Coconuts Bahama Grill Pro Dive
429 Seabreeze Blvd, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1621183
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 Sep 15 complaint inspection5 high priority (1 fixed by the Sep 23 follow-up, 4 fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 6 basic (4 repeats)-28
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 23, 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 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top-; sliced tomatoes (55°F - Cold Holding) per employee food held less than 4 hours, observed tomatoes stored above the rim line. Employee removed food out of temperature and stored inside walk in cooler for a quick chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee wearing gloves and portioning food, used cell phone, then continue working with food , using same gloves , after manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched personal cell phone, then grabbed clean spoons without washing hands first. After educated employee on proper hand wash procedures ,employee washed hands
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.piece of cutting used to cover container of portioned spinach dip, employee removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Back- Dishwasher (Chlorine 00ppm) Front -Dishwasher (Chlorine 00ppm)
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Shell stock station- piles of plates in front of hand wash sink, manager removed.
Fixed on the spotRepeat violation
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
-Several boxes and containers inside walk in freezer floor. -Cooking box of oil below hand wash sink flooring preparation area.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Metallic cup inside paprika powder Plastic cups inside containers of salt, sugar and flour. Employee all.
Fixed on the spot
In-use utensil stored in sanitizer between uses.
Cook line- Cooking utensils in quaternary sanitizer, employee removed to be clean and sanitize.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee portioning food wearing a watch and two bracelets. after manager instructed, employee removed all items.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Bar area. In front of shell stock station .station-
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Two wet mops not stored properly, one mop on floor, second mop inside yellow bucket, employee removed both
Fixed on the spotRepeat 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.