COPPERLINE COFFEE + CAFE

Name: COPPERLINE COFFEE + CAFE
Address: 118 S BEACH ST, DAYTONA BEACH, FL, 32114, US
Rating: 57.6

118 S BEACH ST, DAYTONA BEACH, FL 32114

License #7407630

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

57.6 Grade F / 100

Failing Health Score

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Quick take

COPPERLINE COFFEE + CAFE in DAYTONA BEACH currently holds an InspectFL Health Score of 57.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, DBPR recorded 81 total findings; InspectFL has detailed violation rows for 79 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 1, 2026 shows 3 observation rows: no critical rows, 1 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Complied
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -coffee machine store bar sink
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling and over oven
[36-10-4] Improved

Disposition: Administrative complaint recommended
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Vegan chili voluntarily manager discarded
[08B-38-4] Food stored on floor. -oil jugs stored on floor
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cooler
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee using mixer
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -coffee machine store bar sink
[31A-09-4] Handwash sink not accessible for employee use at all times. -coffee machine store in front of ice machine
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling and over oven
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -register to making coffee no hand washing
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. -2 slicers , and food storage in bath room . Per manager third bathroom is not being used. Has 2 other bathrooms.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table -purse on n shelf
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Icing with milk 85f less than 4 hours per employee,placed in cooler -bar cooler milk 45f ,cream cheese icing 44f
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall behind three compartment sink -walls in prep area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of waffle iron with build up of grease
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. -coffee bar
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -kitchen area
[25-32-4] Reuse of single-service or single-use articles. -milk containers and tubs
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -small cooler at coffee bar
[36-10-4] Worn, torn and/or soiled floors/carpeting. -under reach in cooler in cooler -floor soiled under equipment at bar
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -bar
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -o ppm
[13-03-4] Employee with no hair restraint while engaging in food preparation. -employee making coffee

Disposition: Warning Issued
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tcs food not used with 7 days of preparation. Manager discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -quiche 57f less than 4 hours
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. -knives
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -coffee bar
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[08B-12-5] Stored food not covered. -muffins in freezer
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. - Milk cover at coffee bar
[41-10-4] Toxic substance/chemical improperly stored. -chemical spray bottle on prep table
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee making coffee
[32-12-6] Covered waste receptacle not provided in 2 womens bathroom.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above oven
[25-32-4] Reuse of single-service or single-use articles. -milk jugs and tubs
[53B-13-5] 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.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -worked register then made coffees no handwash
[25-05-4] Single-service articles improperly stored. -milk jugs on floor
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm
[41-07-4] Container of medicine improperly stored. Ibuprofen above untensils
[36-10-4] Worn, torn and/or soiled floors/carpeting. -under hand sink and equipment at coffee bar
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. -employee making coffees
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink
[08B-38-4] Food stored on floor. -milk on floor in walk in cooler
[16-21-4] Accumulation of debris on exterior of warewashing machine. -top of dish machine

Disposition: Warning Issued
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
[10-14-5] Ice bucket stored on floor between uses.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -small silver cooler
[16-03-4] Accumulation of debris inside warewashing machine and around doors of dish machine
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -bar cooler
[25-32-4] Reuse of single-service or single-use articles. -sour cream tubs and milk containers used to store food
[32-12-6] Covered waste receptacle not provided in womens bathroom. Customer unisex bathroom and employee bathroom
[36-10-4] Worn, torn and/or soiled floors/carpeting. -floors soiled in kitchen ,wait station ,walk in cooler and freezer -floors soiled under equipment at coffee bar
[53B-13-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade
[14-01-5] Bowl or other container with no handle used to dispense food. -flour
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shred cheese 44f -stand in dining room dairy 45f
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -kitchen
[25-05-4] Single-service articles improperly stored. -empty milk jugs on floor -toilet paper on floor in employee bathroom
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -storage shelves soiled -shelf paper soiled on cart
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -small cooler at coffee bar
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above oven and auto fryer

Community reaction

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Community pulse

Would you eat here?

COPPERLINE COFFEE + CAFE has a rough inspection history. Would you risk it?

F record

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COPPERLINE COFFEE + CAFE

Failing Health Score

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Café/Breakfast in DAYTONA BEACH

CANTEEN

CANTEEN

MIDTOWN CAFE

TROPICAL SMOOTHIE CAFE

TROPICAL SMOOTHIE CAFE

Other options in DAYTONA BEACH

OVATIONS #110

OVATIONS #204

ATLANTIC VENDORS

PINK FRYDAY

CANTEEN VENDING

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