CUBAN’S COCO LOCO Inspection – March 11, 2025

High Priority 2

#6High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak over raw lobster in reach-in cooler across from cook line. The manager moved the raw steak on bottom shelf under the raw lobster. **Corrected On-Site**

Corrected On-Site

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (66F – Cold Holding) on prep table waiting to be reheated. The manager placed beef in reach-in cooler. **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink bar.

#9Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in bar.

Basic 5

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

#2Basic36-17-5

Basic – Floor tiles missing and/or in disrepair.

#3Basic10-08-5

Basic – Ice scoop handle in contact with ice in bar.

#4Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#5Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board.

Florida Food Watch

CUBAN'S COCO LOCO

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 2

Intermediate 2

Basic 5

Inspection Report

CUBAN'S COCO LOCO

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 2

Intermediate 2

Basic 5