Carmela Coffee Company
Last inspected: Oct 29, 2025
55
Score
Going back to 2022, Carmela Coffee Company has nine inspections in the public record. Inspectors last stopped by on Oct 29, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
“No soap provided at handwash sink” accounts for the largest share of issues, appearing three times across the record.
Carmela Coffee Company's latest score of 55 falls below the Parkland average of 68. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Oct 29, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
55
Jul 2, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Toilet Rooms Maintained
FL-53
52
Feb 5, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
70
Oct 7, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - 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. Form was emailed
11-26-1
Intermediate - No soap provided at handwash sink. Chef refill soap **Corrected On-Site**
31B-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of water. Chef discarded bottle of water **Corrected On-Site**
12B-13-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
64
Jun 3, 2024
Complaint Full
2 major violations.
View 2 violations
Intermediate - No soap provided at handwash sink. No hand soap at handwash sink in kitchen. Chef refilled **Corrected On-Site**
31B-03-4
Intermediate - 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.
11-26-1
82
Feb 2, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over containers of milk. Chef moved items **Corrected On-Site**
08A-05-6
74
Oct 4, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed operator using chlorine test kit for quaternary solution.
16-37-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen prep table at cold holding unit- observed employee bottle of water on prep table.
12B-07-4
Basic - Reuse of single-service or single-use articles. Main kitchen cold holding unit observed 2 ounce Togo container being stored in feta cheese. Operator removed 2 ounce container. **Corrected On-Site**
25-32-4
82
Jun 14, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
55
Aug 24, 2022
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Observed poached egg on steam table that was made under non continuous cooking process and cooled in turbo air cooler then moved to steam table and held at 119°F for approximately 1 hour before being removed and served for consumer. PIC stopped employee from serving product and made new egg poached by boiling immediately from raw and serving under consumer advisory. **Corrective Action Taken**
03C-91-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoop and spatula in make table with water at 40°F. Operator removed water and stored utensils in dry container.
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg yolks and egg white in bags stored above lemonade in reach in cooler. PIC reorganized items. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed dulce de leches cake (72F - Cold Holding), per person in charge cake was removed from cooler yesterday and stored at front counter overnight and not moved. Per statement, product is supposed to remain refrigerated and cake at front counter was available for service. See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dulce de leches cake (72F - Cold Holding), per person in charge cake was removed from cooler yesterday and stored at front counter overnight and not moved. Per statement, product is supposed to remain refrigerated and cake at front counter was available for service. See Stop Sale.
03A-02-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed poached eggs being made by non-continuous cooking process, per person in charge, eggs are removed from shell and placed in individual bags then heated in hot water bath for 5 minutes then removed and shocked in ice bath while egg yolk and white is still runny. Items are then cooled in turbo air cooler to 40°F and then removed for shift and placed into steam table hot water bath and warm below 135°F to prevent eggs fully cooking. Eggs will be removed from plastic bags and plated per order without additional cooking process. Advised Employee that non-continuous cooking process requires that the product is fully cooked at the end of the process and advised employee to finish cooking all eggs to 155°F before hot holding or to 145°F before service.
03C-89-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in rear kitchen area blocked by items on top of sink and chair in front of sink. PIC removed items blocking sink. **Corrected On-Site**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge contacted manager and manager sent digital copy for review. O. Rodriguez 11/06/2020. **Corrected On-Site**
53A-01-7
Intermediate - No soap provided at handwash sink. Observed soap at rear handwash sink without soap.
31B-03-4
Basic - Food not stored at least 6 inches off of the floor. Observed oranges in box stored on floor in kitchen. Operator removed items from floor. **Corrected On-Site**
08B-47-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed bamboo cutting boards used as plates to serve food to consumers in establishment.
14-25-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on prep table in rear jkitchen area.
12B-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters at front counter not protected. Operator removed and stored in container to protect. **Corrective Action Taken**
25-06-4
26
Frequently Asked Questions
When was Carmela Coffee Company last inspected?
The most recent health inspection at Carmela Coffee Company on file is from Oct 29, 2025. The public record contains nine inspections in total.
What is the most common violation at Carmela Coffee Company?
Across the inspection record, “no soap provided at handwash sink” has been cited three times, more than any other issue at Carmela Coffee Company.
How does Carmela Coffee Company compare to other restaurants in Parkland?
Carmela Coffee Company most recently scored 55 out of 100, which is lower than the Parkland average of 68.
Has Carmela Coffee Company's inspection record improved over time?
Results have been roughly steady. Inspections at Carmela Coffee Company have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Carmela Coffee Company means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Carmela Coffee Company inspected?
Based on the inspection history on file, Carmela Coffee Company is inspected around three times per year on average.
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