COFFEE FOR THE SOUL
4774 S KIRKMAN RD STE 15
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/12/2025
High Priority
2
Intermediate
2
Basic
10
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in the kitchen and dry storage soiled
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dish rack in kitchen area. Operator inverted **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board in the kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup on prep table with bread
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to prep area.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area.
- 51-18-6:Basic - No copy of latest inspection report available.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go container at prep area. Operator inverted. **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop on floor at mop sink. Operator hang to dry. **Corrected On-Site**
- 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. Cook at cook line cracked Shell eggs put bag with bagels back in refrigerator without changing gloves or washing hands. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator moved to cooler. Butter (52F - Cold Holding)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table.
- 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. One new employee **Repeat Violation**
Food safety inspection conducted on 2/12/2025 revealed 14 total violations (2 high priority, 2 intermediate, 10 basic).
Inspection on 7/16/2024
High Priority
0
Intermediate
3
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Kitchen reach in cooler gasket disrepair. - From follow-up inspection 2024-07-16: **Time Extended**
- 16-33-4:Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test strip available - From follow-up inspection 2024-07-16: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-07-16: Call back on 07/16/24 **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Two employees worked two months or less. - From follow-up inspection 2024-07-16: Call back on 07/16/24 **Time Extended**
Food safety inspection conducted on 7/16/2024 revealed 4 total violations (0 high priority, 3 intermediate, 1 basic).
Inspection on 7/15/2024
High Priority
7
Intermediate
5
Basic
5
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold- like substance in ice machine in kitchen.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.displayed license expired 4/1/2024.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees personal drink were by the cappuccino machine. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Kitchen reach in cooler gasket disrepair.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In small white refrigerator
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands.
- 14-86-1:High Priority - Non-food grade paper towel used as liner for food container in reach in cooler near cook line.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less shell eggs were stored in kitchen reach cooler at 64F overnight.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food that was reheated for hot hold never reach 165F in 2 hours. Hot holding unit water temperature at143F. Food was reheating longer than two hours. Beef:138F Beans: 127F Rice 104F Carnitas 122F Raw shell eggs 64F/cold holding overnight. Pico de gallo 47F/cold holding overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico de Gallo 47F, cold holding overnight. Garlic Salsa 76F, cold holding for less than 4 hours.
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Food that was reheated for hot hold was below 165F. Food was reheating longer than two hours. Beef:138F Beans: 127F Rice: 104 Carnitas: 122F **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Lysol was stored next to the food prep area by heat lamp **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. No test strip available
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times chair was blocking handwashing sink by kitchen door.
- 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. Two employees worked two months or less.
- 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. Empanadas In the reach in cooler/reduced oxygen packaging. **Warning**
Food safety inspection conducted on 7/15/2024 revealed 17 total violations (7 high priority, 5 intermediate, 5 basic).