Question 1

How many health inspections has KOKO CHICKEN had?

Accepted Answer

KOKO CHICKEN has had 4 inspections according to Florida DBPR records.

Question 2

Has KOKO CHICKEN ever been shut down?

Accepted Answer

No, KOKO CHICKEN has no emergency closures on record.

Question 3

What are the most common violations at KOKO CHICKEN?

Accepted Answer

The most frequently cited violations at KOKO CHICKEN are: Proper hand/arm washing, Clean multi-use utensils, Proper sanitizing.

Question 4

What does Florida violation V08 (Proper hand/arm washing) mean?

Accepted Answer

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

Question 5

What does Florida violation V22 (Consumer advisory) mean?

Accepted Answer

INFORMED CHOICE: Without consumer advisory, customers with compromised immune systems, elderly, pregnant women, and young children cannot make informed decisions about consuming raw or undercooked foods. Raw oysters carry Vibrio vulnificus (50% fatality in at-risk groups). Undercooked eggs carry Salmonella Enteritidis. Raw fish may contain Anisakis parasites. Provide written consumer advisory with: disclosure identifying menu items containing raw or undercooked animal foods (eggs, meat, fish, shellfish), and a reminder statement about increased risk of foodborne illness. Must be on menu, placard, or other conspicuous written format. Covers items like rare burgers, sushi, sunny-side-up eggs, raw oysters.

Question 6

What does Florida violation V32 (Proper sanitizing) mean?

Accepted Answer

SANITIZER FAILURE: Improper sanitizer concentration leaves pathogens alive on surfaces. Too weak: bacteria survive and multiply. Too strong: chemical residue contaminates food. Incorrect temperature or contact time reduces effectiveness by up to 90%. Without proper sanitizing, cleaned surfaces still harbor millions of Listeria, Salmonella, and E. coli. Use approved sanitizers at proper concentration: Chlorine: 50-100 ppm, temperature 75°F+, contact time 7 seconds minimum. Quaternary ammonium: 200-400 ppm, temperature per manufacturer specs, contact time 30 seconds minimum. Hot water sanitizing: 171°F for 30 seconds. Test concentration with test strips every 2 hours. Change solution when dirty.

KOKO CHICKEN

Inspection History (4)

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

Intermediate Violations

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