Amand Coffee
601 Brickell Key Dr Ste 635 - 645, Miami, FL 33131 · Permanent Food Service · License 2338129
What drove the grade
No probe thermometer provided to measure temperature of food products.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection3 intermediate (2 repeats), 8 basic (4 repeats)-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 · 1 visitRoutine inspection
- First visitNov 2, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Repeat violation
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.
Repeat violation
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Basic8
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit , observed no ambient air thermometer inside all kitchen coolers.
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed boxes of food on walking cooler floor.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
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.
Repeat violation
Wet wiping cloth not stored in sanitizing solution between uses.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Provide hand washing signs where is needed.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Repeat violation
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Observed missing fire nozzles directly into deep fryer with no protection.
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.