contact surfaces

V27 Correct procedures

Intermediate Violations

V31 Clean multi-use utensils

V36 Proper ventilation

V40 Wiping cloths usage

How Does This Facility Compare?

RED CRAB MELBOURNE has had 2 emergency closures, compared to the Brevard County average of 0.13 closures per facility. It has averaged 9.3 violations per inspection vs. the county average of 4.53.

Frequently Asked Questions

How many health inspections has RED CRAB MELBOURNE had?: RED CRAB MELBOURNE has had 29 inspections according to Florida DBPR records.
Has RED CRAB MELBOURNE ever been shut down?: Yes, RED CRAB MELBOURNE has been shut down 2 times by state inspectors.
What are the most common violations at RED CRAB MELBOURNE?: The most frequently cited violations at RED CRAB MELBOURNE are: Food contact surfaces, Proper ventilation, Single-use items.

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Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: September 3, 2025 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with RED CRAB MELBOURNE.