FORNELLO AT COCONUT
5369 LYONS RD STE B1, Coconut Creek FL 33073 · 617-938-0569
Last inspected Jul 22, 2026 · 6 visits since August 2023
FEB 25
MAY 25
SEP 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 22 points off where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over raw beef. Chef moved eggs
★ 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 |
|---|---|---|---|
| 2--2022051848 | Oct 25, 2022 | Feb 3, 2023 | $400 |
Inspection history
6 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. Dishwasher chlorine ppm at 0. Manager changed bucket and primed to 100 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler in back prep room at cooked sausage (46F - Cold Holding); ham (46F - Cold Holding). Manager stated times cut approximately two hours ago and placed in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No soap provided at handwash sink. No handwashing soap at handwashing sink in kitchen
Show the remaining 1 finding ▾
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water in reach in freezer. Chef removed bottle of water
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 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. Dishwasher chlorine ppm at 0. Employee changed bucket and primed to 50 ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs over raw beef. Chef moved eggs
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Y splitter on hose Bibb at mop sink missing a hose Bibb vacuum breaker
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
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.
No soap provided at handwash sink. No doap at handwashing sink by rear door.
Spray bottle containing toxic substance not labeled. Spray bottle with blue chemicals with no type of labeling. Employee put label on bottle
Bowl or other container with no handle used to dispense food. Using a bowl instead of a scoop for yellow flour. Employee removed bowl
Food stored on floor. Bag of onions on the floor. Employee picked up bag of onions
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 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.chlorine ppm at zero. Chef found sanitizer and primed unit to 100 ppm
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Y splitter on mop sink hose Bibb with out a hose Bibb vacuum breaker
Bowl or other container with no handle used to dispense food. Bowls being used instead of scoops. Chef removed bowls
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowl above cook line on shelf not inverted. Chef inverted items
Working containers of food removed from original container not identified by common name. Flour container hand no type of labeling of its contents. Chef labeled container
May 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 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. Chlorine sanitation ppm is at 0. Chef changed chlorine and primed to 100 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat foods in walk in cooler. Eggs were moved to bottom shelf
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sinks in kitchen and bar. Chef filled paper towels
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. Employee agreement not available
Employee with no hair restraint while engaging in food preparation. Employee put on hair restraints
Feb 11, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. Hand wash sign at front bar handwashing sink
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (61°F - Cold Holding) being held on top of pans in cook line flip top cooler. Operator states item has been in unit for 2 hours. Operator moved to reach in section of cooler
Handwash sink used for purposes other than handwashing. Hand wash sink at front counter used as dump sink as evidenced by buildup of ice in hand wash sink. Discussed with operator
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. Not provided for some employees
Plumbing system in disrepair. Cold water not functioning at hand wash sink next to ware washing area
Standing water in bottom of reach-in-cooler. Observed at cook line flip top
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.