Ramada Inn
4225 West King St, Cocoa, FL 32926 · Permanent Food Service · License 1505163
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 repeat), 6 basic (4 repeats)-23
- Extension granted on Sep 8, now extension grantedCounts in full until a follow-up finds the problems fixed-3
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitNov 3, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
More time given
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
Basic3
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
More time given
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- 1st follow-up visitSep 8, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
More time given
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
Basic4
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
More time given
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
More time given
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pancake batter on buffet line for 3 hours at 61°F. Recommended operator to place it on time control. Provided operator with a time as public health control form to complete. Operator completed it during inspection.
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
The newly added three compartment sink too small for dishes used at restaurant
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. In kitchen. Per operator employees are using triple sink to wash their hands
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator added a triple sink in kitchen and removed hand wash sink. Per Employees, they are using the triple sink to wash their hands.
Repeat violation
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Boxes of juice, French vanilla creamer and cookies stored on floor in kitchen. Operator initiated picking up those items
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Tall glass cooler with no food inside
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Plates, bowls and spoons not inverted on buffet
Repeat violation
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
In back storage area
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Multiple ceiling tiles missing In back storage area
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Repeat violation
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.