COPPERLINE COFFEE AND CAFE
5521 S WILLIAMSON BLVD STE 420, AND 415
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 11/19/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2024-11-19: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven - From follow-up inspection 2024-11-19: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease on exterior of waffle maker -exterior of sugar and flour containers -top of small coolers front line - From follow-up inspection 2024-11-19: **Time Extended**
- 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -kitchen floor soiled -floor soiled under coffee station - From follow-up inspection 2024-11-19: **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -in large dining room - From follow-up inspection 2024-11-19: Per manager has called plumber **Time Extended**
Food safety inspection conducted on 11/19/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 11/18/2024
High Priority
3
Intermediate
3
Basic
15
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -flour and sugar
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. -both customer bathrooms
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. **Corrected On-Site**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 08B-37-4:Basic - Food stored in a prohibited area. -Cart with biscuits and bacon stored by doorway to common area hallway. -soup stored by electrical panels across from mop sink **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. -cans **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small cooler on front line -refrigerator by walk in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease on exterior of waffle maker -exterior of sugar and flour containers -top of small coolers front line
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -kitchen refrigerator -all frontline coolers
- 08B-12-5:Basic - Stored food not covered. -muffins freezer
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -no light in walk in cooler Manager placed battery powered light in cooler **Corrected On-Site**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -kitchen -floor soiled under equipment front line
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -kitchen floor soiled -floor soiled under coffee station
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched hair while preparing coffee -employee touched face continued to work with food
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg over ready to eat
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -quiche 60f less than 1 hour placed in reach in cooler -silver refrigerator heavy whipping cream 45f -reach in cooler goat cheese 49f advised to keep a lower level,chicken salad 45f
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat
- 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/ **Corrected On-Site**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -in large dining room
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. -trash can and box in front of exit **Corrected On-Site**
Food safety inspection conducted on 11/18/2024 revealed 22 total violations (3 high priority, 3 intermediate, 15 basic).