EL COQUI BAKERY
2751 ENTERPRISE RD STE 112, Orange City FL 32763 · 386-218-4979
Last inspected Jun 17, 2026 · 10 visits since September 2023
SEP 24
FEB 25
OCT 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022032547 | Apr 29, 2022 | Mar 2, 2023 | $600 |
Inspection history
10 visits, newest first
Jun 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker pulled pants up wearing gloves and then touched bread without prior washing hands and changing gloves, educated operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table eggs (80F - Hot Holding)/2 hours; meat (124F - Hot Holding); (124F). Operator instructed to reheat, Operator reheated to 165F
Jan 7, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate6 Basic
Show 11 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 PPM 100 PPM
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs, stored over cooked chicken in kitchen make table unit. Operator relocated.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table unit sliced cheese (45-52F - Cold Holding)/ 4 hours; operator discarded.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom. operator located cover.
In-use knife/knives stored in cracks between pieces of equipment.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of stove and flat top soiled with grime.
Open dumpster lid. Operator closed lid,
Dec 16, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam table beef (60F - Reheating)/2.5 hours; pork (65F - Reheating)/2.5 operator Instruced to discard.
Oct 15, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam table beef (60F - Reheating)/2.5 hours; pork (65F - Reheating)/2.5 operator Instruced to discard.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried pastry with meat (110F - Hot Holding); 2 hours operator instructed to reheat.
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 paper towels or mechanical hand drying device provided at cook line hand wash sink. Operator restocked.
No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. 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/. Dish machine is removed.
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.
Bathroom ceiling tile missing.
Food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food employee with no hair restraint while engaging in food preparation. operator had employee placed order l
No conspicuously located ambient air temperature thermometer in front counter colding unit.
Single-service articles improperly stored. Plastic containers stored in bathroom. Operator relocated.
Feb 24, 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 ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched face and then placed gloves, without hands, and continued to handle foods. Educated operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Home fries 76F for 1.5 hours on shelf above stove. Operator instructed to reheat. Operator reheated
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melon, opened 24 hours ago at fruit station not date marked. Ham prepared 3 days ago in kitchen triple door, reach in cooler.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch, while handling food.
Kitchen ceiling tile missing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - sides of cooking equipment soled with food debris.l
Plumbing system in disrepair. At wash ware area hand sink.
Sep 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate3 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times. Bike stored by wash ware area hand sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified in menu by the consumer advisory.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at kitchen handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melon not date marked in make table from 48 hours ago.
Mop sink area, ceiling tile missing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment, soiled to with food debris,
Objectionable odors in bathroom or other areas of the establishment.
Apr 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment, soiled with grease and grime,
Apr 5, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Container of medicine improperly stored. Burn gel placed on food preparation table.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Food worker entered kitchen from outside and began work without washing hands. Educated operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -kitchen make table m salad station. cut melon (47F - Cold Holding)/1 hour. Operator placed inside container. -Triple door reach in cooler Pooled eggs 50F/1 hour ago returned to unit. -Butter 71F/ 1 hour, on kitchen table top. operator placed in reach in cooler l
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Chocolate cake, placed in triple door reach in cooler unit, 48 hours ago.
Cookline Handwash sink used for purposes other than handwashing.
No paper towels or mechanical hand drying device provided at cookline handwash sink.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone stored on shelf above cookline food preparation table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment, soiled with grease and grime,
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker witch gloves wiped hands on pants and then handled food without washing hands and changing gives educated operator l
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen table top red potatoes (57F - Cold Holding)/15 minutes; butter (57F - Cold Holding)/10 minutes. Operator instructed to refrigerate. Recommended the use of Time as a Public Health. Kitchen make table blue cheese (47F - Cold Holding)/2 hours. Operator had it in a container laying atop of make table container. Operator refrigerated,
Handwash sink not accessible for employee use at all times. Ladder stored in front of cookline hand sink.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey and corned beef prepared 48 hours ago in kitchen reach in cooler, not date marked. "Corrected On-SiteCorrected On-Site**
Kitchen ceiling tile missing.
Wet wiping cloths stored in detergent and sanitizer mixed together. 0 ppm quat.
Wiping cloth sanitizing solution stored on the floor.
Sep 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority8 Intermediate8 Basic
Show 18 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Food worker at cookline wiped hands and pants and continued to prepare food without washing hands, Educated operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70F on kitchen table top, for 20 minutes, operator placed in reach in cooler.
Handwash sink not accessible for employee use at all times. Garbage can blocking wash ware area hand sink.
Handwash sink used for purposes other than handwashing. Detergent bottles stored in wash ware hand sink.
No chemical Quat test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at cookline handwash sink.
No soap provided at front counter handwash sink.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mash potatoes or oared 24 hours ago, Turkey prorated 24 hours ago and ham roared 3 days ago,, not datemarked in kitchen Traulsen cold holding unit.
Spray bottle containing toxic substance not labeled. Sanitizer not labeled at front counter.
Accumulation of mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed. License is not on site.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of cigarettes and cell phone stored on shelf above kitchen food preparation table.
Food employee with no hair restraint while engaging in food preparation.
Food stored on floor. Box of potatoes stored on kitchen floor.
Insect control device used to electrocute or stun insects not designed to retain insect within the device. Electric zipper placed above kitchen food preparation table
Kitchen Interior of microwave has accumulation of black substance/grease/food debris.
No copy of latest inspection report available.
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.