DirtyFLRestaurant Inspection Data

KOFFEE KUP RESTAURANT

With 8 inspections documented, KOFFEE KUP RESTAURANT maintains a 2.4/5 food safety rating in HOLLY HILL. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

1025 N NOVA ROAD-SUITE #101

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

1/20/2026· 1mo ago

Visit ID: 13610484

Met Inspection Standards

2 int

  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2026-01-20: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Unable to turn on hot water at handwashing sink by back door. Warning - From follow-up inspection 2026-01-20: **Time Extended**

1/12/2026· 1mo ago

Visit ID: 13476287

Follow-up Inspection Required

3 high, 3 int, 1 basic

  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Corrected On-Site Warning
  • 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. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -grits at 131°f and gravy at 129°f. In steam table two hours. Operator voluntarily discarded gravy and moved grits to stove and reheated to 186°f. Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine exceeds 200ppm. Corrected to 100ppm. Corrected On-Site Warning
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 27-16-4:Intermediate - Unable to turn on hot water at handwashing sink by back door. Warning

7/29/2025· 7mo ago

Visit ID: 10898431

Met Inspection Standards

3 high, 1 int

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -burgers at 50°f in reach in cooler. In cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -burgers at 50°f in reach in cooler. In cooler overnight. -corned beef hash at 44°f in reach in cooler.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked grits at 129°f. Operator reheated to 175°f. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink in ladies restroom not working/unable to dispense paper towels.

1/13/2025· 1y 1mo ago

Visit ID: 8832072

Met Inspection Standards

1 high, 1 int, 4 basic

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -omelette cooler.
  • 22-16-4:Basic - Reach-in cooler interior has accumulation of food debris. -omelette cooler.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -gravy at cook line at 132°f. Operator moved to stove to reheat.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

7/17/2024· 1y 7mo ago

Visit ID: 8789447

Follow-up Inspection Required

2 high, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust, debris on can rack.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chopped tomato and chopped ham between 44°f and 45°f in top area of omelette cooler. Advised operator to keep lid closed.

2/15/2024· 2y ago

Visit ID: 8497720

Met Inspection Standards

1 high, 2 basic

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues, omelette cooler. Corrected On-Site
  • 23-03-4:Basic - Walk in cooler shelves soiled. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 45°f in reach in cooler (omelette). Advised operator to keep lid closed when not in use.

9/19/2023· 2y 5mo ago

Visit ID: 8497260

Met Inspection Standards
  • N/A:No Violations Were Observed

9/12/2023· 2y 6mo ago

Visit ID: 8344011

Follow-up Inspection Required

2 high, 2 int, 3 basic

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit, Pepsi brand cooler. Corrected On-Site Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
  • 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. Repeat Violation Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cut potatoes at 90°f at cookline. Operator took off the grill 1 hour ago. Advised operator to reheat to 165°f and hold hot at a minimum of 135°f. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink in prep area. Warning