COCKY ROOSTER CAFE

Name: COCKY ROOSTER CAFE
Address: 1382 HOWLAND BLVD STE 110-112, DELTONA, FL, 32738, US
Rating: 62

1382 HOWLAND BLVD STE 110-112, DELTONA, FL 32738

License #7406796

☕ Café/Breakfast ℹ️

62 Grade F / 100

Failing Health Score

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Latest inspection

March 26, 2026 · 8 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

COCKY ROOSTER CAFE in DELTONA currently holds an InspectFL Health Score of 62 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 68 total violations — 19 critical, 16 major, 33 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 2, 2024

The latest inspection on March 26, 2026 shows 8 observation rows: no critical rows, 1 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

COCKY ROOSTER CAFE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent over baking area
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee preparing food while wearing a watch, employee removed
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in contact with sugar, operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris -left side hood filters over cooking equipment have an accumulation of grease and food debris
[32-17-4] Self-closing device on bathroom door disconnected/broken. -womens bathroom
[29-11-4] Water leaking from pipe and/or faucet/handle. -hot water handle on handwashing sink in baking area
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handwashing sink next to ice machine in bar area, operator restocked
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. -rear hallway door blocked by wood, operator removed

Disposition: Warning Issued
[13-03-4] Food employee with no hair restraint while engaging in food preparation. Operator provided employee with hat.
[14-69-4] Ice buildup in bar reach-in freezer chest.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Macaroon cookies lacking date packaged. Operator placed date on label.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine rack soiled with grime. - flat top side and fryers soiled with food debris and grease .
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in bar low boy unit,
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sake l
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter glass display . Food placed overnight . - Front counter display tart (50F - Cold Holding); flan (50F - Cold Holding); cream pastry (50F - Cold Holding), placed overnight . Operator instructed to discard. Make table unit pico de gallo (43-45F - Cold Holding); corned beef hash (44-45F - Cold Holding);less than 4 hours. Operator reduced amount and placed in walk in cooler.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine 200+ ppm dish machine.
[41-15-5] 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. 400+ Quat. operator reduced to 100.
[16-33-4] Chemical chlorine test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened 24 hours not date marked in glass door reach in cooler. Operator updated .
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on menu not identified . Operator identified on menu.
[31B-02-4] No paper towels or mechanical hand drying device provided at kitchen handwash sink. operator restocked.
[31B-03-4] No soap provided at kitchen handwash sink. operator restocked.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both mens and womens bathrooms
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots and pans stored on top of "Vulcan" oven
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag stored on top of flour container, operator removed
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack, operator separated
[36-73-4] Floor soiled/has accumulation of debris. -floor underneath cooking equipment has an accumulation of grease and food debris
[08B-47-4] Food not stored at least 6 inches off of the floor. -oil jugs and liquid margarine -cases of foods on the floor in walk-in cooler
[14-38-4] Food storage containers cracked or broken.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -walk-in cooler, operator installed new ambient air temperature thermometer
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -handwash sink in mens bathroom, provided handwash signs
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door -sides of cooking equipment have an accumulation of grease and food debris
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[12A-13-4] 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. -dishwasher
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon stored over breads in walk-in cooler, operator relocated raw bacon
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hash browns 48F, per operator double panned in top of reach-in cooler less than 1 hour, employee relocated to reach-in freezer to rapidly cool
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hollandaise 117F, per operator in steam well less than 1 hour, operator relocated to grill to reheat -cooked rice 123F, per operator less than 2 hours stored in hot holding cabinet, operator discarded
[22-02-4] Food-contact surface soiled with food debris. -white cutting boards stained throughout the kitchen -inside of ice maker in kitchen has a light accumulation of black, mold-like substance
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink next to ice machine used to store container of soda nozzles, employee removed
[16-37-1] No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -2 handwash sinks on Just 1 More Rooster side, operator restocked
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -walk-in cooler: au jus and chicken stock, per operator prepared on Monday, 11/11/2024
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. -rear exit on Just 1 More Rooster side blocked by wooden beam, operator removed