COCO BEACH

High Priority - - From initial inspection : High Priority - Live, small flying insects found. Observed three small flies insects landing on top of veggie burger inside drawer under griddle. - From follow-up inspection 2026-05-14: Observed five small flies flying in the air and some landing on clean glassware in the dishwasher area. Observed approximately 3 small flies in the air over bar area.. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster stored next to cooked ribs inside reach in coolers across frying station. Observed raw burger stored over cooked vegetables inside reach in cooler across the grill. - From follow-up inspection 2026-05-14: Observed raw lobster stored next to cooked ribs inside reach in coolers across frying station. Observed raw burger stored over cooked vegetables inside reach in cooler across the grill. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinated raw chicken (56F - Cold Holding). As per operator was prepared the day before. - From follow-up inspection 2026-05-14: Observed cut lettuce 59 F, mozzarella cheese 54 F, pickle de gallo 50F, chicken wings 56F, Salmon 54F, cooked pasta 62 F, cooked shrimp 48 F. This items were stored by reach in cooler by cooking line. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed marinara sauce (76F - Hot Holding). Operator started reheating. Corrective Action Taken - From follow-up inspection 2026-05-14: No food was being reheated at time of callback inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed The dishwasher racks are soiled with a mold like substance buildup. Observed soda gun nozzle with accumulation of mold- like residue at bar area. - From follow-up inspection 2026-05-14: Observed some dishwasher racks are soiled with a mold like substance buildup and new are at diswasher area at time of callback inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand washing located at bar area. - From follow-up inspection 2026-05-14: Observed no paper towel at both hand washing located at bar area. Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink located at bar area. Observed no soap at handwashing sink located at outside bar. - From follow-up inspection 2026-05-14: Observed no soap at hand washing sink located at bar area. Observed no soap at handwashing sink located at outside bar. Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Observed ceiling tile missing on top of oven inside kitchen. - From follow-up inspection 2026-05-14: Observed ceiling tile missing on top of oven inside kitchen. Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of prep table. - From follow-up inspection 2026-05-14: Observed personal glasses on top of prep table across oven. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed failed or missing gaskets on all kitchen reach-in coolers, with some with external locks utilized in place of functional, self-closing doors. - From follow-up inspection 2026-05-14: Observed failed or missing gaskets on all kitchen reach-in coolers, with some with external locks utilized in place of functional, self-closing doors. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Accumulation of food debris and dirt observed along floor-wall junctures throughout the kitchen, dishwasher area, bar area, and inside the walk-in cooler, where food debris was also noted on the floor. - From follow-up inspection 2026-05-14: Accumulation of food debris and dirt observed along floor-wall junctures throughout the kitchen, dishwasher area, bar area, and inside the walk-in cooler, where food debris was also noted on the floor. Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 76F. - From follow-up inspection 2026-05-14: Observed utensils in standing water at 76F.Cook line area. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at handwashing sink at bar area. - From follow-up inspection 2026-05-14: Observed no hand washing sign at handwashing sink at bar area. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at all reach in coolers located inside kitchen. Observed buildup of soil residue and food particles on the floor of multiple reach-in coolers. Also observed soiled with heavy grease between kitchen reach in coolers. Observed soiled gasket at walk in cooler. Observed soiled counter under coffee station at bar area. - From follow-up inspection 2026-05-14: Observed soiled gaskets at all reach in coolers located inside kitchen. Observed buildup of soil residue and food particles on the floor of multiple reach-in coolers. Also observed soiled with heavy grease between kitchen reach in coolers. Observed soiled gasket at walk in cooler. Observed soiled counter under coffee station at bar area. Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed box of paper napkins stored on the floor inside office storage with a reach in freezer also inside. - From follow-up inspection 2026-05-14: Observed box of paper napkins stored on the floor inside office storage with a reach in freezer also inside. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at the back door of three compartment sink. Also observed soiled wall at bar area next to frozen margarita mix. - From follow-up inspection 2026-05-14: Observed wall soiled at the back door of three compartment sink. Also observed soiled wall at bar area next to frozen margarita mix. Time Extended

High Priority - Live, small flying insects found. Observed three small flies insects landing on top of veggie burger inside drawer under griddle.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster stored next to cooked ribs inside reach in coolers across frying station. Observed raw burger stored over cooked vegetables inside reach in cooler across the grill.

High Priority - Stop Sale issued due to adulteration of food product. Observed three small flies insects landing on top of veggie burger inside drawer under griddle.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinated raw chicken (56F - Cold Holding). As per operator was prepared the day before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinated raw chicken (56F - Cold Holding). As per operator was prepared the day before.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed marinara sauce (76F - Hot Holding). Operator started reheating. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed several Commercially processed ready-to-eat, time/temperature control for safety food opened and not properly date marked after opening.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed The dishwasher racks are soiled with a mold like substance buildup. Observed soda gun nozzle with accumulation of mold- like residue at bar area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chemical test strip for quaternary sanitizer solution or chlorine sanitizer solution at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand washing located at bar area.

Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink located at bar area. Observed no soap at handwashing sink located at outside bar.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Marinated raw chicken (56F - Cold Holding). More than 24 hours not date marked after prepared.

Basic - Ceiling tile missing. Observed ceiling tile missing on top of oven inside kitchen.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher chlorine sanitizer machine with zero ppm. Ecolab arrived and fixed dishwasher machine and corrected reading at 100ppm.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of prep table.

Basic - Equipment in poor repair. Observed failed or missing gaskets on all kitchen reach-in coolers, with some with external locks utilized in place of functional, self-closing doors.

Basic - Floor soiled/has accumulation of debris. Accumulation of food debris and dirt observed along floor-wall junctures throughout the kitchen, dishwasher area, bar area, and inside the walk-in cooler, where food debris was also noted on the floor.

Basic - Food stored on floor. Observed 5 gallon oil container on the floor next to oven. Observed fruit pulp stored on floor inside walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 76F.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed a wiping cloth under white cutting board at prep table across cooking line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at handwashing sink at bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at all reach in coolers located inside kitchen. Observed buildup of soil residue and food particles on the floor of multiple reach-in coolers. Also observed soiled with heavy grease between kitchen reach in coolers. Observed soiled gasket at walk in cooler. Observed soiled counter under coffee station at bar area.

Basic - Single-service articles improperly stored. Observed box of paper napkins stored on the floor inside office storage with a reach in freezer also inside.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed 20 individual bag of commercially ROP salmon inside reach in cooler being thawed improperly inside ROP bag. Coached employee. As per operator was removed from walk in freezer in the morning. Salmon was removed from ROP bag.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at the back door of three compartment sink. Also observed soiled wall at bar area next to frozen margarita mix.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill line drawers. mahi (53F - Cold Holding); salmon (54F - Cold Holding); hamburger (51F - Cold Holding); noodles (52,50F - Cold Holding); shrimp (56F - Cold Holding); mussels (51F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items in bar area reach-in cooler: milk (48F - Cold Holding); yogurt (46F,45F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to another bar reach-in cooler, ambient temperature 33F, to reduce temperature to 41F. Items in reach-in cooler across from cook line grill closest to the office: turkey (41F - Cold Holding); tomatoes (48F - Cold Holding); cheese (47F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items in walk-in cooler: lettuce (45F - Cold Holding); pico (44F - Cold Holding); yogurt (45F - Cold Holding); cheese (46F - Cold Holding); slaw (46F - Cold Holding); steak (45F - Cold Holding); hamburger (45F - Cold Holding). Manager stated items were at the proper temperature two hours prior to temperature being taken and the doors were propped open quite a bit during prep. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-06-19: Reach-in cooler across from grill:ham 50 F, tomatoes 48F, shrimp 48F. Employee stated items were placed in cooler at 11:00 am. Appears as if air flow is obstructed by containers stored in cooler. Repair person moved containers and will continue to observe. Items were moved to reach-in freezer to reduce temperature to 41F. Walk-in cooler: beef 47F, lettuce 48F, fish 47F. Repair person stated cooler was working properly earlier in the day and then the compressor became iced over. Repair person was conducting repairs to get unit working properly. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over whole beef roasts in walk-in cooler. Manager moved ground beef to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi thawing in cook line drawers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill line drawers. mahi (53F - Cold Holding); salmon (54F - Cold Holding); hamburger (51F - Cold Holding); noodles (52,50F - Cold Holding); shrimp (56F - Cold Holding); mussels (51F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items in bar area reach-in cooler: milk (48F - Cold Holding); yogurt (46F,45F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to another bar reach-in cooler, ambient temperature 33F, to reduce temperature to 41F. Items in reach-in cooler across from cook line grill closest to the office: turkey (41F - Cold Holding); tomatoes (48F - Cold Holding); cheese (47F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items in walk-in cooler: lettuce (45F - Cold Holding); pico (44F - Cold Holding); yogurt (45F - Cold Holding); cheese (46F - Cold Holding); slaw (46F - Cold Holding); steak (45F - Cold Holding); hamburger (45F - Cold Holding). Manager stated items were at the proper temperature two hours prior to temperature being taken and the doors were propped open quite a bit during prep. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items being held on cook line: onions (91F - Hot Holding); peppers (95F - Hot Holding); chicken (106F - Hot Holding); hamburger (101F - Hot Holding). Manager stated items were placed on cook line one hour prior to temperature being taken.manager placed items on grill to reheat. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave in kitchen. Cutting board in bar area. Soda gun in bar area.

Intermediate - Handwash sink used for purposes other than handwashing. Cups stored in bar area hand washing sink. Employee removed cups from sink. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 certified food manager working with nine employees working.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels and soap at bar area hand washing sink. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Slaw stored in walk-in cooler dated 6/1/2023. Manager stated the slaw was prepared on 6/14. Manager placed proper date mark on item. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Souffle cups used to dispense pesto and cheese in kitchen.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in bar area. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above three compartment sink.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi thawing in cook line drawers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored next to sugar on shelf in dry storage area.

Basic - Equipment in poor repair. Door for reach-in cooler across from cook line grill. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line utensils stored in standing water, 105F. Manager placed utensil pan on grill to heat up water. Corrective Action Taken

Basic - Light shield damaged/in disrepair. Lite cover for light next to kitchen microwave.

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at bar area hand washing sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above cook line. Shelves above make line reach-in coolers. Fan covers in beer walk-in cooler.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf next to three compartment sink.

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado in make line reach-in cooler label not removed.

Basic - Single-service articles improperly stored. Juice cups stored on floor in dry storage area.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line grill.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef in walk in freezer. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken cooked (50 F - Cold Holding); pico de gallo (48F - Cold Holding); cheese sliced (53 F - Cold Holding); corn (53 F - Cold Holding), as per manager since yesterday. Manager discarded product. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at three compartment sink area. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen area Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates ready to be used, not inverted at cook line in front of fryers. Person in charge inverted them. Corrected On-Site Warning

Basic - Cove molding at floor/wall juncture broken/missing. From walk in cooler next to oven. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed an air gap in exit door at storage room. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled above steam products in grill line Warning

Basic - Stored food not covered. Observed a pan with lobster tails and a pan with shrimp stored uncovered in reach in cooler. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Grill area and prep station. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles not labeled at grill line Warning