DirtyFLRestaurant Inspection Data

AL'S COFFEE SHOP

Health inspection records show AL'S COFFEE SHOP in CORAL GABLES has 9 inspections with a food safety rating of 2.6/5. Recent inspections show improving food safety practices.

2121 PONCE DE LEON BLVD STE 199

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 9/24/2025

Inspection #: Visit ID: 13526322

  • N/A:No Violations Were Observed

Inspection Date: 9/22/2025

Inspection #: Visit ID: 10891555

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets and handles soiled in most of equipment's kitchen and prep area.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 12B-01-4:Basic - Employee eating while preparing food. Observed employee at cook line eating while preparing food.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employees at cook line without hair restraint.
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler at cook line out of service.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at men's restroom.
  • 27-10-4:Basic - No hot running water at mop sink. Temperature 75°F
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Units in the kitchen and in prep area.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees at cook line touching soiled equipments like handles and gaskets for reach in coolers, stove or toaster and getting back to work without hand wash and gloves changing.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese 57° F, cut tomatoes 57°F, ham 50°F . See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese at 57° F, cut tomatoes 57°F, ham 50°F
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer at prep area with soiled with food debris.
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink from back/ prep/ storage area has been removed. According to the operator the hand sink was removed before they took the place.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a water line connecting the coffee machine with the hand sink to obtain water in order to operate the machine. The hand sink is not operable.
  • 31A-12-4:Intermediate - No handwash sink for employees. No hand wash sink in the kitchen. The only hand sink in the establishment ( located in the kitchen)has been shut off because plumbing issues and lack of cold and hot water. The only hand sink available is in the building's restroom located approximately at 70 feet from the Kitchen.
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. Temperature at 74°F.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. No paper towels for hand sink.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
  • 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. The three compartment sink is the only with water but with weak pressure.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. The only hand sink located in the kitchen is lacking hot/ cold water.

Inspection Date: 4/1/2025

Inspection #: Visit ID: 10760726

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed two units at kitchen not working properly. At the time of the inspection no food stored inside. - From follow-up inspection 2025-04-01: **Time Extended**
  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-01: **Time Extended**

Inspection Date: 1/16/2025

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Units at kitchen.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 14-11-5:Basic - Equipment in poor repair. Observed two units at kitchen not working properly. At the time of the inspection no food stored inside.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Unit in the back with thermometer not calibrated.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 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.

Inspection Date: 8/2/2024

  • N/A:No Violations Were Observed

Inspection Date: 8/2/2024

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-11-5:Basic - Equipment in poor repair. Observed two units in disrepair. No food stored inside.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 12A-19-4:High Priority - Employee washed hands with cold water. Observed manager washing hand with cold water.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed at reach in cooler in the back raw shell eggs next to cut tomatoes.
  • 04-02-4:Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.

Inspection Date: 4/11/2024

Inspection #: Visit ID: 8458354

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles soiled at units in the hall between kitchen and dishwashing area. Repeat Violation
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at prep area.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two employees in the kitchen.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line. Cook placed bucket with utensils on stove. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee in the kitchen changing tasks from soiled to clean without hand washing hands.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.
  • 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.

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8457725

  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Three compartment sink. Warning - From follow-up inspection 2023-08-02: Wall soiled with accumulated grease, food debris, and/or dust at the three compartment sink. **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2023-08-02: **Time Extended**

Inspection Date: 7/28/2023

Inspection #: Visit ID: 8387335

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles and gaskets. Warning
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 5 units out of service on location no cooling properly. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Three compartment sink. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Cut tomatoes 55° F, Tuna 55°F, jam 55° F, Chicken 55°F, Turkey 55° F. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items out of temperature at several reach in coolers. Cut tomatoes 55° F, Tuna 55°F, jam 55° F, Chicken 55°F, Turkey 55° F. 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
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Warning

Additional Information

Contact Information

Google Rating

★★★½☆ (3.7/5)
(98 reviews)

Price Level

$

Opening Hours

Monday:7:00 AM – 4:00 PM
Tuesday:7:00 AM – 4:00 PM
Wednesday:7:00 AM – 4:00 PM
Thursday:7:00 AM – 4:00 PM
Friday:7:00 AM – 4:00 PM
Saturday:Closed
Sunday:Closed
✓ Currently Open

Features

✓ Meal Delivery
✓ Cafe
✓ Store

Restaurant Features

Breakfast
Lunch
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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