DirtyFLRestaurant Inspection Data

CHA CHA COCONUTS

Based on 7 health inspections, CHA CHA COCONUTS in SARASOTA has earned a 2.7/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

417 Saint Armands Circle
Sarasota, Florida, 34236
Sarasota County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13458556

Met Inspection Standards

3 high, 3 int, 2 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sink at the hand wash sink on the cook line. Employee placed a hand wash sink at the hand wash sink. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges and lemons stored over washed and cut cabbage in the walk in cooler. Employee removed the cabbage. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of Marmalade and 1 can of Jalapeño stored in the dry storage area dented at the seams. Manager placed the cans aside for a refund.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw tuna then change gloves and handled clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands and changed gloves. **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. Cooked plantain stored in hot holding on the cook line at 108F. Manager stated the plantain were in hot holding for approximately 20 minutes. Manager voluntarily discarded the plantains. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sinks in the bar area. Employee placed paper towels at the hand wash sinks. Corrected On-Site Repeat Violation
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has 50 food handlers 30 have their food handler training.
  • 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. Cut ham stored in the reach in cooler on the cook line with no date mark. Employee stated the ham was prepared on 1/21. Employee placed a date mark on the ham. Corrected On-Site

7/10/2025· 8mo ago

Visit ID: 10903812

Met Inspection Standards

1 high, 1 int, 3 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard used to line the bottom of a bun toaster on the cook line. Chef removed the cardboard. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Chef removed and sanitized the scoop and the holder. Corrected On-Site
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean plates in the wait staff area. Employee removed the bottle. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand washing sink next to the cook line and in the preparation area. Chef placed paper towels at the hand washing sinks. Corrected On-Site Repeat Violation

12/13/2024· 1y 2mo ago

Visit ID: 8830751

Met Inspection Standards

1 high, 2 int

  • 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

7/16/2024· 1y 7mo ago

Visit ID: 8776971

Met Inspection Standards

2 high, 1 int, 1 basic

  • 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

1/29/2024· 2y 1mo ago

Visit ID: 8455660

Met Inspection Standards

1 int, 2 basic

  • 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.

9/18/2023· 2y 5mo ago

Visit ID: 8502055

Met Inspection Standards

1 high, 1 basic

  • 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**

7/26/2023· 2y 7mo ago

Visit ID: 8375466

Met Inspection Standards

1 int, 2 basic

  • 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.