DOLCE CAFE LLC
2650 N MILITARY TRL #145, Boca Raton FL 33431 · 561.245.7539
Last inspected Aug 25, 2026 · 11 visits since August 2023
SEP 24
JAN 25
OCT 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cashiering handling customer payment/change, point of sale/order entry system then handled clean equipment, clean utensils, unwrapped single service take out articles to prepare/package food for customers without washing hands. Discussed with employee who then washed hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Double upright stainless; raw shell eggs (49F - Ambient Air Temperature). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Double upright stainless; raw shell eggs (49F - Ambient Air Temperature). Operator stated not prepared or portioned today, held in cooler overnight. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double upright stainless; cut lettuce (50F - Cold Holding); goat cheese (50F - Cold Holding); cooked turkey (44F - Cold Holding); cooked chicken (50F - Cold Holding); pasteurized egg whites (49F - Cold Holding); cream cheese (46F - Cold Holding); cut kale (50F - Cold Holding); tuna (50F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double upright stainless; cut lettuce (50F - Cold Holding); goat cheese (50F - Cold Holding); cooked turkey (44F - Cold Holding); cooked chicken (50F - Cold Holding); pasteurized egg whites (49F - Cold Holding); yogurt (46F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double upright stainless; cut lettuce (50F - Cold Holding); goat cheese (50F - Cold Holding); cooked turkey (44F - Cold Holding); cooked chicken (50F - Cold Holding); pasteurized egg whites (49F - Cold Holding); cream cheese (46F - Cold Holding); cut kale (50F - Cold Holding); tuna (50F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Double upright stainless; cut lettuce (50F - Cold Holding); goat cheese (50F - Cold Holding); cooked turkey (44F - Cold Holding); cooked chicken (50F - Cold Holding); pasteurized egg whites (49F - Cold Holding); cream cheese (46F - Cold Holding); tuna (50F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen; butter (86F - Hot Holding). Operator stated butter reheated prior to being held for less than 1 hour, time marked to be discarded within a total of 4 hours.
Toxic substance/chemical (butane and quaternary ammonia tablets) improperly stored over food and clean utensils. Operator moved chemicals to floor.
Mar 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
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. Employee handled telephone before making coffee for guest without washing hands. Advised employee of proper handwashing procedures, employee washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shell eggs before handling single service container, without washing hands. Advised operator of proper handwashing procedures, employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (88F - Hot Holding) per operator item held out of temperature for an hour. Advised operator to reheat back to 165F. Operator place item into steam table to reheat.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked by tray of cookies. Advised operator to handwashing sink must be accessible at all times. Operator moved tray.
Handwash sink used for purposes other than handwashing. Handwashing sink used as a dump sink as evidence by food debris in sink. Advised operator of proper use of handwashing sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on cutting board while preparing food. Advised operator of proper storage of personal items, employee moved phone.
Standing water in bottom of reach-in-cooler. Advised operator to remove water from inside cooler.
Dec 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Oct 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
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.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pineapple packaged onsite and put in self serve cooler at front counter has no type of labeling.
Jan 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Form emailed
Jan 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority6 Intermediate1 Basic
Show 9 findings ▾
Employee washed hands with cold water. Employee washed hands with cold water
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top two door cooler in kitchen at ham (45F - Cold Holding); turkey (45F - Cold Holding) cut lettuce (46F - Cold Holding); chicken salad (46F - Cold Holding)
Hot water at mop sink does not reach 85 degrees Fahrenheit.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer at 70°f, thermometer is broken not reading temperature
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit.
No probe thermometer provided to measure temperature of food products. No working probe thermometer at time of inspection
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. Form emailed
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink by front counter
Employee with no hair restraint while engaging in food preparation.
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over ready to eat deli turkey meat. Operator properly stored item.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler in kitchen provolone (47F - Cold Holding) as per operator took from reach in cooler approximately 3 hours and half hours. As per operator pre sliced provolone took and placed at top of reach in cooler.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed thermometer not working.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened up 9-22-24 not properly date marked. Operator date marked item.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed melted butter being used at time as public beach, no written procedures. Emailed to operator, operator filled out produces.
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No probe thermometer provided to measure temperature of food products. Observed thermometer not working.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen above 3 compartment sink- observed plastic service containers being stored not inverted. Operator stored containers inverted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front counter- observed employee cellphone on slicer. Employee removed cellphone.
Ice scoop handle in contact with ice. Front counter- observed ice scoop handle being stored inside ice. Employee removed ice scoop.
Single-service articles not stored inverted or protected from contamination. Main kitchen above cold holding unit- observed Togo containers being stored not inverted. Operator stored Togo containers inverted.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fruits and parfait made on site not labeled
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.