DirtyFLRestaurant Inspection Data

KOKO BY GRUPO BAKAN

KOKO BY GRUPO BAKAN in MIAMI has 9 health inspections on record with an overall food safety rating of 2.8/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

2856 TIGERTAIL AVE

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 9 health inspection reports

All Inspection Reports

1/26/2026· 1mo ago

Visit ID: 13617490

Met Inspection Standards

1 int, 3 basic

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed throughout cook line. Warning - From follow-up inspection 2026-01-26: **Time Extended**
  • 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep coolers at cook line. Chef removed. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2026-01-26: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven door. Chef removed. Corrected On-Site Warning - From follow-up inspection 2026-01-26: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at entrance of cook line used as dump sink. Warning - From follow-up inspection 2026-01-26: **Time Extended**

1/22/2026· 1mo ago

Visit ID: 13497503

Follow-up Inspection Required

2 high, 1 int, 9 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. Observed used to cover cooked short ribs container at prep table. Chef removed. Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack stored on box of avocados. Chef removed. Corrected On-Site Warning
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed wash and sanitizing solution next to one another at three compartment sink. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed throughout cook line. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep coolers at cook line. Chef removed. Corrected On-Site Repeat Violation Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven door. Chef removed. Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed until at cook line prep table in standing water of 73F. Operator discarded water. Corrected On-Site Warning
  • 08B-12-5:Basic - Stored food not covered. Observed at walk in cooler container of cooked short ribs stored uncovered under vent. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed at cook line corner prep sink, container of raw shrimp thawing in standing water. Chef turned on water to continue thawing. 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. Observed Dishwasher (Chlorine 0ppm). Chef primed machine. New Dishwasher (Chlorine 50ppm). Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at center prep table cooler: pico de gallo (71F - Cold Holding); bean salsa (71F - Cold Holding) cooked short ribs (71F - Cold Holding); rotisserie chicken (71F - Cold Holding); cooked pork (70F - Cold Holding); shredded short ribs (69F - Cold Holding); shredded duck (69F - Cold Holding); chicken flautas (68F - Cold Holding) as per chef less than 3 hours from walk in cooler. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at entrance of cook line used as dump sink. Warning

8/19/2025· 6mo ago

Visit ID: 10905412

Met Inspection Standards

1 high, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at rear kitchen prep area table employee uncovered and sealed water bottles. Operator removed. Repeat Violation
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at rear kitchen prep area in a container of salt and sugar. Operator removed.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front cook line hand wash sink.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed at dish machine area on cleaned stored containers.
  • 08B-12-5:Basic - Stored food not covered. Observed at cook line a bowl of tortilla chips not covered. Operator placed cover. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed at front cook line Sanitizer Bucket (Quaternary 400+ppm). Operator removed to dilute solution. **Corrective Action Taken**

2/26/2025· 1y ago

  • N/A:No Violations Were Observed

2/25/2025· 1y ago

4 high, 1 int, 3 basic

  • 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

8/20/2024· 1y 6mo ago

  • N/A:No Violations Were Observed

8/13/2024· 1y 7mo ago

1 int

  • 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**

8/6/2024· 1y 7mo ago

1 high, 3 int, 6 basic

  • 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

3/6/2024· 2y ago

Visit ID: 8351106

Met Inspection Standards

5 high, 4 int, 7 basic

  • 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.

Additional Information

Contact Information

Google Rating

★★★★½ (4.6/5)
(919 reviews)

Price Level

$$

Opening Hours

Monday:12:00 – 10:00 PM
Tuesday:12:00 – 10:00 PM
Wednesday:12:00 – 10:00 PM
Thursday:12:00 – 11:00 PM
Friday:12:00 – 11:00 PM
Saturday:12:00 – 11:00 PM
Sunday:12:00 – 10:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0