KOKO BY GRUPO BAKAN
2856 TIGERTAIL AVE
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/26/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/25/2025
High Priority
4
Intermediate
1
Basic
3
Total
8
Inspection Details:
- 12B-07-4:Basic - 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. Corrected On-Site Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between sink and counter. Chef removed. Warning
- 03G-53-1:Basic - 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. Warning
- 22-43-4:High Priority - 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. Corrected On-Site Warning
- 08A-08-5:High Priority - 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. Warning
- 03A-02-5:High Priority - 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. **Corrective Action Taken** Warning
- 03D-06-5:High Priority - 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. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar. Repeat Violation Warning
Food safety inspection conducted on 2/25/2025 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).
Inspection on 8/20/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/20/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/13/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Inspection Details:
- 22-56-4:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2024-08-13: At time of callback inspection observed dishwasher machine reach Dishwasher (Temperature 150F). **Time Extended**
Food safety inspection conducted on 8/13/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 8/6/2024
High Priority
1
Intermediate
3
Basic
6
Total
10
Inspection Details:
- 24-26-4:Basic - 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. **Corrective Action Taken** Warning
- 10-17-4:Basic - 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. Corrected On-Site Warning
- 10-20-4:Basic - 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. Corrected On-Site Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at tortilla station under cutting board. Chef removed and replaced with silicone mat. Corrected On-Site Warning
- 06-01-5:Basic - 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. Warning
- 02D-01-5:Basic - 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. Corrected On-Site Warning
- 08A-20-5:High Priority - 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. Corrected On-Site Warning
- 22-56-4:Intermediate - 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. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar area hand sinks. Repeat Violation Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at bar area hand sinks. Repeat Violation Warning
Food safety inspection conducted on 8/6/2024 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 3/6/2024
High Priority
5
Intermediate
4
Basic
7
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed on floor in front of walk in cooler.
- 14-69-4:Basic - 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.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed at bar area ice bin. Employee removed and stored properly. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at all reach in coolers at front line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at all reach in coolers soiled.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler across from walk in cooler.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at entrance of kitchen.
- 12A-13-4:High Priority - 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.
- 50-17-3:High Priority - 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. Corrected On-Site
- 08A-04-5:High Priority - 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. Corrected On-Site
- 08A-05-6:High Priority - 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. Corrected On-Site
- 03A-02-5:High Priority - 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at rear of kitchen used as dump sink for ice.
- 16-37-1:Intermediate - 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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar area hand sinks.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at bar area hand sinks.
Food safety inspection conducted on 3/6/2024 revealed 16 total violations (5 high priority, 4 intermediate, 7 basic).