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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.
SURRY HILLS COFFEE in MIAMI currently holds an InspectFL Health Score of 41.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 8, 2026. Across those visits, inspectors documented 36 total violations — 4 critical, 13 major, 19 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 September 8, 2026 shows 18 observation rows: 2 critical, 4 major, and 12 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?
SURRY HILLS COFFEE 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
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked salmon stored over RTE boiled eggs container stored inside reach in cooler by prep area.
- [13-03-4] Employee with no hair restraint while engaging in food preparation. While preparing coffee.
- [14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn at front counter. Observed reach in cooler in disrepair at front counter, No TCS stored inside.
- [14-33-4] Reach-in cooler interior bottom with rust that has pitted the surface. Reach in cooler By storage room.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. By front counter.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gaskets soiled at coffee station.
- [24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed by front counter. Employee inverted.
- [29-09-4] Faucet/handle missing at plumbing fixture. Observed faucet in disrepair at mop sink.
- [36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. By prep area, food storage and ware washing area.
- [12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking coffee at front counter by prep area.
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. By front counter.
- [02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw smoked salmon offers in the menu not identified, employee marked with a pen the menu.
- [36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. By front counter prep area,food storage room and ware washing area.
- [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed mushroom and cheese and spinach and cheese pastries stored on display with time. No written procedures available. Employee printed forms and filled out.
- [12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee drinking coffee discarded cup, get a spoon from floor and proceed to prepared coffee to customer and not wash hands. Coached employee to wash hands properly.
- [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. Observed employee Diego Olivero and Thomas Laurido hired less than 60 days. Employee printed and signed.
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter.
- [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/
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