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Fat Kahunas Llc

Fat Kahunas Llc
8 Minutemen Cswy
Cocoa Beach, FL 32931

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: FAT KAHUNAS LLC
License Number: 1505880
License ID: 5442010
Inspection Visit ID: 5330598
Inspection Date: Friday, October 10, 2014
Inspection Number: 2426468
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of High Priority Violations: 3
Number of Intermediate Violations: 4
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
23-03-4 Basic.Build-up of grease on nonfood-contact surface. Divider between fryer and stove is greasy
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on cook
36-13-4 Basic.Grease accumulated under cooking equipment.
14-42-4 Basic.Hood filter missing from automatic fire suppression/exhaust system. **Corrected On-Site**
10-20-4 Basic.In-use tongs stored on equipment door handle between uses. **. Repeat Violation**
10-02-4 Basic.In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatulas on dirty cloth on the line
36-02-4 Basic.Unsealed concrete floor in food preparation, food storage or warewashing area. Kitchen
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 85f
03F-02-4 High Priority.Potentially hazardous (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. Batter Corrected on site
08A-01-4 High Priority.Raw animal food stored over cooked food. There are rw shrimp over fries in freezer **Corrected On-Site** **. Repeat Violation**
13-06-4 Intermediate.Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Black nail polish on server
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Corrected on site
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **. Repeat Violation**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Sanitizer **. Repeat Violation**

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: FAT KAHUNAS LLC
License Number: 1505880
License ID: 5442010
Inspection Visit ID: 4993908
Inspection Date: Friday, April 04, 2014
Inspection Number: 2310463
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
36-35-4 Basic.Ceiling fan soiled with dusty
10-20-4 Basic.In-use tongs stored on equipment door handle between uses.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. There is raw chicken over vegetables **Corrected On-Site**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. 2 cleaners

Inspection For: FAT KAHUNAS LLC
License Number: 1505880
License ID: 5442010
Inspection Visit ID: 5124696
Inspection Date: Friday, September 13, 2013
Inspection Number: 2310462
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: FAT KAHUNAS LLC
License Number: 1505880
License ID: 5442010
Inspection Visit ID: 4993907
Inspection Date: Thursday, September 12, 2013
Inspection Number: 2310462
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 12
Number of High Priority Violations: 6
Number of Intermediate Violations: 3
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet on cook
08B-37-4 Basic.Food stored in a prohibited area. The pork roast pan bottom was directly touchingthe food below
16-04-4 Basic.No drainboards or equivalent provided for soiled items and/or air drying cleaned items. New 3 bin sink. Corrected on site
03A-12-4 High Priority.Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 54f. Cut at 12. Discard by 4pm
03A-11-4 High Priority.Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 50f made at 12. Discajrd at 4pm
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food.
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touching raw sushi grade fish
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw 50f made at 12 discard by 4. Prep unit holding pork at 50f, tuna 51f, whitefish 50f, shrimp 50
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shrimp 50f, fish 50f, tuna 50f, for undetermined period of time. Discarded by operator food put in large prep box at 12. Discard by 4
53A-13-4 Intermediate.Certified food manager fails to exhibit active managerial control.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink.
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook

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4 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: FAT KAHUNAS LLC
License Number: 1505880
License ID: 5442010
Inspection Visit ID: 5124696
Inspection Date: Friday, September 13, 2013
Inspection Number: 2310462
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: FAT KAHUNAS LLC
License Number: 1505880
License ID: 5442010
Inspection Visit ID: 4993907
Inspection Date: Thursday, September 12, 2013
Inspection Number: 2310462
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 12
Number of High Priority Violations: 6
Number of Intermediate Violations: 3
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet on cook
08B-37-4 Basic.Food stored in a prohibited area. The pork roast pan bottom was directly touchingthe food below
16-04-4 Basic.No drainboards or equivalent provided for soiled items and/or air drying cleaned items. New 3 bin sink. Corrected on site
03A-12-4 High Priority.Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 54f. Cut at 12. Discard by 4pm
03A-11-4 High Priority.Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 50f made at 12. Discajrd at 4pm
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food.
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Touching raw sushi grade fish
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw 50f made at 12 discard by 4. Prep unit holding pork at 50f, tuna 51f, whitefish 50f, shrimp 50
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shrimp 50f, fish 50f, tuna 50f, for undetermined period of time. Discarded by operator food put in large prep box at 12. Discard by 4
53A-13-4 Intermediate.Certified food manager fails to exhibit active managerial control.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink.
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook

Inspection For: FAT KAHUNAS LLC
License Number: 1505880
License ID: 5442010
Inspection Visit ID: 4836399
Inspection Date: Tuesday, March 12, 2013
Inspection Number: 2259747
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of High Priority Violations: 4
Number of Intermediate Violations: 3
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter85f
03F-02-4 High Priority.Potentially hazardous (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.
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw burgers over vegetables. Corrected on site
08B-02-4 High Priority.Displayed food not properly protected from contamination. Salt in non food grade container
10-01-4 Basic.In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Salsa has to go cup in it, corrected on site
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. 107f. Spatula on stove
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation.
14-20-4 Basic.Ripped/worn tin foil used as food-contact shelf cover.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Corrected on site
22-05-4 Intermediate.Cutting board(s) stained/soiled.
24-07-4 Basic.Cleaned and sanitized equipment or utensils not properly stored. Tongs on oven handle. Corrected on site
35B-03-4 Basic.Outer openings not protected with self-closing doors.
38-07-4 Basic.Observed light out on hood
45-05-4 Portable fire extinguisher missing from its designated location. For reporting purposes only.
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Cook

Inspection For: FAT KAHUNAS LLC
License Number: 1505880
License ID: 5442010
Inspection Visit ID: 4809244
Inspection Date: Friday, November 16, 2012
Inspection Number: 2256669
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical.- Required consumer advisory for raw/undercooked animal food not provided. **Corrected On-Site**
32-04-1 Critical.- Bathroom not enclosed with tight-fitting, self-closing doors.
35B-03-1 Critical.- Outer openings not protected with self-closing doors. Rear door
35B-04-1 Critical.- Outer openings of establishment cannot be properly sealed when not in operation.
37-09-1 Wall not smooth and easily cleanable. Holes in wall by freezer
37-12-1 Ceiling not smooth and easily cleanable. Shelving in dry storage
45-39-2 Critical.- Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Fat Kahunas Llc in Cocoa Beach Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cocoa Beach's Fat Kahunas Llc.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Fat Kahunas Llc may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

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.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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