Koko by Grupo Bakan
Last inspected: Jan 26, 2026
78
Score
Across the available record, Koko by Grupo Bakan has 10 inspections on file, the first dated 2023. The most recent report on file is from Jan 26, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly three violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
The city-wide average for Miami sits at 74, putting Koko by Grupo Bakan on the better side of that line. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at entrance of cook line used as dump sink. **Warning** - From follow-up inspection 2026-01-26: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep coolers at cook line. Chef removed. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2026-01-26: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven door. Chef removed. **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-26: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed throughout cook line. **Warning** - From follow-up inspection 2026-01-26: **Time Extended**
36-22-4
78
Jan 22, 2026
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at center prep table cooler: pico de gallo (71F - Cold Holding); bean salsa (71F - Cold Holding) cooked short ribs (71F - Cold Holding); rotisserie chicken (71F - Cold Holding); cooked pork (70F - Cold Holding); shredded short ribs (69F - Cold Holding); shredded duck (69F - Cold Holding); chicken flautas (68F - Cold Holding) as per chef less than 3 hours from walk in cooler. **Warning**
03A-02-5
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. Observed Dishwasher (Chlorine 0ppm). Chef primed machine. New Dishwasher (Chlorine 50ppm). **Corrected On-Site** **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at entrance of cook line used as dump sink. **Warning**
31A-11-4
Basic - Stored food not covered. Observed at walk in cooler container of cooked short ribs stored uncovered under vent. **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed at cook line corner prep sink, container of raw shrimp thawing in standing water. Chef turned on water to continue thawing. **Warning**
06-01-5
Basic - Cloth used as a food-contact surface. Observed used to cover cooked short ribs container at prep table. Chef removed. **Corrected On-Site** **Warning**
21-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack stored on box of avocados. Chef removed. **Corrected On-Site** **Warning**
40-06-5
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. Observed wash and sanitizing solution next to one another at three compartment sink. **Warning**
16-13-5
Basic - Floor area(s) covered with standing water. Observed throughout cook line. **Warning**
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between prep coolers at cook line. Chef removed. **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven door. Chef removed. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed until at cook line prep table in standing water of 73F. Operator discarded water. **Corrected On-Site** **Warning**
10-07-4
43
Aug 19, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 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. Observed at front cook line Sanitizer Bucket (Quaternary 400+ppm). Operator removed to dilute solution. **Corrective Action Taken**
41-15-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at rear kitchen prep area table employee uncovered and sealed water bottles. Operator removed. **Repeat Violation**
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at rear kitchen prep area in a container of salt and sugar. Operator removed.
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front cook line hand wash sink.
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Observed at dish machine area on cleaned stored containers.
16-46-4
Basic - Stored food not covered. Observed at cook line a bowl of tortilla chips not covered. Operator placed cover. **Corrected On-Site**
08B-12-5
67
Feb 26, 2025
Routine - Food
No violations found.
100
Feb 25, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
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 at prep table reach in cooler, flautas (51F - Cooling); as per chef flautas were made 4 hours ago and placed into reach in cooler. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in coolers pico de gallo (52F - Cold Holding); tuna tartar (63F - Cold Holding); octopus (46F - Cold Holding); cooked chicken (51F - Cold Holding); cut tomatoes (51F - Cold Holding); cut lettuce (55F - Cold Holding); steamed cauliflower (53F - Cold Holding). As per chef, items were placed about 3 hours ago. Chef removed items and placed into walk in freezer to rapid cool. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed at reach in cooler across from cook line raw beef stored over cooked short ribs. **Warning**
08A-08-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at Triple Sink (Quaternary 400+ppm). Employee diluted and retested 200ppm. **Corrected On-Site** **Warning**
22-43-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar. **Repeat Violation** **Warning**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees uncovered drink stored on prep counter at cook line. Chef removed and discarded. **Corrected On-Site** **Warning**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between sink and counter. Chef removed. **Warning**
10-17-4
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. Observed for packages of chicken, shorts ribs and other meats in reduced oxygen packaging not labeled either date and time of preparation. As per chef items were made and sealed less than 48 hours ago. **Warning**
03G-53-1
43
Aug 20, 2024
Routine - Food
No violations found.
100
Aug 13, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine reach Dishwasher (Temperature 165); operator set up three compartment sink to sanitize. **Warning** - From follow-up inspection 2024-08-13: At time of callback inspection observed dishwasher machine reach Dishwasher (Temperature 150F). **Time Extended**
22-56-4
90
Aug 6, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler, raw whole chicken stored above, raw beef steaks and raw sea bass on cooling rack. Chef removed poultry items and stored on bottom shelf in correct order. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher machine reach Dishwasher (Temperature 165); operator set up three compartment sink to sanitize. **Warning**
22-56-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar area hand sinks. **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at bar area hand sinks. **Repeat Violation** **Warning**
31B-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife at cook line prep table stored between metal spice container and prep fridge. Chef removed. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line and rear prep kitchen, tongs stored on oven door handles. Cook removed and stored in containers. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at tortilla station under cutting board. Chef removed and replaced with silicone mat. **Corrected On-Site** **Warning**
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed at prep sink next to walk in cooler, packages of short ribs thawing at room temperature in prep sink. **Warning**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed at cook line a spray bottle containing cooking oil not labeled. Chef label bottle during inspection. **Corrected On-Site** **Warning**
02D-01-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed at rear prep kitchen next to walk in cooler, clean pots and lids stored on floor. Chef removed and placed to be re cleaned and sanitized. **Corrective Action Taken** **Warning**
24-26-4
47
Mar 6, 2024
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler, salmon (48F - Cold Holding) and steak (45F - Cold Holding), as per chef was placed less than 4 hours ago. Advised chef to place ice bags onto items to rapidly cool.
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes in dish area, then proceeded to plate a to go container of guacamole without washing hands.
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license displayed dated, October 1, 2023. Operator paid license renewal fee during inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Observed in walk in cooler raw shelled eggs stored over pineapples. Chef removed and stored correctly. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line reach in cooler, raw tuna stored over brownies. Chef removed tuna and stored properly. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at rear of kitchen used as dump sink for ice.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit strips available for three compartment sink.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar area hand sinks.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at bar area hand sinks.
31B-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at entrance of kitchen.
21-38-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler across from walk in cooler.
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at all reach in coolers soiled.
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at all reach in coolers at front line.
05-09-4
Basic - Ice scoop handle in contact with ice. Observed at bar area ice bin. Employee removed and stored properly. **Corrected On-Site**
10-08-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at front cook line where ice cream is stored.
14-69-4
Basic - Floor area(s) covered with standing water. Observed on floor in front of walk in cooler.
36-22-4
22
Apr 14, 2023
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
11-27-4
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 form during inspection.
11-26-1
82
Frequently Asked Questions
When was Koko by Grupo Bakan last inspected?
The most recent health inspection at Koko by Grupo Bakan on file is from Jan 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Koko by Grupo Bakan?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Koko by Grupo Bakan.
How does Koko by Grupo Bakan compare to other restaurants in Miami?
Koko by Grupo Bakan most recently scored 78 out of 100, which is higher than the Miami average of 74.
Has Koko by Grupo Bakan's inspection record improved over time?
No. Recent inspections at Koko by Grupo Bakan have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Koko by Grupo Bakan means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Koko by Grupo Bakan inspected?
Based on the inspection history on file, Koko by Grupo Bakan is inspected around four times per year on average.
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