Coffee Break
1166 Kane Concourse #100, Bay Harbor Islands, FL 33154 · Permanent Food Service · License 2334402
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection5 high priority (1 no follow-up needed, 4 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 9 basic (3 repeats)-33
- Safety score67
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 visitSep 29, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Cooked ground beef (48°F - Cold Holding); Cooked shredded chicken (49°F - Cold Holding) inside walk in cooler as per operator from last night. Stop Sale Issued. Operator discarded them during inspection.
Fixed on the spot
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed Tuna salad (40°F - Cold Holding) date marked 09/19 inside reach in cooler next to stove at kitchen area. Stop Sale Issued. Operator discarded it during inspection.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed Tuna salad (40°F - Cold Holding) date marked 09/19 inside reach in cooler next to stove at kitchen area. Stop Sale Issued. Operator discarded it during inspection.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Cooked ground beef (48°F - Cold Holding); Cooked shredded chicken (49°F - Cold Holding) inside walk in cooler as per operator from last night. Stop Sale Issued.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Chlorine 200+ppm) next to hand wash sink at kitchen area. Employee add more water to sanitizing solution Sanitizer Bucket (Chlorine 100ppm).
Fixed on the spot
Intermediate2
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 employee Natalia C. with no proof of health agreement. As per operator hired 4 days ago. Employee signed form during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed ice inside hand wash sink at kitchen area.
Repeat violation
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed case of capers stored on the floor in front of mop sink at kitchen area. Operator stored 6 inches above the floor during inspection.
Fixed on the spotRepeat violation
Food not stored at least 6 inches off of the floor.
Observed tuna cans not stored 6 inches above the floor in front of mop sink at kitchen area. Operator stores 6 inches above the floor during inspection.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed 2 employees engaged in food preparation with no hair restraint at kitchen area. Employee put hair restraint during inspection.
Fixed on the spot
Employee with no beard guard/restraint while engaging in food preparation.
Observed 1 employee engaged in food preparation and no wearing beard guard at kitchen area.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting boards on top of preparation table next to stove at kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup inside mini freezers at front counter.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Chlorine 10ppm) next to coffee machine at front counter. Employee at more chlorine Sanitizer Bucket (Chlorine 50ppm) at the time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
Observed walk in cooler shelves with accumulation of soiled at kitchen area.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled next to stove at kitchen area.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.