Cocoa barbecue joint tops violations for week; total of 25 restaurants fail inspection

Rob Landers, Florida Today
·13 min read

You can use the database to search by county or by restaurant name.

Florida's restaurant owners are not required to post restaurant inspection results where guests can see them. So every week, we provide that information for you.

For a complete list of local restaurant inspections, including violations not requiring warnings or administrative action, visit our Brevard County restaurant inspections site.

Here's the breakdown for recent health inspections in Brevard County, Florida, for the week of Sept. 11-17, 2023. Please note that some more recent, follow-up inspections may not be included here.

Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a 'snapshot' of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.

For full restaurant inspection details, visit our Brevard County restaurant inspection site.

Which Brevard County restaurants got perfect scores on their health inspections?

These restaurants met all standards during their Sept. 11-17 inspections and no violations were found.

NOTE: The ** represents restaurants that failed an inspection and aced a follow-up inspection in the same week

** Restaurants that failed an inspection and aced a follow-up inspection in the same week

Which Brevard County restaurants had high priority violations?

Ashley's Of Rockledge

1609 S. U.S. 1, Rockledge

Routine Inspection on Sept. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

Seven total violations, with two high-priority violations

  • High Priority - Pesticide-emitting strip present in food prep area. Observed pesticide emitting strip in bar area. Operator discarded **Corrected On-Site**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler walk in cooler lettuce ; (55F - Cold Holding); coleslaw (54F - Cold Holding); devil eggs (55F - Cold Holding); raw beef (56F - Cold Holding); raw chicken (56F); (56F - Cold Holding) operator showed temperature documentation stating cooler was temperature at 11 am at 41F, all tcs products has move to different refrigeration. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Coconuts on The Beach

2 Minutemen Causeway, Cocoa Beach

Routine Inspection on Sept. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

Nine total violations, with one high-priority violation

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler nearest dish area. wings (49F - Cold Holding); raw shrimp (55F - Cold Holding); raw fish (53F - Cold Holding) being held above fill line of unit. **Warning**

Cracker Barrel #67

7225 George T. Edwards Drive, Melbourne

Routine Inspection on Sept. 13

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

13 total violations, with one high-priority violation

  • High Priority - Dented/rusted cans present. See stop sale. 2 cans of peach cobbler filling 112oz each can

Cruisers Frozen Yogurt

400 Main St., Titusville

Routine Inspection on Sept. 13

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

Seven total violations, with one high-priority violation

  • High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -operator put gloves on and began preparing milkshake without washing hands, inspector educated operator, operator removed gloves, washed hands, and replaced gloves **Corrected On-Site** **Warning**

Dunkin' Donuts

5810 N. Atlantic Ave., Cocoa Beach

Routine Inspection on Sept. 13

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

13 total violations, with six high-priority violations

  • High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Line worker touched pant leg with bare hands then put on glove without washing hands

  • High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched computer screen with gloves hand then began to handle food items and clean utensils

  • High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm. Operator diluted **Corrected On-Site**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on make line. Wraps, cream cheese, butter, butter packets, sliced cheeses all stocked at 5am and currently over 41°F

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In main reach in cooler on make line egglets (51F - Cold Holding); butter packets (53F - Cold Holding); cream cheese (57F - Cold Holding); hash browns (49F - Cold Holding); sliced cheese (51F - Cold Holding) **Repeat Violation** **Warning**

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In holding drawer above make line sausage patties (110F - Hot Holding)

Grills Riverside

6075 N. U.S. 1, Melbourne

Routine Inspection on Sept. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

20 total violations, with three high-priority violations

  • High Priority - 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. Dish washing machine sanitizer less then 50 ppm

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over Ready To Eat cook shrimp operator corrected **Corrected On-Site** **Repeat Violation**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler breakfast station across from grill top closes to dish area dice ham; (47F - Cold Holding); cook vegetables (47F - Cold Holding); crab meat (53F - Cold Holding); cooked shrimp (47F - Cold Holding); cook sausage (45F - Cold Holding) In flip top reach in cooler against wall pool eggs 49F **Repeat Violation** **Warning**

Hook and Eagle Tavern

2300 Clubhouse Drive, Rockledge

Complaint Inspection on Sept. 13

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

16 total violations, with three high-priority violations

  • High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook go from raw ground beef and only change gloves, corrected and re-educated, same cooks touched face with disposable paper towels after hand washing, returned to hand wash sink to rewash hands , re-educated and corrected action taken.

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table 2 on grill side of cooks line SEE STOP SALE. Cold holding from over night Cooked corned beef/ approx 10# / 51° cold holding Cooked rice / approx 2# / 53° cold holding Cooked grits / approx 5# / 53° cold holding Cooked sausage / approx 5# / 51° cold holding Raw ground beef / approx 7# / 53° cold holding Cooked tomato base / approx 4# / 51° cold holding Fully cooked hot dogs/ approx 8# / 51-53° cold holding Cooked mushrooms / approx 1# / 51° cold holding Cooked corned beef and cheese/ approx 1.5 #/ 53° cold holding Sauerkraut / approx 2#/ 52° cold holding Rehydrated onions / approx 1#/ 52° cold holding Cooked red potatoes /approx 2#/ 52° cold holding Can. Bacon/ approx .5 #/ 53° cold holding Butter / 1#/ 53° cold holding **Warning**

  • High Priority - Toxic substance/chemical improperly stored. Stereo cans stored with food items in dry stock room.

Kay's Real Pit Bar-Bq

1552 W. King St., Cocoa

Complaint Inspection on Sept. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

23 total violations, with two high-priority violations

  • High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in food prep area, next unannounced routine per supervisor on duty, M. Connelly

  • High Priority - Toxic substance/chemical improperly stored. Hand soap stored on shelf with bread. **Corrected On-Site** **Warning**

Lake Poinsett Lodge

5665 Lake Poinsett Road, Cocoa

Routine Inspection on Sept. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

Five total violations, with one high-priority violation

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored with consumable ice in reach in freezer unit. Bar keep was working to correct while inspection was taking place **Corrective Action Taken**

Lazy Turtle Riverfront

4445 Dixie Highway , Palm Bay

Complaint Inspection on Sept. 13

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

18 total violations, with five high-priority violations

  • High Priority - 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. 0 ppm

  • High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For grouper in ceviche

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. *Raw gr beef and chx over seafood in reach-in cooler *Seared tuna over rte, raw chicken over seafood in walk-in cooler **Repeat Violation**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line cooler, salmon (48F - Cold Holding); raw fish (49F - Cold Holding); raw ground beef (46F - Cold Holding); raw shrimp (47F - Cold Holding); crab (45F - Cold Holding); raw chicken (49F - Cold Holding); raw grouper (49F - Cold Holding); raw scallops (49F - Cold Holding); cooked chicken (43F - Cold Holding); penne (54F - Cold Holding); (54F); egg wash (48F - Cold Holding); cooked baked pot (48F - Cold Holding); mussels (57F - Cold Holding); clams (55F - Cold Holding); mango salsa (47F - Cold Holding); flank steak (45F - Cold Holding); raw lamb (45F - Cold Holding); cooked chicken (47F - Cold Holding) in cooler over night. In black reach in cooler at sushi bar, seafood mix (49F - Cold Holding); feta cheese (52F - Cold Holding); cooked onions (52F - Cold Holding); raw tuna (50F - Cold Holding); mango salsa (50F - Cold Holding) **Warning**

Masa Taqueria Y Cantina

445 E. Eau Gallie Blvd., Melbourne

Routine Inspection on Sept. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

Seven total violations, with two high-priority violations

  • High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw pork over cooked pork on prep tray on cook line. **Corrected On-Site**

  • High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on cook line cooler and 1 live roach in dish pit area. Kitchen manager killed both and discarded. **Warning**

Pho 95 Of Giang and Linh Inc

938 Dixon Blvd., Cocoa

Routine Inspection on Sept. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

17 total violations, with one high-priority violation

  • High Priority - Roach activity present as evidenced by live roaches found. 1-2 live roaches observed behind stove on cooks line, per supervisor on duty, next day callback required, M. Connelly **Repeat Violation** **Warning**

Pour 4 Beer and Wine

3555 Bayside Lakes Blvd. Unit 3, Palm Bay

Routine Inspection on Sept. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

Six total violations, with three high-priority violations

  • High Priority - Raw animal food stored over canned/bottled drinks. *raw shell eggs **Corrected On-Site**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature raw chicken wings (47F - Cold Holding); cooked chicken wings (48F - Cold Holding); mashed potatoes (48F - Cold Holding) Food had been in cooler since Saturday night.

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken wings (47F - Cold Holding); cooked chicken wings (48F - Cold Holding); mashed potatoes (48F - Cold Holding) see stop sale

Skeebo's Rib Shack

2280 Harris Ave. N.E. Suite 106, Palm Bay

Complaint Inspection on Sept. 13

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

Eight total violations, with three high-priority violations

  • High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 95F **Corrected On-Site** **Warning**

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and ground sausages over commercial salads. **Corrected On-Site** **Repeat Violation** **Warning**

  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**

Tropic's Hunker Down Lounge Hideaway/Category 5

1 S. Atlantic Ave., Cocoa Beach

Routine Inspection on Sept. 13

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

Nine total violations, with two high-priority violations

  • High Priority - Container of medicine improperly stored. On shelf over food containers. Operator moved **Corrected On-Site**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In lowboy and walk in cooler raw pork skewers stored over cooked chicken. Operator moved **Corrected On-Site**

What agency inspects restaurants in Florida?

Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishments.

How do I report a dirty restaurant in Florida?

If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online.

Get the whole story at our restaurant inspection database.

What does all that terminology in Florida restaurant inspections mean?

Basic violations are those considered against best practices.

A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.

An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: "Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over."

An emergency order — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.

A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.

This article originally appeared on Florida Today: Brevard County restaurant and food truck inspections Sept. 11-17: Restaurant inspection: 8 are perfect; 25 fail