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Paradise Cove Bar & Grill

Paradise Cove Bar & Grill
315 W Cocoa Beach Cswy
Cocoa Beach, FL 32931
(321)783-8300

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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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2 Food Service Inspections Since July 1, 2014
Inspection For: PARADISE COVE
License Number: 1506286
License ID: 5865888
Inspection Visit ID: 5433818
Inspection Date: Thursday, December 11, 2014
Inspection Number: 2431406
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: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
14-11-4 Basic.Equipment in poor repair. Lid on ice bin **Warning**. Lower left corner cracked.
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Portable fan **Warning**. Fan hanging from ceiling still dusty.
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. Dish area **Warning**. Plumbing repair in progress.
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. Bartender **Warning** some still missing.

Inspection For: PARADISE COVE
License Number: 1506286
License ID: 5865888
Inspection Visit ID: 5338241
Inspection Date: Tuesday, October 07, 2014
Inspection Number: 2431406
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: 15
Number of High Priority Violations: 2
Number of Intermediate Violations: 5
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cutting board **Corrected On-Site** **Warning**
14-11-4 Basic.Equipment in poor repair. Lid on ice bin **Warning**
36-11-4 Basic.Floors not maintained smooth and durable. Walk in cooler floor is chipped **Warning**
36-15-4 Basic.Food debris accumulated on kitchen floor. Under plate rack **Warning**
08B-38-4 Basic.Food stored on floor. Dry storage has containers of dry goods on the floor. Saltines,etc **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Portable fan **Warning**
08B-54-4 Basic.Uncovered food stored near sink exposed to splash. Condensate on the cooler bottom of large prep box **Warning**
08A-01-4 High Priority.Raw animal food stored over cooked food. Whole shell eggs over mashed potatoes walk in **Warning**
41-02-4 High Priority.Toxic substance/chemical stored by or with food. Sterno by tabasco sauce on dry storage **Corrected On-Site** **Warning**
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. Dish area **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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. Bartender **Warning**
53B-09-4 Intermediate.Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Safe staff **Warning**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Blue cleaner on top of dish machine **Warning**

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1 Food Service Inspection for July 1, 2013 - June 30, 2014
Inspection For: PARADISE COVE
License Number: 1506286
License ID: 5865888
Inspection Visit ID: 5260240
Inspection Date: Monday, June 23, 2014
Inspection Number: 2387711
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: 13
Number of High Priority Violations: 1
Number of Intermediate Violations: 6
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Cell phone cover on spice rack **Corrected On-Site**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets on barback
36-24-4 Basic.Hole in wall. Damage by cooler near rear door
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Stall in womans rom
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. There is raw beef over cooked turkey **Corrected On-Site**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Butter missing ending date
13-06-4 Intermediate.Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Bartender
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Wait station **Corrected On-Site**
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products. Wait station sour cream cooler **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.
22-18-4 Intermediate.There is blck mold on upright freezer

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Paradise Cove Bar & Grill 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 Paradise Cove Bar & Grill.

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 Paradise Cove Bar & Grill 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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