COFFEEZONE BISTRO Inspection – August 19, 2026

High Priority 1

#11High Priority12A-09-4

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

Intermediate 3

#12Intermediate11-27-4

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.

#13Intermediate05-07-4

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

#14Intermediate11-26-1

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.

Basic 10

#1Basic16-07-4

Basic – Accumulation of debris in three-compartment sink.

#2Basic16-03-4

Basic – Accumulation of debris inside warewashing machine.

#3Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#4Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Walk in cooler door.

#5Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

#6Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#7Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Observed soiled floor underneath all kitchen equipment.

#8Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#9Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top surface of kitchen shelves soiled.

#10Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Florida Food Watch