CAFE CASCADES
6561 CASCADES ISLE BLVD, BOYNTON BEACH 33437
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 3/7/2025
Inspection #: Visit ID: 10716882
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna removed from bags
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in flip top cooler on cook line
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef touching clothes and began handling cooking equipment without washing hands
- 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. See stop sale. Raw shell eggs Marked Corrected On-Site
Inspection Date: 11/15/2024
Inspection #: Visit ID: 10716473
- N/A:No Violations Were Observed
Inspection Date: 11/8/2024
Inspection #: Visit ID: 8737457
- 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). Instructed chef to set up triple sink for sanitizing. Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef picked up bagel off floor and threw it in garbage bin and immediately began handling food. Hands not washed in between. Warning
- 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. Chef cracking raw shell eggs with gloves and immediately handled spatula with the same gloves. Gloves not changed and hands not washed. Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef touching ready to eat sliced tomatoes with barehands Warning
- 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. See stop sale. Raw shell eggs Time marked Corrected On-Site Warning
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef washed hands in triple sink. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Inspection Date: 2/5/2024
Inspection #: Visit ID: 8489500
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line . Employee removed towel Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name...several kinds of nuts at kitchen. Employee labeled Corrected On-Site
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit...chicken breast cooked 157° , 161° . Cooked chicken again 172°-, 167° . Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands....dishwasher, washed hands after discussion. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee cleaned. Corrected On-Site
Inspection Date: 8/31/2023
Inspection #: Visit ID: 8358565
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized during inspection. **Corrective Action Taken**
- 25-05-4:Basic - Single-service articles improperly stored. Observed a case of take out and other plastic wear directly on the floor. Operator placed on a crate. **Corrective Action Taken**
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee Food Handler training cards filled out with only one date, of 11-18-2024. No authorized signature, no date of exam, no expiration date.