Cocina Cafe Express
1700 W New Haven Ave Ste 369, Melbourne, FL 32904 · Permanent Food Service · License 1506956
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. raw beef (50°F - Cold Holding); fish (51°F - Cold Holding), manager states food was prepped earlier, moved to walk in freezer to rapid chill.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 1 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 12, 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.
4 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. raw beef (50°F - Cold Holding); fish (51°F - Cold Holding), manager states food was prepped earlier, moved to walk in freezer to rapid chill.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk no date mark, employee date marked jug
Fixed on the spot
Code 52, Misrepresentation or misbranding: Establishment advertised crab on menu/menu board but served imitation crab.
Shrimp and Krab, employee changed label on menu item to a "K"
Fixed on the spot
Basic1
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hand sink in back kitchen drains onto floor
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.