Estilo Coqui
Last inspected: Mar 5, 2026
50
Score
Inspectors have visited Estilo Coqui eight times, with records going back to 2022. The most recent report on file is from Mar 5, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around eight violations each.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged three times.
By comparison, the average Palm Bay facility scores 76, putting Estilo Coqui on the weaker side. There are enough flags in the record to merit a second thought.
8
Inspections
1
Critical latest
3
Major latest
5
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp, raw chicken, and raw fish rewrapped stored over French fries and cooked pork belly in reach in freezer in back. **Corrected On-Site**
08A-02-6
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 illness. Elena stated three days ago and operator has not required her to sign reporting agreement. Provided to operator. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Hand wash sink on cook line no soap.
31B-03-4
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. Yin's training is expired.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop rice in back. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Microwaves 4 each soiled handles
23-24-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave's soiled with food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled with grease and food debris.
36-27-5
50
Nov 10, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Thawed raw chicken and cooked white rice at 45f. Moved both to rapid chill. Rapid chill chicken 41 after 20 minutes Rapid chill rice 43 after 20 minutes **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Rice is on time plan with time label but no written plan. Provided owner with time plan. **Corrective Action Taken**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Eel and shrimp thawed for two days no date marked. Educated operator to date mark. **Corrected On-Site**
02C-08-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler had raw chicken and cooked white rice at 45f. Other items were thawing and moved to another cooler. Chicken moved to rapid chill. Do not use for temperature control for safety foods until repaired.
14-74-7
Basic - In-use tongs stored on equipment door handle between uses. Two sets of tongs on oven handle and cart at knee level. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 53f. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwaves in kitchen soiled with food debris.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor. **Corrected On-Site**
21-44-1
52
Feb 12, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
64
Aug 27, 2024
Food-Licensing Inspection
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Identity of food or food product misrepresented. Disclosure for raw items not listed on menus. Operator will fix menus prior to opening.
52-01-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quaternary sanitizer and chlorine test strips. obtained correct strips **Corrected On-Site**
16-32-5
Basic - Open dumpster lid. Dumpster is shared
33-16-4
78
Dec 1, 2023
Food-Licensing Inspection
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Spray hose at mop sink lower than flood rim of sink.
29-37-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature in standing reach in cooler: *raw chicken above raw beef *raw beef above raw fish
08A-20-5
Intermediate - Manager or person in charge lacking proof of food manager certification, they are scheduled for 12/14 food certification class **Corrective Action Taken**
53A-01-7
Intermediate - No paper towels at handwash sink in kitchen, no soap at hand wash sink by triple sink **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Oil stored on floor. **Corrected On-Site**
08B-38-4
Basic - Uncleanable knife block in use to store knives. **Corrected On-Site**
14-55-4
Basic - Utensils stored upright with the food-contact surface up. **Corrected On-Site**
24-18-4
47
Nov 15, 2023
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Raw shrimp stored over or with unwashed produce in reach in cooler. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Several tasks changed. **Warning**
12A-07-5
High Priority - Raw pork stored over ready-to-eat food in the 2 door upright cooler. Raw chicken over Yuka in reach in freezer. **Corrected On-Site** **Warning**
08A-05-6
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. Provided for them to review with manager **Warning**
11-26-1
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen is used as a prep sink and to wash dishes **Corrective Action Taken** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink in dish washing area. **Warning**
31B-02-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Educated and provided a 3 comp sink set up sign **Corrected On-Site** **Warning**
16-13-5
Basic - Cardboard box used as garbage container. **Warning**
33-02-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Oil stored on floor in kitchen. **Warning**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
13-03-4
Basic - Hood filters spiled with grease **Warning**
23-03-4
32
May 3, 2023
Routine - Food
No violations found.
100
Oct 6, 2022
Food-Licensing Inspection
1 critical violation. 2 major violations.
View 3 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
61
Frequently Asked Questions
When was Estilo Coqui last inspected?
The most recent health inspection at Estilo Coqui on file is from Mar 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Estilo Coqui?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Estilo Coqui.
How does Estilo Coqui compare to other restaurants in Palm Bay?
Estilo Coqui most recently scored 50 out of 100, which is lower than the Palm Bay average of 76.
Has Estilo Coqui's inspection record improved over time?
Results have been roughly steady. Inspections at Estilo Coqui have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Estilo Coqui 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 Estilo Coqui inspected?
Based on the inspection history on file, Estilo Coqui is inspected around two times per year on average.
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