Floridas Fresh Grill
2039 N Atlantic Ave, Cocoa Beach, FL 32931 · Permanent Food Service · License 1505068
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw filet (47°F - Cold Holding); raw ribeye (45°F - Cold Holding) raw beef (45°F - Cold Holding);
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection2 high priority (fixed by the Sep 21 follow-up), 4 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw filet (47°F - Cold Holding); raw ribeye (45°F - Cold Holding) raw beef (45°F - Cold Holding);
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. raw filet (47°F - Cold Holding); raw ribeye (45°F - Cold Holding) raw beef (45°F - Cold Holding)
Goat cheese 45°F above fill line
Basic4
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
On cook line
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Cook line cooler
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
In front of server cooler
Wall soiled with accumulated grease, food debris, and/or dust.
Behind prep on cook line
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.