B D Beans Coffee
5148 SE Abshier Blvd, Belleview, FL 34420 · Permanent Food Service · License 5202248
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection2 high priority (fixed on the spot), 5 intermediate (2 fixed on the spot), 7 basic-26
- Safety score74
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 visitNov 3, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler on cook line, pooled eggs 47°F, Manager moved to freezer
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At room temperature, next to stove, home fries 82°F, per employee potatoes heated at 7:30am, potatoes will be discarded at 11:30am.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Reach in cooler at the front area, deli meats date marked 10/01/26, moved from freezer 10/31/26 no date, Manager dated.
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.
For two new female employees.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Male employee washed his hand in triple sink, inspector instructed to use hand sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Near back door, cleaning spray bottle with a clear liquid not labeled.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. For one female employee.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Near back door, multiple container with powders not labeled, employee labeled flour.
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.
Opened Employee drink on prep table, employee moved, also opened employee drink in cooler, Manager moved.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
On cook line, quaternary ammonium 0ppm, Employee made a fresh solution 200-300ppm.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
At the dessert area, to go containers not inverted, employee inverted.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Reach in cooler on cook line.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Expired license posted June1, 2026.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Not available.
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.