KOFFEE KUP RESTAURANT

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2026-01-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Unable to turn on hot water at handwashing sink by back door. Warning - From follow-up inspection 2026-01-20: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -burgers at 50°f in reach in cooler. In cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -burgers at 50°f in reach in cooler. In cooler overnight. -corned beef hash at 44°f in reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked grits at 129°f. Operator reheated to 175°f. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink in ladies restroom not working/unable to dispense paper towels.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -gravy at cook line at 132°f. Operator moved to stove to reheat.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -omelette cooler.

Basic - Reach-in cooler interior has accumulation of food debris. -omelette cooler.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chopped tomato and chopped ham between 44°f and 45°f in top area of omelette cooler. Advised operator to keep lid closed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust, debris on can rack.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 45°f in reach in cooler (omelette). Advised operator to keep lid closed when not in use.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues, omelette cooler. Corrected On-Site

Basic - Walk in cooler shelves soiled. Corrected On-Site

High Priority - Containers of burn spray stored in cooler with food.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Nonfood-contact surface soiled with food debris: burners at omelette station.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Food with mold-like growth, hot dogs in walk in cooler. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped ham and shredded cheese at 45°f in top area of reach in cooler at end of cookline. Advised operator to keep lid closed when not in use.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced turkey in reach in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups in walk in cooler.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Wall soiled with accumulated food debris behind burners.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw ground beef patties stored over or with unwashed produce in the walk in cooler. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. There were utensils in the hand sink in the prep area.

Intermediate - No soap provided at handwash sink. Cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water treatment device for the ice machine has not been inspected or serviced according to manufacturer's instructions.

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans.

Basic - Hood filters missing from automatic fire suppression/exhaust system.

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature. The cook moved the ground beef tube to the walk in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.