Coffeezone Bistro
Last inspected: Jan 21, 2026
47
Score
Inspectors have visited Coffeezone Bistro eight times, with records going back to 2022. The latest inspection on file is from Jan 21, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
Across the inspection history, “accumulation of debris on exterior of warewashing machine” is the issue that surfaces most often, recorded seven times.
By comparison, the average Miami facility scores 74, putting Coffeezone Bistro on the weaker side. This restaurant has more on its record than most do.
8
Inspections
1
Critical latest
4
Major latest
4
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Most kitchen employees.
12A-09-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - 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.
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
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
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Service area coolers.
22-16-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phones on top of kitchen equipment.
40-06-5
Basic - Food stored on floor. Observed boxes of frozen food and walking freezer floor.
08B-38-4
47
Sep 25, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen, food, workers.
12A-07-5
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. **Repeat Violation**
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Repeat Violation**
05-10-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees cell phones on top of food preparation, work table, kitchen area.
40-06-5
58
Dec 26, 2024
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
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
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**
16-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
47
Aug 5, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna made on 7-24-2024 operator discard the product. **Corrective Action Taken**
02C-01-5
Intermediate - 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.
11-27-4
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
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Food stored on floor. Frozen food on kitchen walk in cooler.
08B-38-4
Basic - Soiled dry wiping cloth in use. **Repeat Violation**
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
50
Jan 30, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - 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.
11-07-5
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Soiled dry wiping cloth in use.
21-10-4
70
Jul 31, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - 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. **Repeat Violation**
11-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. QT 40
16-37-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most RIC
14-33-4
61
Feb 10, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - 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. **Repeat Violation**
11-07-5
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. Was Prepared 02-8-2023
02C-03-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on food preparation working table.
40-06-5
Basic - Food stored on floor. Observed Container of raw fish on floor inside walk-in Freezer.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
64
Nov 17, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - 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.
11-07-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Food stored on floor. Observed boxes of bread on kitchen floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
70
Frequently Asked Questions
When was Coffeezone Bistro last inspected?
The most recent health inspection at Coffeezone Bistro on file is from Jan 21, 2026. The public record contains eight inspections in total.
What is the most common violation at Coffeezone Bistro?
Across the inspection record, “accumulation of debris on exterior of warewashing machine” has been cited seven times, more than any other issue at Coffeezone Bistro.
How does Coffeezone Bistro compare to other restaurants in Miami?
Coffeezone Bistro most recently scored 47 out of 100, which is lower than the Miami average of 74.
Has Coffeezone Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Coffeezone Bistro have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Coffeezone Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Coffeezone Bistro inspected?
Based on the inspection history on file, Coffeezone Bistro is inspected around three times per year on average.
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