COPPERLINE COFFEE AND CAFE

Name: COPPERLINE COFFEE AND CAFE
Address: 5521 S WILLIAMSON BLVD STE 420, AND 415, PORT ORANGE, FL, 32128, US
Rating: 11.4

5521 S WILLIAMSON BLVD STE 420, AND 415, PORT ORANGE, FL 32128

License #7407475

☕ Café/Breakfast ℹ️

11.4 Grade F / 100

Failing Health Score

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Latest inspection

September 21, 2026 · 12 findings · 0 critical

Routine - Food

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Quick take

COPPERLINE COFFEE AND CAFE in PORT ORANGE currently holds an InspectFL Health Score of 11.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 21, 2026. Across those visits, inspectors documented 104 total violations — 18 critical, 27 major, 59 minor.

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The latest inspection on September 21, 2026 shows 12 observation rows: no critical rows, 5 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

104

Coverage note

Inspector notes linked where available

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

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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -inside of right side ice machine in rear prep area has a significant accumulation of debris
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of two door oven -exterior of dry goods containers
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handwashing sink in dining room unisex bathroom, operator restocked
[36-62-4] Light not functioning. -walk-in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall next to handwash sink is soiled
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on prep shelf, employee removed
[29-49-6] Standing water in bottom of reach-in-cooler. -prep cooler
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -front counter reach-in cooler, operator installed new ambient air thermometer
[14-05-4] Cardboard used to line food-contact shelves. -aluminum tray rack, operator discarded
[55-01-5] Establishment charging 1% Public Infrastructure Fee (PIF) without properly disclosing the information on both the printed and online menus.
[27-19-5] Handwash sink does not have enough water pressure to properly wash hands. -handwashing sink in dining room unisex bathroom, operator increased water flow
[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/ -Certified Food Manager, Nicholas West arrived during the inspection

Disposition: Met Inspection Standards
[32-07-5] Bathroom facility not clean. -handwashing sink faucet in dining room bathroom
[32-12-6] Covered waste receptacle not provided in unisex bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee speaker and cell phone stored on top of reach-in cooler, employee removed
[36-73-4] Floor soiled/has accumulation of debris. -floor underneath racks in walk-in cooler
[08B-47-4] Food not stored at least 6 inches off of the floor. -bucket of raw chicken and case of heavy cream stored on the walk-in cooler floor, operator relocated
[36-62-4] Light not functioning. -walk-in cooler
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -walk-in cooler, operator installed ambient air temperature thermometer
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: quiche mixture containing raw shell eggs stored over cooked turkey, operator reorganized walk-in cooler
[41-10-4] Toxic substance/chemical improperly stored. -bleach spray bottle hanging over syrup and liquid margarine, operator relocated
[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. -provided Clean-Up of Vomiting and Diarrheal Events handout
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machines in rear prep area have a significant accumulation of debris
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. -handwashing sink in dining room unisex bathroom
[05-08-4] No probe thermometer provided to measure temperature of food products.
[41-17-4] Spray bottle containing toxic substance not labeled. -bleach spray bottle lacking label, operator labeled
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwashing sinks in both unisex bathrooms

Disposition: Met Inspection Standards
[36-27-5] Kitchen wall soiled with accumulated grease, food debris, and/or dust.
[23-03-4] 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,
[25-05-4] Single-service articles improperly stored. Box of Styrofoam cup stored on storage floor.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container not labeled in kitchen area.
[01B-01-4] Dented/rusted cans present. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over dressing in kitchen make table. Operator relocated.
[02C-01-5] 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.
[03A-02-5] 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);
[01B-17-5] 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.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Front counter low boy unit soiled with food debris.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -flour and sugar
[32-12-5] Covered waste receptacle not provided in womens bathroom. -both customer bathrooms
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[08B-37-4] 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
[08B-38-4] Food stored on floor. -cans
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -small cooler on front line -refrigerator by walk in cooler.
[23-03-4] 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
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -kitchen refrigerator -all frontline coolers
[08B-12-5] Stored food not covered. -muffins freezer
[38-04-4] 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
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -kitchen -floor soiled under equipment front line
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[36-10-4] Worn, torn and/or soiled floors/carpeting. -kitchen floor soiled -floor soiled under coffee station
[12A-25-4] 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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg over ready to eat
[03A-02-5] 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
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat
[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/
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -in large dining room
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. -trash can and box in front of exit

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -stainless steel bowls, ceramic bowls, operator inverted
[08B-47-4] 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
[51-18-6] No copy of latest inspection report available.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up on prep table in kitchen, operator inverted.
[25-05-4] Single-service articles improperly stored. -cases of cups stored on the floor in rear storage area
[08A-05-6] 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
[01B-02-5] 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
[03A-02-5] 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
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA test kit expired 9/1/2023
[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/
[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. -Naya and Colleen