Al's Coffee Shop
Last inspected: Jan 8, 2026
86
Score
Public records show 11 inspections at Al's Coffee Shop stretching back to 2022. The most recent report on file is from Jan 8, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around eight violations each.
The most common issue across all inspections has been “equipment in poor repair”, showing up five times.
Al's Coffee Shop's latest score of 86 sits above the Coral Gables average of 68. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Observed at cook line. Reach in cooler not working properly. At the time of the inspection no food of any type stored on location.
14-11-5
Basic - Ice scoop handle in contact with ice.
10-08-5
86
Sep 24, 2025
Routine - Food
No violations found.
100
Sep 22, 2025
Routine - Food
3 critical violations. 10 major violations. 10 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese at 57° F, cut tomatoes 57°F, ham 50°F
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees at cook line touching soiled equipments like handles and gaskets for reach in coolers, stove or toaster and getting back to work without hand wash and gloves changing.
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese 57° F, cut tomatoes 57°F, ham 50°F . See stop sale.
01B-02-5
Intermediate - No handwash sink for employees. No hand wash sink in the kitchen. The only hand sink in the establishment ( located in the kitchen)has been shut off because plumbing issues and lack of cold and hot water. The only hand sink available is in the building's restroom located approximately at 70 feet from the Kitchen.
31A-12-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. No paper towels for hand sink.
31B-05-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - Water pressure lacking at fixtures that require the use of water. The three compartment sink is the only with water but with weak pressure.
27-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. The only hand sink located in the kitchen is lacking hot/ cold water.
27-16-4
Intermediate - No hot running water at three-compartment sink. Temperature at 74°F.
27-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer at prep area with soiled with food debris.
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink from back/ prep/ storage area has been removed. According to the operator the hand sink was removed before they took the place.
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a water line connecting the coffee machine with the hand sink to obtain water in order to operate the machine. The hand sink is not operable.
31A-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen.
22-08-4
Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets and handles soiled in most of equipment's kitchen and prep area.
23-24-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee eating while preparing food. Observed employee at cook line eating while preparing food.
12B-01-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees at cook line without hair restraint.
13-03-4
Basic - Equipment in poor repair. Reach in cooler at cook line out of service.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at men's restroom.
31B-04-4
Basic - No hot running water at mop sink. Temperature 75°F
27-10-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Units in the kitchen and in prep area.
22-16-4
14
Apr 1, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-01: **Time Extended**
50-17-3
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed two units at kitchen not working properly. At the time of the inspection no food stored inside. - From follow-up inspection 2025-04-01: **Time Extended**
14-11-5
82
Jan 16, 2025
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Unit in the back with thermometer not calibrated.
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - 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.
53B-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Observed two units at kitchen not working properly. At the time of the inspection no food stored inside.
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Units at kitchen.
23-24-4
39
Aug 2, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed at reach in cooler in the back raw shell eggs next to cut tomatoes.
08A-04-5
High Priority - Employee washed hands with cold water. Observed manager washing hand with cold water.
12A-19-4
Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.
04-02-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Observed two units in disrepair. No food stored inside.
14-11-5
Basic - Ice scoop handle in contact with ice.
10-08-5
58
Apr 11, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee in the kitchen changing tasks from soiled to clean without hand washing hands.
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.
22-02-4
Intermediate - 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.
53B-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles soiled at units in the hall between kitchen and dishwashing area. **Repeat Violation**
23-24-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at prep area.
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Two employees in the kitchen.
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line. Cook placed bucket with utensils on stove. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
55
Aug 2, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-08-02: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Three compartment sink. **Warning** - From follow-up inspection 2023-08-02: Wall soiled with accumulated grease, food debris, and/or dust at the three compartment sink. **Time Extended**
36-27-5
86
Jul 28, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Cut tomatoes 55° F, Tuna 55°F, jam 55° F, Chicken 55°F, Turkey 55° F. **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items out of temperature at several reach in coolers. Cut tomatoes 55° F, Tuna 55°F, jam 55° F, Chicken 55°F, Turkey 55° F. **Warning**
03A-02-5
Intermediate - 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. **Warning**
53B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
02B-02-5
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets. **Warning**
23-24-4
Basic - 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. Observed 5 units out of service on location no cooling properly. **Warning**
14-74-7
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Three compartment sink. **Warning**
36-27-5
52
Jun 2, 2023
Food-Licensing Inspection
3 major violations. 3 minor violations.
View 6 violations
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
61
Aug 23, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-16-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler observed raw eggs raw beef.
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cook line.
22-02-4
Intermediate - No soap provided at handwash sink. At cook line.
31B-03-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. At restrooms.
31B-04-4
55
Frequently Asked Questions
When was Al's Coffee Shop last inspected?
The most recent health inspection at Al's Coffee Shop on file is from Jan 8, 2026. The public record contains 11 inspections in total.
What is the most common violation at Al's Coffee Shop?
Across the inspection record, “equipment in poor repair” has been cited five times, more than any other issue at Al's Coffee Shop.
How does Al's Coffee Shop compare to other restaurants in Coral Gables?
Al's Coffee Shop most recently scored 86 out of 100, which is higher than the Coral Gables average of 68.
Has Al's Coffee Shop's inspection record improved over time?
Results have been roughly steady. Inspections at Al's Coffee Shop have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Al's Coffee Shop means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Al's Coffee Shop inspected?
Based on the inspection history on file, Al's Coffee Shop is inspected around three times per year on average.
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