Coffee N Cream
201 Cholokka Blvd, Micanopy, FL 32667 · Permanent Food Service · License 1102983
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection2 high priority (no follow-up needed), 1 intermediate, 4 basic (2 repeats)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Inside bottom of refrigerated make-table: chili (44°F - Cooling Overnight); chili (47°F - Cooling Overnight). Both pans of chili are date marked 10/11. An employee stated both pans of chili were cooked the day before and placed into the cooler to cool overnight. Both pans are covered and stacked on top of each other.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Inside bottom of refrigerated make-table: chili (44°F - Cooling Overnight); chili (47°F - Cooling Overnight). Both pans of chili are date marked 10/11. An employee stated both pans of chili were cooked the day before and placed into the cooler to cool overnight. Both pans are covered and stacked on top of each other. Stop sales issued.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Inside bottom of refrigerated make-table: chili (44°F - Cooling Overnight); chili (47°F - Cooling Overnight). Both pans of chili are date marked 10/11. An employee stated both pans of chili were cooked the day before and placed into the cooler to cool overnight. Both pans are covered and stacked on top of each other. Stop sales issued.
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelving below front counter soiled with food debris.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwash sign at handwash sink near three-compartment sink.
Code 33, Garbage and refuse: Dumpster rusted out on bottom.
Dumpster rusted through.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
1. Employee phone stored on shelf directly above container of single-use utensils below front counter. 2. Employee keys on shelf above box of tomatoes in storage room. Manager removed both personal items during this inspection.
Fixed on the spotRepeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.