When was Frida Cofffee and Deli in Coral Springs last inspected?

Frida Cofffee and Deli in Coral Springs was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 17, 2026. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.

How many inspections has Frida Cofffee and Deli in Coral Springs had?

Frida Cofffee and Deli in Coral Springs has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Frida Cofffee and Deli in Coral Springs find?

Frida Cofffee and Deli in Coral Springs was most recently inspected by FDACS on March 17, 2026 (Operating Without a Valid Food Permit - Met Sanitation Inspection).

Has Frida Cofffee and Deli in Coral Springs had any stop-sale or stop-use orders?

Yes, Frida Cofffee and Deli in Coral Springs has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Frida Cofffee and Deli in Coral Springs

Name: Frida Cofffee and Deli in Coral Springs Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: March 17, 2026

11418 W Sample Rd, Coral Springs, FL 33065

Miami-Dade County · Retail Bakery w/FS · FDACS
Owner: Gabriel Caputo

Overview

Frida Coffee And Deli in Coral Springs was issued a stop-sale and release order on March 17, 2026 after an FDACS inspection found hot-held food items stored below the required 135°F temperature threshold. An inspector measured egg empanadas at 116°F, spinach and cheese empanadas at 116°F, spinach empanadas at 112°F, beef empanadas at 114°F, chicken empanadas at 118°F, and ham and cheese empanadas at 119°F using an accurate probe thermometer. The affected food items were voluntarily destroyed by establishment management and witnessed by the inspector. The same inspection documented a food employee not washing hands before donning gloves to engage in food service — the employee washed hands and changed gloves during the visit. The facility was also cited for lacking written procedures for responding to vomitus and diarrheal events; guidance for clean-up procedures was provided by the inspector. The inspection was conducted under the operating without a valid food permit category and yielded 8 total violations, with violations corrected on site noted for the hand washing and temperature control findings.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

8Violations

1Stop-Sale Orders

Last inspected FDACS: March 17, 2026

Frida Cofffee and Deli in Coral Springs: FDACS Inspection History (1)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Mar 17, 2026 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 8 violations· 1 stop-sale order· Operating Without Permit

Inspector: LENI ZUNINO, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Guidance for written procedures for the clean-up of vomiting and diarrheal events and Norovirus Clean Up and Disinfection provided. Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order.

Risk-Based Violations

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Food service area- Hot Box-- Multiple food items in hot box measured under 135*F when checked with an accurate probe thermometer; egg empanadas at 116*F; spinach and cheese empanadas at 116*F; spinach empanadas at 112*F; beef empanadas at 114*F, chicken empanadas at 118*F and ham and cheese empanadas at 119*F. COS- Food items were voluntarily discarded during visit. Stop Sale and Release order .See order x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Food establishment does not have written procedures for employees to follow when responding to an event involving the discharge of vomitus/diarrhea events. Guidance for written procedures for the clean-up of vomiting and diarrheal events and Norovirus Clean Up and Disinfection provided.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Food service area- Observed food employee not washing hands before don gloves to engage in food service, COS- Policy was reviewed during inspection and food employee washed hands before don new gloves. x

Good Retail Practice Violations

3-307.11 Food not protected from contamination that may result from a factor or source not specified in Subparts 3-301 - 3-306 in the Food Code. 3-307.11

Food service area- No splash barrier between hand washing sink and orange juice machine.

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Food service and kitchen area- Wet wiping cloths not stored in sanitizing solution between uses. COS- Wiping cloths were stored in sanitizing during inspection.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Backroom area- Soil build up on handles of oven and countertop oven. COS- Equipments were washed, rinsed and sanitized during inspection.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Backroom area- Restroom doors is missing self closing device

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

Operating without a permit. Application submitted. o A Supplemental Report was also issued during the visit which includes important information for management.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

Frida Cofffee and Deli in Coral Springs: Stop-Sale & Stop-Use Orders (1)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Frida Cofffee and Deli in Coral Springs
Date	Order Type	Product	Brand/Lot	Reason
Mar 17, 2026	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.

Frida Cofffee and Deli in Coral Springs: Frequently Asked Questions

When was Frida Cofffee and Deli in Coral Springs last inspected?: Frida Cofffee and Deli in Coral Springs was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 17, 2026. Inspection type: Operating Without a Valid Food Permit - Met Sanitation Inspection.
How many inspections has Frida Cofffee and Deli in Coral Springs had?: Frida Cofffee and Deli in Coral Springs has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Frida Cofffee and Deli in Coral Springs find?: Frida Cofffee and Deli in Coral Springs was most recently inspected by FDACS on March 17, 2026 (Operating Without a Valid Food Permit - Met Sanitation Inspection).
Has Frida Cofffee and Deli in Coral Springs had any stop-sale or stop-use orders?: Yes, Frida Cofffee and Deli in Coral Springs has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at Frida Cofffee and Deli in Coral Springs?: The most frequently cited FDACS violations at Frida Cofffee and Deli in Coral Springs are: 2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P; 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf.