URBAN GRIND COFFEE COMPANY
45 W BAY ST STE102
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/12/2025
High Priority
2
Intermediate
4
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By upright cooler
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table upstairs Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets above clean pitchers on shelf by mop sink, EarPod on prep table, explained to manager Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods, she got one Corrected On-Site Repeat Violation
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, sanitize and air dry, the rinse with running water in same compartment as the wash, explained to him Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Sauce in plastic bottles in box on floor, delivered yesterday Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in upright cooler Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Box with gloves and box with deli paper on floor, delivered yesterday Repeat Violation
- 35A-02-7:High Priority - Live, small flying insects found. One by prep table upstairs Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket, employee diluted it to 300 ppm
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
- 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. For a couple of new employees Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager took some home, unable to see them, 4 employees more than 2 months Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance, labeled Lysol by emplo Corrected On-Site
Food safety inspection conducted on 2/12/2025 revealed 15 total violations (2 high priority, 4 intermediate, 9 basic).
Inspection on 9/10/2024
High Priority
6
Intermediate
2
Basic
12
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-17-4:Basic - Clean linens stored on floor. In bag on floor by upright cooler
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter, operator placed it on bottom shelf Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Making sandwiches, she did a pony tail Corrected On-Site Repeat Violation
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash and sanitize, explained to employee Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket pulled out on bottom of upright cooler Repeat Violation
- 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. A couple missing date and address Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by prep area and upright cooler
- 25-32-4:Basic - Reuse of single-service or single-use articles. Washed apples placed in same bag that they came in dirty, explained to operator
- 25-05-4:Basic - Single-service articles improperly stored. To go containers in box on floor, operator placed it on shelf Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep counter
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder in storage counter, operator stated sugar Repeat Violation
- 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. Employee washed dishes and then she grabbed clean dishes from sanitizer water, explained to her and she washed hands Corrected On-Site Admin Complaint
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed fitting boast only and other employee graved it for making sandwiches, explained to her Repeat Violation Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by trash at front counter Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs for baking only on shelf above yogurt, operator rearranged upright cooler upstairs Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f butter on counter, operator stated it's on time but no time written or procedure, explained to him, he wrote time on **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 88f quiches in display case, operator stated they are under time but no time or procedure, explained to him and he wrote time, **Corrective Action Taken**
- 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. For 1 new employee and 1 employee for more than 2 months here Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for more than 2 months Repeat Violation Admin Complaint
Food safety inspection conducted on 9/10/2024 revealed 20 total violations (6 high priority, 2 intermediate, 12 basic).
Inspection on 9/13/2023
High Priority
4
Intermediate
7
Basic
16
Total
27
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Scooping ice
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Little one at front counter
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above spices in cart
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Peeling banana Repeat Violation
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash and sanitize is set up, exposed to her
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in milk cooler
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Plates are cracked for bread in display case
- 08B-38-4:Basic - Food stored on floor. Breads in bucket, front counter
- 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. Granola and fruit cups in grab and go area
- 51-18-6:Basic - No copy of latest inspection report available.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at front counter
- 25-05-4:Basic - Single-service articles improperly stored. Lids in box on floor, stairs
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes above dairy in upright cooler
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder on storage shelf, employee wrote name on Corrected On-Site Repeat Violation
- 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. Employee washed blenders with soap and then grabbed bananas to peel, explained to her and bps he washed her hands Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed with soap and rinsed blender, explained to employee, employee upstairs stated she doesn't sanitize dishes because doesn't have a place to air dry so she uses the sanitizer container for air dry, explained proper procedure
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at front counter and one in upstairs kitchen
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner by spices, employee moved it Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Monday
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Scooping foods and has nails polished, explained to her
- 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. Emailed one Repeat Violation
- 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/ Four employees touching foods
- 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. For employee here Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sausage and egg muffin, employee wrote them in procedure Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 employees here for more than 2 months don't have it
Food safety inspection conducted on 9/13/2023 revealed 27 total violations (4 high priority, 7 intermediate, 16 basic).