COCINA CAFE
1150 MALABAR RD UNIT 101, Palm Bay FL 32907 · 407-970-3483
Last inspected Jul 31, 2026 · 9 visits since July 2023
JUL 24
FEB 25
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Equipment in poor repair. Two autosham hot holding units three of four doors have torn gaskets. Small reach in cooler near autosham torn gasket lower drawer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bucket with large scoops at 112f. Corrected to 170F.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger balls stored over ready to eat mayo and sauces in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone charging above prep table in kitchen.
Equipment in poor repair. Two 2 door hot holding units in kitchen have torn gaskets on upper and lower doors.
Working containers of food removed from original container not identified by common name. Salt container missing label.
Oct 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 food manager present with more than four employees.
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 12 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cheese pastry at 71f for 2 hours. Move to hot holding.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at zero. At zero corrected to 150 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded port at 50f in cooler at flat grill, placed in freezer for rapid chill. Had been out for 1 hour.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to walk-in cooler at prep table.
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 food manager present with more than four employees.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator removed hand wash sink in kitchen. Must install at original location or contact plan review for new location.
Bowl or other container with no handle used to dispense food. Salt being portioned with bowl.
Insect control device installed over food preparation area. Bug zapper over pastry make table.
Reuse of single-service or single-use articles. Old gallon milk containers with a hollow handle used to hold monfongo sauce.
Stored food not covered. Chicken base, salt, and adobe not covered.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On make table over salt.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher in kitchen near walk in freezer in the red.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Frozen Raw beef not in original package stored over fruit pulp boxes, moved by manager
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
No paper towels or mechanical hand drying device provided at handwash sink. Sink next to kitchen door paper towels placed at sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table removed by staff Several Personal items stored on shelves with single service items in storage area
Equipment and utensils not properly air-dried - wet nesting. Metal pans on drying rack
Equipment in poor repair. Torn gasket in reach in ice cream freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Large stir sticks
Jul 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw fish over cooked pork and chicken educated operator
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rotisserie chicken and cooked pork in walk-in cooler
Bowl or other container with no handle used to dispense food. Cup used as scoop fish flour
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on prep table
Equipment and utensils not properly air-dried - wet nesting. Educated operator
Equipment in poor repair. Gasket torn on reach in freezer next to coffee bar
Old labels stuck to food containers after cleaning. Pan on prep table
Stored food not covered. Seasonings and flour under prep table educated operator
Working containers of food removed from original container not identified by common name. Adobo seasoning under prep table
Feb 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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.
Equipment in poor repair- gaskets on sandwich make reach-in cooler torn
Standing water in bottom of sandwich reach-in-cooler.
Feb 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Hot held at less than 135 degrees Fahrenheit: cooked potatoes (115F - Hot Holding); cooked sausage (95F - Hot Holding); yucca (124F - Hot Holding); potato balls, 2.5 hours (110F - Hot Holding); ribs (129F - Hot Holding) All moved to buffet line 2.5 hours. Suggested rapid reheat. Operator took items back to kitchen to reheat, added more water to buffet line to reach bottom of pans and turned up buffet line temperature.
Raw shell eggs stored over prepped veggies in standing reach-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: cheesecakes in display case 48F, moved from walk-in 2.5 hours prior. Operator rapidly chilled product and turned down temperature for the case, retemped at 36F
Handwash sink not accessible for employee use at all times: hand wash sink by sandwich table blocked by hose, hand wash sink by prep table blocked by garbage can
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.
No soap provided at handwash sink by prep table, operator stated the wall mount dispenser broke and they are going to get a new one.
Bowl with no handle used to dispense sugar
Equipment in poor repair- gaskets on sandwich make reach-in cooler torn
Food storage container lid cracked on red plastic tub in walk-in cooler
Standing water in bottom of sandwich reach-in-cooler.
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects front line adding air curtains to front door and added one to back door two days ago
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over roast beef
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Glass display case in front- cheese cake (54F - Cooling); strawberry cheesecake (47F - Cooling); cheesecake Operator states items were out on counter before placed in display case, suggested rapid chill. Retemped (40F - Cold Holding); strawberry cheesecake Retemped (40F - Cold Holding) Front counter cold bar pasta salad (44F - Cold Holding); chicken salad (55F - Cold Holding); suggested rapid chill placed on line 2 hours ago, missing pan on top fill unit. Retemped at pasta salad 40F and chicken salad 41F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef potato ball (100F - Hot Holding); chicken potatoes ball (107F - Hot Holding); yuca (115F - Hot Holding) Suggested rapid reheat on items: Beef potato ball 200F Chicken potatoes ball 170F Yuca 190F
Food thermometer(s) not calibrated according to manufacturer's specifications. Calibrated thermometer with operator
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Allowing people to order eggs undercooked no advisory
Equipment in poor repair. Torn gasket reach in front counter cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils at 90F
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cookline unit
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); Sanitizer Bucket (Quaternary 400ppm)
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.