BUGNUTTY BREWING COMPANY
225 KING ST UNIT B, Cocoa FL 32922 · 321-452-4460
Last inspected Dec 18, 2025 · 7 visits since November 2023
5 inspections within 8 points of each other. Whatever this kitchen does, it does consistently.
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken wings cooked from raw; (41F - Cold Holding) per cook was told they are cooked to only 155° then chilled and reheated to 165° on the second cook when ordered. paperwork for non continuous cooking guidelines was given to operator if they wis to continue the procedure
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Spray hose at dish sink lower than flood rim of sink. Observed mop sink hose that is connected to faucet mop sink touching the bottom of mop sink. Operator hung up mop sink
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
2 door reach in cooler door gaskets is soiled. Operator did state that establishment has new door gasket in office
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Accumulation of debris on exterior of warewashing machine.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Spray bottle containing toxic substance not labeled. Observed at mop sink room spray bottle containing toxic substance not label
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
Show 6 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken wings cooked from raw; (41F - Cold Holding) per cook was told they are cooked to only 155° then chilled and reheated to 165° on the second cook when ordered. paperwork for non continuous cooking guidelines was given to operator if they wis to continue the procedure
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. Dish Washing Machine reading at 0 ppm chlorine, operator primed and adjusted timing wheel, retested at 50ppm.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Manager or person in charge lacking proof of food manager certification. Kitchen manager with no proof of food managers or hourly food safety training. Stated has valid food manager certificate and needs to go on line to find, if not posted or available at location then hourly food safety training needs to be completed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled interior of ice machine.
In-use utensil stored in sanitizer between uses. Probe thermometer stored in sanitizer between uses
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.