WINFIELD STREET COFFEE SOUTH
1250 TAMIAMI TRAIL N SUITE 111
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 3/19/2025
Inspection #: Visit ID: 8877024
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line multiple food shelves in the dry storage area.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed a packet of reduced oxygen packaged salmon not removed from its package when thawed. Operator willingly disposed of it.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed the front counter ice scoop handle in contact with ice. Operator removed the scoop. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed to-go boxes in the back prep area not stored inverted.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed a packet of reduced oxygen packaged salmon not removed from its package when thawed. Operator willingly disposed of it.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the cook line counter: Butter (78F - Cold Holding); Cream cheese (78F - Cold Holding). Operator stated it had been out for multiple days. Operator willingly disposed of the product.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the cook line counter: Butter (78F - Cold Holding); Cream cheese (78F - Cold Holding). Operator stated it had been out for multiple days. Operator willingly disposed of the product. **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. Observed in their steam warmer: Scrambled eggs (110F - Hot Holding). Operator stated it had been out for approximately 1hr. Operator turned up the steamer and added more water to the bottom pan. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in the cook line reach in cooler: Scrambled eggs (105F - Cooling). Operator stated it had been cooling for approximately 1hr and 45 minutes. Had the operator heat them back up to 165 degrees and restart the cooling process. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the front counter hand sink.
Inspection Date: 8/30/2024
Inspection #: Visit ID: 8856269
- N/A:No Violations Were Observed