COFFEEZONE BISTRO Inspection – January 21, 2026

High Priority 1

#5High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.

Intermediate 4

#6Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#7Intermediate05-07-4

Intermediate – Food thermometer(s) not calibrated according to manufacturer's specifications.

#8Intermediate11-26-1

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.

#9Intermediate05-13-5

Intermediate – Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic 4

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phones on top of kitchen equipment.

#3Basic08B-38-4

Basic – Food stored on floor. Observed boxes of frozen food and walking freezer floor.

#4Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Service area coolers.

Florida Food Watch