Coquina Beach Cafe
2850 Gulf Drive S, Bradenton, FL 34217 · Permanent Food Service · License 5100230
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 basic (1 repeat)-12
- Safety score88
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 10, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in their desert cooler: Milk (55°F - Cold Holding). Operator stated it had been there overnight. Operator willingly disposed of the product.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in their desert cooler: Milk (55°F - Cold Holding). Operator stated it had been there overnight. Operator willingly disposed of the product.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on the cook line: Butter (95°F - Hot Holding). Operator stated it was out for approximately 1hr and gets disposed of at the end of breakfast. Reviewed and emailed time as a public health control.
Fixed on the spot
Basic2
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed their sanitizer bucket at 10ppm chlorine. Operator remade it to 100ppm.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed the ceiling vent in the back corner of the storage area with black buildup.
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.
- Stop sale
- An order that the food can’t be sold or served.