COFFEE FOR THE SOUL
4774 S KIRKMAN RD STE 15 · ORLANDO · Orange County · FL 32811
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 7
12A-27-4High Priority – Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands.
14-86-1High Priority – Non-food grade paper towel used as liner for food container in reach in cooler near cook line.
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less shell eggs were stored in kitchen reach cooler at 64F overnight.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food that was reheated for hot hold never reach 165F in 2 hours. Hot holding unit water temperature at143F. Food was reheating longer than two hours. Beef:138F Beans: 127F Rice 104F Carnitas 122F Raw shell eggs 64F/cold holding overnight. Pico de gallo 47F/cold holding overnight.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico de Gallo 47F, cold holding overnight. Garlic Salsa 76F, cold holding for less than 4 hours.
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Food that was reheated for hot hold was below 165F. Food was reheating longer than two hours. Beef:138F Beans: 127F Rice: 104 Carnitas: 122F **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Lysol was stored next to the food prep area by heat lamp **Corrected On-Site**
Intermediate 5
16-33-4Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test strip available
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times chair was blocking handwashing sink by kitchen door.
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
11-26-1Intermediate – 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. Two employees worked two months or less.
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Empanadas In the reach in cooler/reduced oxygen packaging. **Warning**
Basic 5
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold- like substance in ice machine in kitchen.
50-09-4Basic – Current Hotel and Restaurant license not displayed.displayed license expired 4/1/2024.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees personal drink were by the cappuccino machine. **Corrected On-Site**
14-11-5Basic – Equipment in poor repair. Kitchen reach in cooler gasket disrepair.
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. In small white refrigerator
Inspector observations synchronized from DBPR on October 2, 2026 1:38 PM.
Violation category totals
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.