Coffee & CO

7501 W Colonial Dr Ste 166, Orlando, FL 32818 · Permanent Food Service · License 5816446

B
Grade B
Safety score 88 of 100
Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 21 routine inspection
    1 high priority, 1 intermediate, 3 basic
    -12
  • Safety score88

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

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitSep 21, 2026

    Problems were found that had to be fixed. The inspector will come back to check.

    5 violations found:

    • 1 High priority
    • 1 Intermediate
    • 3 Basic
    What the inspector cited

    High priority1

    • Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

      Milk 52f on front counter moved into cooler for temperature recovery.

    Intermediate1

    • Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.

      To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

    Basic3

    • Code 08, Food protection and cross-contamination: Food stored on floor.

      Plastic bottled drinks in second storage area.

    • Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

      Pink substance

    • Code 25, Single-service items: Single-service articles improperly stored.

      Items stored under front counter hand sink.

    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.

Most cited

Food out of temperature1
Food protection and cross-contamination1
Food-contact surfaces clean and sanitized1
Single-service items1
Manager certification and employee training1