Cocky Rooster Cafe
Last inspected: Mar 26, 2026
67
Score
Public records show 11 inspections at Cocky Rooster Cafe stretching back to 2022. The most recent visit was on Mar 26, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around 12 violations to closer to five violations per visit over the last few inspections.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up two times.
That's lower than the typical Deltona restaurant, which scores around 73. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Temperature Measuring Devices Provided and Accurate
FL-46
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
67
Oct 1, 2025
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
43
May 1, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-04-24: **Time Extended** - From follow-up inspection 2025-05-01: **Time Extended**
53B-13-5
90
Apr 24, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-04-24: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-04-24: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine rack soiled with grime. - flat top side and fryers soiled with food debris and grease . **Repeat Violation** - From follow-up inspection 2025-04-24: **Time Extended**
23-03-4
82
Apr 23, 2025
Routine - Food
5 critical violations. 6 major violations. 6 minor violations.
View 17 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400+ Quat. operator reduced to 100. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter glass display . Food placed overnight . - Front counter display tart (50F - Cold Holding); flan (50F - Cold Holding); cream pastry (50F - Cold Holding), placed overnight . Operator instructed to discard. Make table unit pico de gallo (43-45F - Cold Holding); corned beef hash (44-45F - Cold Holding);less than 4 hours. Operator reduced amount and placed in walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sake l
01B-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine 200+ ppm dish machine.
41-18-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
01B-14-4
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.
53B-13-5
Intermediate - Chemical chlorine test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
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. Half and half opened 24 hours not date marked in glass door reach in cooler. Operator updated . **Corrected On-Site**
02C-03-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on menu not identified . Operator identified on menu. **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sink. operator restocked. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at kitchen handwash sink. operator restocked. **Corrected On-Site**
31B-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Food employee with no hair restraint while engaging in food preparation. Operator provided employee with hat.
13-03-4
Basic - Ice buildup in bar reach-in freezer chest.
14-69-4
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. Macaroon cookies lacking date packaged. Operator placed date on label. **Corrected On-Site**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine rack soiled with grime. - flat top side and fryers soiled with food debris and grease . **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in bar low boy unit,
12B-13-4
19
Nov 15, 2024
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food Temperature Measuring Devices Provided and Accurate
FL-46
19
Apr 2, 2024
Routine - Food
No violations found.
100
Feb 1, 2024
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -server cutting raw lemons with bare hands **Warning**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw steak over single serve sauce containers in walk in cooler **Corrected On-Site** **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Corned beef 1/21, sweet potato hash 1/23, diced ham 1/24,ranch dressing with salsa 1/22, cooked ground beef 1/22 and 1/23, pasta 1/25, mashed potatoes 1/25, cooked veggies 1/25,yogurt aoili 1/24 **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chorizo 51F, 54F; corned beef 46F -moved to walk in by chef who stated they were in the reach in cooler less than 2.5 hours **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white gravy 123F in the steam table -Reheated by chef who stated gravy was made less than 2 hours ago **Repeat Violation** **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -eggs for eggs Benedict **Warning**
02B-01-5
Basic - Food stored on floor. -oil jugs on floor near back door **Repeat Violation** **Warning**
08B-38-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Colander hanging over handsoap on cookline **Corrected On-Site** **Warning**
24-07-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile missing over walk in cooler **Warning**
36-32-5
32
Jul 12, 2023
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -line cook **Corrected On-Site**
12A-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -breaded raw steak over fries **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -grits 125F -soup 119F -hollandaise 125F -operator placed all items in double boiler to reheat, rechecked 45min later, all products over 145F **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine soiled
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -meat loaf **Corrected On-Site**
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. -sanitizer bottle on prep area unlabeled
41-17-4
Basic - Food stored on floor. -oil stored on floor in dish room
08B-38-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple backpacks in kitchen area **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drink on microwave **Corrected On-Site**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents in baking area
36-34-5
Basic - Working containers of food removed from original container not identified by common name. -gravy mix in kitchen **Corrected On-Site**
02D-01-5
Basic - Slow draining water in handwash sink in bar area.
29-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -outside of rice cooker soiled -mop sink soiled -plastic behind drink machine nozzle -Walk in cooler door soiled
23-03-4
Basic - Light shield damaged/in disrepair. -shield broken in dish area
38-01-4
30
Jan 5, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
43
Jul 26, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2022-07-26: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled. Walk in cooler shelves soiled. **Warning** - From follow-up inspection 2022-07-26: **Time Extended**
23-03-4
90
Frequently Asked Questions
When was Cocky Rooster Cafe last inspected?
The most recent health inspection at Cocky Rooster Cafe on file is from Mar 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Cocky Rooster Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Cocky Rooster Cafe.
How does Cocky Rooster Cafe compare to other restaurants in Deltona?
Cocky Rooster Cafe most recently scored 67 out of 100, which is lower than the Deltona average of 73.
Has Cocky Rooster Cafe's inspection record improved over time?
Yes. Recent inspections at Cocky Rooster Cafe have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cocky Rooster Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cocky Rooster Cafe inspected?
Based on the inspection history on file, Cocky Rooster Cafe is inspected around three times per year on average.
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