Carmela Coffee Company

7967 N University Dr, Parkland, FL 33067 · Permanent Food Service · License 1624468

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 4 other violations

How the score was calculated

Starting score100
Violations at the Sep 18 routine inspection
2 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 1 basic
-12
Safety score88

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

Inspection history

1 inspection · 1 visit

Sep182026

Routine inspection

5 violations found

First visitSep 18, 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:
- 2 High priority
- 2 Intermediate
- 1 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. -Observed over filled sliced cheese (50°F - Cold Holding) at kitchen flip top cooler. Per operator, item not prepped or portioned today. Item held above fill line. Per operator item was held in unit overnight. See stop sale. Observed Butter Chips (71°F - Cold Holding) not prepped or portioned today held at ambient room temperature on storage shelf in kitchen. Per operator item, items were held at ambient temperature over night. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Observed over filled sliced cheese (50°F - Cold Holding) at kitchen flip top cooler. Per operator, item not prepped or portioned today. Item held above fill line. Per operator item was held in unit overnight. See stop sale. Observed Butter Chips (71°F - Cold Holding) not prepped or portioned today held at ambient room temperature on storage shelf in kitchen. Per operator items were held at ambient temperature over night. See stop sale.
Intermediate2
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Provided plan does not list poached eggs and scrambled egg held on time in kitchen. Operator applied items to written plan.
  Fixed on the spot
- 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.
  Sent form to operator.
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -Observed A/C vent above prep table covered in dust.
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.

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.