American Coffee Shop
41 E Prospect Rd, Oakland Park, FL 33334 · Permanent Food Service · License 1616814
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 21 routine inspection3 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot), 1 basic-20
- Safety score80
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 21, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On shelf under cook line cooked potatoes (95°F - Hot Holding) Operator stated potatoes reheated prior to being held for 2 hours. Operator moved potatoes to be reheated to 165°F+ to be held at 135°F+
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Employee touched dirty dishes then proceeded to touch clean coffee pot. Operator educated employee who then washed hands
Fixed on the spot
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked shell eggs then proceeded to handle clean utensils and equipment. Operator educated employee who then washed hands
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
No date marking observed. Pico de gallo, cooked beef, cooked potatoes, Hollandaise sauce, pancake batter. Per operator food prepared and held for more than 24 hours. Educated operator about importance of date marking foods
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Trash can stored in front of handwashing sink. Operator moved trash can
Handwash sink used for purposes other than handwashing.
Observed a container stored inside handwashing sink. Operator removed container and stored it properly
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bottle containing bleach not labeled properly. Operator labeled bottle
Fixed on the spot
Basic1
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed steak thawing in standing water. Operator moved steak to cooler to thaw properly
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.