TWENTY9 Coffee
6403 Stirling Road, Davie, FL 33314 · Permanent Food Service · License 1624003
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection4 high priority (fixed on the spot), 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 visitOct 7, 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 priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Preparation Table- ; Shredded Yellow and White Cheese (47-53°F - Cold Holding). Per cook food items on table less than an hours. Items not prepared or portioned today. Observed items stored on prep table without temperature control. Employee stored in reach in cooler for quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Trays of raw shell eggs stored above Croissants and ham in double doors white Reach in cooler. Inverted during inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee began work and proceeded to engaged in food preparation without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee moved trash can, cashed out guest and then engaged in food preparation without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing dangling bracelets.
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.