CHA CHA COCONUTS
417 Saint Armands Circle
Sarasota, Florida, 34236
Sarasota County County
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 12/13/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (54F - Cold Holding); Cheddar cheese (52F- Cold Holding) stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the items were stored in the reach in cooler for approximately 1 hour. Employee placed the items stored above the fill line in the bottom section of the reach in cooler **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pan stored in the hand washing sink next to the cook line. Employee removed the pan. 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. Cooked pork ribs stored in the stand up reach in cooler in the kitchen with no date mark. Manager stated the pork ribs were cooked on 12/11. Employee placed a date mark on the ribs. Corrected On-Site
Food safety inspection conducted on 12/13/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 7/16/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter on the exhaust hood on the cook line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Packaged ready to eat lobster stored in the same pan as packaged raw fish in the walk in cooler. No cross contamination was observed. Manager removed the lobster. Corrected On-Site
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then clean equipment without washing their hands. The employee properly washed their hands. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on the left side of the bar. Manager placed paper towels at the hand washing sink. Corrected On-Site
Food safety inspection conducted on 7/16/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 1/29/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cutting board and utensils stored next to the hand washing sink on the cook line. Manager removed the items. Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm lactic. Manager called the technician and changed the sanitizer to chlorine new reading 100ppm chlorine. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in the bar area used as a dump sink. Reviewed with the bartender and manager that hand washing sinks are for hand washing only.
Food safety inspection conducted on 1/29/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 9/18/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Can opener rusted around the blade section. Manager discarded the can opener. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese (52F - Cold Holding); Swiss cheese (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Manager stated the items had been stored in the reach in cooler for approximately 1 hour. Manager placed the items in the bottom of the reach in cooler. **Corrective Action Taken**
Food safety inspection conducted on 9/18/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 7/26/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. 1 hood filter missing in the exhaust hood on the cook line.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed the knives to be cleaned and sanitized. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** Repeat Violation
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts.
Food safety inspection conducted on 7/26/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).