Coffee for the Soul
12107 Stoneybrook West Pkwy Ste 101, Winter Garden, FL 34787 · Permanent Food Service · License 5816573
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Rice and quinoa,50 f cooling from last night.
How the score was calculated
- Starting score100
- Violations at the Jul 22 complaint inspection7 high priority (3 no follow-up needed, 4 fixed on the spot), 4 intermediate, 5 basic-38
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 22, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.Rice and quinoa,50 f cooling from last night.
Stop Sale issued due to food not being in a wholesome, sound condition.Salmon.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.Quinoa and rice,50 f cooling from last night.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell egg mixture stored over cheese in upright cooler.Operator removed the eggs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled salt without washing hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.Stainless steel cleaner stored above three comp sink.Operator removed.
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Chlorine,over 200 ppm at wiping bottle.Afterwards,100 ppm.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Quinoa and rice are covered while cooling from last night.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Eggs and butter at cooks line.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.Bleach.Advised operator to label.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Marco S.
Basic5
Code 08, Food protection and cross-contamination: Unwashed berries stored with ready-to-eat cheese in walk in cooler.Operator removed the unwashed berries.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.Operator put water 207 f.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
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.
- Stop sale
- An order that the food can’t be sold or served.