DirtyFLRestaurant Inspection Data

COCINA CAFE

Health inspection records show COCINA CAFE in PALM BAY has 7 inspections with a food safety rating of 1.9/5. Recent inspections show improving food safety practices.

1700 New Haven Avenue
Melbourne, Florida, 32904
Brevard County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 10/9/2025

Inspection #: Visit ID: 13532797

  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ no food manager present with more than four employees. Corrected On-Site - From follow-up inspection 2025-10-09: Mejas, still has not attended the food manager course. Owner with food manager card showed during inspection. Must be complied by next unannounced inspection **Time Extended**

Inspection Date: 9/29/2025

Inspection #: Visit ID: 10899314

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Salt being portioned with bowl. Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Bug zapper over pastry make table. Corrected On-Site
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Old gallon milk containers with a hollow handle used to hold monfongo sauce. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Chicken base, salt, and adobe not covered. Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On make table over salt. Corrected On-Site
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cheese pastry at 71f for 2 hours. Move to hot holding. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at zero. At zero corrected to 150 ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded port at 50f in cooler at flat grill, placed in freezer for rapid chill. Had been out for 1 hour.
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to walk-in cooler at prep table. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ no food manager present with more than four employees. Corrected On-Site
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator removed hand wash sink in kitchen. Must install at original location or contact plan review for new location. Warning
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher in kitchen near walk in freezer in the red.

Inspection Date: 2/5/2025

Inspection #: Visit ID: 8723047

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table removed by staff Several Personal items stored on shelves with single service items in storage area **Corrective Action Taken**
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on drying rack Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket in reach in ice cream freezer Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Large stir sticks
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Frozen Raw beef not in original package stored over fruit pulp boxes, moved by manager Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. **Corrective Action Taken** Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to kitchen door paper towels placed at sink Corrected On-Site

Inspection Date: 7/3/2024

Inspection #: Visit ID: 8705470

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop fish flour Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on prep table Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Educated operator
  • 14-11-5:Basic - Equipment in poor repair. Gasket torn on reach in freezer next to coffee bar Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Pan on prep table **Corrective Action Taken**
  • 08B-12-5:Basic - Stored food not covered. Seasonings and flour under prep table educated operatorCorrected On-Site Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Adobo seasoning under prep table Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in kitchen
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw fish over cooked pork and chicken educated operator Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rotisserie chicken and cooked pork in walk-in cooler Corrected On-Site

Inspection Date: 2/6/2024

Inspection #: Visit ID: 8605319

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair- gaskets on sandwich make reach-in cooler torn Repeat Violation - From follow-up inspection 2024-02-06: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of sandwich reach-in-cooler. - From follow-up inspection 2024-02-06: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-02-06: **Time Extended**

Inspection Date: 2/5/2024

Inspection #: Visit ID: 8456868

  • 14-01-5:Basic - Bowl with no handle used to dispense sugar Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair- gaskets on sandwich make reach-in cooler torn Repeat Violation
  • 14-38-4:Basic - Food storage container lid cracked on red plastic tub in walk-in cooler
  • 29-49-6:Basic - Standing water in bottom of sandwich reach-in-cooler.
  • 03B-01-6:High Priority - Hot held at less than 135 degrees Fahrenheit: cooked potatoes (115F - Hot Holding); cooked sausage (95F - Hot Holding); yucca (124F - Hot Holding); potato balls, 2.5 hours (110F - Hot Holding); ribs (129F - Hot Holding) All moved to buffet line 2.5 hours. Suggested rapid reheat. Operator took items back to kitchen to reheat, added more water to buffet line to reach bottom of pans and turned up buffet line temperature. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw shell eggs stored over prepped veggies in standing reach-in cooler Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit: cheesecakes in display case 48F, moved from walk-in 2.5 hours prior. Operator rapidly chilled product and turned down temperature for the case, retemped at 36FCorrected On-Site Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times: hand wash sink by sandwich table blocked by hose, hand wash sink by prep table blocked by garbage can Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 31B-03-4:Intermediate - No soap provided at handwash sink by prep table, operator stated the wall mount dispenser broke and they are going to get a new one. **Corrective Action Taken**

Inspection Date: 7/27/2023

Inspection #: Visit ID: 8345365

  • 14-11-5:Basic - Equipment in poor repair. Torn gasket reach in front counter cooler
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils at 90F Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cookline unit
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); Sanitizer Bucket (Quaternary 400ppm) Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flying insects front line adding air curtains to front door and added one to back door two days ago **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over roast beef Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Glass display case in front- cheese cake (54F - Cooling); strawberry cheesecake (47F - Cooling); cheesecake Operator states items were out on counter before placed in display case, suggested rapid chill. Retemped (40F - Cold Holding); strawberry cheesecake Retemped (40F - Cold Holding) Front counter cold bar pasta salad (44F - Cold Holding); chicken salad (55F - Cold Holding); suggested rapid chill placed on line 2 hours ago, missing pan on top fill unit. Retemped at pasta salad 40F and chicken salad 41F Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef potato ball (100F - Hot Holding); chicken potatoes ball (107F - Hot Holding); yuca (115F - Hot Holding) Suggested rapid reheat on items: Beef potato ball 200F Chicken potatoes ball 170F Yuca 190F Corrected On-Site
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Calibrated thermometer with operator
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrective Action Taken**
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Allowing people to order eggs undercooked no advisory Corrected On-Site