COFFEE FOR THE SOUL
222 E MITCHELL HAMMOCK RD STE 1000, Oviedo FL 32765 · 321-765-7154
Last inspected Feb 11, 2026 · 7 visits since July 2024
JUL 24
DEC 24
AUG 25
FEB 26
— STEADY
4 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live small flying insects at drain for DM
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025007185 | Dec 26, 2024 | Mar 20, 2025 | $200 |
Inspection history
7 visits, newest first
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Employee washing dishes in one compartment dump sink front counter. -All dishes must go through a 3 step process of wash rinse and sanitize.
Toxic substance/chemical improperly stored. -espresso cleaner and glass cleaner stored on front counter next to condiments
One-compartment sink used for warewashing at front counter.
Spray bottle containing toxic substance not labeled. - spray bottle with clear liquid stored on front counter next.
Show the remaining 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drink on counter next to blenders.
Ice scoop handle in contact with ice. -ice machine on front line
Old labels stuck to food containers after cleaning.
Wet mop not stored in a manner to allow the mop to dry.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee in kitchen cracked shelled eggs and then went to grab to go boxes for food
Employee rubbed hands together for less than 10-15 seconds while washing hands. Kitchen employee
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes in one compartment dump sink front counter. All dishes must go through a 3 step process of wash rinse and sanitize.
Shell eggs in use or stored with cracks or broken shells. One cracked egg in pan in make table. Operator removed
One-compartment sink used for warewashing. One compartment sink used for ware washing front counter area
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Employee with no hair restraint while engaging in food preparation. Employee making coffee for guests
Interior of oven/microwave has accumulation of black substance/grease/food debris. Top microwave kitchen
Old labels stuck to food containers after cleaning.
Wet mop not stored in a manner to allow the mop to dry.
Dec 26, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm
Glass cleaner not used in accordance with the manufacturer's recommendations. -class cleaner used during sanitizer and rinse aid step in DM function. DM uses chlorine sanitizer, glass cleaner is ammonia base.
Current Hotel and Restaurant license not displayed.
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm
Glass cleaner not used in accordance with the manufacturer's recommendations. -class cleaner used during sanitizer and rinse aid step in DM function. DM uses chlorine sanitizer, glass cleaner is ammonia base.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live small flying insects at drain for DM
Current Hotel and Restaurant license not displayed.
Jul 29, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2024Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Test strip reading at 150ppm
Jul 22, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Test strip reading at 150ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Prep cooler in kitchen: mozzarella cheese, 47F; cheddar cheese, 45F; yogurt, 44F; spring mix, 45F; shell eggs, ambient, 50F; less than 2 hours;
No paper towels or mechanical hand drying device provided at handwash sink. -Hand washing sink in kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food and drinks
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.