DirtyFLRestaurant Inspection Data

RACCOON COFFE

RACCOON COFFE has 5 health inspections on file for its MIAMI location, with an overall rating of 2.5/5. Recent inspections indicate some food safety concerns.

12491 SW 130 ST

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 8/26/2025

Inspection #: Visit ID: 10902085

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted on shelf above reach in cooler on cook line
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler next to steam table. Repeat Violation
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then handle clean utensils and equipment without washing hands and changing gloves.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and begin to prep customer order without washing hands first.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon and raw steak stored over bread inside standing reach in cooler. Repeat Violation
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature above triple sink, as per operator for 10 mins. Operator moved eggs to reach in cooler. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed date of birth missing on all employee training certificates. Repeat Violation

Inspection Date: 8/26/2025

Inspection #: Visit ID: 10830331

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation - From follow-up inspection 2025-08-26: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Next to steam table - From follow-up inspection 2025-08-26: **Time Extended**
  • 53B-10-4:Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Observed date of birth missing on all employee food handler certificates. - From follow-up inspection 2025-08-26: **Time Extended**

Inspection Date: 5/1/2025

Inspection #: Visit ID: 10732182

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Next to steam table
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauces inside standing reach in cooler. Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed establishment conducting ROP of raw salmon, no HACCP plan.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packing of raw salmon. Provided operator with proper documentation to apply for HACCP plan. Warning
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed date of birth missing on all employee food handler certificates.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of windex not labeled at triple sink.

Inspection Date: 12/2/2024

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 50-03-4:Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
  • 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken inside three compartments sink operator open faucet under running water. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Salmon over guacamole. Operator stored properly during inspection. Corrected On-Site
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Plastic container inside hand wash sink. Operator removed during inspection. Corrected On-Site

Inspection Date: 1/23/2024

Inspection #: Visit ID: 8593884

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.