Cocoa32931
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
4 Live, small flying insects found under dishwasher.
High priorityAZTECA TWO MEXICAN RESTAURANT →Aug 26, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested twice, 0 ppm, tried priming, sanitation would not prime.
High priorityAZTECA TWO MEXICAN RESTAURANT →Aug 26, 2026
Dented/rusted cans present. See stop sale. 1 8lb can orange marmalade
High prioritySANDBAR SPORTS BAR →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (45F - Cold Holding);, manager had item removed and put in another cooler
High prioritySANDBAR SPORTS BAR →Aug 26, 2026
Nonfood-grade bags used in direct contact with food. Food in walk in cooler stored in to go bags.
High priorityKIM BO CHINESE RESTAURANT →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (47F - Cold Holding); chicken wings (52F - Cold Holding); in reach in cooler, manager moved product to walk in cooler
High priorityKIM BO CHINESE RESTAURANT →Aug 20, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham date marked 8/6
High priorityPIZZAVOLA CB →Aug 20, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 127F, had cook increase temperature. Put on 1 hr ago
High priorityPIZZAVOLA CB →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler across from hibachi grill scallops (47F - Cold Holding); beef (47F - Cold Holding); chicken (47F - Cold Holding); raw shrimp (45F - Cold Holding), operator put pans of ice to bring temperatures down.
High prioritySHOYU HIBACHI EXPRESS AND POKE BOWL →Aug 13, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground beef (114F - hot holding); shredded chicken (89F - hot holding ), cook reheated to 184F
High prioritySHARK PIT BAR AND GRILL →Aug 11, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 12 hot dogs
High priorityHILTON GARDEN INN COCOA BEACH →Aug 10, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Salmon above cream in front counter cooler. Manager moved salmon to bottom shelf
High prioritySALTY BAGEL & GRILL →Aug 7, 2026