AMAND COFFEE
601 BRICKELL KEY DR STE 635 - 645, Miami FL 33131 · 305.528.0943
Last inspected Jan 16, 2026 · 3 visits since August 2024
AUG 24
OCT 25
JAN 26
— STEADY
3 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
What the inspector wrote — 12 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cooks.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Accumulation of debris inside warewashing machine.
Show the remaining 8 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed most kitchen employees wearing jewelry while working with food.
Food stored on floor. Observed food is stored on floor inside walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No handwashing sign provided at a hand sink used by food employees. Most kitchen handwashing sinks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen shelves with heavy soiled throughout.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate6 Basic
Show 13 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
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.
No probe thermometer provided to measure temperature of food products.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Food stored on floor. Observed Boxes of food inside walk in cooler.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign next to kitchen fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all kitchen top surfaces shelves throughout.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
No child labor law poster. For reporting purposes only.
Aug 8, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.