THE COFFE POT

Name: THE COFFE POT
Address: 9682 NW 25 ST, DORAL, FL, 33172, US
Rating: 0

9682 NW 25 ST, DORAL, FL 33172

License #2326699

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 15 findings · 1 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

THE COFFE POT in DORAL currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 145 total violations — 13 critical, 30 major, 102 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 23, 2026 shows 15 observation rows: 1 critical, 3 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

145

Coverage note

Inspector notes linked where available

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F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at men bathroom.
[36-73-4] Floor soiled/has accumulation of debris. Observed at dry storage room.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed small items stored at unit at kitchen entrance.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at handwashing unit at kitchen entrance.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen area.
[08B-38-4] Food stored on floor. Observed corn meal bags and water stored on the floor at walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed food contact at the kitchen counters and flip top unit soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gasket and small reach in cooler soiled.
[33-31-5] Unnecessary items/unused equipment on the premises. Observed old equipment stored inside kitchen area not in use.
[36-36-4] Ceiling tile missing. Observed at corner of hood extractor at kitchen area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed at dry storage area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. observed all throughout kitchen/prep area.
[36-24-5] Hole in or other damage to wall. Observed at small closet at hall wall is disrepair.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at rear exit door.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed knife at both bathroom.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout kitchen prep areas and ware washing.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food prep and not hair restraint.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit.
[36-73-4] Floor soiled/has accumulation of debris. Observed next to cook line area.
[08B-38-4] Food stored on floor. Observed bags of sugar stored on the floor at walk in cooler.
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at cooling unit.
[33-16-4] Open dumpster lid.
[33-31-5] Unnecessary items/unused equipment on the premises. Observed old unused in disrepair oven inside kitchens area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef raw shell eggs stored over cooked food at walk in cooler unit.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by kitchen equipment.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at men bathroom
[31B-03-4] No soap provided at handwash sink. Observed at men bathroom and at unit in kitchen area.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at unit by kitchen area entrance.

Disposition: Met Inspection Standards
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed not handwashing sign at front counter handwashing sink.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both women and men bathroom
[36-36-4] Ceiling tile missing. Observed missing tile next to hood kitchen corner.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all throughout the kitchen prep area and ware washing.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed cleaned cooking pot stored on the floor.
[50-09-4] Current Hotel and Restaurant license not displayed. Operator printed new license and posted it.
[14-11-5] Equipment in poor repair. Observed walk-in cooler door in disrepair.
[08B-38-4] Food stored on floor. Observed bag of baking flour stored on the floor next to entrance of dry good storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at walk-in cooler.
[33-16-4] Open dumpster lid.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed behind 3 compartment sink area.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw eggs stored over raw onions at walk-in cooler. Staff moved raw shell eggs to bottom rack. Coached them on proper storage based on cooking temperatures.
[53A-05-6] 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/. Observed ore than 4 food handling employees and not certified food manager present.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towels available at front counter handwashing sink.
[31B-03-4] No soap provided at handwash sink. Observed not soap available at handwashing sink at kitchen preparation area, also at front counter.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at handwashing sink at kitchen preparation area.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Observed ceiling tile missing at dry storage area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled AC vents all throughout the kitchen preparation area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed rear door exit and gap underneath.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at kitchen area under preparation table and walk in cooler entrance.
[08B-38-4] Food stored on floor. Observed water in plastic bottles stored on the floor at walk in cooler, staff relocated to the rack.
[33-19-4] Garbage on the ground and/or pad around dumpster. Observed wooden pallets and old debris at dumpster pad.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed excessive grease accumulation on hood filters.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle at kitchen, employee relocated tongs to holding rack.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach in cooler at kitchen area.
[33-16-4] Open dumpster lid.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall next to the entrance of walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored on top of sliced ham at preparation table in kitchen area, staff removed the bacon and discarded the ham.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a water pitcher stored inside handwashing sink at kitchen area next to areapa machine, staff removed the pitcher.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer three compartment sink and not test strip available, staff provided a new test strips.
[53A-05-6] 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/. Observed four employees engaged in food preparation /serving and not certified manager onsite.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed not paper towels at front counter handwashing sink.
[31B-03-4] No soap provided at handwash sink. Observed not soap at front counter handwashing sink.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Observed lid of ice machine in disrepair located across from 3 compartment sink.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled throughout the establishment.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen.
[36-36-4] Ceiling tile missing. Observed 2 ceiling tiles missing at dry storage area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at preparation table next to cook line.
[35A-03-4] Dead roaches on premises. Observed 1 dead roach in front of exit door located next to the womens restroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees phone, water bottle at preparation table across from cook line.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed bucket of oil not stored at least 6 inches off of the floor located across from cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed Tongs on equipment door at cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven next to cook line with food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets throughout the kitchen soiled. Observed fan cover at walk in cooler soiled. Observed hood filter soiled at cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at preparation area next to cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at preparation area located next to cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed Sugar not label at preparation table by cook line.
[46-04-4] Exit door locked. For reporting purposes only.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed operator placed gloves with no hand wash, advise operator to wash hands before putting new gloves on.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed vegetable stored inside thank you bag at preparation area located next to the cook line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham and cheese bread (80F - Hot Holding); ham bread (87F - Hot Holding) at front line. As per owner prepared 2 hours ago. Advised manager to reheat all food items at 135F.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink removed from previous area and its not working.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed knifes and spatula stored at handsink located preparation area.
[11-26-1] 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.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At the time of the inspection observed Ailen Portillo, siquiu Garcia and Luis Vera all expired.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin located at kitchen area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in coolers located by the cook line with food debris.
[36-36-4] Ceiling tile missing. Observed in the dry storage room.
[24-28-4] Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from peoples hands. Observed cups and plates stored under paper towel dispenser at front sink.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed by the preparation area.
[08B-38-4] Food stored on floor. At the time of the inspection observed boxes with cheeses stored on the floor in the walk in cooler.
[50-09-4] Hotel and Restaurant license not displayed or provided at time of inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment door. Manager removed tongs from equipment.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the reach in cooler by the cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the time of the inspection observed gaskets in walk in cooler and reach in cooler soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed by the preparation area.
[08B-12-5] Stored food not covered. Observed container with marinara sauce stored in the walk in cooler not covered. Manager removed container from cooler.
[33-31-5] Unnecessary items/unused equipment on the premises. Observed discarded pots, pans, kitchen equipment and kitchen counter stored outside behind restaurant establishment. As per Manager, items are not being used and is for garbage.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed under hand sink located by the front counter.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored by the 3 compartment sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed spray bottle of water not labeled stored at preparation area.
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed ham and cheese bread (79F - Hot Holding); ham (87F - Hot Holding) located in the display case at front counter. As per manager prepped approximately 2 hours. Advised manager to reheat all food items at 135F.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the time of the inspection observed approximately 8 live fruit flies on mops and brooms stored in mop sink. Observed approximately 7 live fruit flies on shelves and wall at the 3 compartment sink at kitchen area. Observed approximately 7 live fruit flies on box stored next to oven near back kitchen exit door.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed trash bags used to cover food trays of empenadas, tequeños and arepas in walk in freezer.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license dated October 1, 2023 with 4 food employees engaged in food preparation and food service of approximately 6 customers.
[11-27-4] 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. Printed and provided to Manager.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed cups inside on hand wash sink located by the front counter.
[11-26-1] 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. Emailed forms to Manager.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. At the time of the inspection observed no chlorine sanitizer in establishment.
[31B-03-4] No soap provided at handwash sink. Observed no soap on hand sink located by the preparation area.