Coastal Cafe
2300 Tamiami Trail N, Nokomis, FL 34275 · Permanent Food Service · License 6804845
What drove the grade
Sanitizer not used in accordance with the manufacturer's recommendations.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitNov 5, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Sanitizer not used in accordance with the manufacturer's recommendations.
Observed sanitizer bucket at 10ppm. Operator properly adjusted sanitizer to 100ppm during inspection.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed sliced ham held more than 24 hours inside standing reach in cooler in the kitchen area not properly date marked. Operator properly date marked the sliced ham during inspection.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed standing reach in cooler gasket torn.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Observed unisex bathroom with no covered receptacle.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed gap at the exit back door.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mops inside the mop bucket not allowing to air dry. Operator The operator properly stored the mops to allow air drying.
Fixed on the spot
Earlier inspections 1
C77Routine inspection10 violations, 5 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Observed: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F
within two hours and from 135°F to 41°F within six hours. See stop sale. Observed white sauce with chicken base (54°F - Cooling) in the walk in cooler. An employee stated the sauce was made the day prior to the inspection. The white sauce was discarded. Priority: High Priority
Fixed on the spot
Code 03, Food out of temperature: Observed: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F
within 6 hours. Observed white sauce with chicken base (54°F - Cooling) in the walk in cooler. An employee stated the sauce was made the day prior to the inspection. The white sauce was discarded. Priority: High Priority
Fixed on the spot
Code 08, Food protection and cross-contamination: Observed: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw veal stored over cooked eggplant rollatini in the reach in cooler at the end of the cook line. The raw veal was properly stored. Priority: High Priority
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Observed: Nonfood-grade bags used in direct contact with food.
Observed a non-food grade black plastic bag used to store and in direct contact with bread in the walk in cooler. Priority: High Priority
Code 50, Current license displayed: Observed: Establishment operating without a license from the Division of Hotels and Restaurants following a change of ownership.
Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ The operator applied online for change of ownership. Priority: High Priority
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. The operator printed and posted a consumer advisory. Priority: Intermediate
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Observed: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed the can opener blade soiled with food debris. Priority: Intermediate
Basic3
Code 06, Food properly thawed: Observed: Commercially processed reduced oxygen packaged branzino bearing a label indicating that it is to remain frozen until time of
use no longer frozen and not removed from reduced oxygen package. The thawed branzino was discarded. Priority: Basic
Code 31, Handwash sinks and supplies: Observed: No handwashing sign provided at a hand sink used by food employees at the end of the cook line near the pizza oven.
Priority: Basic
Code 36, Floors, walls, ceilings and ventilation: Observed: Floor soiled/has accumulation of debris.
Observed an accumulation of grease and food debris underneath the ovens on the cook line. Priority: Basic
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.
- Stop sale
- An order that the food can’t be sold or served.