The Coffee Grove Corp
2131 Davenport Blvd, Davenport, FL 33837 · Permanent Food Service · License 6308971
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection2 high priority (no follow-up needed), 1 intermediate, 4 basic-13
- Safety score87
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 visitAug 11, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Chicken soup dated to be discarded on 8/8/26 still in reach in cooler. Chili dated from 7/28/26
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Chicken soup dated to be discarded on 8/8/26 still in reach in cooler. Chili dated from 7/28/26
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Blue Slushy machine dispenser soiled
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
In 77° degrees at front area
Code 14, Food-contact surfaces designed and maintained: Wood non food-contact surface not properly sealed.
Under front counter holding coffee creamers
Code 32, Restrooms: Self-closing device on bathroom door disconnected/broken.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
3 dead roaches in sticky trap under front counter Advised employee to discard , clean and sanitize area
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.