Blackstone Herbs and Coffee Bar
Last inspected: Jun 3, 2025
70
Score
Blackstone Herbs and Coffee Bar appears in inspection records three times, starting in 2023. The most recent report on file is from Jun 3, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Looking across the full record, “proper hot holding temperatures” is the recurring theme, flagged three times.
Compared to other Cumberland restaurants (averaging 88), there's room to close the gap. On the whole, the file is mixed but not concerning.
3
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jun 3, 2025
Routine
1 critical violation. 4 minor violations. 3 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Beans was observed held at 115 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Beans were placed in hot hold unit 30 minutes prior after being heated on stove to above 165DF. Hot hold unit was turned to a hotter setting. Beans were reheated on stove to 165DF.
3-501.16(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the prep unit are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
70
Dec 21, 2023
Re-Inspection
No violations found.
100
Dec 8, 2023
Routine
1 critical violation. 4 major violations. 8 minor violations. 4 corrected on site.
View 13 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonia sanitizer solution was in excess of 400 parts per million(ppm) at the spray bottle. A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label.
7-204.11
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the 3 bay sink sanitizing solution for the kitchen.
4-302.14
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The facility is lacking a 3 bay sink at the bar area to wash, rinse, and sanitize.
4-301.12
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by mice droppings at the 2nd floor storage area. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the dinning area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food stored improperly or exposed to contamination
Inspector notes: Take out boxes were observed stored on the floor in the dry storage area. Food must be stored at least 6 inches above the floor.
3-305.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the wall fan in the kitchen have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The door to the customer/employee toilet room is not self-closing.
6-501.19
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the 2nd floor storage area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Soybean meat was observed hot held on stove top at 125 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food item was held for less than 1 hour and reheated at the time of the inspection to 212 degrees F.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cut tomatoes, tofu, Pico de Gallo, cut lettuces, and beans were observed held on counter between 52-64 degrees Fahrenheit. Per interview of the person in charge food items were held for less than 2 hours prior inspection. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Some food items were held with in an ice bath and other were reheated for hot hold.
3-501.16(A)
39
Frequently Asked Questions
When was Blackstone Herbs and Coffee Bar last inspected?
The most recent health inspection at Blackstone Herbs and Coffee Bar on file is from Jun 3, 2025. The public record contains three inspections in total.
What is the most common violation at Blackstone Herbs and Coffee Bar?
Across the inspection record, “proper hot holding temperatures” has been cited three times, more than any other issue at Blackstone Herbs and Coffee Bar.
How does Blackstone Herbs and Coffee Bar compare to other restaurants in Cumberland?
Blackstone Herbs and Coffee Bar most recently scored 70 out of 100, which is lower than the Cumberland average of 88.
Has Blackstone Herbs and Coffee Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Blackstone Herbs and Coffee Bar have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Blackstone Herbs and Coffee Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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