Copperline Coffee + Cafe

118 S Beach St, Daytona Beach, FL 32114 · Permanent Food Service · License 7407630

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · fixed by the Sep 25 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
3 high priority (2 fixed by the Sep 25 follow-up, 1 fixed on the spot), 3 intermediate (1 repeat), 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 · 2 visits

Sep172026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic4
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  Improved
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority3
- 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. -Manager discarded batter
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -coffee bar cheese cake 45f ,pumpkin cheese cake 45f
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -o ppm corrected to 50 ppm
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -waffle press
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  -bar
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  -handsink by ice machine
Basic8
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -flour
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -coffee counter soiled -bar insides of unused cooler and keg cooler
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  -tubs reuse for food storage
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  -in bathroom closet to rear door
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  -kitchen and by ice machine
  Worn, torn and/or soiled floors/carpeting.
  -kitchen floor Soiled -floor soiled under equipment by ice machine -floors soiled under dish machine -floors soiled under handsink at bar. -floor soiled at bar
  Wall soiled with accumulated grease, food debris, and/or dust.
  -behind storage shelf and 3 compartment sink -wall soiled behind waffle maker
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -above oven
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.
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.
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.