BLACK COFFEE/CAFE NEGRO BISTRO Inspection – September 30, 2026

High Priority 1

#8High Priority01B-24-5

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked noodles date marked 9/18. Operator discarded **Corrected On-Site**

Corrected On-SiteStop Sale

Intermediate 3

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with debris

#10Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips

#11Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Both handwash sink at cook line

Basic 7

#1Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured.

#2Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with dust at kitchen

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Floors soiled with grease under equipment at cook line

#4Basic14-69-4

Basic – Ice buildup in reach-in freezer. White chest freezer

#5Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Reach in cooler at front counter

#6Basic29-20-5

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Water Slow draining at handwashing sink at cook line

#7Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. Leaking pipe Under 3 compartment sink

Florida Food Watch