American Black Coffee
1675 West 49 Street Suite 1180, Hialeah, FL 33012 · Permanent Food Service · License 2332763
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 Jul 31 routine inspection4 high priority (3 fixed by the Aug 3 follow-up, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 4 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Still observed.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Still observed.
More time given
- First visitJul 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed ham empanadas (48°F - Cold Holding); cheese tequenos (48°F - Cold Holding); stuffed potatoes (47°F - Cold Holding); cheese (47°F - Cold Holding) as per operator less than 1 hour, operator stated unit was on defrost.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed ham croquettes (133°F - Hot Holding) as per operator less than 1 hour. Operator proceeded to reheated.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed empanadas and cheese tequenos stored on Togo bags.
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Observed insecticide spray bottle by orange juice machine.
Intermediate3
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
Observed next to coffee machine.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a sanitizer bucket stored on hand wash sink. Operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed next to orange juice machine. Operator restocked during inspection.
Fixed on the spot
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed no ambient thermometer.
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed standing unit reaching 50°F.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: No copy of latest inspection report 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.