KOKO BY GRUPO BAKAN

Name: KOKO BY GRUPO BAKAN
Address: 2856 TIGERTAIL AVE, MIAMI, FL, 33133, US

2856 TIGERTAIL AVE, MIAMI, FL 33133

License #2337625

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

F 62/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

8 points to reach C grade

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

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

Call Back - Complied
[36-22-4] Floor area(s) covered with standing water. Observed throughout cook line. **Warning**
[10-17-4] 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**
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed stored on oven door. Chef removed. **Corrected On-Site** **Warning**
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink at entrance of cook line used as dump sink. **Warning**

Warning Issued
[21-05-5] Cloth used as a food-contact surface. Observed used to cover cooked short ribs container at prep table. Chef removed. **Corrected On-Site** **Warning**
[40-06-5] 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**
[16-13-5] 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**
[36-22-4] Floor area(s) covered with standing water. Observed throughout cook line. **Warning**
[10-17-4] 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**
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed stored on oven door. Chef removed. **Corrected On-Site** **Warning**
[10-07-4] 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**
[08B-12-5] Stored food not covered. Observed at walk in cooler container of cooked short ribs stored uncovered under vent. **Warning**
[06-01-5] 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**
[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. Observed Dishwasher (Chlorine 0ppm). Chef primed machine. New Dishwasher (Chlorine 50ppm). **Corrected On-Site** **Warning**
[03A-02-5] 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**
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink at entrance of cook line used as dump sink. **Warning**