DirtyFLRestaurant Inspection Data

KOFFEE KUP RESTAURANT

With 6 inspections documented, KOFFEE KUP RESTAURANT maintains a 2.4/5 food safety rating in HOLLY HILL. Recent inspections indicate some food safety concerns.

1025 N NOVA ROAD-SUITE #101

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/29/2025

Inspection #: Visit ID: 10898431

  • 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.

Inspection Date: 1/13/2025

Inspection #: Visit ID: 8832072

  • 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.

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8789447

  • 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.

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8497720

  • 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.

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8497260

  • N/A:No Violations Were Observed

Inspection Date: 9/12/2023

Inspection #: Visit ID: 8344011

  • 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