DirtyFLRestaurant Inspection Data

CARMELA COFFEE COMPANY

Health inspection records show CARMELA COFFEE COMPANY in PARKLAND has 7 inspections with a food safety rating of 2.4/5. Food safety practices have remained consistent.

Last inspection: 5 months ago · 7 reports on file

North University Drive
Coral Springs, Florida, 33067
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

10/29/2025· 5mo ago

Visit ID: 10982851

Met Inspection Standards

2 high, 2 int, 2 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged seared tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at kitchen reach in cooler. See stop sale.
  • 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. Hard boiled eggs and yogurt parfaits packaged on site and sold at customer self service cooler missing product identity/description, date product was packaged, and address of the establishment.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged seared tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at kitchen reach in cooler.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for poached eggs held in kitchen prep area. Per employee, items have been held for less than 3 hours. Operator applied appropriate time marking. Corrected On-Site
  • 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/ Repeat Violation
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at mop sink handwashing sink.

7/2/2025· 9mo ago

Visit ID: 10940363

Met Inspection Standards

3 high, 2 int

  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored at room temperature on prep counter for less than 2 hours. Operator placed eggs back into cooler to ensure proper cold holding.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg quiche (56F - Cold Holding); meat empanada (56F - Cold Holding) not prepared or portioned today stored in reach in cooler below steam table
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg quiche (56F - Cold Holding); meat empanada (56F - Cold Holding) not prepared or portioned today stored in reach in cooler below steam table. See stop sale.
  • 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/
  • 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. Emailed form to operator.

2/5/2025· 1y 2mo ago

Visit ID: 8997525

Met Inspection Standards

1 high, 2 int

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table Cooked chicken ; (119F - Hot Holding), cook reheated 165°f and above Corrected On-Site
  • 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. Form emailed
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwashing sink in kitchen. Employee filled soap Corrected On-Site

10/7/2024· 1y 6mo ago

Visit ID: 8739615

Met Inspection Standards

1 high, 2 int, 2 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water. Chef discarded bottle of water Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • 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. Form was emailed
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Chef refill soap Corrected On-Site

6/3/2024· 1y 10mo ago

Visit ID: 8685131

Met Inspection Standards

2 int

  • 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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No hand soap at handwash sink in kitchen. Chef refilled Corrected On-Site

2/2/2024· 2y 2mo ago

Visit ID: 8517535

Met Inspection Standards

2 high

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over containers of milk. Chef moved items Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

10/4/2023· 2y 6mo ago

Visit ID: 8361003

Met Inspection Standards

1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen prep table at cold holding unit- observed employee bottle of water on prep table.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Main kitchen cold holding unit observed 2 ounce Togo container being stored in feta cheese. Operator removed 2 ounce container. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed operator using chlorine test kit for quaternary solution.