Coffee Break House

7251 Biscayne Boulevard, Miami, FL 33138 · Permanent Food Service · License 2338029

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 14, 2026 (4 weeks ago)

What drove the grade

Shell eggs not stored at an ambient air temperature of 45°F or less.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 1 intermediate, 9 basic (2 repeats)
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct142026

Routine inspection

14 violations found

First visitOct 14, 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.
14 violations found:
- 4 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed raw shell eggs stored by cook line at room temperature. As per chef less than 1 hour. Employee stored inside reach in cooler.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked potatoes (123°F - Hot Holding) at rack storage by cook line.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed hose connected outside back of establishment.
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Observed Triple Sink (Chlorine 200+ppm); employee diluted with water, Recheck; Triple Sink (Chlorine 100ppm).
  Fixed on the spot
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle with cleaning solution not labeled by AC room.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed squeeze plastic bottle not labeled with cooking oil at cook line.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed two knives stored between equipment across cook line. Employee removed.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
  With fruits.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed old labels stuck on clean containers.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed by cook line prep area.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Above oven.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in freezer gaskets soiled by three compartment sink. Observed all reach in cooler gaskets at kitchen soiled. Observed hoods soiled.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall soiled above microwave.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.