WE WE'S COFFE SHOP
7420 BISCAYNE BLVD, Miami FL 33138
Last inspected Jun 1, 2026 · 12 visits since January 2024
JUN 24
OCT 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jun 1, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certification for Luis Hernandez expired on 12/12/2025
Apr 7, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certification for Luis Hernandez expired on 12/12/2025
Mar 31, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 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. Observed Dishwasher (Chlorine 0ppm).
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certification for Luis Hernandez expired on 12/12/2025
Mar 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 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. Observed Dishwasher (Chlorine 0ppm).
Nonfood-grade bags used in direct contact with food. Observed dough covered with no food-grade bags inside walk in freezer, inside reach in cooler at bakery area and inside reach in freezer at back area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground pork stored over cooked pasta inside double glass door cooler. Operator properly rearranged.
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. Observed at Bakery area: butter (57F - Cold Holding); cream cheese (56F - Cold Holding). As per operator since the day before. Inside low reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Bakery area: butter (57F - Cold Holding); cream cheese (56F - Cold Holding). As per operator since the day before. Inside low reach in cooler. Observed across cook line egg mix (45F - Cold Holding); cut cherry tomatoes (47F - Cold Holding); sliced ham (48F - Cold Holding); feta cheese (47F - Cold Holding); cooked potatoes (49F - Cold Holding); goat cheese (46F - Cold Holding); shredded mozzarella (46F - Cold Holding); cooked tomatoes (48F - Cold Holding). As per operator door was left open for rush time. As per operator for less than 4 hrs.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certification for Luis Hernandez expired on 12/12/2025
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottled water on prep table at prep area across hand sink. Operator removed the water.
Nov 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Observed two reach in cooler outside disconnected not working.
Ice buildup in walk-in freezer.
Sep 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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. Observed employees Emanuel hired 2 years and Jazmin hired 2 months no proof of training.
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. Observed Sharon Mejia and Odelin Charles expired since 09-09-2025.
Equipment in poor repair. Observed two reach in cooler outside disconnected not working.
Ice buildup in walk-in freezer.
Sep 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 7 high priority.
7 High priority2 Intermediate12 Basic
Show 21 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. Observed Dishwasher (Chlorine 0ppm), employee set up three compartment sink. Triple Sink (Quaternary 300ppm).
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken container stored over French toast mix container at reach in cooler across cook line. Employee stored correctly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked eggplant dated 09-15 more than 7 days. Employee discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked eggplant dated 09-15 more than 7 days.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed spinach quiche (54F - Cold Holding); ham and cheese quiche (52F - Cold Holding)at front counter cooler. As per employee more than 24 hours. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spinach quiche (54F - Cold Holding); ham and cheese quiche (52F - Cold Holding); ham and cheese sandwich (52F - Cold Holding); spinach empanadas (55F - Cold Holding); chicken empanadas (51F - Cold Holding), at front counter. As per employee more than 24 hours. Employee discarded.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400ppm); employee put more water; Recheck; Triple Sink (Quaternary 300ppm).
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. Observed employees Emanuel hired 2 years and Jazmin hired 2 months no proof of training.
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. Observed Sharon Mejia and Odelin Charles expired since 09-09-2025.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed card boards at walk in freezer floor.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink cup stored at front counter near utensils.
Employee eating in a food preparation or other restricted area. Observed employee eating at front counter near service station. Employee discarded.
Equipment and utensils not properly air-dried - wet nesting. Observed employee using blue cloth to dry clean containers. Coached employee to properly dry containers air dried.
Equipment in poor repair. Observed two reach in cooler outside disconnected not working.
Ice buildup in walk-in freezer.
No container installed for catching grease from hood drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by croissants prep station.
Screen in door torn/in poor repair. Observed by storage room back area.
Single-service articles not stored inverted or protected from contamination. Observed SS plates not inverted at front counter near croissants.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Observed salt container near slicer not labeled.
Mar 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at preparation area at kitchen.
Equipment in poor repair. Observed reach in cooler front counter in disrepair. Observed reach in freezer gasket torn at bake station and outside storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored inside water at 81F at waffle table across cook line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above prep table across cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood at kitchen soiled.
Screen in door torn/in poor repair. Observed storage room back area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line, at prep table,baker station and front counter.
Mar 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 3 high priority.
3 High priority2 Intermediate19 Basic
Show 24 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing several task discard gloves and proceeded to put new gloves without washing hands. Coached employee how to properly wash hands and proceeded to put new gloves. Employee removed gloves and wash hands.
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. Observed tuna pasta salad (53F - Cold Holding); quinoa (55F - Cold Holding); cooked eggplant (56F - Cold Holding); tuna salad (57F - Cold Holding); potatoes salad (57F - Cold Holding) at reach in cooler front counter since 03-09-25.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna pasta salad (53F - Cold Holding); quinoa (55F - Cold Holding); cooked eggplant (56F - Cold Holding); tuna salad (57F - Cold Holding); potatoes salad (57F - Cold Holding) at reach in cooler front counter since 03-09-25. Manager discarded. Observed cooked potatoes (75F - Cold Holding) across cook line. As per employee less than 2 hours. Employee stored reach in cooler for rapid chill.
Handwash sink used for purposes other than handwashing. Observed hand sink uses as a dump sink at front counter. Observed employee washing a container at hand sink near three compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan not dated labeled at tall reach in cooler across three compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine front counter.
Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle inside flour. Employee removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at preparation area at kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowl not inverted at storage area across three compartment sink.
Cutting board has cut marks and is no longer cleanable. Observed green cutting board at kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee open bottle of water at front counter.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored at croissant table at front counter. Employee removed.
Employee with no hair restraint while engaging in food preparation. Observed employee front counter preparing juices and coffee not hair restraint. Employee put hat on.
Equipment and utensils not properly air-dried. Observed employee using paper towel to dry clean containers. Coached employee to properly dry containers air dried.
Equipment in poor repair. Observed reach in cooler front counter in disrepair. Observed reach in freezer gasket torn at bake station and outside storage.
Ice scoop handle in contact with ice. Employee relocated correctly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored inside water at 81°F at waffle table across cook line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above prep table across cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood at kitchen soiled.
Screen in door torn/in poor repair. Observed storage room back area.
Single-service articles not stored inverted or protected from contamination. Observed single service plates Togo not inverted across cook line prep table. Employee inverted.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line, at prep table,baker station and front counter.
Wiping cloth sanitizing solution stored on the floor. At ware washing area floor.
Working containers of food removed from original container not identified by common name. Observed a plastic squeeze bottle with cooking oil not labeled at cook line.
Oct 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed lemonade, pineapple, detox and Jamaica not bearing warning label for non pasteurized juice. Provided label via email.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided via email.
Bowl or other container with no handle used to dispense food. Observed bowl inside flour container on shelve under prep table. Operator removed the bowl.
Cutting board has cut marks and is no longer cleanable. Observed green cutting board at prep area.
Single-service articles improperly stored. Observed bag of single use plastic bottles stored on floor at storage area. Operator placed items at 6 inches from floor.
Jun 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
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.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at unisex bathroom.
Bowl or other container with no handle used to dispense food. Observed on flour container at kitchen area.
Food stored on floor. Observed peach glacé container stored on floor at kitchen area.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked potatoes located reach in cooler kitchen. Operator stored properly during inspection.
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.
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. Kitchen.
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.