300 BARLOW AVE, COCOA BEACH, FL 32931
DISCOVERY BEACH CAFE has a mixed inspection record — 21 violations in the past year, including 5 high-priority. Not alarming, but worth knowing before you order. The trailing-year record shows 21 violations, including 5 high-priority and 0 Emergency Orders of Closure.
Scores higher than 30% of the 142 inspected restaurants in COCOA BEACH on the trailing-year record.
5 high-priority violations on the trailing-year record — above the Brevard County average of 2.1.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
This visit closed with no further action required.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Restaurants must buy food from licensed, inspected suppliers, keep it wholesome, and hold on to shellfish harvest tags that trace oysters and clams back to the waters they came from. Sourcing matters because food from outside the approved chain skips every safety control that normally happens before it reaches the kitchen.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 1503730 — you can read the original documents yourself and compare.