Coxinhas Bakery
Last inspected: Feb 13, 2026
95
Score
Inspectors have visited Coxinhas Bakery 13 times, with records going back to 2022. The newest entry in the record is dated Feb 13, 2026. Low risk means the most recent visit produced few or no significant findings.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to eight violations.
Across the inspection history, “ceiling/ceiling tiles/vents soiled” is the issue that surfaces most often, recorded five times.
Coxinhas Bakery's latest score of 95 sits above the Orlando average of 79. Nothing in the record is alarming, but there's room to improve.
13
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2026-02-02: **Time Extended** - From follow-up inspection 2026-02-13: **Time Extended**
35B-01-4
95
Feb 2, 2026
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Flan 14 days - From follow-up inspection 2026-02-02: **Time Extended**
02C-01-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flan from 14 days ago. - From follow-up inspection 2026-02-02: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ham and cheese (109F - Hot Holding); chicken and cheese (108F - Hot Holding). Less than 4 hours. All items placed on time control. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2026-02-02: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Fantastik and sanitizer bucket stored on shelf with single use items. Educated manager and he removed the items. **Corrected On-Site** - From follow-up inspection 2026-02-02: **Time Extended**
41-10-4
Intermediate - - From initial inspection : Intermediate - No hot running water at three-compartment sink. Entire establishment. **Warning** - From follow-up inspection 2026-02-02: **Time Extended**
27-06-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off. Per operator hot water heater is leaking. Entire establishment. **Warning** - From follow-up inspection 2026-02-02: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Beef slacking. Still frozen. Added under running water to thaw. **Corrective Action Taken** - From follow-up inspection 2026-02-02: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Water leaking from pipe under triple sink. - From follow-up inspection 2026-02-02: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler only freezes items. One prep cooler located on front counter. - From follow-up inspection 2026-02-02: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers above sink. - From follow-up inspection 2026-02-02: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2026-02-02: **Time Extended**
35B-01-4
35
Jan 27, 2026
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Fantastik and sanitizer bucket stored on shelf with single use items. Educated manager and he removed the items. **Corrected On-Site**
41-10-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Flan 14 days
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flan from 14 days ago.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ham and cheese (109F - Hot Holding); chicken and cheese (108F - Hot Holding). Less than 4 hours. All items placed on time control. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - No hot running water at three-compartment sink. Entire establishment. **Warning**
27-06-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off. Per operator hot water heater is leaking. Entire establishment. **Warning**
27-16-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler only freezes items. One prep cooler located on front counter.
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers above sink.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef slacking. Still frozen. Added under running water to thaw. **Corrective Action Taken**
06-01-5
Basic - Water leaking from pipe under triple sink.
29-11-4
35
Jul 11, 2025
Routine - Food
No violations found.
100
Jul 10, 2025
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator all food items in reach in cooler less than 4 hours pico (58F - Cold Holding); ham (57F - Cold Holding); ground beef (55F - Cold Holding) Per operator all food items in walk in cooler less than 4 hours pork stew ( per operator 25 mins) (47 F - Cooling); dice tomatoes ( per operator less than 4 hours) (52F - Cooling); butter ( per operator less than 4 hours) (44F - Cooling) **Warning** **Warning**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator. **Corrected On-Site**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator to have employee acknowledge and sign. **Corrected On-Site**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Per operator all items kept in reach in warm held on 4 hour time plan. Provided time plan guidelines and application to operator.
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Pork in walk in cooler over 24 hours per operator.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back of the house kitchen and ware washing area. **Repeat Violation**
36-34-5
Basic - Light not functioning. At Hood and dish area. **Repeat Violation**
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Facility has no ambient thermometers for any coolers.
05-09-4
45
Jan 22, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line. Added towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Sink on cook line. Manager added. **Corrected On-Site**
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainers information from all certificates.
53B-10-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back kitchen area
36-34-5
Basic - Light not functioning. Dish area Hood **Repeat Violation**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar.
31B-04-4
64
Jul 23, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Jan 3, 2024
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ); chicken (50F - Cold Holding); in walk-in cooler from yesterday
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ); chicken (50F - Cold Holding); from yesterday **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. buffalo pastry (112F - Hot Holding) has chicken inside. less than 4 hours. Recommend time as a public health control for pastries kept in hot box at front counter.
03B-01-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dry storage area **Repeat Violation**
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Beads on wrist of only staff member at time of inspection.
13-07-4
Basic - Food stored on floor. Flour and sugar cane in back prep area and walk-in cooler.
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 50F ice cream scoop in make table. Staff removed. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Light not functioning. Dry storage area **Repeat Violation**
36-62-4
47
Sep 11, 2023
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed at triple sink. Educated manager. Washed hands at hand sink. **Corrected On-Site** - From follow-up inspection 2023-09-05: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**
12A-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.back prep area near triple sink. - From follow-up inspection 2023-09-05: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned over. **Corrected On-Site** - From follow-up inspection 2023-09-05: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to microwave. Manager discarded. **Corrected On-Site** - From follow-up inspection 2023-09-05: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers over dish sink. Manager turned on side to dry. **Corrective Action Taken** - From follow-up inspection 2023-09-05: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Food stored on floor. Oil. Manager placed on shelf. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2023-09-05: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Manager removed **Corrected On-Site** - From follow-up inspection 2023-09-05: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in make table 47F. Manager removed scoop from water and placed on a clean surface. **Corrected On-Site** - From follow-up inspection 2023-09-05: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. In back prep room. Manager wrote sign. **Corrected On-Site** - From follow-up inspection 2023-09-05: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Light not functioning. In dry storage area - From follow-up inspection 2023-09-05: **Time Extended** - From follow-up inspection 2023-09-11: **Time Extended**
36-62-4
58
Sep 5, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
Aug 29, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken skewer (47F - Cold Holding) less than 4 hours in unit. Manager moved to another unit to cool. ground beef (47F - Cold Holding); chicken (47F - Cold Holding); jerk beef (47F - Cold Holding); heart of palm vegetables (47F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed at triple sink. Educated manager. Washed hands at hand sink. **Corrected On-Site**
12A-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided forms **Repeat Violation**
11-27-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.back prep area near triple sink.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Manager turned over. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to microwave. Manager discarded. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers over dish sink. Manager turned on side to dry. **Corrective Action Taken**
24-08-4
Basic - Food stored on floor. Oil. Manager placed on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Manager removed **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in make table 47F. Manager removed scoop from water and placed on a clean surface. **Corrected On-Site**
10-07-4
Basic - Light not functioning. In dry storage area
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. In back prep room. Manager wrote sign. **Corrected On-Site**
31B-04-4
45
Mar 15, 2023
Routine - Food
2 critical violations. 8 major violations. 13 minor violations.
View 23 violations
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. Employee outing pastries in bag with bare hands.
09-01-4
High Priority - Raw animal food stored over or with unwashed produce. Raw beef above strawberries in walk in cooler. **Corrected On-Site**
08A-04-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Coffee cup in sink in ware wash area. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink on cook line removed.
31A-04-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat violations for manager certification may result in administrative action. Six employees present no certified manager.
53A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility. **Corrective Action Taken**
11-26-1
Intermediate - Records/documents for required employee training do not contain all of the required information. No training date or manager certification number on form. Repeat violations for employee training may result in administrative action. **Repeat Violation**
53B-10-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need chlorine test kit. **Repeat Violation**
16-37-1
Basic - Current Hotel and Restaurant license not displayed. License are current active. **Repeat Violation**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purse on shelf with condiments.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch.
13-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. One employee on prep line long braids. **Corrected On-Site**
13-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Food stored on floor. Walk in cooler and under condiment rack .
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front counter make table. Front counter hot cabinet. **Repeat Violation**
05-09-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Water dirty.
21-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ware wash area.
36-27-5
Basic - Wash/Rinse/Sanitizing solution not maintained clean. Rinse solution soiled. **Corrected On-Site**
16-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm retested at 50 ppm. **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
17
Sep 12, 2022
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and heavy cream.
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit needed.
16-37-1
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing expiration date and trainer certificate number.
53B-10-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table cooler.
05-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Stored inside bucket.
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm retested at 50 ppm. **Corrected On-Site**
21-07-4
61
Frequently Asked Questions
When was Coxinhas Bakery last inspected?
The most recent health inspection at Coxinhas Bakery on file is from Feb 13, 2026. The public record contains 13 inspections in total.
What is the most common violation at Coxinhas Bakery?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited five times, more than any other issue at Coxinhas Bakery.
How does Coxinhas Bakery compare to other restaurants in Orlando?
Coxinhas Bakery most recently scored 95 out of 100, which is higher than the Orlando average of 79.
Has Coxinhas Bakery's inspection record improved over time?
No. Recent inspections at Coxinhas Bakery have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Coxinhas Bakery means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Coxinhas Bakery inspected?
Based on the inspection history on file, Coxinhas Bakery is inspected around four times per year on average.
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