Coffee for the Soul
Last inspected: Dec 4, 2025
86
Score
Inspectors have visited Coffee for the Soul 10 times, with records going back to 2022. The most recent report on file is from Dec 4, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around 11 violations each.
When inspectors have written things up, “handwash sink not accessible for employee use” has been the most frequent reason, cited five times.
Compared to the broader Orlando restaurant scene, where the average is 79, this is a stronger showing. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 4, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink next to 3 compartment sink blocked by storage of dish rack **Repeat Violation**
31A-09-4
Basic - Objectionable odors in bathroom or other areas of the establishment. -from under 3 compartment sink
36-64-5
86
Jul 8, 2025
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw meat stored with ready to eat foods items in cooks line reach in cooler
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -food contact surface washed in single basin sink at front counter, no sanitizing step
22-45-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -150ppm, manufacturer requirements state minimum allowed concentration is 200ppm
22-43-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink in kitchen blocked due to fluorescent tubes blocking sink basin
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -food items prepared onside lack proper date marking
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling tile next to rear exit door
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee headphone case stored with dry storage
40-06-5
Basic - Equipment in poor repair. -scale in kitchen burned and melted
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -rear exit door
35B-01-4
Basic - Light not functioning. -lights above reach in cooler and 3 compartment sink
36-62-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -no trash can at kitchen hand wash sink
33-38-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Silverware/utensils dried with a towel/cloth. -food contact surface dried with towel after wash only at front counter
24-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. -raw beef being thawed under heat lamp in sandwich bags
06-01-5
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. -flashlight needed to see clearly
38-02-4
26
Apr 25, 2025
Complaint Full
2 major violations. 10 minor violations.
View 12 violations
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with fan
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottle by hand washing sink. One with pink liquid degrease and one with clear liquid Bleach. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled in kitchen area. **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Operator removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour container. Operator removed. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Black microwave next to prep table d **Repeat Violation**
22-08-4
Basic - No copy of latest inspection report available. **Repeat Violation**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. At all hand sinks
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket by prep area soiled
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cook on cook line cut unwashed avocados.
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by prep area soiled
22-16-4
50
Feb 12, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
37
Jul 16, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
70
Jul 15, 2024
Routine - Food
7 critical violations. 5 major violations. 5 minor violations.
View 17 violations
High Priority - Employee cracked raw shell eggs and then handled clean equipment or utensils without washing hands.
12A-27-4
High Priority - Non-food grade paper towel used as liner for food container in reach in cooler near cook line.
14-86-1
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less shell eggs were stored in kitchen reach cooler at 64F overnight.
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food that was reheated for hot hold never reach 165F in 2 hours. Hot holding unit water temperature at143F. Food was reheating longer than two hours. Beef:138F Beans: 127F Rice 104F Carnitas 122F Raw shell eggs 64F/cold holding overnight. Pico de gallo 47F/cold holding overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico de Gallo 47F, cold holding overnight. Garlic Salsa 76F, cold holding for less than 4 hours.
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Food that was reheated for hot hold was below 165F. Food was reheating longer than two hours. Beef:138F Beans: 127F Rice: 104 Carnitas: 122F **Warning**
03E-02-5
High Priority - Toxic substance/chemical improperly stored. Lysol was stored next to the food prep area by heat lamp **Corrected On-Site**
41-10-4
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. Two employees worked two months or less.
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Empanadas In the reach in cooler/reduced oxygen packaging. **Warning**
03G-50-1
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test strip available
16-33-4
Intermediate - Handwash sink not accessible for employee use at all times chair was blocking handwashing sink by kitchen door.
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold- like substance in ice machine in kitchen.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.displayed license expired 4/1/2024.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees personal drink were by the cappuccino machine. **Corrected On-Site**
12B-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In small white refrigerator
12B-13-4
Basic - Equipment in poor repair. Kitchen reach in cooler gasket disrepair.
14-11-5
17
Jan 18, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut kale in reach in cooler 50F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut kale in reach in cooler.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over Açaí in reach in freezer **Corrected On-Site**
08A-05-6
Intermediate - 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./one employee certificate missing/cook.
53B-13-5
Intermediate - Handwash sink used for purposes other than handwashing. Plastic bowl stored in back kitchen hand sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available.
16-37-1
Intermediate - No soap provided at handwash sink. All three hand wash sinks .
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coats in back prep table. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Reach in cooler gasket at front counter.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under back exterior door.
35B-01-4
Basic - Plumbing system in disrepair. Pipe under hand washing sink and three compartment sink leaking.
29-08-4
35
Jul 19, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./milk opened 5 days ago, front counter/ **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times./metal lids stored inside kitchen hand sink/ **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink./both hand sinks in kitchen/ **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./cellphone on kitchen prep table/ **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./coffee stirrer 71F at front counter.
10-07-4
Basic - Silverware/utensils stored upright with the food-contact surface up./utensils on top of white refrigerator/ **Corrected On-Site**
24-18-4
Basic - Single-service articles improperly stored./paper cups stored on floor/ **Corrected On-Site**
25-05-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, rechecked 100ppm/ **Corrected On-Site**
21-07-4
55
Jan 17, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
35
Sep 16, 2022
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat cooked potatoes in reach in cooler.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked potatoes (50F - Cold Holding) Overnight Per operator. **Repeat Violation**
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Degreaser next to clean utensils in shelf by back door. **Corrected On-Site**
41-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked potatoes (50F - Cold Holding) Overnight Per operator. **Repeat Violation**
03D-02-5
Intermediate - Food being covered while cooling. Cooked potatoes was covered while cooling. **Repeat Violation**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack above box of coffe **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach in cooler next to tall reach in freezer.
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cilantro over cooked protein pancakes in tall white cooler in the kitchen. **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front counter table **Corrected On-Site**
21-12-4
32
Frequently Asked Questions
When was Coffee for the Soul last inspected?
The most recent health inspection at Coffee for the Soul on file is from Dec 4, 2025. The public record contains 10 inspections in total.
What is the most common violation at Coffee for the Soul?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at Coffee for the Soul.
How does Coffee for the Soul compare to other restaurants in Orlando?
Coffee for the Soul most recently scored 86 out of 100, which is higher than the Orlando average of 79.
Has Coffee for the Soul's inspection record improved over time?
Results have been roughly steady. Inspections at Coffee for the Soul have averaged around 11 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Coffee for the Soul 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 Coffee for the Soul inspected?
Based on the inspection history on file, Coffee for the Soul is inspected around three times per year on average.
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