Bizzarro Cocoa Beach
Last inspected: Oct 29, 2025
47
Score
Bizzarro Cocoa Beach has been inspected 12 times since 2022. Bizzarro Cocoa Beach was last inspected on Oct 29, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 15 violations to closer to eight violations per visit over the last few inspections.
“Food-contact surface soiled with food debris” comes up most often, recorded five times in the inspection record.
The city-wide average sits at 77, which Bizzarro Cocoa Beach's 47 doesn't quite reach. There are enough flags in the record to merit a second thought.
12
Inspections
1
Critical latest
3
Major latest
6
Minor latest
Inspection History
Oct 29, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Pizza's made at 11:00 found at 3:15 cook discarded pizzas **Corrective Action Taken**
03F-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave heavily soiled.
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Michael **Corrected On-Site**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drinks in the walk in cooler, candy on the cook line.
08B-49-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza cooler
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
31B-04-4
Basic - Unnecessary items/unused equipment on the premises. Reach in cooler, oven, alto sham, ice machine.
33-31-5
Basic - Water leaking from pipe and/or faucet/handle. Under Hand sink in kitchen
29-11-4
47
Aug 28, 2025
Complaint Partial
3 critical violations.
View 3 violations
High Priority - Establishment operating after issuance of an Emergency Order of Suspension of license. Operator continued selling food to the public after closure was issued on each day closed. Cocoa Beach police called to location to enforce closure Case#25-2409 **Admin Complaint**
50-10-4
High Priority - Establishment removed/covered/defaced closure sign posted by the division. Operator covered closure sign with help wanted sign on each day of closure **Admin Complaint**
50-07-4
High Priority - Operating on a suspended license, not in compliance with Final Order **Admin Complaint**
50-18-1
64
Aug 27, 2025
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water at 117F. Operator turned heating unit up. **Corrective Action Taken** - From follow-up inspection 2025-08-27: **Time Extended**
10-05-5
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 5 droppings behind pizza oven 4 droppings inside middle dry storage closet 2 droppings in corner in back dry storage room 3 droppings behind walk in cooler 2 under ice machine **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-27: Observed rodent droppings; 6 in corner under pizza oven. 1 under cook line equipment. 5 in middle dry storage closet **Admin Complaint**
35A-04-4
High Priority - - From initial inspection : High Priority - 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. No time mark for pizzas in display case. Operator marked on chart **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-08-27: **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs at 131F. Reheated 2 hrs ago, operator increased temperature **Corrective Action Taken** - From follow-up inspection 2025-08-27: **Time Extended**
03B-01-6
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in products **Repeat Violation** - From follow-up inspection 2025-08-27: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling tile missing. Above make line reach in cooler in kitchen is missing - From follow-up inspection 2025-08-27: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2025-08-27: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on flip top cooler by stove is in poor repair. - From follow-up inspection 2025-08-27: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Tiramisu in soda cooler, customer self service **Repeat Violation** - From follow-up inspection 2025-08-27: **Time Extended**
02D-03-4
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. - From follow-up inspection 2025-08-27: **Time Extended**
51-13-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink on cook line - From follow-up inspection 2025-08-27: **Time Extended**
29-11-4
39
Aug 26, 2025
Routine - Food
8 critical violations. 4 major violations. 11 minor violations.
View 23 violations
High Priority - Toxic substance/chemical improperly stored. Over spices on prep table. Operator moved **Corrected On-Site**
41-10-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in standing water at 117F. Operator turned heating unit up. **Corrective Action Taken**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf over cooked wings and cooked meatballs in walk in cooler
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. 5 droppings behind pizza oven 4 droppings inside middle dry storage closet 2 droppings in corner in back dry storage room 3 droppings behind walk in cooler 2 under ice machine **Repeat Violation** **Admin Complaint**
35A-04-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice in ice machine has debris contaminating ice.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line heavy cream (47F - Cold Holding); cut tomatoes (49F - Cold Holding); feta (44F - Cold Holding). In flip top of reach in cooler on pizza make line shredded cheese (71F - Cold Holding); sausage (60F - Cold Holding); ham (61F - Cold Holding); cooked spinach (73F - Cold Holding); feta (63F - Cold Holding); ricotta (62F - Cold Holding) **Warning**
03A-02-5
High Priority - 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. No time mark for pizzas in display case. Operator marked on chart **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs at 131F. Reheated 2 hrs ago, operator increased temperature **Corrective Action Taken**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener is soiled
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New hire signed during inspection **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Hand wash sink in pizza make area
31B-03-4
Basic - Ceiling tile missing. Above make line reach in cooler in kitchen is missing
36-36-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance on upper interior of well. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in products **Repeat Violation**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Gasket on flip top cooler by stove is in poor repair.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven door
10-20-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Tiramisu in soda cooler, customer self service **Repeat Violation**
02D-03-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Paper plates on front counter are not inverted
25-06-4
Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink on cook line
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in used mop water **Repeat Violation**
42-01-4
12
Jun 12, 2025
Routine - Food
No violations found.
100
Jun 11, 2025
Routine - Food
4 critical violations. 5 major violations. 12 minor violations.
View 21 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm
22-43-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed droppings; 42 dry storage closet 50 under pizza oven 7 behind pizza boxes 4 shelf by stove 50 between walk in cooler and wall 23 in closet 13 behind ice machine and mop sink 17 back closet 17 on top walk in cooler **Admin Complaint**
35A-04-4
High Priority - Rodent rub marks present along walls/ceilings.
35A-18-4
High Priority - 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. Pizza for slices
03F-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one certificate provided.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cakes in front self service reach in cooler
02C-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last service date in 2020
29-28-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrected On-Site**
11-26-1
Basic - Food stored in a location that is exposed to splash/dust. In walk in cooler case of cheese in splash zone of drips from condenser above
08B-36-4
Basic - Food stored on floor. Flour. Salt. Sugar. Cooking oil
08B-38-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts in self service reach in cooler in lobby
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dough pans used to elevate food in walk in cooler have an accumulation of mold like substances
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Single-service articles improperly stored. Pizza boxes dry storage on floor
25-05-4
Basic - Standing water in bottom of walk -in-cooler.
29-49-6
Basic - Unnecessary items/unused equipment on the premises. Unused ice machine **Repeat Violation**
33-31-5
Basic - Wet mop not stored in a manner to allow the mop to dry. In used mop bucket water
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Cup no handle flour Cup used to scoop salt
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans above triple sink
24-05-4
18
Nov 19, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
52
Mar 11, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored over bread in upright freezer. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head is soiled with old food debris.
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee under 60 days, no food handler training, has not signed employee reporting agreement. **Corrected On-Site**
11-26-1
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped pizza boxes standing upright on floor in closet.
25-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on table for deliveries. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping in kitchen no hair restraint other than hair tie.
13-03-4
Basic - Unnecessary items/unused equipment on the premises. Unused equipment in kitchen. Ice machine, grill.
33-31-5
Basic - Working containers of food removed from original container not identified by common name. Shaker with Parmesan cheese not labeled, garlic salt, and red pepper flakes **Corrected On-Site**
02D-01-5
52
Dec 11, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
55
Apr 26, 2023
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza sauce 56 F recommended to rapid chill
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect
35A-02-6
Intermediate - Can opener soiled
22-02-4
Basic - Bag of sugar on the floor in the walk in cooler. Bulk containers on the floor in dry storage area. **Corrected On-Site**
08B-38-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen
13-03-4
Basic - Standing water in bottom of reach-in-cooler. Cookline
29-49-6
Basic - Unnecessary items/unused equipment on the premises. Several broken coolers that are not being utilized.
33-31-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
45
Feb 20, 2023
Routine - Food
5 critical violations. 5 major violations. 7 minor violations.
View 17 violations
High Priority - Dented/rusted cans present. See stop sale. 2 cans of beans
01B-01-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee take a drink from open beverage while making pizza. Advised to stop and wash hands.
12A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 30 droppings on the floor behind walk in cooler. 13 droppings on the floor behind cooking equipment.
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage 46F Heavy cream 50F
03A-02-5
High Priority - 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. **Corrected On-Site**
03F-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - Mixer soiled
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary **Repeat Violation**
16-37-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream in cook line cooler and opened bodies of deli meats in the walk in cooler.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Dumped drink in hand sink
31A-11-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Ceiling tile missing. Above walk in cooler.
36-36-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Hole in or other damage to wall. Above coke machine in lobby. Hole in ceiling where ac unit is on front cook line and above pizza oven.
36-24-5
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Plumbing system improperly installed or repaired. Ac line from AC unit, draining into bucket.
29-07-5
20
Dec 21, 2022
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cheese in walk in cooler
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed rodent droppings: 50+ in closet with air handler 3 in restroom 7 in water heater pan 20+ under equipment in kitchen 100+ behind and on top of walk in cooler 9 behind cook line 15 in front single service closet 6 under equipment behind front counter and oven 3 on top of pizza oven **Warning**
35A-04-4
Intermediate - Equipment drain line draining into handwash sink. A/c drain line dripping into hand wash sink **Warning**
31A-10-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only Joseph Jacobson has a food handling certificate
53B-13-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Building components, attachments or fixtures in poor repair. Multiple holes in walls, ceiling tiles missing **Repeat Violation**
36-51-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen. Operator moved **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Containers of oil and case of canned foods on floor in kitchen. Operator moved **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At sinks on cook line and pizza line. Provided operator with signage **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan mounted above pizza line has an accumulation of dust
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door left open. **Warning**
35B-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo containers in closet are stored with food contact surface facing upwards. Operator inverted **Corrected On-Site**
25-06-4
Basic - Water leaking from pipe and/or faucet/handle. Beneath hand wash sink in pizza area **Repeat Violation**
29-11-4
Basic - A minimum of one bathroom facility is not available for public use. Operator denied use of restroom to customers during inspection. Explained to operator requirements of allow customers use of restroom. **Corrected On-Site** **Warning**
32-09-4
30
Frequently Asked Questions
When was Bizzarro Cocoa Beach last inspected?
The most recent health inspection at Bizzarro Cocoa Beach on file is from Oct 29, 2025. The public record contains 12 inspections in total.
What is the most common violation at Bizzarro Cocoa Beach?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Bizzarro Cocoa Beach.
How does Bizzarro Cocoa Beach compare to other restaurants in Cocoa Beach?
Bizzarro Cocoa Beach most recently scored 47 out of 100, which is lower than the Cocoa Beach average of 77.
Has Bizzarro Cocoa Beach's inspection record improved over time?
Yes. Recent inspections at Bizzarro Cocoa Beach have averaged around eight violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Bizzarro Cocoa Beach means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bizzarro Cocoa Beach inspected?
Based on the inspection history on file, Bizzarro Cocoa Beach is inspected around four times per year on average.
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