Juice Kitchen
4352 N SR 7, Coral Springs, FL 33067 · Permanent Food Service · License 1625890
What drove the grade
Establishment that serves a highly susceptible population preparing juice or beverage containing juice that has not been treated under a HACCP plan to reduce the most resistant microorganism of public health significance.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection3 high priority (no follow-up needed), 1 intermediate, 1 basic-13
- Safety score87
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 visitAug 18, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Establishment that serves a highly susceptible population preparing juice or beverage containing juice that has not been treated under a HACCP plan to reduce the most resistant microorganism of public health significance.
See stop sale. Beet juice and ginger snap juice has no cold press labeling or warning label
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Fliptop cooler in kitchen at cooked chicken (47°F - Cold Holding); tuna (47°F - Cold Holding); beans (47°F - Cold Holding), Manager moved items into walk in cooler. Manager said items less than two hours.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shelled eggs over vegetables.
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No quaternary test strips on site.
Basic1
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Kiwi fruits at fruit station still had stickers , employee removed stickers and washed before.
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.