Coral Cay BK #1903
40 SE 1 Ave, Florida City, FL 33034 · Permanent Food Service · License 2314618
What drove the grade
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 12 complaint inspection1 high priority (fixed on the spot), 2 intermediate, 10 basic (6 repeats); basic violations cost 12 at most-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed cashier packing onion rings to serve to customers without first washing her hands. Manager coached employee.
Fixed on the spot
Intermediate2
Code 13, Clean clothes, hair restraints, jewelry: Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils.
Observed employee with long nails packaging food.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soda muzzles in the lobby with green mold like substance.
Basic10
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed at pack line with bread.
Cardboard used to line nonfood-contact shelves.
Observed at single service cups shelves at kitchen entrance.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed at reach in freezer near cook line.
Repeat violation
Code 25, Single-service items: Single-service articles stored under leaking water lines.
Observed water leaking from AC vents onto single service cups stored near ice machine. Advised manager to stored service articles properly.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed in the kitchen.
Repeat violation
Floor tiles missing and/or in disrepair.
Observed some floor tiles in disrepair in the kitchen.
Repeat violation
Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall behind fryers soiled with accumulated grease.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tiles in the dining area with water damage.
Repeat violation
Floor soiled/has accumulation of debris.
Observed floor under cooking equipments. Also observed floor under hot / cold holding equipments in the kitchen soiled with food residue.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Earlier inspections 1
C76Routine inspection12 violations, 2 high priority No follow-up needed
- First visitJul 27, 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.
12 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, other than whole meat roast, hot held at less than 135°F.
Observed hash brown (122°F - Hot Holding) at steam table. As per operator for less than an hour. Manager voluntarily discarded product.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw breaded chicken stored over French toast at reach in freezer near cook line. Coach manager.
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Advised manager to check sanitizer buckets and triple sink.
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed raw breaded fish box stored on floor at walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed at reach in freezer near cook line.
Repeat violation
Code 25, Single-service items: Single-service articles stored under leaking water lines.
Observed water leaking from AC vents onto single service cups stored near ice machine. Advised manager to stored service articles properly.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed at exit door.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed 2 ceiling tiles in the lobby with water damage.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents soiled with accumulated dust in the kitchen.
Repeat violation
Floor soiled/has accumulation of debris.
Observed floor under cold holding/ hot holding units and cook line soiled with old food debris.
Repeat violation
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.