COFFEEZONE BISTRO
1101 BRICKELL AVE STE N110
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/26/2024
High Priority
0
Intermediate
4
Basic
7
Total
11
Inspection Details:
- 16-07-4:Basic - Accumulation of debris in three-compartment sink. Corrected On-Site
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 12/26/2024 revealed 11 total violations (0 high priority, 4 intermediate, 7 basic).
Inspection on 8/5/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Frozen food on kitchen walk in cooler.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna made on 7-24-2024 operator discard the product. **Corrective Action Taken**
- 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.
- 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.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 8/5/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 1/30/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food safety inspection conducted on 1/30/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 7/31/2023
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Most RIC
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. QT 40
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 7/31/2023 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).