Cha Cha Coconuts
Last inspected: Jan 27, 2026
43
Score
Inspectors have visited Cha Cha Coconuts 10 times, with records going back to 2022. Cha Cha Coconuts was last inspected on Jan 27, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to five violations.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Restaurants in Sarasota average 81, so Cha Cha Coconuts trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
3
Critical latest
3
Major latest
2
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw tuna then change gloves and handled clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands and changed gloves. **Corrective Action Taken**
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked plantain stored in hot holding on the cook line at 108F. Manager stated the plantain were in hot holding for approximately 20 minutes. Manager voluntarily discarded the plantains. **Corrected On-Site**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. 1 can of Marmalade and 1 can of Jalapeño stored in the dry storage area dented at the seams. Manager placed the cans aside for a refund.
01B-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sinks in the bar area. Employee placed paper towels at the hand wash sinks. **Corrected On-Site** **Repeat Violation**
31B-02-4
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. Establishment has 50 food handlers 30 have their food handler training.
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. Cut ham stored in the reach in cooler on the cook line with no date mark. Employee stated the ham was prepared on 1/21. Employee placed a date mark on the ham. **Corrected On-Site**
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sink at the hand wash sink on the cook line. Employee placed a hand wash sink at the hand wash sink. **Corrected On-Site**
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges and lemons stored over washed and cut cabbage in the walk in cooler. Employee removed the cabbage. **Corrected On-Site**
08B-17-4
43
Jul 10, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean plates in the wait staff area. Employee removed the bottle. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand washing sink next to the cook line and in the preparation area. Chef placed paper towels at the hand washing sinks. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Cardboard used to line food-contact shelves. Cardboard used to line the bottom of a bun toaster on the cook line. Chef removed the cardboard. **Corrected On-Site**
14-05-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Chef removed and sanitized the scoop and the holder. **Corrected On-Site**
10-12-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
67
Dec 13, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (54F - Cold Holding); Cheddar cheese (52F- Cold Holding) stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the items were stored in the reach in cooler for approximately 1 hour. Employee placed the items stored above the fill line in the bottom section of the reach in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Pan stored in the hand washing sink next to the cook line. Employee removed the pan. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork ribs stored in the stand up reach in cooler in the kitchen with no date mark. Manager stated the pork ribs were cooked on 12/11. Employee placed a date mark on the ribs. **Corrected On-Site**
02C-02-5
70
Jul 16, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
64
Jan 29, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in the bar area used as a dump sink. Reviewed with the bartender and manager that hand washing sinks are for hand washing only.
31A-11-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cutting board and utensils stored next to the hand washing sink on the cook line. Manager removed the items. **Corrected On-Site**
24-27-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm lactic. Manager called the technician and changed the sanitizer to chlorine new reading 100ppm chlorine. **Corrective Action Taken**
21-07-4
82
Sep 18, 2023
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese (52F - Cold Holding); Swiss cheese (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Manager stated the items had been stored in the reach in cooler for approximately 1 hour. Manager placed the items in the bottom of the reach in cooler. **Corrective Action Taken**
03A-02-5
Basic - Equipment in poor repair. Can opener rusted around the blade section. Manager discarded the can opener. **Corrective Action Taken**
14-11-5
82
Jul 26, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts.
11-07-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed the knives to be cleaned and sanitized. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation**
10-17-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. 1 hood filter missing in the exhaust hood on the cook line.
14-42-4
82
Nov 30, 2022
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee removed the can opener to be cleaned. **Corrective Action Taken**
22-02-4
Basic - In-use knives stored in cracks between pieces of equipment. Employee removed the knives. **Corrected On-Site**
10-17-4
Basic - Ceiling tile missing. 1 ceiling tile missing across from the dishwasher.
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line.
14-09-4
78
Oct 26, 2022
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
67
Jul 20, 2022
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream (52F - Cold Holding); Cut tomatoes (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Manager stated the items had been stored in the reach in cooler for 30 minutes. Manager emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee peeled 2 cucumbers before washing. Employee discarded the cucumbers. **Corrective Action Taken**
01B-13-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean utensils without washing hands. Instructed employee and manager on proper hand washing protocol.
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork ribs in the walk-in cooler. Manager placed the chicken below the pork ribs. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee removed to be cleaned. **Corrective Action Taken**
22-02-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee peeled 2 cucumbers before washing. Employee discarded the cucumbers. **Corrective Action Taken**
08B-39-4
47
Frequently Asked Questions
When was Cha Cha Coconuts last inspected?
The most recent health inspection at Cha Cha Coconuts on file is from Jan 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cha Cha Coconuts?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Cha Cha Coconuts.
How does Cha Cha Coconuts compare to other restaurants in Sarasota?
Cha Cha Coconuts most recently scored 43 out of 100, which is lower than the Sarasota average of 81.
Has Cha Cha Coconuts' inspection record improved over time?
No. Recent inspections at Cha Cha Coconuts have averaged around five violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Cha Cha Coconuts 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 Cha Cha Coconuts inspected?
Based on the inspection history on file, Cha Cha Coconuts is inspected around three times per year on average.
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