Coffee Shop

1100 SE 17 St, Fort Lauderdale, FL 33316 · Permanent Food Service · License 1612610

A
Grade A
Safety score 91 of 100
Latest visit: Sep 8, 2026

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority · fixed on the spot · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 8 routine inspection
    1 high priority (fixed on the spot), 2 intermediate
    -9
  • Safety score91

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitSep 8, 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.

    3 violations found:

    • 1 High priority
    • 2 Intermediate
    What the inspector cited

    High priority1

    • 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) -Observed employee using dishwasher machine to wash and sanitize breakfast plates, bowls, serving utensils and silverware. Manager changed sanitizer gallon, new chlorine sanitizer at 100 ppm. Employee placed back all equipment to be wash and sanitized properly.

      Fixed on the spot

    Intermediate2

    • Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.

    • Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.

      Dishwasher employee didn't know how to verify if dishwasher machine is sanitizing properly.

    Official report, on the Florida DBPR website

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.

Most cited

Thermometers provided and accurate1
Food-contact surfaces clean and sanitized1
Manager certification and employee training1