HILTON COCOA BEACH OCEANFRONT RESORT

Name: HILTON COCOA BEACH OCEANFRONT RESORT
Address: 1550 N ATLANTIC AVE, COCOA BEACH, FL, 32931, US
Rating: 51.4

1550 N ATLANTIC AVE, COCOA BEACH, FL 32931

License #1502164

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

51.4 Grade F / 100

Failing Health Score

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Quick take

HILTON COCOA BEACH OCEANFRONT RESORT in COCOA BEACH currently holds an InspectFL Health Score of 51.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on May 26, 2026. Across those visits, DBPR recorded 104 total findings; InspectFL has detailed violation rows for 89 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 7, 2025

The latest inspection on May 26, 2026 shows 1 observation row: no critical rows, 1 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Call Back - Complied
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided by email

Inspector notes not available yet — showing violation categories below.

Disposition: Emergency Order Callback Not Complied
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Improper thawing methods for TCS food, and labeling/handling issues for commercially processed reduced-oxygen-packaged fish.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Single-service items (cups, plates, utensils, straws) stored improperly, exposed to contamination, or reused after intended single use.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Bathrooms not properly enclosed with self-closing doors, missing covered receptacles in women's restrooms, doors left open or self-closers broken.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Emergency Order Callback Not Complied
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Improper thawing methods for TCS food, and labeling/handling issues for commercially processed reduced-oxygen-packaged fish.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Single-service items (cups, plates, utensils, straws) stored improperly, exposed to contamination, or reused after intended single use.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Bathrooms not properly enclosed with self-closing doors, missing covered receptacles in women's restrooms, doors left open or self-closers broken.
[35A-02-7] Observed 17 live flying insects
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Disposition: Emergency Order Callback Not Complied
[35A-02-7] Observed 7 live flying insects. Operator killed all 7
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Improper thawing methods for TCS food, and labeling/handling issues for commercially processed reduced-oxygen-packaged fish.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Single-service items (cups, plates, utensils, straws) stored improperly, exposed to contamination, or reused after intended single use.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Bathrooms not properly enclosed with self-closing doors, missing covered receptacles in women's restrooms, doors left open or self-closers broken.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Disposition: Emergency order recommended
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Oasis iced drink makers at exterior bar have an accumulation of mold like substance in dispenser chute
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease dripping from hood systems and surrounding areas
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib beneath sink in dish area
[35A-02-7] Live, small flying insects found Observed live flying insects; 6 in breakfast buffet area 2 behind interior bar 53 in kitchen on service side and in hallway to immediate right upon entering
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling peeling over dish area
[31A-11-4] Handwash sink used for purposes other than handwashing. Used as dump sink at front coffee bar. Ice in well
[22-41-4] 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. 25ppm at interior bar
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws in reach of guests at each bar. Operator moved
[08B-38-4] Food stored on floor. Cooking oil and plastic water bottles. Operator moved
[14-45-4] Cardboard used to line nonfood-contact shelves. In banquet hallway
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. FRLA. operator only able to provide copies of documents
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on service side of line cut tomatoes (53F - Cold Holding)
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens employee restroom in hallway next to kitchen
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements.
[41-10-4] Toxic substance/chemical improperly stored. Over consumables at coffee station in banquet hallway. Operator moved
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Exterior service station between two bars
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Creamers and milk at front counter coffee bar

Community reaction

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Community pulse