COCO WOOD GRILL
17814 GULF BLVD, Redington Shores FL 33708 · 610-850-3522
Last inspected Aug 26, 2026 · 12 visits since July 2023
JAN 25
JAN 25
OCT 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings on floor in rear storage room 2 rodent droppings on bus tub in rear prep room 1 rodent dropping next to rear exit door All areas cleaned and sanitized by staff
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024035510 | Jun 11, 2024 | Jan 14, 2025 | $400 |
Inspection history
12 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table - cream sauce (119F - Hot Holding); gravy (111F - Hot Holding), staff reheated on stove
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holsters soiled at bar
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink in rear prep room next to triple sink has been detached from wall and lying on floor, water lines still attached. Staff was able to temporarily reattach sink during inspection
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/
Show the remaining 7 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Dispenser empty on cook line, staff restocked
No soap provided at handwash sink. Soap dispenser missing from wall at sink on cook line, portable soap dispenser added
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages over deli cooler at service window, relocated
Employee with no hair restraint while engaging in food preparation. One employee on cook line with no hair restraint
Equipment in poor repair. Broken cooler handle across from oven
Floor area(s) covered with standing water. Rear prep room next to triple sink
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - cream (48F - Cold Holding), added ice to ice well
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator purchased during inspection
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and zyn pouch on shelf over cooler, removed
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles soiled at bar, operator removed for cleaning
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For dish machine at bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use knife/knives stored in cracks between pieces of equipment. Spatulas in between coolers on cook line, removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Jan 15, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. Spray bottle on top shelf with olive oil, removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened ploys beverage can on top shelf above bread station, removed
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Beef and pork vacuum sealed on site held less than 48 hours not marked with time, discussed procedures with operator
Jan 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
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. Inspector observed raw tuna, snapper, grouper, all commercially ROP sealed in walk in cooler, still frozen and thawing. Staff punctured all packaging during inspection
In-use tongs stored on equipment door handle between uses. On oven door, removed
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw beef and cooked pork in on site vacuum packaging, sealed on 1/2/25, no date or time marks. Chef labels all packaging
Dec 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork over bread in reach in freezer not all packaged. Employee moved bread to higher shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched face with gloved hand then back to working with food. Educated manager on hand washing.
Toxic substance/chemical improperly stored. Cleaner over clean glasses in soda fountain area of kitchen. Employee removed cleaner.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream opened 12-10 no date mark. Employee dated cream.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on deli reach in cooler on cook line soiled with debris and stained.
Handwash sink used for purposes other than handwashing. Employee used hand sink to rinse coffee pot. Educated employee and he rinsed hand sink.
Drain cover(s) missing. Drain cover in kitchen missing. Employee replaced drain cover.
Employee with no hair restraint while engaging in food preparation. Employee working with food in the kitchen no hair restraint.
Floor area(s) covered with standing water. Standing water on the floor of the dish area.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen. Employee removed tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Interior of oven/microwave has accumulation of black substance/grease/food debris. South end oven interior soiled with burnt on food debris.
Open dumpster lid. Dumpster lid open. Employee closed lid.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table in kitchen. Employee moved wet cloth to sanitizer bucket.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator replaced bucket, 50ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gorgonzola cream sauce (129F - Hot Holding) on steam table, reheated on stove to minimum 165F
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
Handwash sink not accessible for employee use at all times. Metal bowl in hand sink on cook line, removed
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 certificate expired
In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 90F, water, removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease behind cook line
Jun 12, 2024□ Emergency Order Callback CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 11, 2024■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 1 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings on floor in rear storage room 2 rodent droppings on bus tub in rear prep room 1 rodent dropping next to rear exit door All areas cleaned and sanitized by staff
Feb 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo (127F - Hot Holding); blue cheese sauce (124F - Hot Holding), reheated on stove to minimum 165F
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Soda gun nozzles soiled at bar
Handwash sink not accessible for employee use at all times. Metal bowl in hand sink on cook line, removed
Food stored in undrained ice. Brussels sprouts cooling in ice water, moved to a pan with a strainer
In-use tongs stored on equipment door handle between uses. Oven door handles on cook line, removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Sep 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon (open) over bread in reach in freezer, order corrected
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Soda guns at bar
Cutting board has cut marks and is no longer cleanable. Cook line
In-use tongs stored on equipment door handle between uses. Oven door handles on cook line
Jul 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority4 Intermediate8 Basic
Show 16 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. Bar dish machine 0ppm, instructed operator to use kitchen dish machine chlorine 50ppm until repaired
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon (open) over bread in reach in freezer, order corrected
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler across from oven-lobster (50F - Cold Holding); chicken (51F - Cold Holding); mozzarella (49F - Cold Holding); sausage (50F - Cold Holding); raw salmon (48F - Cold Holding); spring mix (43F - Cold Holding); pico (56F - Cold Holding); sour cream (52F - Cold Holding), items moved to walk-in. Suggested adding some items to time as a public health control, form provided during inspection. Retemp-lobster 42F, chicken 43F, mozzarella 42F, sausage 43F, spring mix 41F, salmon 45F, pico 42F, sour cream 43F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomatoes for bruschetta (115F - Hot Holding), reheated to min 165F
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served. Discussed proper procedures with operator
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Soda guns at bar
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 proof of training available for employees
Cutting board has cut marks and is no longer cleanable. Cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on cooler at cook line, removed
Equipment in poor repair. Torn cooler gaskets on cook line
Ice scoop handle in contact with ice. Ice well at bar, removed
In-use tongs stored on equipment door handle between uses. Oven door handles on cook line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin, Placement corrected
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line. Hood filters soiled
Single-service articles improperly stored. Box of sax paper on top of clean plates on cook line, box removed and plates cleaned
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.