KOCO CAFE AND BAKERY

Name: KOCO CAFE AND BAKERY
Address: 320 N CONGRESS AVE STE D, BOYNTON BEACH, FL, 33426, US
Rating: 63.7

320 N CONGRESS AVE STE D, BOYNTON BEACH, FL 33426

License #6023241

☕ Café/Breakfast ℹ️

63.7 Grade F / 100

Failing Health Score

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Latest inspection

October 22, 2026 · 7 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KOCO CAFE AND BAKERY in BOYNTON BEACH currently holds an InspectFL Health Score of 63.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 22, 2026. Across those visits, inspectors documented 16 total violations — 15 critical, 1 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 4, 2025

The latest inspection on October 22, 2026 shows 7 observation rows: 6 critical, 0 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

KOCO CAFE AND BAKERY 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: Administrative complaint recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. crispy potatoes (119F - Hot Holding); cooked peppers (121F - Hot Holding) Observed under heat lamp. Per operator, out of temperature for approximately 15 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining 3.75 hours. Time control procedure emailed to operator.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Observed Raw bacon in same container as fully cooked ham at walk in cooler, raw bacon over fully cooked pork at cook line cooler drawers. Operator stored all products properly.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. In back prep area.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: griot (pork) (45-49F - Cooling) at 9:18; cooling since 5:30pm on 10/21; house sauce with cooked peppers (49F - Cooling) at 9:21; cooling since 5:30pm on 10/21 Observed in deep covered containers. Products did not reach 41F within 6 hours. See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: griot (pork) (45-49F - Cooling) at 9:18; cooling since 5:30pm on 10/21; house sauce with cooked peppers (49F - Cooling) at 9:21; cooling since 5:30pm on 10/21 Observed in deep covered containers. Products did not reach 41F within 6 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheesecake (various flavors) (47-48F - Cold Holding) Observed in display case cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator moved cheesecakes to another operable cooler.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator added more water to chlorine sanitizer, 100ppm.

Disposition: Met Inspection Standards
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more chlorine, rechecked at 100ppm.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator Cracked raw shell eggs, replaced gloves with no hand wash then assembled breakfast sandwich. Educated operator on proper hand washing procedures. Operator washed hands.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Observed Raw sausage stored in same container as fully cooked salami at cook line flip top cooler. Operator stored products properly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw ground beef over raw whole muscle sirloin flap meat at walk in cooler. Operator stored products properly.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Chipotle (canned chipotle) ranch 6/3 at walk in cooler, chicken pate 5/30 at stainless reach in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastry case: cheesecake (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastry case: cheesecake (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. display case: chicken patties (88-92F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time stamp for remaining 3 hours. Time control procedure emailed to operator.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer.