When was Sam's Club # in Melbourne last inspected?

Sam's Club # 8141 in Melbourne was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 21, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Sam's Club # in Melbourne had?

Sam's Club # 8141 in Melbourne has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Sam's Club # in Melbourne find?

Sam's Club # 8141 in Melbourne was most recently inspected by FDACS on November 21, 2025 (Met Sanitation Inspection Requirements).

Has Sam's Club # in Melbourne had any stop-sale or stop-use orders?

Yes, Sam's Club # 8141 in Melbourne has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Sam's Club # in Melbourne

Name: Sam's Club # 8141 in Melbourne Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: November 21, 2025

4255 W New Haven Ave, Melbourne, FL 32904

Brevard County · Supermarket · FDACS
Owner: Sam's East INC (sam)
FDACS Estab #: 414070

Part of: Sams Club Florida health inspections, violations & closures

Overview

Sam's Club #8141 in Melbourne has experienced recurring cold-holding temperature violations across multiple inspections. A stop-sale order issued November 21, 2025 required the destruction of improperly stored salads and chicken salad sandwiches after inspector measurement found internal temperatures of 42–45°F, exceeding the required 41°F maximum. The facility has undergone 4 inspections since April 2023, with 18 total violations documented. Most violations were corrected on site during inspections. Beyond the temperature control pattern, handwashing sink accessibility and sanitation issues were cited in 2 separate inspections—including soiled tongs stored in a handwashing sink in the rotisserie area, a hand sink blocked by a rolling rack in the meat cutting room, and a bakery hand sink blocked by a laundry container. The most recent inspection on November 21, 2025 documented 8 violations, including the priority-level cold-holding temperature violation that triggered the stop-sale order; all cited violations were corrected during the inspection.

Summary generated from Florida FDACS public inspection records.

4FDACS Insp.

18Violations

1Stop-Sale Orders

Last inspected FDACS: November 21, 2025

Sam's Club # in Melbourne: FDACS Inspection History (4)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 1 inspection

Nov 21, 2025 — Met Sanitation Inspection Requirements· 8 violations· 1 stop-sale order· Met Requirements

Inspector: ASHLEY MONTANEZ BRADSHAW, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Trainee present during inspection. All violations verified by primary inspector.

Risk-Based Violations

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Back room- Ice machine had a buildup of black substance inside it. COS- Ice machine was cleaned and sanitized during the visit.

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PPRepeat

Retail- Salads and chicken salad sandwiches held in cold case near cafe more than 24 hours had internal temperatures of 42-45 degrees F. Measured Using An Accurate, Calibrated Thermometer. COS- Items were voluntarily discarded by management and witnessed by inspector. See stop sale order. Print Date: 11/21/2025 Page 1 of 3 Repeat COS Y x x Y x 24 Pf o Citation Description: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf Observation: Person in charge was unable to provide written protocols for the cleanup up vomitus and/or diarrhea. Industry guidance document was provided.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Rotisserie area- Soiled tongs held in hand washing sink. COS- Tongs were moved to the three compartment sink. Meat cutting room- Hand wash sink blocked by rolling rack. Bakery- Hand washing sink blocked by laundry container. COS- Rolling rack and laundry container were moved.

Good Retail Practice Violations

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Rotisserie area- Prep table and packaged chickens are exposed to splash from the handwash sink.

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Meals To Go Room- cleaned utensils stored in a bowl above the warewash sink are not inverted or protected from contamination when not in use.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Meals to Go Room- Large plastic bin used for making salads is cracked and chipped.

4-501.12 Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized. 4-501.12

Meat area- cutting board near the meat cutting machine has a black stain-like matter.

6-305.11 Dressing rooms or dressing areas not designated when employees routinely change their clothes in the establishment, or lockers or other suitable facilities not provided for the orderly storage of employee’s clothing and other possessions. 6-305.11

Backroom area- employee's personal food is stored over and with establishment's foods in the walk in cooler. Cos- employee's personal food was moved to another location during the visit.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

2024 — 1 inspection

Nov 7, 2024 — Met Sanitation Inspection Requirements· 6 violations· Met Requirements

Inspector: ASHLEY MONTANEZ BRADSHAW, ENVIRONMENTAL SPECIALIST II

Risk-Based Violations

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Retail Area: Sushi cooler sushi rolls not in temperature. COS: Sushi was moved to walk in cooler to cool down. Y x

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Sushi employee does not accurately respond to food borne ill questions.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Food establishment did not have any written procedures for cleanup of vomit and diarrhea.

8-103.12(B) Records not maintained or provided for a special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP plan accepted by the Florida Department of Agriculture and Consumer Services. 5K-4.0050(3)(b) and 8-103.12(B) PfPf

Food establishment does not have the HACCP plan with the FDACS water mark

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Sushi room: No paper towels next to hand wash sink.

Good Retail Practice Violations

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16Repeat

Sushi room: sushi cart had rust like matter on them.

2023 — 2 inspections

Sep 11, 2023 — Focused Inspection· Focused Inspection

Inspector: STEPHEN COLLINS

Comments: Visit conducted due to Request #5101878. Concerns were addressed with management during visit.

No violations or enforcement actions recorded for this inspection.

Apr 17, 2023 — Operating Without a Valid Food Permit· 4 violations· Operating Without Permit

Inspector: JOEL LLOYD, ENVIRONMENTAL SPECIALIST II

Comments: This visit is associated with request# 5094994. All requests for a new food permit submitted January 1 through June 30, shall be assessed a permit fee per F.S. Chapter 500 and Rule 5K-4. All requests for a new food permit submitted July 1 through December 31, shall be assessed permit fees of fifty percent (50%) of the applicable fee per F.S. Chapter 500 and Rule 5K-4. Thank you for submitting your food establishment permit application. To complete the application process, you must remit payment in full. To expedite the processing of your food permit application, electronic online payment is available at https://foodpermit.fdacs.gov. Follow the instructions on the portal page for payment processing. Payment by check or money order is also accepted, but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Permit fees must be paid in full before your application can be processed further. Failure to pay any permit fees in full will result in the denial of your permit and you may be subject to administrative penalties if you are found operating without a valid food permit, which is a violation of Section 500.12(1)(a), Florida Statutes. If you are found to be in violation of this provision, the Department may impose up to a $5,000.00 fine against you and/or seek administrative action to close your business. The Minimum Construction Standards checklist has been used in accordance with 500.12(2)(a) Florida Statutes by the food safety inspector to determine compliance before obtaining a food permit. The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance.

Risk-Based Violations

3-501.14(B) Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP

Retail: Thermometer indicates internal temperature of packaged sushi at 44 degrees f in refrigerated display case. Product was placed on shelf prior to reaching 41 degrees f. Cos- Product relocated to walk in freezer and rapidly cooled to 41 degrees f during inspection. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Food Prep: Thermometer indicates internal temperature of Surimi at 45 degrees f on rack in processing room. Cos- Surimi relocated to walk in freezer and rapidly cooled to 41 degrees f. x

Food prep: No hand drying device provided for handwash sink in production room. Cos- Paper towels provided during inspection. x

Good Retail Practice Violations

99 The food establishment is operating without a valid food permit. An application for a food permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1) (a)F.S., 5K-4.020(4)(b) F.A.C.

The food establishment is operating without a valid food permit. An application for a food permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days o Print Date: 4/17/2023 Page 1 of 3

Sam's Club # in Melbourne: Stop-Sale & Stop-Use Orders (1)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Sam's Club # 8141 in Melbourne
Date	Order Type	Product	Brand/Lot	Reason
Nov 21, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Sam's Club # in Melbourne: Frequently Asked Questions

When was Sam's Club # in Melbourne last inspected?: Sam's Club # 8141 in Melbourne was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 21, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Sam's Club # in Melbourne had?: Sam's Club # 8141 in Melbourne has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Sam's Club # in Melbourne find?: Sam's Club # 8141 in Melbourne was most recently inspected by FDACS on November 21, 2025 (Met Sanitation Inspection Requirements).
Has Sam's Club # in Melbourne had any stop-sale or stop-use orders?: Yes, Sam's Club # 8141 in Melbourne has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at Sam's Club # in Melbourne?: The most frequently cited FDACS violations at Sam's Club # 8141 in Melbourne are: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 3-501.14(B): Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf.
Does Sam's Club # in Melbourne have any repeat violations?: Yes, Sam's Club # 8141 in Melbourne has had the following violations cited on multiple FDACS inspections: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 3-501.14(B): Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) P.