DirtyFLRestaurant Inspection Data

BUGNUTTY BREWING COMPANY

Health inspection records show BUGNUTTY BREWING COMPANY in COCOA has 7 inspections with a food safety rating of 4.1/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 7 reports on file

225 King Street
Florida, 32922
Brevard County County

Overall Food Safety Rating

★★★★☆ (4.1/5)
Based on 7 health inspection reports

All Inspection Reports

12/18/2025· 2mo ago

Visit ID: 13494338

Met Inspection Standards
  • N/A:No Violations Were Observed

8/15/2025· 6mo ago

Visit ID: 10900973

Met Inspection Standards

1 high

  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Observed mop sink hose that is connected to faucet mop sink touching the bottom of mop sink. Operator hung up mop sink Corrected On-Site

3/3/2025· 1y ago

Visit ID: 10706073

Met Inspection Standards

1 basic

  • 23-03-4:Basic - 2 door reach in cooler door gaskets is soiled. Operator did state that establishment has new door gasket in office

10/28/2024· 1y 4mo ago

Visit ID: 8779330

Met Inspection Standards

1 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.

3/4/2024· 2y ago

Visit ID: 8544587

Met Inspection Standards

1 int

  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed at mop sink room spray bottle containing toxic substance not label

11/7/2023· 2y 4mo ago

Visit ID: 8544202

Met Inspection Standards
  • N/A:No Violations Were Observed

11/3/2023· 2y 4mo ago

Visit ID: 8378082

Follow-up Inspection Required

2 high, 2 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled interior of ice machine.
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Probe thermometer stored in sanitizer between uses
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken wings cooked from raw ; (41F - Cold Holding) per cook was told they are cooked to only 155° then chilled and reheated to 165° on the second cook when ordered. paperwork for non continuous cooking guidelines was given to operator if they wis to continue the procedure Warning
  • 22-41-4: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 reading at 0 ppm chlorine, operator primed and adjusted timing wheel, retested at 50ppm. Corrected On-Site
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Kitchen manager with no proof of food managers or hourly food safety training. Stated has valid food manager certificate and needs to go on line to find, if not posted or available at location then hourly food safety training needs to be completed. Warning