DirtyFLRestaurant Inspection Data

U RESTAURANT/ COOL BEANS CAFE

South Northlake Boulevard
Florida, 32701
Seminole County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/6/2025

Inspection #: Visit ID: 10706006

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon in cook line drawer. Still partially frozen. Operator cut packages during inspection. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -in bulk panko. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -broccoli cheese soup, cream sauce.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -broccoli cheese soup cooling overnight in walk-in cooler, 62° in center. -cream sauce cooling overnight in walk-in cooler, 59° in center.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -artichoke hearts, marinara sauce.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw comminuted beef above sweet potato fries in reach-in freezer on cook line. -raw hamburgers above fully cooked breaded chicken. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sausage (49F - Cold Holding); batter (48F - Cold Holding); corned beef hash (50F - Cold Holding); cream sauce (49F - Cold Holding); cooked onions (47F - Cold Holding) less than 4 hours in sauté cooler. Top pans not tight fitting, door possibly not closing properly. Recheck onions 43, other temps dropping. -single serve butter chips 71° on buffet, 49° in wait station cooler. Provided time plan via email to operator.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink in dish room blocked by cart. Corrected On-Site

Inspection Date: 10/28/2024

Inspection #: Visit ID: 8746352

  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 small flying insects in bar hand wash sink. Operator washed, rinsed and sanitized sink. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -half and half (48F - Cold Holding); milk (49F - Cold Holding) in cooler at coffee counter less than 4 hours. Product out of cooler frequently, operator will monitor.

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8516146

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -between 2 coolers on cook line. Removed. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near back door, beer cooler. -4 small flying insects on soda gun holster, dump sink behind bar.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -hummus, babaganoush prepared 4/9.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ham, shredded cheese (58-59F - Cold Holding) above top of cook line prep table less than 4 hours. Product moved into cooler for temperature recovery. -single serve butter 55F in wait station reach-in cooler. Butter had been on breakfast buffet less than 4 hours. Recommend adding butter to time plan.
  • 08A-28-4:Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. -chicken breasts with grill marks, not fully cooked, above fully cooked sausage on rack in walk-in cooler. Operator relocated chicken. Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -soap not dispensing at hand wash sink in dish area.

Inspection Date: 12/5/2023

Inspection #: Visit ID: 8515855

  • N/A:No Violations Were Observed

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8363691

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked potatoes on covered rack in walk-in cooler 44-52. Product moved to walk-in freezer for immediate temperature recovery. Recheck.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open box of raw turkey sausage over bagels in upright freezer. Raw animal food stored over/not properly separated from ready-to-eat food. -trays of raw bacon above tray of cooked bacon in walk-in cooler. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -mushroom sauce date marked 9/7. Unable to determine if label is correct. Product discarded. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. -beverage director expired, no other CFM. Proof of CFM may be emailed to [email protected]. Warning