NOISETTE FRENCH CAFE
Food safety records indicate NOISETTE FRENCH CAFE in BOCA RATON has 6 inspections with a 2.1/5 overall rating. Recent inspections indicate some food safety concerns.
Last inspection: 6 months ago · 6 reports on file
6030 SW 18 ST STE A5
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
All Inspection Reports
8/28/2025· 6mo ago
Visit ID: 10883063
Met Inspection Standards3 high, 2 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above triple sink area and mop sink area heavily soiled with dust.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall area surrounding kitchen handsink and neighboring fire extinguisher soiled with food debris build u.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. egg quiche (51F - Cooling 1 1/2 hour at 9:20, 51F at 9:50) at two door stainless True cooler. At current rate of cooling, item will not reach 41F in the required 6 hour window. Operator moved item to neighboring cooler to increase cooling rate. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (56F - Cold Holding); sliced cheese (51F - Cold Holding) not prepared or portioned today stored in reach 2 door stainless True cooler for less than 3 hours. Operator moved to prep area reach in to chill. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking on whole milk containers at front counter reach in. Item holds below 70F and follows 6 hour rule. Operator applied appropriate time marking. Corrected On-Site
4/1/2025· 11mo ago
Visit ID: 10767289
Met Inspection Standards- N/A:No Violations Were Observed
1/28/2025· 1y 1mo ago
Visit ID: 8898100
Follow-up Inspection Required1 high, 2 int, 2 basic
- 23-03-4:Basic - Nonfood-contact surfaces including shelving above kitchen prep line, wall above bakery prep area, air vent in kitchen heavily soiled with dust. Warning
- 25-27-4:Basic - Straws provided for customer self-service on front counter near front entrance not individually wrapped or in an approved dispenser. Operator reorganized. Corrected On-Site Warning
- 12A-07-5:High Priority - After entering kitchen, employee failed to wash hands before putting on gloves to initiate a task working with ware washing equipment and handling clean dishes. Discussed proper glove changing and handwashing procedures with operator. Warning
- 53A-03-7:Intermediate - Food manager certification expired. Alexandre Brau expired on 10/7/24. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by front counter used to fill glasses of water for customers. Warning
9/24/2024· 1y 5mo ago
Visit ID: 8772549
Met Inspection Standards2 high, 1 int, 1 basic
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open and used bottle of water in reach in cooler. Chef discarded bottle. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine ppm at zero. Chef changed sanitizer bucket and primed machine to 100 ppm Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door standing true cooler in kitchen at Quiche ; (46F - Cold Holding); Brie (; (45F - Cold Holding), chef moved items to working cooler. And called for maintenance Chef stated cooler was in defrost
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottle with chemicals Corrected On-Site
1/23/2024· 2y 1mo ago
Visit ID: 8529075
Met Inspection Standards2 high
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher chlorine at ppm 0. Chef changed bucket and primed to 100 ppm Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at cooked chicken (45F - Cold Holding); ham (45F - Cold Holding),chef stated it may be in defrost , 2nd check ham 43°, turkey 39, cheese 43 Corrected On-Site
10/17/2023· 2y 4mo ago
Visit ID: 8371825
Met Inspection Standards3 high
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observe cook wearing gloves then cracking shelled eggs then changing gloves without washing hand and then touching clean plates. I explained to operator that you must wash hands after touching raw shelled eggs and cook washed hands and change gloves. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Low boy refrigerator ; milk (51F - Cold Holding). Operator stated milk was bought today and lowered refrigerator. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator labled 8-12 Corrected On-Site