Eh Coffee Stop
2001 SW 20 St, Fort Lauderdale, FL 33315 · Mobile Food Dispensing Vehicle · License 1653022
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection4 high priority (fixed on the spot), 1 intermediate, 3 basic-18
- Safety score82
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 1, 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.
8 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, other than whole meat roast, hot held at less than 135°F.
Pull chicken (112°F - Hot Holding); sautéed beef (118°F - Hot Holding); cooked shredded chicken (99°F - Hot Holding), per manager food hot held less than 2 hours. Employee reheated on stove to 166°F; 167°F and 165°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: One door reach in cooler- Raw animal food stored over/not properly separated from ready-to-eat food.
Raw steak and raw tilapia stored over chocolate chip cookies, washed cilantro and precooked stuffing. Employee placed raw food steak and raw tilapia.on bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked raw shell eggs,then change gloves, grabbed clean spoon to stir cooking pork chunks, using same gloves. After manager educated employee on proper hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200+ppm) employee made new chlorine sanitizer, at 50 ppm.
Fixed on the spot
Intermediate1
Code 05, Thermometers provided and accurate: Food thermometer(s) not calibrated according to manufacturer's specifications.
Basic3
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Plastic cup inside container of flour, employee removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Two plastic cups of coffee, one open bottle of water on preparation table , next to coffee machine and blenders. Employee removed.
Fixed on the spot
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
Kitchen area.
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.