Copperline Coffee and Cafe
Last inspected: Mar 20, 2026
26
Score
Across the available record, Copperline Coffee and Cafe has nine inspections on file, the first dated 2022. The most recent visit was on Mar 20, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near 12 violations each time.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up six times.
By comparison, the average Port Orange facility scores 66, putting Copperline Coffee and Cafe on the weaker side. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
1
Critical latest
4
Major latest
6
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
26
Sep 24, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
45
May 8, 2025
Routine - Food
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Turkey more than 7 days. Bacon cheddar date marked more than 7/days in kitchen make table unit. Operator updated. **Corrected On-Site**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in cooler milk (47F - Cold Holding), less than four hours, milk (50F - Cold Holding); **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale.
01B-17-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over dressing in kitchen make table. Operator relocated.
08A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Front counter low boy unit soiled with food debris.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -flour lid soiled with food debris, on food preparation table shelf. Operator cleaned,
23-03-4
Basic - Single-service articles improperly stored. Box of Styrofoam cup stored on storage floor.
25-05-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled in kitchen area.
02D-01-5
Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
23
Nov 19, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
74
Nov 18, 2024
Routine - Food
3 critical violations. 3 major violations. 15 minor violations.
View 21 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched hair while preparing coffee -employee touched face continued to work with food
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg over ready to eat
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -quiche 60f less than 1 hour placed in reach in cooler -silver refrigerator heavy whipping cream 45f -reach in cooler goat cheese 49f advised to keep a lower level,chicken salad 45f
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat
16-37-1
Intermediate - 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/ **Corrected On-Site**
53A-05-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -in large dining room
27-16-4
Basic - Covered waste receptacle not provided in women's bathroom. -both customer bathrooms
32-12-5
Basic - Employee with ineffective hair restraint while engaging in food preparation. **Corrected On-Site**
13-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Food stored in a prohibited area. -Cart with biscuits and bacon stored by doorway to common area hallway. -soup stored by electrical panels across from mop sink **Corrected On-Site**
08B-37-4
Basic - Food stored on floor. -cans **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small cooler on front line -refrigerator by walk in cooler.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease on exterior of waffle maker -exterior of sugar and flour containers -top of small coolers front line
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -kitchen refrigerator -all frontline coolers
22-16-4
Basic - Stored food not covered. -muffins freezer
08B-12-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -no light in walk in cooler Manager placed battery powered light in cooler **Corrected On-Site**
38-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -kitchen -floor soiled under equipment front line
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Worn, torn and/or soiled floors/carpeting. -kitchen floor soiled -floor soiled under coffee station
36-10-4
Basic - Bowl or other container with no handle used to dispense food. -flour and sugar
14-01-5
22
Jan 30, 2024
Complaint Full
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above sour cream and mayonnaise in lower portion of reach-in cooler, operator reorganized reach-in cooler **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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. -butter 63F, per operator stored at room temperature more than 4 hours, operator discarded **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 63F, per operator stored at room temperature more than 4 hours, operator discarded **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA test kit expired 9/1/2023 **Repeat Violation**
16-37-1
Intermediate - 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/ **Repeat Violation**
53A-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. -Naya and Colleen **Repeat Violation**
53B-13-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -stainless steel bowls, ceramic bowls, operator inverted **Corrected On-Site**
24-05-4
Basic - Food not stored at least 6 inches off of the floor. -cartons of soy milk and a case of cream cheese portions stored on the floor in the walk-in cooler **Repeat Violation**
08B-47-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Silverware/utensils stored upright with the food-contact surface up on prep table in kitchen, operator inverted. **Corrected On-Site**
24-18-4
Basic - Single-service articles improperly stored. -cases of cups stored on the floor in rear storage area
25-05-4
37
Nov 17, 2023
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above juicein walk-in cooler **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter portions 76F, per operator stored on shelf more than 4 hours, operator discarded. -chicken salad 46-47F, per operator stored above fill line in reach-in cooler less 4 hours, operator relocated tp lower portion of reach-in cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -soiled mixing bowl stored in handwash sink at entrance to kitchen, operator removed **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink. -QUATERNARY
16-37-1
Intermediate - 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/
53A-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. -Aubrey, Kelsey
53B-13-5
Basic - Current Hotel and Restaurant license not displayed. -operator received via email during inspection, printed and posted **Corrected On-Site** **Repeat Violation**
50-09-4
Basic - Food not stored at least 6 inches off of the floor. -bag of flour stored on floor in dry storage area, operator relocated **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Ice buildup in reach-in freezer at front counter.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled **Repeat Violation**
23-03-4
35
Apr 11, 2023
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -chicken salad in top of reach in cooler dated 3/26/2023
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 66F, per operator on counter less than 3 hours, operator placed under time as public health control **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over sour cream in reach in cooler, operator reorganized cooler **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris. -cutting board stained on reach in cooler -inside of double door oven has an accumulation of food debris
22-02-4
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. -Kaitlyn, Aubrey, Bev
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -baked quiche and baked chicken in double door stainless steel reach in cooler, per operator cooked on 4/8/2023 -sausage gravy in walk-in cooler, operator date marked **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -employee restroom water only 82F
27-16-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -bowls on storage shelves, operator inverted **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Food not stored at least 6 inches off of the floor. -jugs of oatmilk and log of raw sausage stored on the floor in walk-in cooler **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small stainless steel reach in cooler under coffee machine -double door stainless steel reach in cooler -double door white reach in cooler **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled -fan over reach in cooler has an accumulation of dust
23-03-4
Basic - Single-service articles improperly stored. -open cases of cup lids stored on floor in rear prep area, operator relocated **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Standing water in bottom of reach-in-cooler next to oven.
29-49-6
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -no functioning light in walk-in cooler
38-04-4
29
Nov 8, 2022
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sausage gravy 64F on shelf in prep area, operator states less than 30 minutes, operator returned to reach in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris. -inside of white, double door refrigerator -inside of small, black reach in cooler -inside of double door oven
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink. -CHLORINE
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chili in walk in cooler, per operator prepared on 11/5/2022, operator dated **Corrected On-Site**
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -stainless steel and plastic bowls not stored inverted
24-05-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee coffee cup on prep table, operator relocated **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. -jars of mayonnaise, bags of flour, cases of sugar, and cans of diced tomatoes all stored on floor in dry storage area -oil jugs stored on floor underneath double door oven
08B-47-4
Basic - Ice buildup in reach-in freezers in rear prep area.
14-69-4
Basic - Ice scoop handle in contact with ice inside ice maker. **Repeat Violation**
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small, black reach in cooler with oatmilk -large, stainless steel refrigerator in front beverage area
05-09-4
Basic - Single-service articles improperly stored. -case of paper food containers stored on the floor in dry storage area
25-05-4
43
Frequently Asked Questions
When was Copperline Coffee and Cafe last inspected?
The most recent health inspection at Copperline Coffee and Cafe on file is from Mar 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Copperline Coffee and Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Copperline Coffee and Cafe.
How does Copperline Coffee and Cafe compare to other restaurants in Port Orange?
Copperline Coffee and Cafe most recently scored 26 out of 100, which is lower than the Port Orange average of 66.
Has Copperline Coffee and Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Copperline Coffee and Cafe have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Copperline Coffee and Cafe 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 Copperline Coffee and Cafe inspected?
Based on the inspection history on file, Copperline Coffee and Cafe is inspected around three times per year on average.
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