CARMELA COFFEE
8918 W ATLANTIC AVE BAY 300
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 1/29/2025
Inspection #: Visit ID: 8837769
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Chia with fresh fruit and hard boiled eggs for customer self service missing location address.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager Touching hair by putting hair into ponytail then proceeded to make and serve coffee to customers with no hand wash. Educated operator on proper hand washing procedures. Operator washed hands. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (68F - Cold Holding) Observed sitting on counter in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for 4.5 hours. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (68F - Cold Holding) Observed sitting on counter in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for 4.5 hours. See stop sale.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Not available at time of inspection. Vomit and diarrhea procedure emailed to operator.
Inspection Date: 7/23/2024
Inspection #: Visit ID: 8787354
- 36-36-4:Basic - Ceiling tile missing. Observed in kitchen area
- 25-22-4:Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. To go bags stored directly under paper towel dispenser at cook line hand wash sink. Operator removed Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter building, put on gloves and begin handling clean wares without first washing, instructed employee to wash hands before beginning Corrected On-Site
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up at 0ppm quaternary. Sanitizer empty. Discussed with operator. Set up triple sink using chlorine at 100ppm Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs being held without temperature control at 73F ambient. Operator states eggs have been put for approximately 1.5 hours. Operator moved to reach in cooler Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top: Turkey (49F - Cold Holding). Item being held in package on top of pans above fill lines. Operator states item has been out for approximately 2 hours, operator moved to reach in cooler. front counter display: carrot cake with cream cheese frosting (72F - Cold Holding) being held for approximately 2 hours. Discussed TPHC with operator. Instructed operator to time mark item to be discarded at end of 4 hours **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. empanada heated 20 minutes ago (9:10) (81F-86F - Cooling); empanada 10:05 (77F - Cooling) being cooled on speed rack at room temperature. Operator panned up and chest freezer.
- 53A-05-6:Intermediate - 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/
Inspection Date: 11/27/2023
Inspection #: Visit ID: 8454483
- 41-07-4:High Priority - Container of medicine improperly stored. Container of medicine stored on shelf with wares above food items in prep area. Operator removed Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen area blocked by mop bucket. Operator removed Corrected On-Site
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine test kit for quat sanitizer
- 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. Not provided for new employees. Provided to operator
Inspection Date: 7/25/2023
Inspection #: Visit ID: 8386242
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked eggs Manager placed raw eggs on Bottom shelf Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash Handwash sink next to Rech In Cooler. Employee replaced paper towels Corrected On-Site