COXINHAS BAKERY
7431 W COLONIAL DR, Orlando FL 32818 · 407.300.2746
Last inspected Feb 13, 2026 · 11 visits since August 2023
JAN 24
JUL 24
JAN 25
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Provided forms
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Feb 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Exterior door has a gap at the threshold that opens to the outside.
Feb 2, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Flan 14 days
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flan from 14 days ago.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ham and cheese (109F - Hot Holding); chicken and cheese (108F - Hot Holding). Less than 4 hours. All items placed on time control.
Toxic substance/chemical improperly stored. Fantastik and sanitizer bucket stored on shelf with single use items. Educated manager and he removed the items.
No hot running water at three-compartment sink. Entire establishment.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off. Per operator hot water heater is leaking. Entire establishment.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler only freezes items. One prep cooler located on front counter.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers above sink.
Exterior door has a gap at the threshold that opens to the outside.
Time/temperature control for safety food thawed in an improper manner. Beef slacking. Still frozen. Added under running water to thaw.
Water leaking from pipe under triple sink.
Jan 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Flan 14 days
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flan from 14 days ago.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ham and cheese (109F - Hot Holding); chicken and cheese (108F - Hot Holding). Less than 4 hours. All items placed on time control.
Toxic substance/chemical improperly stored. Fantastik and sanitizer bucket stored on shelf with single use items. Educated manager and he removed the items.
No hot running water at three-compartment sink. Entire establishment.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off. Per operator hot water heater is leaking. Entire establishment.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler only freezes items. One prep cooler located on front counter.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers above sink.
Exterior door has a gap at the threshold that opens to the outside.
Time/temperature control for safety food thawed in an improper manner. Beef slacking. Still frozen. Added under running water to thaw.
Water leaking from pipe under triple sink.
Jul 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator all food items in reach in cooler less than 4 hours pico (58F - Cold Holding); ham (57F - Cold Holding); ground beef (55F - Cold Holding) Per operator all food items in walk in cooler less than 4 hours pork stew ( per operator 25 mins) (47 F - Cooling); dice tomatoes ( per operator less than 4 hours) (52F - Cooling); butter ( per operator less than 4 hours) (44F - Cooling)
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. Provided to operator.
No probe thermometer provided to measure temperature of food products.
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. Provided to operator to have employee acknowledge and sign.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator all items kept in reach in warm held on 4 hour time plan. Provided time plan guidelines and application to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Pork in walk in cooler over 24 hours per operator.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back of the house kitchen and ware washing area.
Light not functioning. At Hood and dish area.
No conspicuously located ambient air temperature thermometer in holding unit. Facility has no ambient thermometers for any coolers.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line. Added towels.
No soap provided at handwash sink. Sink on cook line. Manager added.
Records/documents for required employee training do not contain all of the required information. Missing trainers information from all certificates.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back kitchen area
Light not functioning. Dish area Hood
No handwashing sign provided at a hand sink used by food employees. At bar.
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Sink in back kitchen was blocked with rolling table. Manager moved table.
No paper towels or mechanical hand drying device provided at handwash sink. On cook line
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beans, frozen and defrosted with one date mark in walk-in cooler.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Cases of oil
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 76F scoop. Manager discarded water.
Light not functioning. Next to walk in cooler
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. ); chicken (50F - Cold Holding); in walk-in cooler from yesterday
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ); chicken (50F - Cold Holding); from yesterday
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. buffalo pastry (112F - Hot Holding) has chicken inside. less than 4 hours. Recommend time as a public health control for pastries kept in hot box at front counter.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dry storage area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Beads on wrist of only staff member at time of inspection.
Food stored on floor. Flour and sugar cane in back prep area and walk-in cooler.
Hood filter missing from automatic fire suppression/exhaust system.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 50F ice cream scoop in make table. Staff removed.
Light not functioning. Dry storage area
Sep 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Washed at triple sink. Educated manager. Washed hands at hand sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.back prep area near triple sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned over.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to microwave. Manager discarded.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers over dish sink. Manager turned on side to dry.
Food stored on floor. Oil. Manager placed on shelf.
Ice scoop handle in contact with ice. Manager removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in make table 47F. Manager removed scoop from water and placed on a clean surface.
Light not functioning. In dry storage area
No handwashing sign provided at a hand sink used by food employees. In back prep room. Manager wrote sign.
Sep 5, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken skewer (47F - Cold Holding) less than 4 hours in unit. Manager moved to another unit to cool. ground beef (47F - Cold Holding); chicken (47F - Cold Holding); jerk beef (47F - Cold Holding); heart of palm vegetables (47F - Cold Holding)
Employee washed hands in a sink other than an approved handwash sink. Washed at triple sink. Educated manager. Washed hands at hand sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.back prep area near triple sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned over.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to microwave. Manager discarded.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers over dish sink. Manager turned on side to dry.
Food stored on floor. Oil. Manager placed on shelf.
Ice scoop handle in contact with ice. Manager removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in make table 47F. Manager removed scoop from water and placed on a clean surface.
Light not functioning. In dry storage area
No handwashing sign provided at a hand sink used by food employees. In back prep room. Manager wrote sign.
Aug 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken skewer (47F - Cold Holding) less than 4 hours in unit. Manager moved to another unit to cool. ground beef (47F - Cold Holding); chicken (47F - Cold Holding); jerk beef (47F - Cold Holding); heart of palm vegetables (47F - Cold Holding)
Employee washed hands in a sink other than an approved handwash sink. Washed at triple sink. Educated manager. Washed hands at hand sink.
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. Provided forms
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.back prep area near triple sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned over.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to microwave. Manager discarded.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers over dish sink. Manager turned on side to dry.
Food stored on floor. Oil. Manager placed on shelf.
Ice scoop handle in contact with ice. Manager removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in make table 47F. Manager removed scoop from water and placed on a clean surface.
Light not functioning. In dry storage area
No handwashing sign provided at a hand sink used by food employees. In back prep room. Manager wrote sign.
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.