El Coqui Bakery
2751 Enterprise Rd Ste 112, Orange City, FL 32763 · Permanent Food Service · License 7407149
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection3 high priority (fixed on the spot, 2 repeats), 2 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 · 2 visitsRoutine inspection
- Follow-up visitOct 23, 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 visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41 degrees.
-kitchen reach in cooler sliced cheese (45°F - Cold Holding); sliced cheese (45°F - Cold Holding). Less than 4 hours. Operator placed ice. -Cook line top level of expo unit . Stacked pass fill line. sliced cheese (43°F-46°F - Cold Holding)/3.75 hours
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-Steam table steak (133°F - Hot Holding); shredded pork (128°F - Hot Holding); sliced pastrami (117°F - Hot Holding). 2 hours. Operator reheated to 165°F.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
1- flying insects. Landed on cook line cutting board . Operator cleaned and sanitized board.
Fixed on the spot
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food worker handling food wearing a bracelet. Operator removed .
Fixed on the spot
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched, spoons at front counter stored horizontally.
Operator removed.
Fixed on the spot
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.