Coco Beach
960 Ocean Dr, Miami Beach, FL 33139 · Permanent Food Service · License 2319377
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection2 high priority (no follow-up needed), 3 basic-9
- Safety score91
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 4, 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 priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed at walk in cooler COOKED WHITE RICE (49°F - Cooling); TOMATO SAUCE (55°F - Cooling) date marked the day prior. Observed at cook line, raw salmon thawed in original ROP packaging.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed at walk in cooler COOKED WHITE RICE (49°F - Cooling); TOMATO SAUCE (55°F - Cooling) date marked the day prior.
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed at cook line, raw salmon thawed in original ROP packaging.
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed at walk-in cooler, a plastic container of tomato sauce, not covered.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed at walk-in freezer, heavy buildup of ice on the floor.
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.