Visit 01 — Routine - Food
Jun 5, 2026
Disposition
Inspection Completed - No Further ActionThe establishment's license expired, not obtained, or not properly displayed.
Basic
Source: State of FloridaState inspection document
License No. 1504863|Public Food Service Establishment|Brevard County, FloridaInspected Jun 5, 2026
State of Florida Inspection Record
MARMALADE RESTAURANT
1256 ROCKLEDGE BLVD, ROCKLEDGE, FL 32955
MARMALADE RESTAURANT keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 4 violations, including 2 high-priority and 0 Emergency Orders of Closure.
Solid
79.2
Trailing year of inspections
How this kitchen compares
Against ROCKLEDGE
Scores higher than 25% of the 79 inspected restaurants in ROCKLEDGE on the trailing-year record.
Against Brevard County
2 high-priority violations on the trailing-year record — below the Brevard County average of 2.1.
This kitchen2
County average2.1
Below county average
Computed from the trailing-year records of all inspected restaurants in the same city and county. Official State of Florida inspection data — scores calculated by this site.
The Inspection Record
11 inspectionsFull available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Visit 02 — Routine - Food
Jan 12, 2026
Disposition
Inspection Completed - No Further ActionSurfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Basic
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Basic
Source: State of FloridaState inspection document
Earlier history — outside the scoring window
Visit 03 — Routine - Food
Aug 28, 2025
Disposition
Inspection Completed - No Further ActionMissing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Intermediate
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate
Source: State of FloridaState inspection document
Visit 04 — Routine - Food
Mar 6, 2025
Disposition
Inspection Completed - No Further ActionMissing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Intermediate
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic
Other conditions related to sanitary and safe operation.
Basic
Source: State of FloridaState inspection document
Visit 05 — Routine - Food
Nov 8, 2024
Disposition
Inspection Completed - No Further ActionFood-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Basic
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Basic
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic
Source: State of FloridaState inspection document
Visit 06 — Food-Licensing Inspection
May 10, 2024
Disposition
Inspection Completed - No Further ActionNo violations on record for this visit
This visit closed with no further action required.
Source: State of FloridaState inspection document
Visit 07 — Routine - Food
Feb 2, 2024
Disposition
Follow-up - Admin. complaint recommendedRoaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
High-priority
Missing or expired food manager certification, or employee food-safety training not documented.
Intermediate×2
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×3
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Garbage overflowing or uncovered, or the premises not maintained.
Basic
Source: State of FloridaState inspection document
Visit 08 — Routine - Food
Dec 1, 2023
Disposition
Follow-up - Extension given, pendingFood held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
High-priority
Missing or expired food manager certification, or employee food-safety training not documented.
Intermediate×2
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×3
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic×2
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Garbage overflowing or uncovered, or the premises not maintained.
Basic
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Basic
Other conditions related to sanitary and safe operation.
Basic
Source: State of FloridaState inspection document
Visit 09 — Routine - Food
Nov 29, 2023
Disposition
Emergency Order Follow-up Time ExtensionFood held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority×2
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
High-priority
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate×2
Missing or expired food manager certification, or employee food-safety training not documented.
Intermediate×2
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Intermediate
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Intermediate
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×3
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic×2
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Basic
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Basic
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Garbage overflowing or uncovered, or the premises not maintained.
Basic
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Basic
Other conditions related to sanitary and safe operation.
Basic
Source: State of FloridaState inspection document
Visit 10 — Routine - Food
Nov 28, 2023
Disposition
Emergency Order of ClosureEmergency order recommended Emergency order on this visit
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority×2
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
High-priority×2
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate×2
Missing or expired food manager certification, or employee food-safety training not documented.
Intermediate×2
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Intermediate
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Intermediate
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×3
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic×2
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Basic
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Basic
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Garbage overflowing or uncovered, or the premises not maintained.
Basic
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Basic
Other conditions related to sanitary and safe operation.
Basic
Source: State of FloridaState inspection document
Visit 11 — Routine - Food
Jul 31, 2023
Disposition
Follow-up - Admin. complaint recommendedSewage or wastewater not disposed of properly — backups can contaminate the whole kitchen.
High-priority
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate×2
Missing or expired food manager certification, or employee food-safety training not documented.
Intermediate
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Restrooms not clean, stocked, or maintained as required.
Basic
Source: State of FloridaState inspection document
What the violations mean
Violation categories, explained
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
The license must be current, properly obtained, and displayed where diners can see it. Operating without a valid license means operating outside the inspection system entirely.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
† Item numbers refer to the State of Florida’s standardized inspection form; the same item recurring across visits indicates an unresolved problem. Severity groupings and the sanitation score are explained in How it works.
Check our work
The inspection record above comes straight from the state's files.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 1504863 — you can read the original documents yourself and compare.
Official State of Florida inspection records Opens myfloridalicense.com — the state's public inspection search
Official State of Florida inspection data — scores calculated by this site