COCOS KITCHEN CARIBBEAN CUISINE

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.

Intermediate - No soap provided at handwash sink in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator, Chicken and Tilapia marinated 25-36 hours prior. No date marks.

Basic - Equipment in poor repair. Observed cooler in poor repair (44F). Cooler only functional for uncut produce. Operator will call for service and move food to alternative coolers until repaired.

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 200 ppm chlorine (too strong) Operator corrected (reduced) to 100 ppm. Corrected On-Site

Basic - - From initial inspection : Basic - Exterior kitchen door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-08-14: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Observed a bag of apron in sink. Operator removed. Corrected On-Site

Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed hot holding box maximum temperature 125°F.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm. Operator corrected to 100 ppm. Corrective Action Taken Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed no paper towels at kitchen hand sink. Operator provided.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of cooked turkey, chicken, pork made yesterday.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink in cooler above ready to eat produce. Operator removed. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside of reach in freezer with accumulation of food debris.

High Priority - 3 - #10 Dented cans tomato paste present. See stop sale.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Under triple sink. Operator removed. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw poultry stored over cooked poultry in walk in cooler. Operator stored all items properly. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - glass case - chicken empanadas (119F - Hot Holding). Per operator items were placed in unit approximately 4 hours ago. Operator voluntarily discarded items. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine 200ppm). Operator made new solution. Chlorine 100ppm. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. Employee restroom and under equipment next to walk in cooler.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in sugar and handle in rice. Operator stored properly. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Storage area shelving.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink at 10ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of household pesticide on cart by 3 compartment sink. Manager discarded pesticides. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flats of eggs above portioned slaw and container of cooked beans in reach in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and purse on top of container of dry beans.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Manager cleaned interior of microwave. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked turkey 48-50. Foods in unit over 24hrs. Foods cooling in big containers and covered. See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored together with raw beef inside reach in cooler in kitchen. Operator stored beef above chicken. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked turkey 48-50. Foods in unit over 24hrs. Foods cooling in big containers and covered. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top: cole slaw 41-47°. Observed in unit stored above rim line. Food in unit less than 3 hours. Operator moved food outside temperature to reach in freezer to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice 59°, black bean 70° at 9:30 (reheating since 9am) to 84° at 10 am. Observed water in bin at 159°. Operator re heat foods in a bag. Operator reheated all foods in the stove. Now 166° Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alex, Jonel.