MARMALADE RESTAURANT
1256 ROCKLEDGE BLVD, Rockledge FL 32955
Last inspected Jun 5, 2026 · 11 visits since July 2023
NOV 24
MAR 25
AUG 25
JAN 26
JUN 26
— STEADY
5 inspections within 5 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Owner pay the renewal through DBPR website and verified it
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023062244 | Jul 31, 2023 | Apr 2, 2024 | $320 |
| 4--2020039684 | Jul 24, 2020 | Feb 17, 2021 | — |
| 4--2019048310 | Jul 24, 2019 | Jan 24, 2020 | $800 |
| 4--2019019231 | Feb 20, 2019 | Jul 11, 2019 | $1,200 |
| 4--2018020481 | Feb 23, 2018 | May 24, 2018 | $400 |
| 4--2017025095 | Apr 13, 2017 | Jun 21, 2017 | $200 |
Inspection history
11 visits, newest first
Jun 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Operating with an expired Division of Hotels and Restaurants license. Owner pay the renewal through DBPR website and verified it
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
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. Test dish washer machine reading 0ppm prime it and retest it is still reading 0ppm. Inspector checked the sanitizer gallon bucket and it was empty. Operator called owner and owner is on the way to put a new sanitizer bucket. Owner had to buy one because they doesn't have extra one on property. Owner is has change empty one with the new one. And now it's reading 50 ppm
Single-service articles improperly stored. Observe in dry storage back area. Had single service containers protected in plastic container stored directly on the floor. Operator took it off the floor.
Water leaking from pipe and/or faucet/handle. Hand wash sink in cooking area has a small leak in pipe has water is running.
Aug 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk open 8/27/2025 not dated. Operator dated 8/27/2025
Handwash sink used for purposes other than handwashing. Hand wash sink on Cook line had a container lid in the sink. Owner remove it
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed no identification of egg Benedict not item on menu that its serve raw or under cooked on menu.Operator is not marking raw or undercooked items on menu
Carbon dioxide/helium tanks not adequately secured.
Floors not constructed to be easily cleanable. Observed floor in cook line tiles crack and broken not easily cleanable. Operator started to sweep kitchen floor.
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cove molding at floor/wall juncture broken/missing. Close to walk in freezer
Drain cover(s) missing. Next to walk in cooler
Equipment in poor repair. Walk in freezer door gaskets is torn in poor repair
Reach-in cooler interior/shelves have accumulation of soil residues. Observe 4 door reach in cooler on cook line shelves are soiled
Single-service articles not stored inverted or protected from contamination. Observe coffee filters not protected from contamination. Operator place coffee filters in a container with a lid to protect it from contamination
May 10, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof of any food manager for location, owner/ operators possess only hourly food safe certificates.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook, dishwasher and waitstaff without hourly food safety training.
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. Employees on site, dish washer, cook and wait staff without employee agreement in place, or no proof of it on site at the time of the inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All thru the location, ceiling vents and panels soiled.
Equipment in poor repair. Gaskets broken on the 4 door reach in cooler unit.
Exterior door has a gap at the threshold that opens to the outside. Bottom of back screened doors.
Floor tiles missing and/or in disrepair. Broken floor tiles, cooks line.
Hole in or other damage to wall. Under the Dish Washing Machine, 3 compartment sink and in back dry stock room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment on cooks line and ice machine soiled, shelving in walk in cooler soiled and rusting.
Open dumpster lid.
Dec 1, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate10 Basic
Show 15 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can openers soiled. soiled portable blue plastic cutting board in use, stained/ soiled. Also make table cutting board stained
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof of any food manager for location, owner/ operators possess only hourly food safe certificates.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook, dishwasher and waitstaff without hourly food safety training.
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. Employees on site, dish washer, cook and wait staff without employee agreement in place, or no proof of it on site at the time of the inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cook using time plan for whole raw shell eggs on cooks line, no written plan in place.
Carbon dioxide/helium tanks not adequately secured. 4 co2 tank in back room not secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All thru the location, ceiling vents and panels soiled.
Equipment in poor repair. Gaskets broken on the 4 door reach in cooler unit.
Exterior door has a gap at the threshold that opens to the outside. Bottom of back screened doors.
Floor tiles missing and/or in disrepair. Broken floor tiles, cooks line.
Hole in or other damage to wall. Under the Dish Washing Machine, 3 compartment sink and in back dry stock room.
Improper storage of maintenance equipment that interferes with cleaning. Excessive amount of construction materials on site in food and food equipment storage areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment on cooks line and ice machine soiled, shelving in walk in cooler soiled and rusting.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler unit heavily soiled with old food debris on cooks line, 4 door unit. Make table on cooks line with standing soiled water with old food debris.
Nov 29, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority7 Intermediate14 Basic
Show 24 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handling soiled dishes then pull clean dish rack from dish machine without first hand washing, corrected and re-educated
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repacked raw sliced beef and open package of raw shrimp stored over ready to eat French fries in reach in freezer unit near cooks line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter blend product on counter once approx 7am, no written time plan in place for location, 67 cold holding Whole raw shell eggs on counter since 10 am 51 cold holding. Cooked on site red potatoes holding at ambient air since approx 945 am 55 cold holding
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No information posted at location.
Food-contact surface soiled with food debris, mold-like substance or slime. Can openers soiled. soiled portable blue plastic cutting board in use, stained/ soiled. Also make table cutting board stained
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof of any food manager for location, owner/ operators possess only hourly food safe certificates.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook, dishwasher and waitstaff without hourly food safety training.
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. Employees on site, dish washer, cook and wait staff without employee agreement in place, or no proof of it on site at the time of the inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cook using time plan for whole raw shell eggs on cooks line, no written plan in place.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. 8x11 Consumer advisory posted at lobby area, no consumer advisory on menu that serves Eggs Benedict.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. 4 co2 tank in back room not secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All thru the location, ceiling vents and panels soiled.
Equipment in poor repair. Gaskets broken on the 4 door reach in cooler unit.
Exterior door has a gap at the threshold that opens to the outside. Bottom of back screened doors.
Floor tiles missing and/or in disrepair. Broken floor tiles, cooks line.
Hole in or other damage to wall. Under the Dish Washing Machine, 3 compartment sink and in back dry stock room.
Improper storage of maintenance equipment that interferes with cleaning. Excessive amount of construction materials on site in food and food equipment storage areas.
In-use knife/knives stored in cracks between pieces of equipment. Cooks line observed knives stored between equipment, prep table and reach in cooler unit, tongs stored on equipment handle on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment on cooks line and ice machine soiled, shelving in walk in cooler soiled and rusting.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler unit heavily soiled with old food debris on cooks line, 4 door unit. Make table on cooks line with standing soiled water with old food debris.
Time/temperature control for safety food thawed in an improper manner. Observed fully cooked scrapple in standing water at ambient air thawing, cook placed back into reach in cooler unit 29-30 cold holding
Wet wiping cloth not stored in sanitizing solution between uses. Prep area, wet wiping cloth on table
Nov 28, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 25 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority7 Intermediate14 Basic
Show 25 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handling soiled dishes then pull clean dish rack from dish machine without first hand washing, corrected and re-educated
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repacked raw sliced beef and open package of raw shrimp stored over ready to eat French fries in reach in freezer unit near cooks line.
Rodent activity present as evidenced by rodent droppings found. Observed 6-7 rodent droppings under hand wash sink and 3 compartment sink area of kitchen. Observed 2 rodent droppings under soiled dish rack area of sink. Observed 4-5 rodent dropping on top of water heater, back room. Observed 3 rodent dropping on time of Dish Washing Machine. Observed 4 rodent droppings on stairs to upper area of food and equipment storage area and office.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter blend product on counter once approx 7am, no written time plan in place for location, 67° cold holding Whole raw shell eggs on counter since 10 am 51° cold holding. Cooked on site red potatoes holding at ambient air since approx 945 am 55° cold holding
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No information posted at location.
Food-contact surface soiled with food debris, mold-like substance or slime. Can openers soiled. soiled portable blue plastic cutting board in use, stained/ soiled. Also make table cutting board stained
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof of any food manager for location, owner/ operators possess only hourly food safe certificates.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook, dishwasher and waitstaff without hourly food safety training.
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. Employees on site, dish washer, cook and wait staff without employee agreement in place, or no proof of it on site at the time of the inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cook using time plan for whole raw shell eggs on cooks line, no written plan in place.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. 8x11 Consumer advisory posted at lobby area, no consumer advisory on menu that serves Eggs Benedict.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. 4 co2 tank in back room not secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All thru the location, ceiling vents and panels soiled.
Equipment in poor repair. Gaskets broken on the 4 door reach in cooler unit.
Exterior door has a gap at the threshold that opens to the outside. Bottom of back screened doors.
Floor tiles missing and/or in disrepair. Broken floor tiles, cooks line.
Hole in or other damage to wall. Under the Dish Washing Machine, 3 compartment sink and in back dry stock room.
Improper storage of maintenance equipment that interferes with cleaning. Excessive amount of construction materials on site in food and food equipment storage areas.
In-use knife/knives stored in cracks between pieces of equipment. Cooks line observed knives stored between equipment, prep table and reach in cooler unit, tongs stored on equipment handle on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment on cooks line and ice machine soiled, shelving in walk in cooler soiled and rusting.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler unit heavily soiled with old food debris on cooks line, 4 door unit. Make table on cooks line with standing soiled water with old food debris.
Time/temperature control for safety food thawed in an improper manner. Observed fully cooked scrapple in standing water at ambient air thawing, cook placed back into reach in cooler unit 29-30° cold holding
Wet wiping cloth not stored in sanitizing solution between uses. Prep area, wet wiping cloth on table
Jul 31, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Manager or person in charge lacking proof of food manager certification.
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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens room door does not close all the way.
Condensation or other drainage not disposed of according to law. In 4 door reach in cooler, pan on top shelf
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.