COCONUTS BAHAMA GRILL PRO DIVE
429 SEABREEZE BLVD, Fort Lauderdale FL 33316 · 954-448-6708
Last inspected Mar 26, 2026 · 9 visits since December 2023
APR 24
NOV 24
MAR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On cook line, standing water 78°F with scoop. Discussed with operator that water has to be 135°F or no water. Operator discarded water.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008409 | Dec 8, 2025 | Mar 3, 2026 | $200 |
| 2--2017056121 | Nov 6, 2017 | Jan 4, 2018 | $360 |
Inspection history
9 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot dogs (123F - Hot Holding), per employee food hot held less than two hours, reheated on the stove to (167F).
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. Poster emailed to operator
Handwash sink not accessible for employee use at all times. Pile os plates in front of sink, employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips.
Show the remaining 6 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food, wearing a watch, after instructed, employee removed.
Food stored on floor. Several boxes on frozen food on floor, -inside walk in freezer floor-. -Below hand wash sink- one box of cooking oil. Employee placed on shelves.
In-use ice scoop stored on soiled surface between uses. On top of ice machine, employee removed, cleaned and stored inside a container.
In-use utensil stored in sanitizer between uses. Shelf fish scrappers. Raw oyster bar- Utensils stored on quaternary sanitizer, employee removed to be wash and sanitized
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water inside walk in freezer, employee removed.
Wet mop not stored in a manner to allow the mop to dry. Two mops seating on mop sink, employee removed and stored proper.
Dec 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (59F - Cold Holding) inside single door reach in cooler at cook line. Per operator, food not prepped or portioned today. Food stored in cooler overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (59F - Cold Holding) inside single door reach in cooler at cook line. Per operator, food not prepped or portioned today. Food stored in cooler overnight. Stop sale.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) Observed container of clams stored inside oyster bar cooler without date mark. Operator unsure when food was prepared. Stop sale. 2) Observed third pan of cheese sauce stored inside seafood flip top cooler without date mark. Operator unsure when food was prepared. Stop sale.
Clam/mussel/oyster tags not marked with last date served. Observed last date served not marked on some oyster and clam tags.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) Observed container of clams stored inside oyster bar cooler without date mark. Operator unsure when food was prepared. Stop sale. 2) Observed third pan of cheese sauce stored inside seafood flip top cooler without date mark. Operator unsure when food was prepared. Stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside left side ice machine in back kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on flip top cooler cutting board at cook line. Employee removed.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in sanitizer between uses. Observed rubber spatula and serving spoons stored inside sanitizer at cook line. Employee removed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottles stored inside cookline drawer coolers, not separated from food to be served to customers. Operator removed.
Mar 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On cook line, standing water 78°F with scoop. Discussed with operator that water has to be 135°F or no water. Operator discarded water.
Medicine not labeled properly. In prep area, personal medicine stored on shelf above prep area. Operator removed medication.
Raw animal food stored over/not properly separated from ready-to-eat food. On cook line in refrigerator drawers, raw shrimp stored over ready to eat cut lettuce. Discussed with operator that ready to eat lettuce should be stored raw shrimp. Operator moved lettuce to top drawer and shrimp to bottom drawer. In oyster bar, Raw snapper over cooked lobster in flip top cooler. Operator moved raw fish to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, cooler drawers; burger patty's (52F - Cold Holding); salmon (50F - Cold Holding); mahi (51F - Cold Holding); shrimp (51F - Cold Holding); cooked ribs (52F - Cold Holding). Operator stated held less than two hours. Operator put bags of ice in cooler to quick chill items. Items not prep or portioned today..
Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, prep area, and storage racks; cutting boards soiled with food debris and deep cut marks. Discussed with operator that cutting boards need to be cleaned and or replaced.
Handwash sink not accessible for employee use at all times. At oyster bar, handwashing sink blocked with bowls and platters. Operator moved bowls away from sink
No paper towels or mechanical hand drying device provided at handwash sink. At oyster bar, no paper towels supplied at handwashing sink. Operator provided paper towels.
No soap provided at handwash sink. At oyster bar, no soap provided at and washing sink. At bar across from oyster bar no soap provided at handwashing sink.
Ceiling/ceiling tile shows damage or is in disrepair. In prep area by dishwasher and dry storage area, ceiling tiles missing and in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents by back door soiled with dust.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At oyster bar, employee drink stored on cutting board while food is being prepared. Employee moved drink to bottom shelf.
Floor area(s) covered with standing water. In dry storage area, standing water on floor by ice machine.
In-use ice scoop stored on soiled surface between uses. In dry storage area, ice scoops stored on soiled surface on ice machine. Operator removed scoops to be washed.
In-use tongs stored on equipment door handle between uses. On cook line, in use tongs stored on oven doors. Operator removed tongs and put them to wash.
Insect control device installed over food preparation area. In prep area by back door, bug zapper installed over slicer and prep area. Operator unplugged zapper until they can relocate.
Stored food not covered. In reach in two door freezer, cookies and cream desert not covered when stored in freezer. Operator moved try to different cooler and covered items.
Time/temperature control for safety food thawed in an improper manner. In prep sink by dishwasher, lobster thawing in standing water. Discussed with operator that when thawing there should be running water running while thawing. Operator turned on running cold water to thaw properly
Nov 21, 2024Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked green beans (55F - Cold Holding). Per operator, food not prepped or portioned today; stored in reach in cooler overnight. Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked green beans (55F - Cold Holding). Per operator, food not prepped or portioned today; stored in reach in cooler overnight. Stop Sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400ppm) at cookline. Operator diluted and corrected to 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at bar soiled with food debris. Bartender cleaned and sanitized during inspection.
Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor in kitchen.
Feb 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked shrimp inside walk in cooler in kitchen. Operator properly stored.
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. Callback inspection due 02/06/2024
Dec 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked seafood, inside walk in cooler. Operator properly stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs (46°F - Cold Holding) inside reach in cooler in GP kitchen. Per operator, food not prepped or portioned today; eggs stored in cooler overnight. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs (46°F - Cold Holding) inside reach in cooler in GP kitchen. Per operator, food not prepped or portioned today; eggs stored in cooler overnight. Stop sale.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank stored at bar, unsecured. Operator secured tank.
Employee beverage container in ice machine/ice bin. Observed employee water bottle in ice bin at bar. Employee removed water bottle.
Food stored on floor. Observed drink mix stored on floor at bar. Operator properly stored.
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.