Byte and Coffee
2424 N Federal Hwy, Lighthouse Point, FL 33064 · Permanent Food Service · License 1625818
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 Jul 28 complaint inspection1 high priority (fixed on the spot), 1 intermediate, 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 28, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
1. Observed Chicken and mushroom pie (117°F - Hot Holding), pepper steak pie (118°F- Hot Holding), and lamb and rosemary (120°F - Hot Holding) at front counter hot box, prepared less than two hours ago. Operator started to reheat to 165°F at the time of inspection.
Fixed on the spot
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed one new employee working with food and food utensils hired less than 60 days with no proof of signed employee reporting agreement. Provided operator employee reporting agreement.
Basic1
Code 22, Food-contact surfaces clean and sanitized: Interior of toaster oven has accumulation of black substance/grease/food debris in kitchen.
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.