We We's Coffe Shop
7420 Biscayne Blvd, Miami, FL 33138 · Permanent Food Service · License 2333027
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection3 high priority (no follow-up needed), 4 intermediate (2 fixed on the spot), 8 basic-27
- Safety score73
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 visitOct 6, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Food stored in ice used for drinks. See stop sale. Observed wine bottle stored inside ice machine front counter in contact with drink ice for customer.
Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
See stop sale. Observed wine bottle stored inside ice machine front counter in contact with drink ice for customer.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed a hose bibb by mop sink outside.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed raw smoked salmon, sunny side up eggs,eggs Benedict offered in the menu not identified as a raw.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed tiramisu and tres leches, as per manager prepared on site 3 days ago Not dated. Manager started putting days.
Fixed on the spot
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed a tray of empanadas at front counter not dated. As per manager prepared on Thursday and stored inside freezer, took some out today morning not time tracking or marked on container. Employee dated.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic8
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler gaskets torn across three compartment sink.
Reach-in cooler shelves with rust that has pitted the surface.
Across three compartment sink.
No container installed for catching grease from hood drip tray.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Quaternary 0ppm); at front counter, employee prepared new solution, Recheck; Sanitizer Bucket (Quaternary 200ppm).
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled at bakery station,across three compartment sink and cooler across cook line.
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Observed hot water handle missing at bathroom.
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 a speaker at prep table near bread across three compartment sink. Observed employee bags stored under counter by SS Togo boxes.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.