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Matt's Casbah Grill

Matt's Casbah Grill
801 E New Haven Ave
Melbourne, FL 32901
(321)574-1099

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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3 Food Service Inspections Since July 1, 2011
Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 4564720
Inspection Date: Friday, March 16, 2012
Inspection Number: 2103259
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 1
Total Number of Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Violation: 14-37-1Observed all cook line cutting board grooved/pitted and no longer cleanable. On order
17-03-1 Critical. Violation: 17-03-1Observed damaged gauges on dishmachine. Not reading. On order
22-20-1 Critical. Violation: 22-20-1Observed buildup of slime in the interior of ice machine. In the process of cleaning

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 4354941
Inspection Date: Thursday, March 15, 2012
Inspection Number: 2103259
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 13
Number of Noncritical Violations: 4
Total Number of Violations: 17
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi chef states just prepped recommend rapid chill
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Phf'S in cook line make cooler range 45F to 46F recommend rapid chill
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice 84F
04-01-1 Critical. Cook line make Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature 48F This violation must be corrected by : 03/16/12.
08A-11-1 Critical. Observed food stored in ice used for drinks. Corrected On Site.
08B-04-1 Critical. Observed cloth used as a food-contact surface for sushi rice.
09-03-1 Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Using cup to scoop ice at bar
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cup use to scoop ice Corrected On Site.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Sushi chef
14-37-1 Observed all cook line cutting board grooved/pitted and no longer cleanable.
17-03-1 Critical. Observed damaged gauges on dishmachine. Not reading
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Suhi bar
22-20-1 Critical. Observed buildup of slime in the interior of ice machine.
23-08-1 Observed soda gun holster with heavy accumulated slime/debris.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Dishes in hand sink
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Bar Corrected On Site.
37-01-1 Ceiling tile missing. Due to cleaning

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 4354942
Inspection Date: Tuesday, October 11, 2011
Inspection Number: 2103260
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 7
Total Number of Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Found cooked chicken strips over stocked on cook line cooler at 65F. Recommend rapid chill. Placed in freezer. Repeat Violation.
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washed gloves instead of removing gloves to wash hands.
12B-02-1 Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
13-03-1 Observed employee with no hair restraint. Sushi chef
14-33-1 Observed ice buckets badly chipped on bottom
14-37-1 Observed all cutting board badly grooved/pitted and no longer cleanable. Repeat Violation.
17-11-1 Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quaternary test kit Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
22-21-1 Critical. Observed soil buildup inside ice buckets
23-06-1 Observed heavy build-up of food debris on all cook line cooler gaskets
37-18-1 Observed heavy dust on ceiling tiles and/or air conditioning vent covers. Through out
40-03-1 Employee lockers improperly located.
45-38-2 Critical. Portable fire extinguisher not fully charged. For reporting purposes only. K class

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5 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 4274984
Inspection Date: Tuesday, June 21, 2011
Inspection Number: 2054260
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 4
Total Number of Violations: 16
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk and half n half bar RIC
03A-07-1 Critical. Observed shrimp cold held at greater than 41 degrees Fahrenheit. Over filled recommend rapid chill. Corrected On Site.
10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. Handle of stove
12A-18-1 Critical. Observed employee dry hands on clothes/apron after washing. Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. In sushi RIC
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. Sushi bar
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. 2 missing
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
22-20-1 Critical. Observed buildup of slime in the interior of ice machine. Out back
22-24-1 Critical. Observed HEAVY buildup of slime on dispensing nozzles of margarita mix.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Toaster oven at sushi bar
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Server station
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Sushi bar hand sink
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Dishmachine handsink
37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
41A-10-1 Critical. Observed toxic item improperly stored on top of dishmachine. Corrected On Site.

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 4160463
Inspection Date: Wednesday, February 16, 2011
Inspection Number: 1968711
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Total Number of Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Violation: 14-37-1Observed cutting board badly grooved/pitted and no longer cleanable. Cook line. New boards on order. Must be complied by next unannounced inspection

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 3972143
Inspection Date: Friday, December 17, 2010
Inspection Number: 1968711
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 7
Total Number of Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
01B-22-1 Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Sauce made with sour cream and fresh garlic made 10/10. Corrected On Site. Manager discarded
02-19-1 Critical. No tag stored with box on fresh shellfish in walkin cooler.
08A-36-1 Critical. Whole shell eggs stored over cooked foods in the walkin cooler. Corrected On Site.
13-03-1 Observed employee with no hair restraint. Corrected On Site.
14-37-1 Observed cutting board badly grooved/pitted and no longer cleanable. Cook line
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppmMust use 3 bay sink for ware washing.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm Corrected On Site. Repeat Violation.
23-03-1 Observed heavy build-up of grease on hood filters
24-07-1 Cleaned and sanitized plates on cook line not stored protected. Food spillage on plates
35A-08-1 Critical. Observed several live flies in kitchen.
37-11-1 Observed ceiling tiles and light sheilds soiled with accumulated dust. Kitchen
40-04-1 Observed personal care item stored with food. Jackets
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Over 200 + Corrected On Site. Repeat Violation.

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 4117680
Inspection Date: Thursday, September 23, 2010
Inspection Number: 1968712
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 0
Total Number of Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
16-02-1 Critical. Violation: 16-02-1Observed warewashing machine curtains Torn. On order
17-03-1 Critical. Violation: 17-03-1Observed /inaccurate/damaged gauges on dishmachine. Not working. Parts on order

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 3972144
Inspection Date: Wednesday, September 22, 2010
Inspection Number: 1968712
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 7
Total Number of Violations: 18
Details
ViolationObservations of Inspector [as written on inspection]
02-15-1 Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings 47F,cooked chicken breasts 46F,mashed potatoes 46F,lobster bisk 45F,cooked pasta 45F all found in walkin cooler.
04-01-1 Critical. Walkin cooler ambient temperature is 50F. THIS UNIT IS NOT TO BE USED TO STORE PHF'S TILL MAINTAING 41F OR BELOW This violation must be corrected by : 09/23/2010.
04-01-1 Critical. Dessert display cooler ambient temperature 70F. No phf'S stored in at this time
13-04-1 Observed employee with no beard guard/restraint.
16-02-1 Critical. Observed warewashing machine curtains Torn
17-03-1 Critical. Observed /inaccurate/damaged gauges on dishmachine. Not working
21-10-1 Clean wiping cloth stored under cutting boards at the sushi bar Corrected On Site.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm Corrected On Site.
22-21-1 Critical. Observed soil buildup inside ice bin.
22-23-1 Critical. Observed heavy encrusted, soiled material on slicer. Left over night
23-06-1 Observed moderate build-up of food debris, dust or dirt on gaskets on cook line RIC. Corrected On Site.
23-08-1 Observed soda gun holster with heavy accumulated slime/debris. Bar
29-17-1 Waste line missing at soda gun holster. Bar
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory and paper towels. Outside bar
41A-10-1 Critical. Observed toxic item improperly stored on top of dishmachine.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Over 200 ppm Corrected On Site.
51-11-1 Carbon dioxide/helium tanks not adequately secured. Bar

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3 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 3636161
Inspection Date: Monday, March 08, 2010
Inspection Number: 1857873
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 6
Total Number of Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
01B-10-1 Critical. Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. Sushi rice left in container over night
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked fish and soups in the walkin cooler
08A-24-1 Critical. Observed raw beef over raw fish in the walkin freezer that is covered in saran wrap. Corrected On Site.
08A-26-1 Critical. Observed raw beef over cooked fish in the walkin cooler. Corrected On Site.
14-37-1 Observed ALL cutting boards on cook line and sushi bar BADLY grooved/pitted and no longer cleanable. RECOMMEND TO REPLACE OR RESURFACE
22-17-1 Critical. Observed heavy soil build up on reach-in cooler gaskets. Cook line
22-20-1 Critical. Observed buildup of slime in the interior of ice machine sheild. Kitchen
23-07-1 Observed handsink at the bar has heavy slime/mold-like build-up.
24-07-1 Cleaned and sanitized equipment, linens or not properly stored. Stored with mixer and food Corrected On Site.
31-09-1 Critical. Handwash at the outside broken and hole in the bottom of sink
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Bar hand sink used as a dump station.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Ladies rest room
37-18-1 Observed moderate dust on ceiling tiles and/or air conditioning vent covers. Kitchen/prep
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Above cook line
40-04-1 Observed personal care item stored with food. Jackets stored on shelf with food. Corrected On Site.

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 3775714
Inspection Date: Thursday, September 17, 2009
Inspection Number: 1918425
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Partial
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 3636162
Inspection Date: Friday, September 11, 2009
Inspection Number: 1857874
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 2
Total Number of Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. Washed hands and gloves applied. Corrected On Site. Repeat Violation.
12B-02-1 Critical. Observed employee eating in a food preparation or other restricted area.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Suhi bar. Repeat Violation.
14-41-1 Food-contact surface not smooth and easily cleanable. Wooden bowl for sushi rice. Absorable wood.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Sushi bar

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4 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 3564796
Inspection Date: Thursday, May 14, 2009
Inspection Number: 1822987
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 3
Total Number of Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
08A-28-1 Critical. Observed food stored on floor. Cas4s of food in walkin freezer
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bag of rice.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Slicing lemons wihout gloves. Corrected On Site. Repeat Violation.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Sushi bar
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppmmust use 3 bay sink to sanitize dishes till dishmachine is properly sanitizing dishes at minumum 50ppm
22-11-1 Critical. Ice wand stored on the floor of walkin freezer.
22-21-1 Critical. Observed soil buildup inside ice bin. Bar
25-04-1 Observed single-service items stored on floor. Bar
35A-08-1 Critical. Observed live flies in kitchen.
37-18-1 Observed heavy dust r air conditioning vent covers. Sushi bar.
41A-10-1 Critical. Observed toxic item improperly stored. On top of dishmachine. Corrected On Site.

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 3509528
Inspection Date: Thursday, February 12, 2009
Inspection Number: 1808791
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 3458464
Inspection Date: Wednesday, February 11, 2009
Inspection Number: 1808791
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 1
Total Number of Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked beef patties 48F,ham 47F and shredded pepper jack 47F. In the cook line RIC, Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna 47F stored in the sushi display case.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook line RIC located at the grill area This violation must be corrected by : 02/12/09.
05-09-1 Critical. No conspicuously located thermometer in holding unit. Sushi display cooler. Corrected On Site.
08B-04-1 Critical. Observed cloth used as a food-contact surface. Sushi rice Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook making salad sets bare handed. Corrected On Site. Washed handsvand applied gloves.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Waitstaff placing lemons on glass.
24-07-1 Cleaned and sanitized equipment, utensils, not stored handle up. Corrected On Site.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Waitstaff,sushi bar Corrected On Site.

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 3444985
Inspection Date: Monday, October 20, 2008
Inspection Number: 1807413
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 3
Total Number of Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Wisks,spoons in pans in the dish room
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. All hand sinks
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. All hand sinks
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Bar hand sinks
51-11-1 Carbon dioxide/helium tanks not adequately secured. Bar
51-13-1 No Heimlich maneuver sign posted. Corrected On Site.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

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No (0) Food Service Inspections for July 1, 2007 - June 30, 2008
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No (0) Food Service Inspections for July 1, 2006 - June 30, 2007

NoticeEach inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Matt's Casbah Grill, Melbourne may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Matt's Casbah Grill, Melbourne.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Matt's Casbah Grill, Melbourne may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "critical/noncritical" designation.


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