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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
AMERICAN COFFEE SHOP in OAKLAND PARK currently holds an InspectFL Health Score of 53.5 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 October 21, 2026. Across those visits, inspectors documented 27 total violations — 8 critical, 12 major, 7 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 21, 2026 shows 8 observation rows: 3 critical, 4 major, and 1 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
AMERICAN COFFEE SHOP has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf under cook line cooked potatoes (95F - Hot Holding) Operator stated potatoes reheated prior to being held for 2 hours. Operator moved potatoes to be reheated to 165F+ to be held at 135F+
- [31A-09-4] Handwash sink not accessible for employee use at all times. Trash can stored in front of handwashing sink. Operator moved trash can
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed a container stored inside handwashing sink. Operator removed container and stored it properly
- [06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed steak thawing in standing water. Operator moved steak to cooler to thaw properly
- [41-17-4] Spray bottle containing toxic substance not labeled. Bottle containing bleach not labeled properly. Operator labeled bottle
- [12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs then proceeded to handle clean utensils and equipment. Operator educated employee who then washed hands
- [12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee touched dirty dishes then proceeded to touch clean coffee pot. Operator educated employee who then washed hands
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking observed. Pico de gallo, cooked beef, cooked potatoes, Hollandaise sauce, pancake batter. Per operator food prepared and held for more than 24 hours. Educated operator about importance of date marking foods
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