BRIOCHE BAKERY AND CAFÉ
410 E LINTON BLVD UNIT 700, Delray Beach FL 33483 · 689-340-9084
Last inspected Jun 5, 2026 · 9 visits since November 2024
NOV 24
APR 25
NOV 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 64F in prep line at kitchen. Food not prepped or portioned today,...tuna sandwich 48F, ham sandwich 46F, chicken sandwich 47F in glass reach in cooler at front line. food being held more than 4 hours. Stop sale issue. Operator discarded food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate0 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 64F in prep line at kitchen. Food not prepped or portioned today,...tuna sandwich 48F, ham sandwich 46F, chicken sandwich 47F in glass reach in cooler at front line. food being held more than 4 hours. Stop sale issue. Operator discarded food.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses...operator stated that employee work less than 2 weeks.
Not provided any kind of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Jun 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority5 Intermediate2 Basic
Show 13 findings ▾
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....apple and cinnamon brioche grabbed with bare hands to serve customer. Discussion with operator
Non-food grade paper/paper towel used as liner for food container... cut tomatoes, cut lime, cut onions.
Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs above chocolate in reach in cooler. Eggs removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 64F in prep line at kitchen. Food not prepped or portioned today,...tuna sandwich 48F, ham sandwich 46F, chicken sandwich 47F in glass reach in cooler at front line. food being held more than 4 hours...... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.....observed at 1:22 pm tuna sandwich 48F, ham sandwich 46F, chicken sandwich 47F in glass reach in cooler at front line. Per operator food was prepped today at 7 am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 64F in prep line at kitchen. Food not prepped or portioned today,...tuna sandwich 48F, ham sandwich 46F, chicken sandwich 47F in glass reach in cooler at front line. food being held more than 4 hours. Stop sale issue. Operator discarded food.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.....observed at 1:22 pm tuna sandwich 48F, ham sandwich 46F, chicken sandwich 47F in glass reach in cooler at front line. Per operator food was prepped today at 7 am. Already Stop sale issue due to temperature abuse at violation 03A-02-5
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses...operator stated that employee work less than 2 weeks.
Not provided any kind of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....observed at 1 :36 cooked chicken in multiple containers, per operator chicken was cooked yesterday before 1 o'clock.
Employee with no hair restraint while engaging in food preparation.
Working containers of food removed from original container not identified by common name....eggwash spray bottle at reach in cooler.
Feb 26, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed...according to plan handwashing at front rare counter.
No plan review submitted and approved - removed handwashing sink from front rare counter. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Nov 4, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.......scallion cream cheese 48F, plain cream cheese 48F, tuna salad 48F, chicken salad, 48F, potato salad 48F, Cole slaw 48F, egg salad 48F, pastrami 48F in deli display cooler at front line,...cream cheese 59F in flip top reach in cooler, food not prepped or portion today, food being held more than four hours. Stop sale issue. Advised employee to discarded food.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of tools or device to measuring hot water.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nov 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority5 Intermediate2 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food......raw chicken with ready to eat ham in same container, raw chicken above ready to eat turkey in reach in drawer at kitchen, employee properly stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... scallion cream cheese 48F, plain cream cheese 48F, tuna salad 48F, chicken salad,48F, potato salad 48F, Cole slaw 48F, egg salad 48F, pastrami 48F in deli display cooler at front line,...cream cheese 59F in flip top reach in cooler, food not prepped or portion today, food being held more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.......scallion cream cheese 48F, plain cream cheese 48F, tuna salad 48F, chicken salad, 48F, potato salad 48F, Cole slaw 48F, egg salad 48F, pastrami 48F in deli display cooler at front line,...cream cheese 59F in flip top reach in cooler, food not prepped or portion today, food being held more than four hours. Stop sale issue. Advised employee to discarded food.
Toxic substance/chemical improperly stored....glass cleaner spray bottle hanging next to cleaned plate, spoons in table at front line. Employee removed bottle.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening......cream cheese was opened 3 days ago in reach in cooler at kitchen. Food being stop sale due temperature abuse.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....chlorine
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of tools or device to measuring hot water.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.......scallion cream cheese, veggie cream cheese, tuna salad, chicken salad, egg salad, potato salad, coleslaw in deli display cooler at front line, food was prepped 2 days ago. Food being stop sale issue due to temperature abuse.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash...not inverted dough machine front of handwashing sink at front line.
Employee with no hair restraint while engaging in food preparation.
Jun 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer strips or thermometer.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Apr 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority5 Intermediate9 Basic
Show 15 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer 200+ Ppm. Operator made new solution rechecked 100 Ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, mold-like substance or slime.
Handwash sink not accessible for employee use at all times. Observed rubber floor mats in front of hand washing sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermometer strips or thermometer.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cladinio Michaud
Spray bottle containing toxic window cleaner and degreaser substance not labeled.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Observed small plate with no handle used to dispense breakfast potatoes on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell.phone and keys on prep table shelf next to spices. Employee removed.
Floor soiled/has accumulation of debris. Observed floor behind speed racks soiled/has accumulation of debris.
Food stored on floor. Observed containers of coco powder stored on the floor in kitchen. Observed plastic water bottles stored on the floor in hallway.
Single-service articles improperly stored. Observed box of single serve napkins stored on the floor at front counter. Observed box of single serve containers stored on the floor in hallway to bathroom. Employee elevated
Stored food not covered. Observed container of brown sugar not covered.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop station.
Wiping cloth sanitizing solution stored on the floor on cook line.
Nov 21, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo label or thermometer.
Bathroom located inside establishment not completely enclosed self-closing doors.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.