DirtyFLRestaurant Inspection Data

VINCENT'S FRENCH BAKERY

Health inspection records show VINCENT'S FRENCH BAKERY in BOCA RATON has 4 inspections with a food safety rating of 2.6/5. Recent inspections show improving food safety practices.

2831 N FEDERAL HWY UNIT 8 & 9

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 8/14/2025

Inspection #: Visit ID: 13491283

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (51F - cold holding) Observed in dish resting on top of pans on upper portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed on bottom portion of cooler. **Corrective Action Taken** Warning - From follow-up inspection 2025-08-14: Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 48F cold holding. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Admin Complaint

Inspection Date: 8/13/2025

Inspection #: Visit ID: 10924439

  • 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. Kitchen sliding door case: Bechamel (46 - cooling) at 10:05; cooling since 8/12 at 2:45pm At current rate of cooling product did not reach 41F within 6 hours. Observed in tightly wrapped container. Educated operator on proper cooling methods. See stop sale. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen sliding door case: Bechamel (46 - cooling) at 10:05; cooling since 8/12 at 2:45pm At current rate of cooling product did not reach 41F within 6 hours. Observed in tightly wrapped container. Educated operator on proper cooling methods. See stop sale. Warning
  • 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 0ppm) Advised operator to sanitize via triple sink with chlorine sanitizer between 50-100ppm. Repeat Violation Admin Complaint
  • 35A-02-7:High Priority - Live, small flying insects found, 2 by back door of kitchen. Not seen landing on food contact surfaces. Advised operator to kill and remove flying insects. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw octopus not in commercial packaging over French fries at low boy freezer in kitchen, raw chicken over bread rolls at stainless reach in freezer by dining room. Both products not in commercial packaging. Operator stored all products properly. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (51F - cold holding) Observed in dish resting on top of pans on upper portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed on bottom portion of cooler. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Propane canister stored next to spices in dry storage shelf in kitchen, bactine spray over flip top cooler on cook line. Operator stored all chemicals properly. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. display case: chicken pie (101F - Cooling) at 9:38; cooling since 8:45 - 88F at 10:11 At current rate of cooling product will not reach 70F within 2 hours. Observed in high traffic display case. Advised operator to place in freezer to quick chill. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon croissant, L'Atlantique sandwich containing raw smoked salmon not identified as raw animal protein on menu. Educated operator on proper menu identification of raw animal proteins. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink by back door. Corrected On-Site Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Emailed time control procedure to operator. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for sliced ham, potato salad made 8/10 at tall reach in stainless cooler in kitchen. Advised operator to date mark products. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Soap, water and vinegar mixture spray bottle not labeled by register area. Operator properly labeled spray bottle. Corrected On-Site Warning

Inspection Date: 3/7/2025

Inspection #: Visit ID: 10719297

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of drinking waste on prep table. Operator removed Ladle and placed item on bottom shelf of prep table. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid.
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Food trolley next to Handwashing sink
  • 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 sanitizer at 10ppm Operator set up 3 compartment sink to wash rinse and sanitize Corrected On-Site
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine washing at 86F

Inspection Date: 11/12/2024

Inspection #: Visit ID: 10711753

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 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 is at 0 ppm Chef changed bucket and primed to 100 ppm Corrected On-Site