Coquina Coast Brewing Company
318 Moody Blvd, Flagler Beach, FL 32136 · Permanent Food Service · License 2800735
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsFollow-up to an earlier routine inspection
- 2nd follow-up visitSep 25, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
12 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
More time given
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
More time given
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
More time given
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Operator still doesn't have training completed scheduled within the next couple days per operator.
Administrative complaint
No proof of required state approved employee training provided for any employees.
No proof of training for employees during callback. Operator will email me later.
Administrative complaint
Basic6
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- 1st follow-up visitJul 22, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
12 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
More time given
At the first visit
Observed prepared onsite meat inside flip-top cooler without date mark and person in charge does not know when it was produced. Observed product with visible mold like substance.
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
More time given
At the first visit
Observed prepared onsite meat inside flip-top cooler without date mark and person in charge does not know when it was produced.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
At the first visit
Observed no chemical test kits for quat tablets.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
More time given
At the first visit
Observed hand washing station near flip-top cooler missing paper towels.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Operator needs more time.
Administrative complaint
At the first visit
Observed posted food manager certification through 360 LEARN2SERVE expired 11/19/2025. No other food manager available.
No proof of required state approved employee training provided for any employees.
Operator needs more time.
Administrative complaint
At the first visit
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of any food handler training for bar and food staff.
Basic6
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
At the first visitRepeat violation
Observed reach in freezer ice build up.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
At the first visit
Observed interior of convection oven and microwave soiled with food debris and old grease.
Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
At the first visit
Observed interior of reach in cooler shelves soiled with food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
At the first visit
Observed gaskets on flip-top cooler soiled with food debris.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
At the first visit
Observed standing water in and on flip-top cooler.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
At the first visit
Observed no Hotels and Restaurants seating license displayed.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.