- Basic - Accumulation of food debris/soil residue on handwash sink-dish machine area hand wash sink-all hand wash sinks in facility.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Advised to discuss options with purveyors.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening- Sour cream
- Intermediate - No soap provided at handwash sink-dishwash area.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Clam chowder and cream cheese with chives.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease. One half of hoods still heavily soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Wiping cloth bucket in sink at cookline. Items in sink basin.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All new employees, has books for training.
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4/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine-water reservoir at dish machine, heavily soiled.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout facility.
- Basic - Cutting board has cut marks and is no longer cleanable. Small board at end of cookline.
- Basic - Employee drink and food in a food preparation or other restricted area.
- Basic - Equipment in poor repair. Ice machine lid broken.
- Basic - Grease accumulated on wait station floor.
- Basic - Heavy Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 125°
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No copy of latest inspection report available.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk and chocolate milk not dated.
- Intermediate - Handwash sink not accessible for employee use at all times. Wiping cloth bucket in sink at cookline.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/17/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Observed: Accumulation of food debris/soil residue on handwash sinks throughout facility. Priority: Basic
- Basic - Observed: Cutting board has cut marks and is no longer cleanable. Priority: Basic
- Basic - Observed: Equipment in poor repair. Lots of old equipment on premises. Facility is not using most of equipment. Priority: Basic
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Priority: High Priority
- Basic - Observed: Food stored in a prohibited area. wait station set up on patio under tiki roof not licensed for such. **Corrected On- Site** Priority: Basic
- Intermediate - Observed: No proof of a certified food manager for the establishment at the time of the licensing inspection. Priority: Intermediate
- Intermediate - Observed: No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372- 7233. Priority: Intermediate Food Service Inspection Report Version: 1.0 DBPR Form HR 5022-015 - Rule 61C-1.002, FAC July 15, 2013, 11:34:47 AM EDT Location: CoCo's Village Bistro License #: seatunlicesed Inspector: Dianna R Davis Page: 4 ****
- High Priority - Observed: Raw animal foods not properly separated from each other in holding unit. raw chicken over raw pork. Priority: High Priority
- Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Priority: Basic
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7/15/2013 | Routine - Food | Warning Issued |
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