COPPERLINE COFFEE AND CAFE
5521 S WILLIAMSON BLVD STE 420, AND 415
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/8/2025
High Priority
6
Intermediate
3
Basic
5
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-27-5:Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -flour lid soiled with food debris, on food preparation table shelf. Operator cleaned,
- 25-05-4:Basic - Single-service articles improperly stored. Box of Styrofoam cup stored on storage floor.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled in kitchen area.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over dressing in kitchen make table. Operator relocated.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Turkey more than 7 days. Bacon cheddar date marked more than 7/days in kitchen make table unit. Operator updated. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in cooler milk (47F - Cold Holding), less than four hours, milk (50F - Cold Holding); **Corrective Action Taken**
- 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Front counter low boy unit soiled with food debris.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 5/8/2025 revealed 14 total violations (6 high priority, 3 intermediate, 5 basic).
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).
Inspection on 1/30/2024
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -stainless steel bowls, ceramic bowls, operator inverted Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -cartons of soy milk and a case of cream cheese portions stored on the floor in the walk-in cooler Repeat Violation
- 51-18-6:Basic - No copy of latest inspection report available.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up on prep table in kitchen, operator inverted. Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. -cases of cups stored on the floor in rear storage area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above sour cream and mayonnaise in lower portion of reach-in cooler, operator reorganized reach-in cooler Corrected On-Site Repeat Violation Admin Complaint
- 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. -butter 63F, per operator stored at room temperature more than 4 hours, operator discarded Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 63F, per operator stored at room temperature more than 4 hours, operator discarded Corrected On-Site Repeat Violation Admin Complaint
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA test kit expired 9/1/2023 Repeat Violation
- 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
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Naya and Colleen Repeat Violation
Food safety inspection conducted on 1/30/2024 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).
Inspection on 11/17/2023
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. -operator received via email during inspection, printed and posted Corrected On-Site Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -bag of flour stored on floor in dry storage area, operator relocated Corrected On-Site Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer at front counter.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above juicein walk-in cooler Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter portions 76F, per operator stored on shelf more than 4 hours, operator discarded. -chicken salad 46-47F, per operator stored above fill line in reach-in cooler less 4 hours, operator relocated tp lower portion of reach-in cooler **Corrective Action Taken** Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -soiled mixing bowl stored in handwash sink at entrance to kitchen, operator removed Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink. -QUATERNARY
- 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/
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Aubrey, Kelsey
Food safety inspection conducted on 11/17/2023 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).