Caribou Coffee

Year by year

Inspections

1. Mar 5, 2026 Re-Inspection · No Reinspection Required

   No violations cited.

2. Feb 25, 2026 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL - Not Corrected

     The sanitizer concentration for quat at the 3-compartment sink is under 150 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

3. Feb 17, 2026 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     HANDSINK - TEMPERED WATER

     Front hand washing sink does not have tempered water.

     Correction: Provide a water temperature of at least 100 degrees F.

     Code WFC 5-202.12(A)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Back hand washing sink is blocked by cleaning equipment such as brooms.

     Correction: Provide an accessible hand washing sink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for quat at the 3-compartment sink is under 150 ppm. The quat for the small wiping cloth container by the espresso machine is also under 150 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Heavy cream on barista counter at 49F. Oat milk on barista counter at 47F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

4. Dec 23, 2024 Pre-Inspection · No Reinspection Required

   No violations cited.