Danny's Coffee & Friends

6800 N Dale Mabry Hwy Ste 188, Tampa, FL 33614 · Permanent Food Service · License 3919213

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Jul 21, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
2 high priority (no follow-up needed), 1 intermediate, 6 basic
-15
Safety score85

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

Inspection history

1 inspection · 1 visit

Jul212026

Routine inspection

9 violations found

First visitJul 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.
9 violations found:
- 2 High priority
- 1 Intermediate
- 6 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. horchata (45°F - Cold Holding) observed at front counter
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. horchata (45°F - Cold Holding) observed at front counter
Intermediate1
- Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
  Food manager, unable to answer chlorine PPM level.. coached certified food manager on proper chlorine PPM level.
Basic6
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer, observed in chest freezer.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed translucent food containers on clean storage shelf with a label, stuck to a container..
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Chlorine 0ppm); Sanitizer Bucket (Chlorine 100ppm) operator replenished chlorine in container.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of food debris.
  Observed on shelf directly under sandwich press. Employee cleaned interior of microwave.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed in unit at entrance to kitchen.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed translucent food containers on clean storage shelf.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.