REBELLION WINE BAR

With 6 inspections documented, REBELLION WINE BAR maintains a 4.2/5 food safety rating in COCOA. Food safety practices have remained consistent.

Last inspection: 3 weeks ago · 6 reports on file

630 BREVARD AVE STE A

★★★★☆ (4.2/5)

Based on 6 health inspection reports

All Inspection Reports

Visit ID: 13561937

Met Inspection Standards

2 basic

23-03-4:Basic - Nonfood-contact surface soiled. Observed 2 door reach in cooler door gasket is soiled Repeat Violation
32-17-4:Basic - Self-closing device on bathroom door disconnected/broken. To unisex bathroom

Visit ID: 10892061

Met Inspection Standards

1 basic

23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 door reach in cooler gasket is soiled

Visit ID: 10702685

Met Inspection Standards

Visit ID: 8774730

Met Inspection Standards

1 basic

32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed unisex bathroom.

Visit ID: 8574167

Met Inspection Standards

3 high, 2 int, 1 basic

05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler/reach in freezer unit in storage area, no ambient air thermometer in unit, holding unopened dairy items.
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1 and 1/2 quarts of prepared on site pickled fennel that was heated, date marked 3-19-24 today 4-3-24
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 and 1/2 quarts of prepared on site pickled fennel that was heated, date marked 3-19-24 today 4-3-24
03G-42-1:Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Location wishes to hold pickled on site items that have been heated longer then current 7 day hold . Variance needs to be submitted to OSG office for approval
16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Visit ID: 8373835

Met Inspection Standards

1 basic

32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.