KOKO BY GRUPO BAKAN
2856 TIGERTAIL AVE, Miami FL 33133 · 305.349.3909
Last inspected Aug 3, 2026 · 10 visits since March 2024
AUG 24
FEB 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Observed expired license displayed dated, October 1, 2023. Operator paid license renewal fee during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 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. Observed Dishwasher (Chlorine 0ppm). Operator contacted technician and set up triple sink.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed for steamed cauliflower in walk in cooler with prep date of 7/25/26. Operator segregated to discard.
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. Observed expired for employees, Deniss P., Yelenys A., Johan M., Chemane S., Yadilene C. All expired 4/2026.
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. Observed for frozen packages of fish in walk in cooler not removed from packaging prior to thawing. Operator began to remove.
Show the remaining 4 findings ▾
Employee food on a food preparation table or over/next to clean equipment/utensils. Observed employee personal meal stored at cook line stove. Operator removed.
Ice scoop handle in contact with ice. Observed in ice machine. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of sugar.
Time/temperature control for safety food thawed in an improper manner. Observed at cook line prep sink container of fish in standing water thawing.
Jan 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Observed hand sink at entrance of cook line used as dump sink.
Floor area(s) covered with standing water. Observed throughout cook line.
In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep coolers at cook line. Chef removed.
In-use tongs stored on equipment door handle between uses. Observed stored on oven door. Chef removed.
Jan 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 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. Observed Dishwasher (Chlorine 0ppm). Chef primed machine. New Dishwasher (Chlorine 50ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at center prep table cooler: pico de gallo (71F - Cold Holding); bean salsa (71F - Cold Holding) cooked short ribs (71F - Cold Holding); rotisserie chicken (71F - Cold Holding); cooked pork (70F - Cold Holding); shredded short ribs (69F - Cold Holding); shredded duck (69F - Cold Holding); chicken flautas (68F - Cold Holding) as per chef less than 3 hours from walk in cooler.
Handwash sink used for purposes other than handwashing. Observed hand sink at entrance of cook line used as dump sink.
Cloth used as a food-contact surface. Observed used to cover cooked short ribs container at prep table. Chef removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack stored on box of avocados. Chef removed.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed wash and sanitizing solution next to one another at three compartment sink.
Floor area(s) covered with standing water. Observed throughout cook line.
In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep coolers at cook line. Chef removed.
In-use tongs stored on equipment door handle between uses. Observed stored on oven door. Chef removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed until at cook line prep table in standing water of 73F. Operator discarded water.
Stored food not covered. Observed at walk in cooler container of cooked short ribs stored uncovered under vent.
Time/temperature control for safety food thawed in an improper manner. Observed at cook line corner prep sink, container of raw shrimp thawing in standing water. Chef turned on water to continue thawing.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
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 at front cook line Sanitizer Bucket (Quaternary 400+ppm). Operator removed to dilute solution.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at rear kitchen prep area table employee uncovered and sealed water bottles. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at rear kitchen prep area in a container of salt and sugar. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Observed at front cook line hand wash sink.
Old labels stuck to food containers after cleaning. Observed at dish machine area on cleaned stored containers.
Stored food not covered. Observed at cook line a bowl of tortilla chips not covered. Operator placed cover.
Feb 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2025Warning 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 ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at Triple Sink (Quaternary 400+ppm). Employee diluted and retested 200ppm.
Raw animal food stored in same container as ready-to-eat food. Observed at reach in cooler across from cook line raw beef stored over cooked short ribs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in coolers pico de gallo (52F - Cold Holding); tuna tartar (63F - Cold Holding); octopus (46F - Cold Holding); cooked chicken (51F - Cold Holding); cut tomatoes (51F - Cold Holding); cut lettuce (55F - Cold Holding); steamed cauliflower (53F - Cold Holding). As per chef, items were placed about 3 hours ago. Chef removed items and placed into walk in freezer to rapid cool.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at prep table reach in cooler, flautas (51F - Cooling); as per chef flautas were made 4 hours ago and placed into reach in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees uncovered drink stored on prep counter at cook line. Chef removed and discarded.
In-use knife/knives stored in cracks between pieces of equipment. Observed stored between sink and counter. Chef 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. Observed for packages of chicken, shorts ribs and other meats in reduced oxygen packaging not labeled either date and time of preparation. As per chef items were made and sealed less than 48 hours ago.
Aug 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine reach Dishwasher (Temperature 165); operator set up three compartment sink to sanitize.
Aug 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler, raw whole chicken stored above, raw beef steaks and raw sea bass on cooling rack. Chef removed poultry items and stored on bottom shelf in correct order.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine reach Dishwasher (Temperature 165); operator set up three compartment sink to sanitize.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar area hand sinks.
No soap provided at handwash sink. Observed at bar area hand sinks.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed at rear prep kitchen next to walk in cooler, clean pots and lids stored on floor. Chef removed and placed to be re cleaned and sanitized.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife at cook line prep table stored between metal spice container and prep fridge. Chef removed.
In-use tongs stored on equipment door handle between uses. Observed at cook line and rear prep kitchen, tongs stored on oven door handles. Cook removed and stored in containers.
In-use wet wiping cloth/towel used under cutting board. Observed at tortilla station under cutting board. Chef removed and replaced with silicone mat.
Time/temperature control for safety food thawed in an improper manner. Observed at prep sink next to walk in cooler, packages of short ribs thawing at room temperature in prep sink.
Working containers of food removed from original container not identified by common name. Observed at cook line a spray bottle containing cooking oil not labeled. Chef label bottle during inspection.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes in dish area, then proceeded to plate a to go container of guacamole without washing hands.
Operating with an expired Division of Hotels and Restaurants license. Observed expired license displayed dated, October 1, 2023. Operator paid license renewal fee during inspection.
Raw animal food stored over or with unwashed produce. Observed in walk in cooler raw shelled eggs stored over pineapples. Chef removed and stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line reach in cooler, raw tuna stored over brownies. Chef removed tuna and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler, salmon (48F - Cold Holding) and steak (45F - Cold Holding), as per chef was placed less than 4 hours ago. Advised chef to place ice bags onto items to rapidly cool.
Handwash sink used for purposes other than handwashing. Observed hand wash sink at rear of kitchen used as dump sink for ice.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit strips available for three compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar area hand sinks.
No soap provided at handwash sink. Observed at bar area hand sinks.
Floor area(s) covered with standing water. Observed on floor in front of walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at front cook line where ice cream is stored.
Ice scoop handle in contact with ice. Observed at bar area ice bin. Employee removed and stored properly.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at all reach in coolers at front line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at all reach in coolers soiled.
Standing water in bottom of reach-in-cooler. Observed at reach in cooler across from walk in cooler.
Wiping cloth sanitizing solution stored on the floor. Observed at entrance of kitchen.
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.