U Restaurant/ Cool Beans Cafe
350 S Northlake Blvd, Altamonte Springs, FL 32701 · Permanent Food Service · License 6902129
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection3 high priority (fixed before it reopened Oct 6), 4 intermediate (fixed before it reopened Oct 6), 5 basic-22
- Emergency closure on Oct 5, reopened Oct 6Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-10
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 6, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
11 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
More time given
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.
More time given
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
More time given
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
More time given
No soap provided at handwash sink.
More time given
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.
More time given
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach underneath dish machine
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- 1st follow-up visitOct 6, 2026 Still closed
The inspector came back, but the problems still weren't fixed, so the business stayed closed.
12 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
More time given
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.
More time given
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
2 live roaches underneath dish machine.
More time given
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
More time given
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
More time given
No soap provided at handwash sink.
More time given
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.
More time given
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach underneath dish machine
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitOct 5, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
12 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.
Potato salad made 9/27
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.
Potatoes salad dated 9/27.
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
9 live roaches underneath dish machine
Administrative complaint
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk in walk in cooler held in walk-in more than 24 hours per cook.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Container with green peppers in hand sink. Employee removed.
Fixed on the spot
No soap provided at handwash sink.
At hand sink on cooks line. Employee asked maintenance change during inspection.
Fixed on the spot
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/
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Boxes of chicken and fish stored on the floor in walk in freezer. 3 cases of oil stored on the floor in dry storage area.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Tongs, spoons, spatula in standing water 127°F on top of griddle on cooks line. Employee raised temperature on griddle.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Server station.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Underneath dish machine by clean plates.
Administrative complaint
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Soda station by server 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.
- Stop sale
- An order that the food can’t be sold or served.