SANTA BARBARA COFFEE SHOP
2653 DAVIE BLVD, Fort Lauderdale FL 33312 · 954-581-7845
Last inspected Aug 6, 2026 · 8 visits since August 2023
SEP 24
JAN 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the flip top cooler cutting board. The eggs were returned to refrigeration
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024068309 | Sep 18, 2024 | Dec 16, 2024 | $200 |
| 2--2018054944 | Oct 19, 2018 | Nov 16, 2018 | $400 |
Inspection history
8 visits, newest first
Aug 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Water draining onto floor surface from standing reach in cooler across from fryers.
Jul 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands for a different customers food order. Instructed employee to wash hands and change gloves.
Raw animal food stored over or with unwashed produce. 1. Reach in cooler across from fryers, raw bacon stored over box of unwashed tomatoes, operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Standing reach in cooler across from cook line fire extinguisher, containers of raw chicken stored over container of salsa. 2. Standing reach in cooler across from fryers raw shell eggs stored over ready to eat tostones and fries. Operator stored properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1. Cook line employee left kitchen through the rear with gloved hands, re-entered kitchen with gloved hands then picked up food items to prepare a customers food order. Instructed employee to wash hands and change gloves.
Handwash sink uninstalled from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. 1. Several changes from establishments original plans on file.
Water draining onto floor surface from standing reach in cooler across from fryers.
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the utility sink, thawed raw pork (66F - Cold Holding). The pork has been out of refrigeration for less than 3 hours. The pork was returned to the refrigerator until ready to prep. The pork has not been prepped or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Over the grill, cooked sweet plantain (88F - Hot Holding). The item has been on this location less than 3 hours. The item was moved to the grill to reheat to 165F and hot hold.
Floor area(s) covered with standing water. Between the double door reach in cooler and the dry storage shelf, a puddle of water is on the ground.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood vents over the range and grill.
Aug 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the glass door reach in cooler, raw eggs were stored over the french fries and plantains. The items were rearranged. In the reach in cooler next to the glass two door reach in cooler, raw chicken over raw beef. The items were switched.
Spray bottle containing toxic substance not labeled. Next to the kitchen hand sink, a spray bottle of purple cleaner was not labeled. An employee labeled the bottle.
Ice scoop handle in contact with ice. At the front counter ice machine. The scoop was corrected.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In the bucket of sugar, the handle of the scoop was buried in the sugar. The scoop was corrected.
Working containers of food removed from original container not identified by common name. At the front counter, a spray bottle of water was not labeled. The employee labeled the bottle.
Jan 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the cook line double door reach in cooler, raw chicken over raw beef steak. The items were changed to be stored properly.
No soap provided at handwash sink. At the hand wash sink between the cook line and the triple sink. The manager supplied soap during the inspection.
Time/temperature control for safety food thawed in an improper manner. In the triple sink, oxtail was thawing at room temperature not under running water. The water was turned on to thaw properly.
Working containers of food removed from original container not identified by common name. On the prep table on the cook line, a spray bottle of oil was not labeled. The cook labeled the bottle.
Sep 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler, raw eggs were stored over gallons of milk.the operator moved the eggs to the bottom
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the flip top cooler cutting board. The eggs were returned to refrigeration
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the prep table in the kitchen, rice (122F - Hot Holding). The rice was made less than 3 hours ago. The warmer was unplugged. The rice is being reheated to 165F to hot hold.
Jan 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. In the reach in freezers, multiple items were stored in shopping bags with ink printing on them. These items were removed and placed in ziplock bags
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler on the cookline, raw beef, sausage and fish were stored over cooked meat. The items were reorganized to be stored appropriately.
No soap provided at handwash sink. At the end of the cookline. The operator was able to supply soap during the inspection
Food stored on floor. At the front counter, a case of pineapple was stored on the floor under the counter. The operator had the case moved off of the floor
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
7 High priority7 Intermediate6 Basic
Show 21 findings ▾
Container of medicine improperly stored. 1)Sunburn cream stored next to spices on shelf above flip top in kitchen. Operator removed. 2) glass cleaner, lysol stored next to spices and clean utensils in dry storage. Operator removed and stored correctly.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on to serve fresh orange juice to a customer without washing hands first. Reviewed proper hand washing.
Nonfood-grade bags used in direct contact with food. Reach in freezer: raw chicken stored indirect contact with " thank you" bags.
Pesticide/insecticide labeled for household use only present in establishment. Observed a bottle of Raid on office desk in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) At 2 door freezer: observed raw tilapia over corn. 2) glass cooler: raw eggs over milk.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top: cut ham 53°, sliced cheese 54°, observed foods stored above rim line. Foods out of temperature less than 4 hrs. Operator moved foods to reach in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Shelf above grill: cooked plantain 107° hot holding. Foods outside temperature for less than 4 hrs. Observed foods at no temperature control. Operator placed in oven to reheat. 2) wait station: Milk 89° Hot holding - per operator food outside temperature less than 4hrs. Observed food at no temperature control. Operator reheated to 165°. 3) Hot box: croquetas 113°, pork chop 114°. Per operator food in unit less than 4hrs. Unit set at coldest setting. Operator set unit at hottest setting.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 2 door reach in cooler by office desk: block of cheese opened over 24hrs not date marked.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. No paper towel al hand wash sink at wait station. Operator provided napkins.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator 3 new hires. Reviewed and provide poster.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 2 door cooler by flip top: beef tail prepared over 24hrs not date marked.
Spray bottle containing bleach not labeled. Operator labeled.
1 Dead roaches on premises. Observed one dead roach inside dry storage under a wooden shelf.
Current Hotel and Restaurant license not displayed.
Floor tiles missing and/or in disrepair in kitchen.
Food not stored at least 6 inches off of the floor. 2 bags of 50lb onion stored in direct contact to the floor.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in reach in cooler next to ready to eat food.
Working containers of food removed from original container not identified by common name. Observed a bottle of oil not labeled in kitchen. Operator labeled as oil.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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.