COCO WOOD GRILL
17814 Gulf Boulevard
Florida, 33708
Pinellas County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 1/15/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened ploys beverage can on top shelf above bread station, removed Corrected On-Site
- 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. Beef and pork vacuum sealed on site held less than 48 hours not marked with time, discussed procedures with operator
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle on top shelf with olive oil, removed Corrected On-Site
Food safety inspection conducted on 1/15/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 1/3/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Inspector observed raw tuna, snapper, grouper, all commercially ROP sealed in walk in cooler, still frozen and thawing. Staff punctured all packaging during inspection Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door, removed Corrected On-Site
- 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. Raw beef and cooked pork in on site vacuum packaging, sealed on 1/2/25, no date or time marks. Chef labels all packaging Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
Food safety inspection conducted on 1/3/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 12/11/2024
High Priority
3
Intermediate
3
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing. Drain cover in kitchen missing. Employee replaced drain cover. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee working with food in the kitchen no hair restraint.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on the floor of the dish area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen. Employee removed tongs. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. South end oven interior soiled with burnt on food debris. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Dumpster lid open. Employee closed lid. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table in kitchen. Employee moved wet cloth to sanitizer bucket.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork over bread in reach in freezer not all packaged. Employee moved bread to higher shelf. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched face with gloved hand then back to working with food. Educated manager on hand washing.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner over clean glasses in soda fountain area of kitchen. Employee removed cleaner. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream opened 12-10 no date mark. Employee dated cream. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on deli reach in cooler on cook line soiled with debris and stained.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand sink to rinse coffee pot. Educated employee and he rinsed hand sink.
Food safety inspection conducted on 12/11/2024 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).
Inspection on 8/19/2024
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 90F, water, removed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease behind cook line
- 22-47-4:High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator replaced bucket, 50ppm 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. Gorgonzola cream sauce (129F - Hot Holding) on steam table, reheated on stove to minimum 165F Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Metal bowl in hand sink on cook line, removed Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 certificate expired
Food safety inspection conducted on 8/19/2024 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 6/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/11/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings on floor in rear storage room 2 rodent droppings on bus tub in rear prep room 1 rodent dropping next to rear exit door All areas cleaned and sanitized by staff Corrected On-Site
Food safety inspection conducted on 6/11/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/28/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-31-4:Basic - Food stored in undrained ice. Brussels sprouts cooling in ice water, moved to a pan with a strainer Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handles on cook line, removed Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo (127F - Hot Holding); blue cheese sauce (124F - Hot Holding), reheated on stove to minimum 165F Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Soda gun nozzles soiled at bar Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Metal bowl in hand sink on cook line, removed Corrected On-Site
Food safety inspection conducted on 2/28/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 9/12/2023
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line - From follow-up inspection 2023-09-12: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven door handles on cook line - From follow-up inspection 2023-09-12: Tongs on oven door handles, removed **Time Extended** Corrected On-Site
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon (open) over bread in reach in freezer, order corrected Corrected On-Site - From follow-up inspection 2023-09-12: Raw bacon over bread in reach in freezer, order corrected **Time Extended** Corrected On-Site
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Soda guns at bar Repeat Violation - From follow-up inspection 2023-09-12: **Time Extended**
Food safety inspection conducted on 9/12/2023 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 7/14/2023
High Priority
4
Intermediate
4
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on cooler at cook line, removed Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Torn cooler gaskets on cook line
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice well at bar, removed Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handles on cook line
- 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. Scoop handle in flour bin, Placement corrected Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line. Hood filters soiled Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Box of sax paper on top of clean plates on cook line, box removed and plates cleaned
- 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. Bar dish machine 0ppm, instructed operator to use kitchen dish machine chlorine 50ppm until repaired
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon (open) over bread in reach in freezer, order corrected Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler across from oven-lobster (50F - Cold Holding); chicken (51F - Cold Holding); mozzarella (49F - Cold Holding); sausage (50F - Cold Holding); raw salmon (48F - Cold Holding); spring mix (43F - Cold Holding); pico (56F - Cold Holding); sour cream (52F - Cold Holding), items moved to walk-in. Suggested adding some items to time as a public health control, form provided during inspection. Retemp-lobster 42F, chicken 43F, mozzarella 42F, sausage 43F, spring mix 41F, salmon 45F, pico 42F, sour cream 43F **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomatoes for bruschetta (115F - Hot Holding), reheated to min 165F Corrected On-Site
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Discussed proper procedures with operator Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Soda guns at bar Repeat Violation
- 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. No proof of training available for employees
Food safety inspection conducted on 7/14/2023 revealed 16 total violations (4 high priority, 4 intermediate, 8 basic).