KIXI CAFE
171 SE MIZNER BLVD, Boca Raton FL 33432 · 917-951-9915
Last inspected Jul 23, 2026 · 14 visits since July 2023
JUL 24
DEC 24
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ 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--2023057656 | Sep 28, 2023 | Apr 22, 2024 | $400 |
Inspection history
14 visits, newest first
Jul 23, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line: cooked potato (100F at 11:42am- Reheating) As per operator, item was removed from cooler and placed on stove to get hot since 8am. Item did not reheat to 165F in a total of 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter: créme br\00C3\00BBlée with heavy whipping cream (56F at 12:15pm - Cooling) As per operator, cooling since 8am. Product did not cool to 41F in a total of 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler in kitchen: raw chicken (46F - Cold Holding); cheddar cheese (48F - Cold Holding); raw steak (45F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. See stop sale. On shelf above prep counter: French toast (83F - Cold Holding) As per operator, stored since 4 hours. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler in kitchen: raw chicken (46F - Cold Holding); cheddar cheese (48F - Cold Holding); raw steak (45F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. See stop sale. On shelf above prep counter: French toast (83F - Cold Holding) As per operator, stored since 4 hours. Not prepped or portioned today. See stop sale. At front counter: milk (49F - Cold Holding) As per operator, stored on counter 5 mins; heavy whipping cream (51F - Cold Holding) As per operator, stored since 2 mins. Not prepped or portioned today. Operator placed to quick chill. On prep table: raw shelled eggs (54F - Cold Holding); liquid eggs (68F - Cold Holding) As per operator, stored since 9am. Not prepped or portioned today. Operator placed to quick chill.
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/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for spinach, spring mix, Canadian bacon. Advised operator to include products in written procedures.
Show the remaining 1 finding ▾
Equipment in poor repair. At double door reach in cooler and reach in coolers at front counter, gaskets are in disrepair.
Jul 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 10 high priority.
10 High priority5 Intermediate3 Basic
Show 18 findings ▾
Container of medicine improperly stored. At dry storage rack: container of painkillers stored above containers of peanut butter and mayonnaise. Operator stored properly.
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. Observed dishwasher handle dirty dishes at triple sink then clean dishes to dry; no hand wash. Dishwasher washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler: raw ground beef stored over raw shelled eggs. Operator stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer: raw chicken stored above steak - not all products commercially packaged. Stored properly.
Shell eggs in use or stored with cracks or broken shells. See stop sale. On prep counter: raw cracked shelled eggs stored with raw whole shelled eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line: cooked potato (100F at 11:42am- Reheating) As per operator, item was removed from cooler and placed on stove to get hot since 8am. Item did not reheat to 165F in a total of 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter: créme brûlée with heavy whipping cream (56F at 12:15pm - Cooling) As per operator, cooling since 8am. Product did not cool to 41F in a total of 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler in kitchen: raw chicken (46F - Cold Holding); cheddar cheese (48F - Cold Holding); raw steak (45F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. See stop sale. On shelf above prep counter: French toast (83F - Cold Holding) As per operator, stored since 4 hours. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler in kitchen: raw chicken (46F - Cold Holding); cheddar cheese (48F - Cold Holding); raw steak (45F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. See stop sale. On shelf above prep counter: French toast (83F - Cold Holding) As per operator, stored since 4 hours. Not prepped or portioned today. See stop sale. At front counter: milk (49F - Cold Holding) As per operator, stored on counter 5 mins; heavy whipping cream (51F - Cold Holding) As per operator, stored since 2 mins. Not prepped or portioned today. Operator placed to quick chill. On prep table: raw shelled eggs (54F - Cold Holding); liquid eggs (68F - Cold Holding) As per operator, stored since 9am. Not prepped or portioned today. Operator placed to quick chill.
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. No time mark for chimichurri; poached eggs As per operator, stored since 9am. Operator time marked.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At front counter: créme brûlée with heavy whipping cream (56F at 12:15pm - Cooling) As per operator, cooling since 8am. Product did not cool to 41F in a total of 4 hours. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line: cooked potato (100F at 11:42am- Reheating) As per operator, item was removed from cooler and placed on stove to get hot since 8am. Item did not reheat to 165F in a total of 2 hours. See stop sale.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler in kitchen: milk and chia seeds (63F at 12:15pm; 61F at 12:45pm- Cooling) As per operator, cooling since 11am. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
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/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for spinach, spring mix, Canadian bacon. Advised operator to include products in written procedures.
Spray bottle containing toxic substance not labeled. Spray bottle of Mr clean; not labeled. Advised operator to label.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. At double door reach in cooler and reach in coolers at front counter, gaskets are in disrepair.
No Heimlich maneuver/choking sign posted. Emailed to operator.
Feb 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 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. Employees handled phone before slicing avocados, without washing hands. Advised employee of proper handwashing procedures. Employee washed hands.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/25. Operator renewed during inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell eggs, and grabbed clean plates for service without changing gloves or washing hands. Advised employee of proper handwashing procedures. Employee washed hands.
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/
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
Oct 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 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) Advised operator to set up triple sink with chlorine sanitizer 50-100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler front counter area: oat milk (46F - Cold Holding); half&half (46F - Cold Holding); milk (45F - Cold Holding); créme br\00C3\00BBlée foam(heavy cream) (46F - cold holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. flip top cooler: Sliced cheddar (59F - Cold Holding); cooked onions (50F - Cold Holding); sausages (53F - Cold Holding); ham (55F - Cold Holding)
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.
Sep 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 9 high priority.
9 High priority6 Intermediate3 Basic
Show 18 findings ▾
Container of medicine improperly stored. Pain relievers stored over prep table in kitchen. Operator stored properly.
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) Advised operator to set up triple sink with chlorine sanitizer 50-100ppm.
Non-food grade paper/paper towel used as liner for food container. Observed paper towel covering and in direct contact with Sliced cheese and guacamole at flip top cooler. Operator removed paper towel. Raw chicken stored and in direct contact with thank you to go bag at reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw ground beef and raw bacon over pasteurized liquid eggs and cream at stainless reach in cooler in kitchen, raw ground beef not in commercial packaging over Canadian bacon at reach in freezer in kitchen. Operator stored all products properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed Employee handling raw shrimp, then opened cooler then opened container of ready to eat grits and spicy tomato sauce without changing gloves and washing hands. Educated operator on proper hand washing procedures. Employee washed hands.
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. Reach in cooler front counter area: oat milk (46F - Cold Holding); half&half (46F - Cold Holding); milk (45F - Cold Holding); créme brûlée foam(heavy cream) (46F - cold holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler front counter area: oat milk (46F - Cold Holding); half&half (46F - Cold Holding); milk (45F - Cold Holding); créme brûlée foam(heavy cream) (46F - cold holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. flip top cooler: Sliced cheddar (59F - Cold Holding); cooked onions (50F - Cold Holding); sausages (53F - Cold Holding); ham (55F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Poached eggs (108F hot holding); syrup with butter (111F - Hot Holding) Observed resting on pan by cook range. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Operator placed time mark for remaining 3 hours. Time control procedure emailed to operator.
Toxic substance/chemical improperly stored. Butane stored over pancake mix at dry storage rack in kitchen. Operator stored properly.
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. Not available at time of inspection. Bodily fluids procedure emailed to operator.
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by stainless freezer in kitchen.
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. Observed Spicy tomato sauce and cooked onions made 9/14 not labeled at stainless reach in cooler in kitchen. Advised operator to label products.
Spray bottle containing toxic substance not labeled. Observed Lysol spray not labeled at front counter area, degreaser spray bottle not labeled in kitchen. Advised operator to label all chemicals.
Bowl or other container with no handle used to dispense food. No handle scoop stored in flour bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Employee beverage on flip top cooler in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Cell phone and keys over prep table in kitchen.
Feb 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification.
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. One new employee on site hired less than 60 days
Dec 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority5 Intermediate1 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw smoked salmon
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. One new employee on site hired less than 60 days
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. 85F on stove top
Sep 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Ceiling tile missing. Storage area
Jul 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority7 Intermediate5 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Toxic substance/chemical improperly stored. Spray bottles with tea at front counter in dining room Listerene with granola on shelf above flip top cooler
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.
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to ice machine
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. Storage area
Food stored on floor. Onions Potatoes
Time/temperature control for safety food thawed in an improper manner. Home fries at room temperature
Wet wiping cloth not stored in sanitizing solution between uses. On prep table
Sep 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to operator.
Sep 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (70F - Cold Holding) on cook line. Chef states eggs out less than Four hours. Placed in cooler. Discussed TPHC with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (48F - Cold Holding); burrata (48F - Cold Holding); cheddar cheese (50F - Cold Holding); shredded cheddar cheese (56F - Cold Holding); feta cheese (52F - Cold Holding); flip top cooler. Chef states food not prepped or portioned. Placed in unit less than Four hours. Flip top kept open. Food items not submerged in unit.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in kitchen Hand sink at front coffee station counter
No soap provided at handwash sink. Front coffee station counter
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to operator.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Operator turned machine on. Ran three times.
Aug 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 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.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cookline flip top cooler, cheese (57F - Cold Holding); ham (57F - Cold Holding); cooked onions (57F - Cold Holding). The items were being stored above the level of refrigeration. The items were not prepared or portioned today. The items were returned to the lower cooler to chill and cold hold.
Manager or person in charge lacking proof of food manager certification.
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.
Spray bottle containing toxic substance not labeled. At the front counter, a spray bottle containing a yellow liquid was not labeled. An employee labeled the bottle.
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.