Coconuts Bahama Grill Pro Dive
Last inspected: Mar 26, 2026
47
Score
Across the available record, Coconuts Bahama Grill Pro Dive has 12 inspections on file, the first dated 2023. The most recent report on file is from Mar 26, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things are looking better lately, with recent visits averaging around five violations compared to roughly seven violations earlier on.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited two times.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. There are enough flags in the record to merit a second thought.
12
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
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
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
47
Dec 8, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Personal Cleanliness
FL-40
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
41
Mar 18, 2025
Routine - Food
No violations found.
100
Mar 17, 2025
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, cooler drawers; burger patty's (52F - Cold Holding); salmon (50F - Cold Holding); mahi (51F - Cold Holding); shrimp (51F - Cold Holding); cooked ribs (52F - Cold Holding). Operator stated held less than two hours. Operator put bags of ice in cooler to quick chill items. Items not prep or portioned today.. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line in refrigerator drawers, raw shrimp stored over ready to eat cut lettuce. Discussed with operator that ready to eat lettuce should be stored raw shrimp. Operator moved lettuce to top drawer and shrimp to bottom drawer. In oyster bar, Raw snapper over cooked lobster in flip top cooler. Operator moved raw fish to bottom shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Medicine not labeled properly. In prep area, personal medicine stored on shelf above prep area. Operator removed medication. **Corrected On-Site** **Warning**
41-22-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On cook line, standing water 78°F with scoop. Discussed with operator that water has to be 135°F or no water. Operator discarded water. **Corrected On-Site** **Warning**
10-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cook line, prep area, and storage racks; cutting boards soiled with food debris and deep cut marks. Discussed with operator that cutting boards need to be cleaned and or replaced. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At oyster bar, handwashing sink blocked with bowls and platters. Operator moved bowls away from sink **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At oyster bar, no paper towels supplied at handwashing sink. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. At oyster bar, no soap provided at and washing sink. At bar across from oyster bar no soap provided at handwashing sink. **Warning**
31B-03-4
Basic - In-use ice scoop stored on soiled surface between uses. In dry storage area, ice scoops stored on soiled surface on ice machine. Operator removed scoops to be washed. **Corrective Action Taken** **Warning**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. On cook line, in use tongs stored on oven doors. Operator removed tongs and put them to wash. **Corrected On-Site** **Warning**
10-20-4
Basic - Insect control device installed over food preparation area. In prep area by back door, bug zapper installed over slicer and prep area. Operator unplugged zapper until they can relocate. **Corrective Action Taken** **Warning**
35B-02-4
Basic - Stored food not covered. In reach in two door freezer, cookies and cream desert not covered when stored in freezer. Operator moved try to different cooler and covered items. **Corrected On-Site** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. In prep sink by dishwasher, lobster thawing in standing water. Discussed with operator that when thawing there should be running water running while thawing. Operator turned on running cold water to thaw properly **Corrective Action Taken** **Warning**
06-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In prep area by dishwasher and dry storage area, ceiling tiles missing and in disrepair. **Warning**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents by back door soiled with dust. **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At oyster bar, employee drink stored on cutting board while food is being prepared. Employee moved drink to bottom shelf. **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor area(s) covered with standing water. In dry storage area, standing water on floor by ice machine. **Warning**
36-22-4
23
Nov 21, 2024
Complaint Full
No violations found.
100
Apr 24, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked green beans (55F - Cold Holding). Per operator, food not prepped or portioned today; stored in reach in cooler overnight. Stop Sale.
01B-02-5
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. Observed Sanitizer Bucket (Quaternary 400ppm) at cookline. Operator diluted and corrected to 200ppm. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked green beans (55F - Cold Holding). Per operator, food not prepped or portioned today; stored in reach in cooler overnight. Stop Sale.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at bar soiled with food debris. Bartender cleaned and sanitized during inspection. **Corrected On-Site**
22-02-4
Basic - Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor in kitchen.
10-14-5
55
Feb 7, 2024
Routine - Food
No violations found.
100
Jan 22, 2024
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked shrimp inside walk in cooler in kitchen. Operator properly stored. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. Callback inspection due 02/06/2024
53B-01-5
78
Dec 8, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
43
Jun 23, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
86
Jun 22, 2023
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400ppm) on prep table in kitchen. Educated operator on proper sanitizer concentration. Operator corrected to 200ppm. **Corrected On-Site** **Warning**
41-27-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed lobster claws (56°F - Cooling) Since 10am, at 1:45pm; 53°F at 2:20pm; sliced tomatoes (61°F - Cooling) Since 10am, at 1:45pm; 59°F at 2:20pm; coleslaw (56°F - Cooling) Since 10am, at 1:45pm; 54°F at 2:20pm in flip top cooler at cook line. Operator put foods on ice to quick chill. **Warning**
03D-06-5
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. **Warning**
53B-14-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed poster to operator; Operator printed and posted during inspection. **Corrected On-Site** **Warning**
02A-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside both ice machines in kitchen. **Repeat Violation** **Warning**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on flip top cooler cutting board at cook line. Employee removed. **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Food stored on floor. Observed cases of lobster meat and a case of fries stored on the floor inside walk in freezer. **Repeat Violation** **Warning**
08B-38-4
52
Jan 18, 2023
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
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
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
50
Frequently Asked Questions
When was Coconuts Bahama Grill Pro Dive last inspected?
The most recent health inspection at Coconuts Bahama Grill Pro Dive on file is from Mar 26, 2026. The public record contains 12 inspections in total.
What is the most common violation at Coconuts Bahama Grill Pro Dive?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Coconuts Bahama Grill Pro Dive.
How does Coconuts Bahama Grill Pro Dive compare to other restaurants in Fort Lauderdale?
Coconuts Bahama Grill Pro Dive most recently scored 47 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Coconuts Bahama Grill Pro Dive's inspection record improved over time?
Yes. Recent inspections at Coconuts Bahama Grill Pro Dive have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Coconuts Bahama Grill Pro Dive 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 Coconuts Bahama Grill Pro Dive inspected?
Based on the inspection history on file, Coconuts Bahama Grill Pro Dive is inspected around four times per year on average.
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