Coco Wood Grill
17814 Gulf Blvd, Redington Shores, FL 33708 · Permanent Food Service · License 6218364
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection1 high priority (fixed on the spot), 5 intermediate (3 fixed on the spot), 5 basic-20
- Safety score80
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 26, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Steam table - cream sauce (119°F - Hot Holding); gravy (111°F - Hot Holding), staff reheated on stove
Fixed on the spot
Intermediate5
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun holsters soiled at bar
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Hand sink in rear prep room next to triple sink has been detached from wall and lying on floor, water lines still attached. Staff was able to temporarily reattach sink during inspection
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Dispenser empty on cook line, staff restocked
Fixed on the spot
No soap provided at handwash sink.
Soap dispenser missing from wall at sink on cook line, portable soap dispenser added
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic5
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverages over deli cooler at service window, relocated
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
One employee on cook line with no hair restraint
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Broken cooler handle across from oven
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Rear prep room next to triple sink
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.