EL ALEPH COFFEE HAUS
777 N OCEAN DR UNIT N104, Hollywood FL 33019
Last inspected Jul 16, 2026 · 11 visits since August 2023
DEC 24
MAR 25
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2025
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
No soap provided at handwash sink. Handwashing sink in kitchen, no soap available.
Ceiling tile missing. In kitchen, ceiling tiles missing over cook and prep area.
Ceiling/ceiling tile shows damage or is in disrepair. In kitchen, ceiling tiles have multiple wet stains over prep and cooking area.
Current Hotel and Restaurant license not displayed. Current 2026 license not posted.
Show the remaining 2 findings ▾
Equipment in poor repair. In kitchen, flip top cooler doors have multiple tares in gaskets.
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. In self serve cooler, fruit pa jagged on premises not labeled correctly. No product name, address or date product was packaged. Operator removed product
Apr 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2025
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter, no paper towels provided.
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 new employees hired less than two months.
No soap provided at handwash sink. At front counter, no soap provided.
Sep 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat bacon in glass reach in cooler. Operator properly separated
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. Front display cooler cheese cake (47F - Cold Holding); cut Mellon fruit salad cups (48F - Cold Holding); tiramisu (46F - Cold Holding). Per operator food cold holding in unit for 2 days. Food not prepared or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front display cooler cheese cake (47F - Cold Holding); cut Mellon fruit salad cups (48F - Cold Holding); tiramisu (46F - Cold Holding). Per operator food cold holding in unit for 2 days. Food not prepared or portioned today. See stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Front Display cooler at 9:35am cooked empanadas 50F heated cooling for 1 hour to 52F at 10:20am. At this rate heated cooling from 135 to 41 in 6 hours will not occur. Observed unit holding high ambient temperatures. Operator placed empanadas in a freezer to quick chill
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on pastry box. Operator removed
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked unpasteurized raw shell eggs, after. After changed gloves, without washing hands first, then grabbed a clean plate to serve a different customer order. After manager instructed, employee washed hands and put in new pair of gloves.
No soap provided at handwash sink. Cook line. Employee provided.
Ceiling/ceiling tile shows damage or is in disrepair. 3 water damage tiles in kitchen area.
Equipment in poor repair. Broken cover handle of chest freezer in kitchen area.
In-use ice scoop stored on soiled surface between uses. Kitchen- ice scoop on top of reach in cooler, employee removed.
Feb 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in kitchen, heavy cream 50F (cold holding )raw shell eggs 60F (cold holding ) held less than 4 hours ago in unit. Observed equipment turned off and no other TCS foods stored in unit. Operator moved foods to another cooler to quick chill. Advised operator not to store any TCS foods in unit until equipment can maintain a temperature at 41f or below. Foods not prepared or portioned today. Time/Temperature control for safety food means a food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tile missing above oven in kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top cooler in cook line turned off at time of inspection. Observed raw shell eggs and heavy cream in unit. Advised operator not to store any TCS food in unit until equipment can maintain a temperature of 41F or below.
No Heimlich maneuver/choking sign posted. Emailed poster
No conspicuously located ambient air temperature thermometer in low boy cooler in kitchen.
Some Ceiling tiles soiled in kitchen with water marks.
Dec 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored container with cooked bacon in glass front reach in cooler in kitchen. Operator rearranged and stored foods correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in kitchen, heavy cream 50F (cold holding )raw shell eggs 60F (cold holding ) held less than 4 hours ago in unit. Observed equipment turned off and no other TCS foods stored in unit. Operator moved foods to another cooler to quick chill. Advised operator not to store any TCS foods in unit until equipment can maintain a temperature at 41f or below. Foods not prepared or portioned today. Time/Temperature control for safety food means a food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation.
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. Emailed written procedures
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Marcelo Leo,manager certification expired 04/24/2024. Andrea Imbriale, manager certification expired 10/03/2023.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink in kitchen. Operator provided
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tile missing above oven in kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top cooler in cook line turned off at time of inspection. Observed raw shell eggs and heavy cream in unit. Advised operator not to store any TCS food in unit until equipment can maintain a temperature of 41F or below.
No Heimlich maneuver/choking sign posted. Emailed poster
No conspicuously located ambient air temperature thermometer in low boy cooler in kitchen.
Single-service articles improperly stored. Case of lids stored on floor in dry storage area.
Some Ceiling tiles soiled in kitchen with water marks.
May 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked unpasteurized shell eggs, then grabbed toasted bread to make customer order, using same gloves. After instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Flip top - sliced yellow cheese (50F - Cold Holding); ham (49F); raw shell eggs (52F - Cold Holding), per manager food held less than 4 hours, food moved to a chest freezer for a quick chill.
Food thermometer(s) not calibrated according to manufacturer's specifications. Unable to calibrate thermometer, battery is not working properly
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.expired on February/2023.
Ceiling/ceiling tile shows damage or is in disrepair. 3 missing tiles above prep area in kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled ceiling tile above oven in kitchen.
Equipment in poor repair. Cook line flip top, not keeping food to cold holding temperatures of 41F or below. Advised opera not to use unit until technician verifies proper cold holding temperatures
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth, next to coffee station at front counter.
Aug 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Andrea Imbriale 3-19-2018 Prometric
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Kitchen extinguisher in red undercharged zone.
Aug 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen changed gloves between tasks without washing hands first.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At FLIPTOP LOWER - milk (56F - Cold Holding); butter (56F - Cold Holding); feta cheese (55F - Cold Holding). Per manager all items in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) At FLIPTOP UPPER - sliced cheese (55F - Cold Holding); sliced deli ham (56F - Cold Holding); individual cream cheeses (56F - Cold Holding); tuna salad (53F - Cold Holding); individual butters (54F). Per employee all items pulled and / or portioned from upright reach in cooler, or made after 7:00am this morning. All items removed back to reach in coolers to rechill 2) At FLIPTOP LOWER - milk (56F - Cold Holding); butter (56F - Cold Holding); feta cheese (55F - Cold Holding). Per manager all items in unit overnight. See stop sale.
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. Bulletin printed and provided.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Andrea Imbriale 3-19-2018 Prometric
No soap provided at handwash sink. At kitchen hand sink. Employee replaced soap.
Spray bottle containing toxic substance not labeled. Unknown substance in bottles at triple sink. Manager labeled bottles.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Kitchen extinguisher in red undercharged zone.
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.