Visit 01 — Routine - Food
Jun 1, 2026
Disposition
Follow-up - Admin. complaint recommendedMissing or expired food manager certification, or employee food-safety training not documented.
Intermediate
Source: State of FloridaState inspection document
License No. 2333027|Public Food Service Establishment|Miami-Dade County, FloridaInspected Jun 1, 2026
State of Florida Inspection Record
WE WE'S COFFE SHOP
7420 BISCAYNE BLVD, MIAMI, FL 33138
State inspectors have documented 13 high-priority violations at WE WE'S COFFE SHOP over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 38 violations, including 13 high-priority and 0 Emergency Orders of Closure.
Serious
15.6
Trailing year of inspections
How this kitchen compares
Against MIAMI
Scores higher than 5% of the 3707 inspected restaurants in MIAMI on the trailing-year record.
Against Miami-Dade County
13 high-priority violations on the trailing-year record — above the Miami-Dade County average of 2.6.
This kitchen13
County average2.6
Above county average
Computed from the trailing-year records of all inspected restaurants in the same city and county. Official State of Florida inspection data — scores calculated by this site.
The Inspection Record
12 inspectionsFull available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Visit 02 — Routine - Food
Apr 7, 2026
Disposition
Follow-up - Extension given, pendingMissing or expired food manager certification, or employee food-safety training not documented.
Intermediate
Source: State of FloridaState inspection document
Visit 03 — Routine - Food
Mar 31, 2026
Disposition
Follow-up - Extension given, pendingMissing or expired food manager certification, or employee food-safety training not documented.
Intermediate
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Source: State of FloridaState inspection document
Visit 04 — Routine - Food
Mar 30, 2026
Disposition
Warning IssuedFood from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
High-priority
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority
Missing or expired food manager certification, or employee food-safety training not documented.
Intermediate
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Source: State of FloridaState inspection document
Visit 05 — Routine - Food
Nov 24, 2025
Disposition
Follow-up inspection · Compliance recordedCall Back - CompliedFood-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×2
Source: State of FloridaState inspection document
Earlier history — outside the scoring window
Visit 06 — Routine - Food
Sep 24, 2025
Disposition
Follow-up - Extension given, pendingMissing or expired food manager certification, or employee food-safety training not documented.
Intermediate×2
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×2
Source: State of FloridaState inspection document
Visit 07 — Routine - Food
Sep 23, 2025
Disposition
Warning IssuedFood from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
High-priority×2
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority×2
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
High-priority
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
High-priority
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Intermediate×2
Missing or expired food manager certification, or employee food-safety training not documented.
Intermediate×2
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×3
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Clean equipment and utensils stored improperly or not air-dried.
Basic
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Basic
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Basic
Source: State of FloridaState inspection document
Visit 08 — Routine - Food
Mar 17, 2025
Disposition
Follow-up inspection · Compliance recordedCall Back - CompliedRoaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
High-priority
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Basic
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.
Basic
Source: State of FloridaState inspection document
Visit 09 — Routine - Food
Mar 14, 2025
Disposition
Warning IssuedHands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority×2
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
High-priority
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
High-priority
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Intermediate×2
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×3
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Basic×2
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Basic×2
Clean equipment and utensils stored improperly or not air-dried.
Basic×2
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Basic
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Basic
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.
Basic
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Basic
Source: State of FloridaState inspection document
Visit 10 — Routine - Food
Oct 8, 2024
Disposition
Inspection Completed - No Further ActionFood held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Intermediate
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×2
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Basic
Source: State of FloridaState inspection document
Visit 11 — Routine - Food
Jun 11, 2024
Disposition
Inspection Completed - No Further ActionRaw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate×2
Missing or expired food manager certification, or employee food-safety training not documented.
Intermediate
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Restrooms not clean, stocked, or maintained as required.
Basic
Source: State of FloridaState inspection document
Visit 12 — Routine - Food
Jan 17, 2024
Disposition
Inspection Completed - No Further ActionRaw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Source: State of FloridaState inspection document
What the violations mean
Violation categories, explained
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Restaurants must buy food from licensed, inspected suppliers, keep it wholesome, and hold on to shellfish harvest tags that trace oysters and clams back to the waters they came from. Sourcing matters because food from outside the approved chain skips every safety control that normally happens before it reaches the kitchen.
On this record, the category appears in 1 of the 5 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
† Item numbers refer to the State of Florida’s standardized inspection form; the same item recurring across visits indicates an unresolved problem. Severity groupings and the sanitation score are explained in How it works.
Check our work
The inspection record above comes straight from the state's files.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 2333027 — you can read the original documents yourself and compare.
Official State of Florida inspection records Opens myfloridalicense.com — the state's public inspection search
Official State of Florida inspection data — scores calculated by this site