Coco Wood Grill
Last inspected: Feb 24, 2026
70
Score
Coco Wood Grill has been inspected 12 times since 2023. The latest inspection on file is from Feb 24, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about nine violations before that.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited seven times.
Among Redington Shores restaurants, this is a fairly standard result. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - cream (48F - Cold Holding), added ice to ice well **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator purchased during inspection **Corrected On-Site**
16-62-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and zyn pouch on shelf over cooler, removed **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line
13-04-4
70
Oct 28, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles soiled at bar, operator removed for cleaning **Corrective Action Taken**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For dish machine at bar
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatulas in between coolers on cook line, removed **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
70
Jan 15, 2025
Complaint Partial
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle on top shelf with olive oil, removed **Corrected On-Site**
41-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened ploys beverage can on top shelf above bread station, removed **Corrected On-Site**
12B-07-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Beef and pork vacuum sealed on site held less than 48 hours not marked with time, discussed procedures with operator
03G-53-1
78
Jan 3, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door, removed **Corrected On-Site**
10-20-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw beef and cooked pork in on site vacuum packaging, sealed on 1/2/25, no date or time marks. Chef labels all packaging **Corrected On-Site**
03G-53-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Inspector observed raw tuna, snapper, grouper, all commercially ROP sealed in walk in cooler, still frozen and thawing. Staff punctured all packaging during inspection **Corrected On-Site**
06-09-1
78
Dec 11, 2024
Complaint Full
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork over bread in reach in freezer not all packaged. Employee moved bread to higher shelf. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched face with gloved hand then back to working with food. Educated manager on hand washing.
12A-09-4
High Priority - Toxic substance/chemical improperly stored. Cleaner over clean glasses in soda fountain area of kitchen. Employee removed cleaner. **Corrected On-Site**
41-10-4
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. Heavy whipping cream opened 12-10 no date mark. Employee dated cream. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on deli reach in cooler on cook line soiled with debris and stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand sink to rinse coffee pot. Educated employee and he rinsed hand sink.
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table in kitchen. Employee moved wet cloth to sanitizer bucket.
21-12-4
Basic - Drain cover(s) missing. Drain cover in kitchen missing. Employee replaced drain cover. **Corrected On-Site**
29-18-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee working with food in the kitchen no hair restraint.
13-03-4
Basic - Floor area(s) covered with standing water. Standing water on the floor of the dish area.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen. Employee removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. South end oven interior soiled with burnt on food debris. **Repeat Violation**
22-08-4
Basic - Open dumpster lid. Dumpster lid open. Employee closed lid. **Corrected On-Site**
33-16-4
32
Aug 19, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gorgonzola cream sauce (129F - Hot Holding) on steam table, reheated on stove to minimum 165F **Corrected On-Site**
03B-01-6
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator replaced bucket, 50ppm **Corrected On-Site**
22-47-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Metal bowl in hand sink on cook line, removed **Corrected On-Site**
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 certificate expired
53B-14-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 90F, water, removed **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease behind cook line
23-03-4
47
Jun 12, 2024
Complaint Partial
No violations found.
100
Jun 11, 2024
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings on floor in rear storage room 2 rodent droppings on bus tub in rear prep room 1 rodent dropping next to rear exit door All areas cleaned and sanitized by staff **Corrected On-Site**
35A-04-4
86
Feb 28, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo (127F - Hot Holding); blue cheese sauce (124F - Hot Holding), reheated on stove to minimum 165F **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Soda gun nozzles soiled at bar **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Metal bowl in hand sink on cook line, removed **Corrected On-Site**
31A-09-4
Basic - Food stored in undrained ice. Brussels sprouts cooling in ice water, moved to a pan with a strainer **Corrected On-Site**
08B-31-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handles on cook line, removed **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
52
Sep 12, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon (open) over bread in reach in freezer, order corrected **Corrected On-Site** - From follow-up inspection 2023-09-12: Raw bacon over bread in reach in freezer, order corrected **Time Extended** **Corrected On-Site**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Soda guns at bar **Repeat Violation** - From follow-up inspection 2023-09-12: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line - From follow-up inspection 2023-09-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven door handles on cook line - From follow-up inspection 2023-09-12: Tongs on oven door handles, removed **Time Extended** **Corrected On-Site**
10-20-4
70
Jul 14, 2023
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine 0ppm, instructed operator to use kitchen dish machine chlorine 50ppm until repaired
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon (open) over bread in reach in freezer, order corrected **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler across from oven-lobster (50F - Cold Holding); chicken (51F - Cold Holding); mozzarella (49F - Cold Holding); sausage (50F - Cold Holding); raw salmon (48F - Cold Holding); spring mix (43F - Cold Holding); pico (56F - Cold Holding); sour cream (52F - Cold Holding), items moved to walk-in. Suggested adding some items to time as a public health control, form provided during inspection. Retemp-lobster 42F, chicken 43F, mozzarella 42F, sausage 43F, spring mix 41F, salmon 45F, pico 42F, sour cream 43F **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tomatoes for bruschetta (115F - Hot Holding), reheated to min 165F **Corrected On-Site**
03B-01-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Discussed proper procedures with operator **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Soda guns at bar **Repeat Violation**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training available for employees
53B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage on cooler at cook line, removed **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Torn cooler gaskets on cook line
14-11-5
Basic - Ice scoop handle in contact with ice. Ice well at bar, removed **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handles on cook line
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin, Placement corrected **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line. Hood filters soiled **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Box of sax paper on top of clean plates on cook line, box removed and plates cleaned
25-05-4
25
Jan 18, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
32
Frequently Asked Questions
When was Coco Wood Grill last inspected?
The most recent health inspection at Coco Wood Grill on file is from Feb 24, 2026. The public record contains 12 inspections in total.
What is the most common violation at Coco Wood Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Coco Wood Grill.
How does Coco Wood Grill compare to other restaurants in Redington Shores?
Coco Wood Grill most recently scored 70 out of 100, which is about the same as the Redington Shores average of 68.
Has Coco Wood Grill's inspection record improved over time?
Yes. Recent inspections at Coco Wood Grill have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Coco Wood Grill 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 Coco Wood Grill inspected?
Based on the inspection history on file, Coco Wood Grill is inspected around four times per year on average.
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