COFFEE FOR THE SOUL
4774 S KIRKMAN RD STE 15, Orlando FL 32811 · 407-529-5748
Last inspected Jul 31, 2026 · 9 visits since July 2023
FEB 25
APR 25
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut kale in reach in cooler.
★ 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 |
|---|---|---|---|
| 4--2023019793 | Jan 17, 2023 | May 18, 2023 | $400 |
Inspection history
9 visits, newest first
Jul 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Spray bottle containing toxic substance not labeled. -spray bottle with purple substance not labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. -reach in cooler at front counter seals torn
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler at front counter seals soiled
Show the remaining 1 finding ▾
Old labels stuck to food containers after cleaning.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. -hand wash sink next to 3 compartment sink blocked by storage of dish rack
Objectionable odors in bathroom or other areas of the establishment. -from under 3 compartment sink
Jul 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -food contact surface washed in single basin sink at front counter, no sanitizing step
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -150ppm, manufacturer requirements state minimum allowed concentration is 200ppm
Raw animal food stored over/not properly separated from ready-to-eat food. -raw meat stored with ready to eat foods items in cooks line reach in cooler
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. -hand wash sink in kitchen blocked due to fluorescent tubes blocking sink basin
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -food items prepared onside lack proper date marking
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling tile next to rear exit door
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee headphone case stored with dry storage
Equipment in poor repair. -scale in kitchen burned and melted
Exterior door has a gap at the threshold that opens to the outside. -rear exit door
Light not functioning. -lights above reach in cooler and 3 compartment sink
No waste receptacle installed at handwash sink provided with disposable towels. -no trash can at kitchen hand wash sink
Old labels stuck to food containers after cleaning.
Silverware/utensils dried with a towel/cloth. -food contact surface dried with towel after wash only at front counter
Time/temperature control for safety food thawed in an improper manner. -raw beef being thawed under heat lamp in sandwich bags
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. -flashlight needed to see clearly
Apr 25, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate10 Basic
Show 12 findings ▾
Handwash sink not accessible for employee use at all times. Blocked with fan
Spray bottle containing toxic substance not labeled. Two unlabeled spray bottle by hand washing sink. One with pink liquid degrease and one with clear liquid Bleach. Operator labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled in kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Operator removed.
Exterior door has a gap at the threshold that opens to the outside.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour container. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Black microwave next to prep table d
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. At all hand sinks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket by prep area soiled
Raw fruits/vegetables not washed prior to preparation. Cook on cook line cut unwashed avocados.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by prep area soiled
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook at cook line cracked Shell eggs put bag with bagels back in refrigerator without changing gloves or washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator moved to cooler. Butter (52F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table.
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. One new employee
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in the kitchen and dry storage soiled
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dish rack in kitchen area. Operator inverted
Cutting board has cut marks and is no longer cleanable. Yellow cutting board in the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup on prep table with bread
Exterior door has a gap at the threshold that opens to the outside.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to prep area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area.
No copy of latest inspection report available.
Single-service articles not stored inverted or protected from contamination. To go container at prep area. Operator inverted.
Wet mop not stored in a manner to allow the mop to dry. Mop on floor at mop sink. Operator hang to dry.
Jul 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test strip available
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. Two employees worked two months or less.
Equipment in poor repair. Kitchen reach in cooler gasket disrepair.
Jul 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 7 high priority.
7 High priority5 Intermediate5 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands.
Non-food grade paper towel used as liner for food container in reach in cooler near cook line.
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.
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.
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.
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
Toxic substance/chemical improperly stored. Lysol was stored next to the food prep area by heat lamp
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test strip available
Handwash sink not accessible for employee use at all times chair was blocking handwashing sink by kitchen door.
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. Two employees worked two months or less.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold- like substance in ice machine in kitchen.
Current Hotel and Restaurant license not displayed.displayed license expired 4/1/2024.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees personal drink were by the cappuccino machine.
Equipment in poor repair. Kitchen reach in cooler gasket disrepair.
Opened employee beverage container in a cold holding unit with food to be served to customers. In small white refrigerator
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over Açaí in reach in freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut kale in reach in cooler 50F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut kale in reach in cooler.
Handwash sink used for purposes other than handwashing. Plastic bowl stored in back kitchen hand sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available.
No soap provided at handwash sink. All three hand wash sinks.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./one employee certificate missing/cook.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coats in back prep table.
Equipment in poor repair. Reach in cooler gasket at front counter.
Exterior door has a gap at the threshold that opens to the outside. Gap under back exterior door.
Plumbing system in disrepair. Pipe under hand washing sink and three compartment sink leaking.
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./milk opened 5 days ago, front counter/
Handwash sink not accessible for employee use at all times./metal lids stored inside kitchen hand sink/
No soap provided at handwash sink./both hand sinks in kitchen/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./cellphone on kitchen prep table/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./coffee stirrer 71F at front counter.
Silverware/utensils stored upright with the food-contact surface up./utensils on top of white refrigerator/
Single-service articles improperly stored./paper cups stored on floor/
Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, rechecked 100ppm/
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.