SKEEBO'S RIB SHACK
2280 HARRIS AVENUE NE SUITE 106, Palm Bay FL 32905 · 321-956-3405
Last inspected Apr 16, 2026 · 8 visits since September 2023
5 inspections within 6 points of each other. Whatever this kitchen does, it does consistently.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chops over cooked turkey wings in reach in cooler 2.
Equipment and utensils not properly air-dried - wet nesting. Clear plastic bins on drying rack wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two ladles in water at 117f, operator discarded water and stored them dry.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler near ovens gaskets soiled with mold like substance.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings over raw fish #2 reach in cooler
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatloaf and chicken cooler #2
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef, over raw fish, over cooked chicken Items moved and placed in correct order by owner
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers not inverted
Cutting board has cut marks and is no longer cleanable. Cutting board on prep table
Equipment in poor repair. Torn gasket in reach in freezer
Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken over raw fish and raw pork. Owner moved items
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers and gizzards over cooked soup
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 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf and soup.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
Show 8 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 95F
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and ground sausages over commercial salads.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. *cooked chicken wings, meatloaf, pork chops, pulled pork
When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Catfish and red snapper. Operator crossed out red on menu. Operator stated ordered catfish, invoice and box says swai.
Clean wiping cloth supply not properly stored. On belt of apron
Shelves where clean dishes are stored soiled dust.
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.