KOFFEE KUP RESTAURANT
1025 N NOVA ROAD-SUITE #101, Holly Hill FL 32117 · 386-255-1077
Last inspected Jul 21, 2026 · 11 visits since September 2023
JUL 24
JAN 25
JUL 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ 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--2024054377 | Jul 17, 2024 | Oct 15, 2024 | $200 |
Inspection history
11 visits, newest first
Jul 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 13, 2026Call Back - Extension given, pendingRoutine 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 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.
Jul 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 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.
Operating with an expired Division of Hotels and Restaurants license.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all foods in walk in cooler between 44°f and 45°f. -ham 44°f, meatloaf 45°f, green beans 45°f, potato salad 45°f, ground beef 44°f, cheese 45°f.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -grits at 129°f. Less than 2 hours in steam table. Operator moved to stove and reheated to 194°f.
Standing water in bottom of reach-in-cooler.
Jan 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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.
Unable to turn on hot water at handwashing sink by back door.
Jan 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -grits at 131°f and gravy at 129°f. In steam table two hours. Operator voluntarily discarded gravy and moved grits to stove and reheated to 186°f.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine exceeds 200ppm. Corrected to 100ppm.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
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.
Unable to turn on hot water at handwashing sink by back door.
Wet wiping cloths stored in detergent and sanitizer mixed together.
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -burgers at 50°f in reach in cooler. In cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -burgers at 50°f in reach in cooler. In cooler overnight. -corned beef hash at 44°f in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked grits at 129°f. Operator reheated to 175°f.
Paper towel dispenser at handwash sink in ladies restroom not working/unable to dispense paper towels.
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -gravy at cook line at 132°f. Operator moved to stove to reheat.
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.
No conspicuously located ambient air temperature thermometer in holding unit. -omelette cooler.
Reach-in cooler interior has accumulation of food debris. -omelette cooler.
Standing water in bottom of reach-in-cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 17, 2024Administrative 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 ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chopped tomato and chopped ham between 44°f and 45°f in top area of omelette cooler. Advised operator to keep lid closed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust, debris on can rack.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 45°f in reach in cooler (omelette). Advised operator to keep lid closed when not in use.
Reach-in cooler interior/shelves have accumulation of soil residues, omelette cooler.
Walk in cooler shelves soiled.
Sep 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cut potatoes at 90°f at cookline. Operator took off the grill 1 hour ago. Advised operator to reheat to 165°f and hold hot at a minimum of 135°f.
No paper towels or mechanical hand drying device provided at handwash sink in prep area.
No soap provided at handwash sink in prep area.
No conspicuously located ambient air temperature thermometer in holding unit, Pepsi brand cooler.
Standing water in bottom of reach-in-cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
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.