COXINHAS BAKERY

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Flan 14 days - From follow-up inspection 2026-02-02: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flan from 14 days ago. - From follow-up inspection 2026-02-02: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ham and cheese (109F - Hot Holding); chicken and cheese (108F - Hot Holding). Less than 4 hours. All items placed on time control. Corrected On-Site Repeat Violation - From follow-up inspection 2026-02-02: Time Extended

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Fantastik and sanitizer bucket stored on shelf with single use items. Educated manager and he removed the items. Corrected On-Site - From follow-up inspection 2026-02-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Entire establishment. Warning - From follow-up inspection 2026-02-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off. Per operator hot water heater is leaking. Entire establishment. Warning - From follow-up inspection 2026-02-02: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler only freezes items. One prep cooler located on front counter. - From follow-up inspection 2026-02-02: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers above sink. - From follow-up inspection 2026-02-02: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2026-02-02: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Beef slacking. Still frozen. Added under running water to thaw. Corrective Action Taken - From follow-up inspection 2026-02-02: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe under triple sink. - From follow-up inspection 2026-02-02: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Flan 14 days

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flan from 14 days ago.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ham and cheese (109F - Hot Holding); chicken and cheese (108F - Hot Holding). Less than 4 hours. All items placed on time control. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Fantastik and sanitizer bucket stored on shelf with single use items. Educated manager and he removed the items. Corrected On-Site

Intermediate - No hot running water at three-compartment sink. Entire establishment. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off. Per operator hot water heater is leaking. Entire establishment. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler only freezes items. One prep cooler located on front counter.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers above sink.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef slacking. Still frozen. Added under running water to thaw. Corrective Action Taken

Basic - Water leaking from pipe under triple sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator all food items in reach in cooler less than 4 hours pico (58F - Cold Holding); ham (57F - Cold Holding); ground beef (55F - Cold Holding) Per operator all food items in walk in cooler less than 4 hours pork stew ( per operator 25 mins) (47 F - Cooling); dice tomatoes ( per operator less than 4 hours) (52F - Cooling); butter ( per operator less than 4 hours) (44F - Cooling) Warning Warning

Intermediate - 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. Provided to operator. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - 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. Provided to operator to have employee acknowledge and sign. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator all items kept in reach in warm held on 4 hour time plan. Provided time plan guidelines and application to operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Pork in walk in cooler over 24 hours per operator.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back of the house kitchen and ware washing area. Repeat Violation

Basic - Light not functioning. At Hood and dish area. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Facility has no ambient thermometers for any coolers.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken skewer (47F - Cold Holding) less than 4 hours in unit. Manager moved to another unit to cool. ground beef (47F - Cold Holding); chicken (47F - Cold Holding); jerk beef (47F - Cold Holding); heart of palm vegetables (47F - Cold Holding) Corrective Action Taken Warning - From follow-up inspection 2023-09-05: Heart of palm 49F Any future temperature violations will result in administrative action. Time Extended

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed at triple sink. Educated manager. Washed hands at hand sink. Corrected On-Site - From follow-up inspection 2023-09-05: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.back prep area near triple sink. - From follow-up inspection 2023-09-05: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned over. Corrected On-Site - From follow-up inspection 2023-09-05: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to microwave. Manager discarded. Corrected On-Site - From follow-up inspection 2023-09-05: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers over dish sink. Manager turned on side to dry. Corrective Action Taken - From follow-up inspection 2023-09-05: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Oil. Manager placed on shelf. Corrected On-Site Repeat Violation - From follow-up inspection 2023-09-05: Time Extended

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Manager removed Corrected On-Site - From follow-up inspection 2023-09-05: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in make table 47F. Manager removed scoop from water and placed on a clean surface. Corrected On-Site - From follow-up inspection 2023-09-05: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. In dry storage area - From follow-up inspection 2023-09-05: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. In back prep room. Manager wrote sign. Corrected On-Site - From follow-up inspection 2023-09-05: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken skewer (47F - Cold Holding) less than 4 hours in unit. Manager moved to another unit to cool. ground beef (47F - Cold Holding); chicken (47F - Cold Holding); jerk beef (47F - Cold Holding); heart of palm vegetables (47F - Cold Holding) Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed at triple sink. Educated manager. Washed hands at hand sink. Corrected On-Site

Intermediate - 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. Provided forms Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.back prep area near triple sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned over. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to microwave. Manager discarded. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers over dish sink. Manager turned on side to dry. Corrective Action Taken

Basic - Food stored on floor. Oil. Manager placed on shelf. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. Manager removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in make table 47F. Manager removed scoop from water and placed on a clean surface. Corrected On-Site

Basic - Light not functioning. In dry storage area

Basic - No handwashing sign provided at a hand sink used by food employees. In back prep room. Manager wrote sign. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee outing pastries in bag with bare hands.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef above strawberries in walk in cooler. Corrected On-Site

Intermediate - 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. Provided operator with form.

Intermediate - Handwash sink not accessible for employee use at all times. Coffee cup in sink in ware wash area. Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink on cook line removed.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need chlorine test kit. 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/ Repeat violations for manager certification may result in administrative action. Six employees present no certified manager.

Intermediate - 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. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility. Corrective Action Taken

Intermediate - Records/documents for required employee training do not contain all of the required information. No training date or manager certification number on form. Repeat violations for employee training may result in administrative action. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License are current active. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purse on shelf with condiments.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch.

Basic - Employee with ineffective hair restraint while engaging in food preparation. One employee on prep line long braids. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. Walk in cooler and under condiment rack .

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front counter make table. Front counter hot cabinet. Repeat Violation

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Water dirty.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ware wash area.

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Rinse solution soiled. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm retested at 50 ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above pastry dough in walk in cooler. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. On shelf with to go containers on front service line. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in ware wash area. Corrected On-Site 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. Warning

Intermediate - No soap provided at handwash sink. Sink in male restroom and sink in ware wash area. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several meat items in walk in cooler. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Food stored on floor. Panko and oil on floor in kitchen, onions on floor in walk in cooler Warning

Basic - Single-service articles improperly stored. To go containers on floor in front of condiment rack. Warning