CAFE CASCADES
6561 CASCADES ISLE BLVD, Boynton Beach FL 33437 · 561.734.6250
Last inspected Mar 18, 2026 · 8 visits since August 2023
FEB 24
NOV 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2016053693 | Nov 4, 2016 | Feb 6, 2017 | $400 |
Inspection history
8 visits, newest first
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over tortillas. Operator stored raw shell eggs properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes 100-129F hot holding stored on top of shelf under no temperature control. Operator moved to cooler to chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and soup not date marked. Per operator food was prepared three days ago. Operator date marked 3/15/26.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile soiled with dust.
Show the remaining 3 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer at front of restaurant.
Raw fruits/vegetables not washed prior to preparation. Observed avocados not washed prior to preparation. Operator washed avocados.
Stored food not covered. Observed sausages not covered in reach in freezer. Operator covered.
Sep 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
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) Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face with hand and after without washing hands employee began to prepare tuna salad, discussed with operator, employee washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In walk in cooler 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, discussed with operator see stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected solution to Sanitizer Bucket (Chlorine 100ppm)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen metal pans of tuna salad (70F - Cooling) at 10:35 since 10:25 to 70F at 11:00, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has No written procedures available for use of time as a public health control to hold time/temperature control for safety food used for raw shell eggs, discussed with operator and emailed time is a public health control written procedure form.
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. In walk in cooler 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, discussed with operator see stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen employee beverage with open lid stored above flip top cooler, discussed with operator who removed beverage.
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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
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
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
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in flip top cooler on cook line
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
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.
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.
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.
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
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
Employee washed hands in a sink other than an approved handwash sink. Chef washed hands in triple sink.
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/
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.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit...chicken breast cooked 157°, 161°. Cooked chicken again 172°-, 167°.
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.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade. Employee cleaned.
Wet wiping cloth not stored in sanitizing solution between uses at cook line. Employee removed towel
Working containers of food removed from original container not identified by common name...several kinds of nuts at kitchen. Employee labeled
Aug 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized during inspection.
Single-service articles improperly stored. Observed a case of take out and other plastic wear directly on the floor. Operator placed on a crate.
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.