Coconut Charlie's Grill

6110 Gulf Blvd, St.Pete Beach, FL 33706 · Permanent Food Service · License 6216673

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic
-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 · 1 visit

Oct212026

Routine inspection

6 violations found

First visitOct 21, 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.
6 violations found:
- 3 High priority
- 2 Intermediate
- 1 Basic
What 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.
  Food items observed in walk in cooler in covered stainless steel pans did not reach cooling parameters. corn chowder dated 10/20 (47°F - Cold Holding); white rice date 10/20 (50°F - Cold Holding); curry dated 10/20 (50°F - Cold Holding)
- 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.
  Food items in covered stainless steel pans observed in walk in cooler: corn chowder dated 10/20 (47°F - Cold Holding); white rice date 10/20 (50°F - Cold Holding); curry dated 10/20 (50°F - Cold Holding) Per Chef on duty, food items are hot held during evening service and were placed in the walk in cooler approximately around 9pm, at the end of service on 10/20. Food items never reached cooling parameters.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  See stop sale. Hollandaise and pancake batter time stamped 9am.
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Missing for pancake batter, hollandaise, eggwash. Written procedures were emailed at the end of the inspection. Written procedures were printed and filled out.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  For kitchen hot water sanitizing dish machine.
Basic1
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Top corners of soda machine ice bin in server wait station soiled with black substance. Area was clean and sanitized during the inspection.
  Fixed on the spot
Official report, on the Florida DBPR website

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.