4th ST Fillin Station

382 N Orlando Ave, Cocoa Beach, FL 32931 · Permanent Food Service · License 1506860

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Aug 5, 2026

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 complaint inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 4 basic
-14
Safety score86

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug52026

Complaint inspection

8 violations found

First visitAug 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
- 2 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Pineapple tidbits
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw sausage patties over cauliflower in reach in cooler next to cook line. Manager had sausage moved to bottom shelf.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Poke on menu not identified as raw, manager had server add asterisk added to menu item
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink in bar area.
  Bartender went and got soap.
  Fixed on the spot
Basic4
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Fish being thawed in standing water in prep sink, not removed from rop, prep person removed fish to finish thawing
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed grapes stored above ready to eat guacamole and watermelon. Manager moved unwashed below ready to eat.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Scoop in standing water at 81°F, manager discarded water.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.