The margarita and burger joint has a chronic problem with keeping food at safe temperatures. When perishable items are stored between 42 and 165 degrees Fahrenheit, toxic bacteria - the types that can cause food poisoning - can multiply quickly. On May 18 a sanitarian found calamari and coleslaw stored at 46 degrees, 5 degrees warmer than is considered safe. On April 18, Copabanana was cited for failing to reheat food items to 165 degrees for at least 15 seconds; raw chicken was found in the lukewarm danger zone. On Feb. 22, the list of improperly refrigerated foods included spinach dip, sour cream and octopus.