Feel Good Coffee Lounge
13750 NW 107 Ave Unit 112, Hialeah, FL 33018 · Permanent Food Service · License 2338733
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection3 high priority (1 fixed by the Oct 20 follow-up, 2 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot), 15 basic (2 repeats); basic violations cost 12 at most-34
- Safety score66
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 visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Still observed
More time given
- First visitOct 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells, in double door reach in cooler.
See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed sprout (62°F - Cold Holding); butter (47°F - Cold Holding); ham (55°F - Cold Holding); mozzarella cheese (45°F - Cold Holding); prosciutto (44°F - Cold Holding); garlic mix (60°F - Cold Holding) butter (77°F - Cold Holding) located in open lift reach in cooler, as per operator less than 4 hours. Operator replaced food items inside double door reach in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed tequeno (72°F - Hot Holding); chicken empanada (75°F - Hot Holding); spinach empanada (72°F - Hot Holding), located inside display case at the front counter,for less than 4 hours as per operator. Operator reheated to 165°F.
Fixed on the spotRepeat violation
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed rice stored in reach in cooler, as per operator prepped one day ago not date marked.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
Observed orange juice packaged in establishment and located as a self service with no label. Operator removed juice from self service fridge.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwashing sink located in kitchen near three compartment sink obstructed with containers and dishes. Operator removed items.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee named Claudia, with more than 60 days of being hired with no food handling training.
Basic15
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Observed small bottles of Immune shot prepared in establishment with no label located at serve service.
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee's condensed milk in reach in cooler. Observed two shell eggs inside of ziploc bag together with customer served food items. Operator properly segregated personal food.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed ice scoop handle in contact with ice in machine in front counter area. Operator removed the scoop from ice machine.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed employee's open water bottle on top of front counter. Instructed operator regarding cross contamination.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic cup inside sugar container in kitchen area. Operator removed and discarded cup.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Observed cutting board on prep cooler with cut marks.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Observed employee washing dishes with no sanitation step, 3 compartment sink not set up sequentially. Operator set up 3 compartment for proper washing and sanitation.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed wiping towel on prep table soiled.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed ice machine located in front counter area soiled.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no handwashing sign in handwashing sink in kitchen area.
Repeat violation
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Observed door of bathroom not completely closed.
Covered waste receptacle not provided in women's bathroom.
Observed no cover on receptacle in bathroom.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee purse on kitchen shelf next to cleaning utensils.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop inside of black bucket.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed current license not displayed, expired license on October 1, 2026 displayed.
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.