This place was shut down several times in recent years for a large number of violations during inspections. It's very rare for an establishment to be shut down until violations are corrected. Yet here we are and their latest inspection on 03/31/26 has -28- violations, including these:
Inspection Violations: 3/31/2026
COCOA DINER 590 E MAIN ST HUMMELSTOWN, PA 17036 717-566-6002
--Food Employee did not follow proper handwashing procedure. Food employee did not wash hands for adequate amount of time of at least 20 seconds.
--Observed food ingredient storage containers, bottles, shakers, rolling bins, in the entire facility, is not labeled with the common name of the food.
--Food Employee observed changing tasks that may have contaminated hands without a proper handwash in-between. Observed employee touching numerous dirty items, handles, etc. and not wash hands and change gloves before touching food or food contact items.
--Food Employee observed donning single use gloves without a prior hand-wash. Observed employee put gloves on after instructed and not wash hands prior.
--The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
--The Person in Charge did not demonstrate adequate knowledge of the PA Food Code as evidenced by incorrect responses to food safety questions.
--Observed food, which was cooled, was only reheated to 96.7 to 115.1 °F for hot holding and not 165°F for 15 seconds as required. Some, not all foods were removed for proper heating.
--Observed commercially processed food was only heated to 96.7 to 115.1 °F before being placed in the steam table and not to 135°F for hot holding as required. Some, not all foods, were removed for proper heating.
--Food utensils on the cook-line area observed stored in a container of water which is not maintained at 135°F. Water was room temperature 71.7 degrees. Discussed alternative ways to store equipment in heated to 135-degree water. Utensils were taken to the dish area. Violation was corrected on site.
--Food dispensing utensil in food observed stored in the food and not with handle above the top of the food and the container: Ice Machine with ice scoop stored with handle touching ice. Two large rolling ingredient bins with scoops coming in contact with contents stored. Ice Scoop stored inside of the ice machine with handle coming in contact with the ice. A bowl, no handle, was observed in the cracker meal box stored under the table near the dish machine. Corrected on site.
--Observed an employee place his cell phone on both bain marie cutting boards and drink continuously from an open coffee cup and place this cup on both bain marie cutting boards.
--A food employee was observed touching ready-to-eat foods with bare hands while making breakfast to order. Corrected on site.
--Observed foods (sausage links, meatballs in red sauce, chipped beef gravy, sausage gravy, etc.) being held at 96.7 to 115.3 °F, in the hot hold area, rather than 135°F or above as required. Not all foods were removed for proper re-heating.
--Observed numerous boxes of food stored directly on the floor in basement walk-in freezer area, rather than 6 inches off of the floor as required.
--Observed an open carton of raw eggs stored on the top shelf over numerous ready-to-eat food items in the Avantco single door refrigerated unit. Corrected on site.
--Observed some, not all, foods in the upright refrigerators and freezer units and area stored open with no covering.
--Observed a five (5) gallon pickle bucket filled with use bread and the heels of bread. Discussed with Management and Owner and was told it was to feed the birds. Discussed that this food cannot be stored in the kitchen with foods for human consumption. Discarded on site.
--Eggs held at 68.5 °F, on a shelf next to the cook line area, rather than 45°F or below as required. Corrected on site.
--Numerous bags of frozen raw chicken was observed thawing in standing water in the one of the three-bay sinks, which is not an approved thawing method. Discussed to keep water running on the food for proper thawing and every time I entered that area of the kitchen, someone turned the water off.
--Observed no food items (commercially processed and food prepared in the food facility) in the walk-in cooler and upright refrigeration units, and being held for more than 24 hours, is not dated marked with the date it was opened or made.
--Observed single-service, single-use articles stored in kitchen area which were not in the original protective package or inverted to protect against contamination.
--Observed single-service, single-use articles stored in basement dry storage area directly on the floor, and not 6 inches above the floor. read more