CARMELA COFFEE COMPANY
7967 N UNIVERSITY DR, Parkland FL 33067 · 786-797-9400
Last inspected Jun 17, 2026 · 8 visits since October 2023
OCT 24
FEB 25
JUL 25
OCT 25
JUN 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table Cooked chicken; (119F - Hot Holding), cook reheated 165°f and above
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019063026 | Dec 6, 2019 | Feb 3, 2020 | $400 |
Inspection history
8 visits, newest first
Jun 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
What the inspector wrote — 4 findings
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink.
Handwash sink used for purposes other than handwashing. Portable speaker stored at hand washing sink. Employee removed.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in handle in contact with crumpled bacon on cook line.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged seared tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at kitchen reach in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for poached eggs held in kitchen prep area. Per employee, items have been held for less than 3 hours. Operator applied appropriate time marking.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at mop sink handwashing sink.
Commercially processed reduced oxygen packaged seared tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at kitchen reach in cooler. See stop sale.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Hard boiled eggs and yogurt parfaits packaged on site and sold at customer self service cooler missing product identity/description, date product was packaged, and address of the establishment.
Jul 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored at room temperature on prep counter for less than 2 hours. Operator placed eggs back into cooler to ensure proper cold holding.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg quiche (56F - Cold Holding); meat empanada (56F - Cold Holding) not prepared or portioned today stored in reach in cooler below steam table
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg quiche (56F - Cold Holding); meat empanada (56F - Cold Holding) not prepared or portioned today stored in reach in cooler below steam table. See stop sale.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table Cooked chicken; (119F - Hot Holding), cook reheated 165°f and above
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. Form emailed
No soap provided at handwash sink. No soap at handwashing sink in kitchen. Employee filled soap
Oct 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
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. Form was emailed
No soap provided at handwash sink. Chef refill soap
No Heimlich maneuver/choking sign posted.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water. Chef discarded bottle of water
Jun 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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.
No soap provided at handwash sink. No hand soap at handwash sink in kitchen. Chef refilled
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over containers of milk. Chef moved items
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Oct 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed operator using chlorine test kit for quaternary solution.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen prep table at cold holding unit- observed employee bottle of water on prep table.
Reuse of single-service or single-use articles. Main kitchen cold holding unit observed 2 ounce Togo container being stored in feta cheese. Operator removed 2 ounce container.
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.