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Licensee
Name:
CHAPARRAL MEXICAN GRILL
License Number:
SEA1500908
Rank:
Seating
License Expiration Date:
04/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
1341 N COCOA BLVD COCOA, FL 32922
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/09/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
4
13
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages in kitchen / prep areas, one on wire shelf with spices and one over the warewashing station of cleaned dishes **Corrected On-Site**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone on ire shelving with cleaned equipment
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelving in bar storage room. Bottom shelf in contact with floor, can not clean debris from under
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Refried beans prepared 8-8-17, found at 945 am at 51-59° from overnight in walk in cooler. Product did not reach cold holding. 2.5 gallons product.
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
Refried beans prepared 8-8-17, found at 945 am at 51-59° from overnight in walk in cooler. Product did not reach cold holding. 2.5 gallons product. **Admin Complaint**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Whole raw shell eggs on top of shredded cheese in walk inn cooler. **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical spray bottle with cleaned dishes /equipment wait station **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing. Cook used hand wash sink to fill pot with water. Inspector corrected and re-educated employee
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.