COCO BEACH
960 OCEAN DR, Miami Beach FL 33139 · (305)604-1999
Last inspected Aug 4, 2026 · 12 visits since February 2024
DEC 24
APR 25
OCT 25
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed three small flies insects landing on top of veggie burger inside drawer under griddle.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler COOKED WHITE RICE (49F - Cooling); TOMATO SAUCE (55F - Cooling) date marked the day prior.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed at walk in cooler COOKED WHITE RICE (49F - Cooling); TOMATO SAUCE (55F - Cooling) date marked the day prior. Observed at cook line, raw salmon thawed in original ROP packaging.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed at cook line, raw salmon thawed in original ROP packaging.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk-in freezer, heavy buildup of ice on the floor.
Show the remaining 1 finding ▾
Stored food not covered. Observed at walk-in cooler, a plastic container of tomato sauce, not covered.
May 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at handwashing sink at bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at all reach in coolers located inside kitchen. Observed buildup of soil residue and food particles on the floor of multiple reach-in coolers. Also observed soiled with heavy grease between kitchen reach in coolers. Observed soiled gasket at walk in cooler. Observed soiled counter under coffee station at bar area.
May 14, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Live, small flying insects found. Observed three small flies insects landing on top of veggie burger inside drawer under griddle.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster stored next to cooked ribs inside reach in coolers across frying station. Observed raw burger stored over cooked vegetables inside reach in cooler across the grill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinated raw chicken (56F - Cold Holding). As per operator was prepared the day before.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed marinara sauce (76F - Hot Holding). Operator started reheating.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed The dishwasher racks are soiled with a mold like substance buildup. Observed soda gun nozzle with accumulation of mold- like residue at bar area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand washing located at bar area.
No soap provided at handwash sink. Observed no soap at hand washing sink located at bar area. Observed no soap at handwashing sink located at outside bar.
Ceiling tile missing. Observed ceiling tile missing on top of oven inside kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of prep table.
Equipment in poor repair. Observed failed or missing gaskets on all kitchen reach-in coolers, with some with external locks utilized in place of functional, self-closing doors.
Floor soiled/has accumulation of debris. Accumulation of food debris and dirt observed along floor-wall junctures throughout the kitchen, dishwasher area, bar area, and inside the walk-in cooler, where food debris was also noted on the floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 76F.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at handwashing sink at bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at all reach in coolers located inside kitchen. Observed buildup of soil residue and food particles on the floor of multiple reach-in coolers. Also observed soiled with heavy grease between kitchen reach in coolers. Observed soiled gasket at walk in cooler. Observed soiled counter under coffee station at bar area.
Single-service articles improperly stored. Observed box of paper napkins stored on the floor inside office storage with a reach in freezer also inside.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at the back door of three compartment sink. Also observed soiled wall at bar area next to frozen margarita mix.
May 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority6 Intermediate13 Basic
Show 25 findings ▾
Live, small flying insects found. Observed three small flies insects landing on top of veggie burger inside drawer under griddle.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster stored next to cooked ribs inside reach in coolers across frying station. Observed raw burger stored over cooked vegetables inside reach in cooler across the grill.
Stop Sale issued due to adulteration of food product. Observed three small flies insects landing on top of veggie burger inside drawer under griddle.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinated raw chicken (56F - Cold Holding). As per operator was prepared the day before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Marinated raw chicken (56F - Cold Holding). As per operator was prepared the day before.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed marinara sauce (76F - Hot Holding). Operator started reheating.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed several Commercially processed ready-to-eat, time/temperature control for safety food opened and not properly date marked after opening.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed The dishwasher racks are soiled with a mold like substance buildup. Observed soda gun nozzle with accumulation of mold- like residue at bar area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chemical test strip for quaternary sanitizer solution or chlorine sanitizer solution at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand washing located at bar area.
No soap provided at handwash sink. Observed no soap at hand washing sink located at bar area. Observed no soap at handwashing sink located at outside bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Marinated raw chicken (56F - Cold Holding). More than 24 hours not date marked after prepared.
Ceiling tile missing. Observed ceiling tile missing on top of oven inside kitchen.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher chlorine sanitizer machine with zero ppm. Ecolab arrived and fixed dishwasher machine and corrected reading at 100ppm.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of prep table.
Equipment in poor repair. Observed failed or missing gaskets on all kitchen reach-in coolers, with some with external locks utilized in place of functional, self-closing doors.
Floor soiled/has accumulation of debris. Accumulation of food debris and dirt observed along floor-wall junctures throughout the kitchen, dishwasher area, bar area, and inside the walk-in cooler, where food debris was also noted on the floor.
Food stored on floor. Observed 5 gallon oil container on the floor next to oven. Observed fruit pulp stored on floor inside walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 76F.
In-use wet wiping cloth/towel used under cutting board. Observed a wiping cloth under white cutting board at prep table across cooking line.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at handwashing sink at bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at all reach in coolers located inside kitchen. Observed buildup of soil residue and food particles on the floor of multiple reach-in coolers. Also observed soiled with heavy grease between kitchen reach in coolers. Observed soiled gasket at walk in cooler. Observed soiled counter under coffee station at bar area.
Single-service articles improperly stored. Observed box of paper napkins stored on the floor inside office storage with a reach in freezer also inside.
Time/temperature control for safety food thawed in an improper manner. Observed 20 individual bag of commercially ROP salmon inside reach in cooler being thawed improperly inside ROP bag. Coached employee. As per operator was removed from walk in freezer in the morning. Salmon was removed from ROP bag.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at the back door of three compartment sink. Also observed soiled wall at bar area next to frozen margarita mix.
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. As per manager for approximately 30 minutes prior, placed inside RIC.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken tender (52F - Cold Holding) next to fryers, as per chef for approximately 1 hour prior.
Ceiling tile missing. Observed by ware washing area.
Floor area(s) covered with standing water. Observed at ware washing area.
Food stored on floor. Observed oil container on floor at end of cook line.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use wet wiping cloth/towel used under cutting board.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout cook line.
Apr 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Operator replaced water, final reading Triple Sink (Quaternary 200ppm).
Handwash sink not accessible for employee use at all times. Observed 2 big pots on ware washing area.
Equipment in poor repair. Observed gaskets inside reach in cooler at cook line in disrepair.
Food stored on floor. Observed oil container on floor at cook line. Observed case of produce on floor inside walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed on floor inside walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in freezer gaskets soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout cook line.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate13 Basic
Show 20 findings ▾
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. Observed the dishwasher machine chemical sanitizer chlorine at 0.00 ppms. A technician came during the inspection and fixed it. Chlorine at 100 ppms.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed; chicken (105F - Hot Holding) at the cook line. As per the cook the chicken had been prepared approximately two hours a go. The cook turned up the heat.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed in the ware washing area.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle soiled at the bar.
Handwash sink used for purposes other than handwashing. A scrubbing pad in the sink at the bar. The chef removed the pad.
No soap provided at handwash sink. Observed at the bar.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed in a container of flour. The chef removed the pan.
Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
Current Hotel and Restaurant license not displayed. Observed the license displayed expired on 10-01-2024. The manager printed the new license and posted it.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two water bottles over a prep table. The chef removed the bottles.
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in the walk-in freezer.
In-use wet wiping cloth/towel used under cutting board.
No container installed for catching grease from hood drip tray.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar and men's restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Observed a large plastic container with flour not labeled.
Jun 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill line drawers. mahi (53F - Cold Holding); salmon (54F - Cold Holding); hamburger (51F - Cold Holding); noodles (52,50F - Cold Holding); shrimp (56F - Cold Holding); mussels (51F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items in bar area reach-in cooler: milk (48F - Cold Holding); yogurt (46F,45F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to another bar reach-in cooler, ambient temperature 33F, to reduce temperature to 41F. Items in reach-in cooler across from cook line grill closest to the office: turkey (41F - Cold Holding); tomatoes (48F - Cold Holding); cheese (47F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items in walk-in cooler: lettuce (45F - Cold Holding); pico (44F - Cold Holding); yogurt (45F - Cold Holding); cheese (46F - Cold Holding); slaw (46F - Cold Holding); steak (45F - Cold Holding); hamburger (45F - Cold Holding). Manager stated items were at the proper temperature two hours prior to temperature being taken and the doors were propped open quite a bit during prep.
Jun 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 4 high priority.
4 High priority5 Intermediate16 Basic
Show 25 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over whole beef roasts in walk-in cooler. Manager moved ground beef to bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi thawing in cook line drawers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill line drawers. mahi (53F - Cold Holding); salmon (54F - Cold Holding); hamburger (51F - Cold Holding); noodles (52,50F - Cold Holding); shrimp (56F - Cold Holding); mussels (51F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items in bar area reach-in cooler: milk (48F - Cold Holding); yogurt (46F,45F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to another bar reach-in cooler, ambient temperature 33F, to reduce temperature to 41F. Items in reach-in cooler across from cook line grill closest to the office: turkey (41F - Cold Holding); tomatoes (48F - Cold Holding); cheese (47F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. Items in walk-in cooler: lettuce (45F - Cold Holding); pico (44F - Cold Holding); yogurt (45F - Cold Holding); cheese (46F - Cold Holding); slaw (46F - Cold Holding); steak (45F - Cold Holding); hamburger (45F - Cold Holding). Manager stated items were at the proper temperature two hours prior to temperature being taken and the doors were propped open quite a bit during prep.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items being held on cook line: onions (91F - Hot Holding); peppers (95F - Hot Holding); chicken (106F - Hot Holding); hamburger (101F - Hot Holding). Manager stated items were placed on cook line one hour prior to temperature being taken.manager placed items on grill to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Microwave in kitchen. Cutting board in bar area. Soda gun in bar area.
Handwash sink used for purposes other than handwashing. Cups stored in bar area hand washing sink. Employee removed cups from sink.
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 certified food manager working with nine employees working.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels and soap at bar area hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Slaw stored in walk-in cooler dated 6/1/2023. Manager stated the slaw was prepared on 6/14. Manager placed proper date mark on item.
Bowl or other container with no handle used to dispense food. Souffle cups used to dispense pesto and cheese in kitchen.
Carbon dioxide/helium tanks not adequately secured. CO2 tank in bar area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above three compartment sink.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi thawing in cook line drawers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored next to sugar on shelf in dry storage area.
Equipment in poor repair. Door for reach-in cooler across from cook line grill.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line utensils stored in standing water, 105F. Manager placed utensil pan on grill to heat up water.
Light shield damaged/in disrepair. Lite cover for light next to kitchen microwave.
No handwashing sign provided at a hand sink used by food employees. No sign at bar area hand washing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above cook line. Shelves above make line reach-in coolers. Fan covers in beer walk-in cooler.
Old labels stuck to food containers after cleaning. Containers stored on shelf next to three compartment sink.
Raw fruits/vegetables not washed prior to preparation. Cut avocado in make line reach-in cooler label not removed.
Single-service articles improperly stored. Juice cups stored on floor in dry storage area.
Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line grill.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Apr 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cove molding at floor/wall juncture broken/missing. From walk in cooler next to oven.
Exterior door has a gap at the threshold that opens to the outside. Observed an air gap in exit door at storage room.
Stored food not covered. Observed a pan with lobster tails and a pan with shrimp stored uncovered in reach in cooler.
Working containers of food removed from original container not identified by common name. Observed squeeze bottles not labeled at grill line
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate10 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over buns at the cook line. The chef moved the buns.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (67F - Cold Holding) at the bar. The chef discarded the milk.
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. Form provided.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. Observed the soda gun nozzle soiled at the bar. The chef had the nozzles cleaned.
Handwash sink used for purposes other than handwashing. Observed an ice scoop in the hand washing sink at the bar. The chef removed it.
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. Form provided.
No soap provided at handwash sink. Observed at the bar. The chef brought soap.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed at the bar.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 4 different varieties of fish still in the vacuum pack while defrosting, the internal temperature was 36°F or less. The chef cut open the bags.
Equipment in poor repair. Observed the walk-in cooler gasket torn.
Ice buildup in walk-in freezer.
No Heimlich maneuver/choking sign posted. Form provided.
No handwashing sign provided at a hand sink used by food employees. Observed at the bar.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at the first cooler at the cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.