DUNE DECK'S MIMOSA CAFE
10833 S JOG RD STE 200, Boynton Beach FL 33437 · 561.742.8005
Last inspected Feb 25, 2026 · 8 visits since August 2023
JAN 24
AUG 24
DEC 24
SEP 25
FEB 26
— STEADY
5 inspections within 35 points of each other. Whatever this kitchen does, it does consistently.
Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Establishment cooking raw poached eggs for later service to be served under consumer advisory. Operator will continue cooking process to 155F before service and use for separate item
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2017056888 | Nov 8, 2017 | Jan 17, 2018 | $720 |
Inspection history
8 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs and then proceeded to touch clean utensil without washing hands or changing gloves. Discussed with operator. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over pancake batter. Operator stored raw chicken properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in flip,top cooler across from grill and closest to handwashing sink at cook line Flip top cooler #1; raw shell eggs (64F);. Per operator food not prepared or portioned today. Per operator food held out of temperature less than four hours. Observed raw shell eggs stacked pass the fill line. Operator placed below in cooler to quick chilll.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from stove and the middle cooler flip top cooler #2; cheese (40F-49);. Per operator food not prepared or portioned today. Per operator food held out of temperature less than four hours. Observed cheese stored past the fill line. Operator placed below to quick chill
Show the remaining 2 findings ▾
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored in handwashing sink. Operator stored properly.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink in kitchen. Operator provided.
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at grill cooked potatoes 120-156F, sausages 99F. Per operator food held in unit less than four hours. Observed sausages stored under no temperature control. Operator placed back on stove to reheat to 165F or higher. Observed cooked potatoes not flattened out on grill. Operator flattened out.
Ice scoop handle in contact with ice. Operator removed.
Dec 10, 2024Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1Observed at flip top cooler across from 2nd grill shredded lettuce (43-50F - Cold Holding). Per operator not prepared or portioned today. Food held in unit less than 4 hours. Observed food past the fill line. Operator removed lettuce out of temperaturein another container and placed back in walk In cooler to quick chill. #2 Observed at flip top cooler across from 2nd grill provolone cheese (50F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed food past the fill line. Operator removed cheese and placed in another container and moved into walk in cooler to quick chill.
Toxic substance/chemical improperly stored. Observed above flatbread cooler fuel pressure gauge next to hot sauce. Operator removed.
Observed at flat top bread cooler cutting board has cut marks and is no longer cleanable. Operator discarded.
Uncleanable knife block in use to store knives. Observed in kitchen knife block very soiled. Operator removed knives and knife block to be washed, rinsed and sanitized.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate9 Basic
Show 12 findings ▾
Container of medicine improperly stored. Medicine on speed rack next to cookline, operator removed.
Nonfood-grade bags used in direct contact with food. Bread used for French toast stored in plastic handle thank you bags. Operator removed
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached
Bowl or other container with no handle used to dispense food. Bowl used to dispense feta cheese, operator removed.
Cove molding at floor/wall juncture broken/missing.
Covered waste receptacle not provided in unisex restrooms.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Container of coffee at coffee bar. Operator removed.
Equipment in poor repair. Gasket at drawers under flat top unit in poor repair
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Above kitchen cookline, operator removed and discarded.
Iced tea dispenser not cleaned at least once every 24 hours. Observed at front counter beverage station
In-use utensil stored in sanitizer between uses. Ice cream scoop stored in sanitizer at wait station. Operator removed, discarded sanitizer and moved scoop to ware washing area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on walk in cooler shelving.
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Observed throughout
Jan 11, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 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. Dish machine tested at 0ppm. Operator called for service, instructed operator to manually sanitize using triple sink until repaired
Cutting board has cut marks and is no longer cleanable. Observed throughout
Jan 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 8 findings ▾
Container of medicine improperly stored. Open container of medicine stored on shelf above cook line flip top cooler. Operator removed
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. Dish machine tested at 0ppm. Operator called for service, instructed operator to manually sanitize using triple sink until repaired
Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Establishment cooking raw poached eggs for later service to be served under consumer advisory. Operator will continue cooking process to 155F before service and use for separate item
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. middle cook line flip top: cooked potatoes (52F); cut tomatoes (52F); cooked mushrooms (50F); cut melon (58F); cheese (52F); turkey (46F); cooked short rib (51F); ham (52F); smoked salmon (52F) monitored unit for approximately 45 minutes with no changes in temperature. Operator states items have been in unit for approximately 2-3 hours. Operator moved items to freezer to quick chill, started to ice items
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment cooking raw poached eggs for later service to be served under consumer advisory. Operator will continue cooking process to 155F before service and use for separate item
Handwash sink not accessible for employee use at all times. Cook line hand wash sink blocked by garbage can. Operator removed
Cutting board has cut marks and is no longer cleanable. Observed throughout
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Operator removed
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable.
Employee with no beard guard/restraint while engaging in food preparation.
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.