About a Cup
921 N University Dr, Coral Springs, FL 33071 · Permanent Food Service · License 2338059
What drove the grade
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate, 5 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 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-Observed employee removed dirty dishes from dining room and then handled clean utensils before washing his hands. After brief education, employee then wash his hands.
Fixed on the spot
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at dishwashing machine at 00ppm. Operator replenished sanitizer to 50 ppm.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. A copy has been given to the operator.
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
-Observed containers with whole milk stored on storage floor. Operator relocate to refrigerator.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
-Observed scoop with handle stored in ice machine.
Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
-Observed a splash guard needed at hand wash sink at front line.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
-Observed a wet wiping cloth at espresso machine not stored in sanitizer solution.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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.