Mitch's Downtown
3334 N University Dr Ste 8, Coral Springs, FL 33065 · Permanent Food Service · License 1626261
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection8 high priority (3 fixed by the Oct 24 follow-up, 5 fixed on the spot), 1 intermediate, 2 basic-29
- Administrative complaint on Oct 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
- 1st follow-up visitOct 23, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1) Dry Storage - kitchen- observed approximately 1 dead flying insect on lid of container of sugar. Operator removed insect and cleaned/sanitized container. 2) Front counter - bagel display station - Observed approximately 4 live flying insects . Did not observe fly land on any food items. Operator exterminated and sanitized area. 3) Office Area - no flying insects observed.
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Observed same.
More time given
- First visitOct 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1) Cook line - Ice Bath - cheese slices (47 -58°F - Cold Holding) per operator item not prepared or portioned today. Item placed in ice bath approximately 2 hours ago. Observed ice bath too low operator removed cheese and placed inside reach in cooler to quick chill. 2) Cook Line - Flip top - cooked noodles (45°F - Cold Holding) per operator item not prepared or portioned today. Item placed in unit approximately 2 hours ago. Operator removed items and placed at bottom section to quick chill. 3) Bagel Station - Ice Bath - cream cheese (57°F - Cold Holding); chives cream cheese (52°F - Cold Holding) per operator item not prepared or portioned today. Item placed in ice bath approximately 2 hours ago. Operator removed items and placed at bottom section to quick chill. 4) Front Counter - Coffee Station - Milk (48-51°F - Cold Holding) per operator item not prepared or portioned today. Item placed in unit approximately 2 hours ago. Operator removed item and placed at bottom section to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cook line - hash browns (87°F - Hot Holding) per operator item reheated approximately 30 minutes ago. Operator reheated item up to 165°F for hot holding.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Front counter - Deli case - Raw salmon lox cream cheese stored above ready to eat cream cheese. Operator reorganized unit
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Kitchen - Prep Area - employee observed peeling boiled eggs without gloves. Per operator eggs are going to be used for egg salad and no additional heat applied. Reviewed proper procedures with operator. Employee washed hands and put on gloves.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Walk in freezer- observed bagels stored inside black can liners.
Non-food grade paper/paper towel used as liner for food container.
Prep Area - observed boiled eggs without shell inside container lined with a terry cloth towel. Operator removed cloth towel from container.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm) operator set up Triple Sink (Quaternary 200ppm)
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1) Dry storage - observed approximately 3 live flying insects on cardboard case of sugar/sweetener packets. 2) Front Counter - observed approximately 4 live flying insects near bagel display. 3) Office Area - approximately 3 live flying insects on cork board. Did not observe flying insects land on any food or food contact surfaces. Operator immediately started exterminating and removing insects.
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Grab and go Cinnabons packaged without description or date marking
Code 08, Food protection and cross-contamination: Food stored on floor.
Walk in cooler - raw beef and raw shell eggs stored on the floor. Employee properly stored food items.
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.