Coco Bakery
1480 NE Pine Island Rd Unit 2E, Cape Coral, FL 33909 · Permanent Food Service · License 4606056
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 9 routine inspection2 high priority (fixed on the spot), 1 intermediate, 5 basic (1 repeat)-15
- Safety score85
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 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Ice buildup in reach-in freezer and/or walk-in freezer in kitchen.
More time given
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
More time given
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
- First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chorizo (48°F - Cold Holding) in reach-in cooler across from cook line. The manager moved the chorizo into stand up reach-in freezer.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Educated cook on washing hands with soap and hot water after handling raw products then using clean utensils.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed stand up reach-in cooler in kitchen gasket torn.
Ice buildup in reach-in freezer and/or walk-in freezer in kitchen.
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board in ware washing area.
The operator removed the wiping cloth from under the cutting board.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed soiled door handles on reach-in cooler across from cook line.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
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.