DirtyFLRestaurant Inspection Data

BOSTON COFFEEHOUSE

With 6 documented inspections, BOSTON COFFEEHOUSE in ALTAMONTE SPRINGS has achieved a 2.9/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 7 months ago · 6 reports on file

851 S SR 434

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

8/4/2025· 7mo ago

Visit ID: 10919841

Met Inspection Standards

1 high, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -front prep cooler.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -left side 2 door cooler in back room.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ambient shell eggs (53F - Cold Holding); liquid eggs ambient (53F - Cold Holding); buttery spread that contains milk (51F - Cold Holding) less than 4 hours. Operator moved product to different cooler for temperature recovery until unit repaired. **Corrective Action Taken**

2/5/2025· 1y 1mo ago

Visit ID: 8824669

Met Inspection Standards

1 high, 1 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pan of raw shell eggs above feta cheese, preserves in reach in cooler. Operator rearranged cooler. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -newest employee had not signed. Corrected On-Site

7/9/2024· 1y 8mo ago

Visit ID: 8735297

Met Inspection Standards

1 int, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -slight build up of dust on ceiling tiles around vent above cook line.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -ice scoop in plastic pan, soiled water in bottom. Operator changed pan.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -build up of food debris on slicer blade guard.

2/21/2024· 2y ago

Visit ID: 8600409

Met Inspection Standards

1 basic

  • 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Mushrooms, multiple other items stored in whipped cream cheese containers. Recommend commercial food storage containers. Warning - From follow-up inspection 2024-02-21: Operator is replacing containers, waiting on order. **Time Extended**

1/29/2024· 2y 1mo ago

Visit ID: 8458167

Follow-up Inspection Required

2 high, 2 int, 3 basic

  • 25-32-4:Basic - Reuse of single-service or single-use articles. Mushrooms, multiple other items stored in whipped cream cheese containers. Recommend commercial food storage containers. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Cases of cups and paper towels stored on the floor. Corrected On-Site Warning
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in mop sink. Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -dishwasher machine not working properly, leaking. Operator has called for service, unit shut off. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cellphone then handled milk carton without washing hands. Corrected On-Site Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test strips for dish machine or 3 compartment sink. Warning
  • 53B-01-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Warning

7/28/2023· 2y 7mo ago

Visit ID: 8356508

Met Inspection Standards

2 high, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in tomato soup. Removed. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -aloe gel in cooler above food to be served to the public. Relocated. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handles on hand wash sink by 3 compartment sink soiled.
  • 22-41-4:High Priority - 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. -0ppm. Changed bottle, retest 50ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk (48F - Cold Holding); half and half (48F - Cold Holding) in small under counter refrigerator at front counter. Milk products out frequently to make coffee beverages. Operator will move product to different cooler.