LIVING GREEN CAFE
2202 N FEDERAL HWY, Boca Raton FL 33431
Last inspected Aug 20, 2026 · 14 visits since August 2023
JUN 25
SEP 25
OCT 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Pesticide/insecticide labeled for household use only present in establishment. Front counter at prep sink- observed spray bottle of Raid flying insect killer on the floor at desert cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025079689 | Sep 23, 2025 | Dec 4, 2025 | $400 |
| 2--2023068598 | Nov 29, 2023 | Jan 16, 2024 | $400 |
| 2--2020039400 | Aug 7, 2020 | Sep 10, 2020 | $400 |
Inspection history
14 visits, newest first
Aug 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alto sham; chicken (125F - Hot Holding); salmon (125F - Hot Holding). Operator stated items cooked prior to being held for 2 hours, reheated to 170F to be held at 135F or above.
Aug 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 9 high priority.
9 High priority2 Intermediate0 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area; cooked quinoa (112F - Cooling). Operator stated cooling for 2 hours, did not reach 70F within 2 hours, moved to be reheated to 165F and restart the cooling process (135F-70F within 2 hours and 135F-41F within a total of six.
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(s) touched hair while adjusting hair/hat(s), touched face(s) while wiping/scratching with finger(s)/hand(s) and then continued preparing/packaging food for customers without washing hands. Operator discussed with employees who then washed hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <165). Operator tested machine twice with same result; Dish surface <160F. Advised Operator to manually sanitize dishes until machine is repaired and able to sanitize properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw comminuted beef stored over raw salmon. Operator moved raw comminuted beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut kale as of 10:37 since 6:45 (66F - Ambient Cooling) 66F at 11:15. Operator stated kale cut at 6:45, stored in full deep container with lid, did not reach 41F within 4 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At countertop; milk (60F - Cold Holding). Operator stated not prepared or portioned today, held on counter for 1 hour, moved to reach in cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut kale as of 10:37 since 6:45 (66F - Ambient Cooling) 66F at 11:15. Operator stated kale cut at 6:45, stored in full deep container with lid, did not reach 41F within 4 hours. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alto sham; chicken (125F - Hot Holding); salmon (125F - Hot Holding). Operator stated items cooked prior to being held for 2 hours, reheated to 170F to be held at 135F or above.
Toxic substance/chemical (glass cleaner) improperly stored.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut kale as of 10:37 since 6:45 (66F - Ambient Cooling) 66F at 11:15. Operator stated kale cut at 6:45, stored in full deep container with lid, did not reach 41F within 4 hours. See Stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers lox (raw salmon), served raw and not identified as being raw. Advised Operator to properly identify salmon.
Dec 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw ground beef stored over raw salmon. The items were switched.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. The can opener was moved to the triple sink to be cleaned and sanitized.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the bin of salt, the scoop was handle side down. The scoop was corrected.
Oct 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Bowl or other container with no handle used to dispense food. Bowl being used as a scoop or spoon. Chef discarded bowl.
Covered waste receptacle not provided in women's bathroom. In a unisex restroom has no covered waste receptacle
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting boards. Employee discarded drink
Equipment and utensils not properly air-dried - wet nesting., employee removed pots and placed to air dry
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauges on final rinse not working.
Unwashed fruits/vegetables stored with ready-to-eat food. Apples and beets either stickers on smoothie counter being used. Employees removed stickers and washed before cutting
Working containers of food removed from original container not identified by common name. Sugar containers not labeled. Ok labeled sugar
Sep 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 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. Observed employee cutting romaine lettuce to be placed on buffet.. Employee placed on gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed broccoli (106-109F - Hot Holding)in alto shamm per operator held out of temperature out of temperature less than 1 hour. Operator reheated.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle in a bag of food rub.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
Jun 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Diced cooked chicken made 6/6 and 6/4 at tall stainless reach in cooler in prep kitchen. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alto sham: chicken breast (118F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed back in one to reheat to 165+F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Croissants: Le Paris (smoked salmon), bagels: (smoked salmon) No raw animal protein identifier for smoked salmon. Operator added asterisks during course of inspection.
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
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.
Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer.
Old labels stuck to food containers after cleaning. Cooked macaroni and cheese has old preparation labels still in tact on container.
Oct 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food not stored at least 6 inches off of the floor. Bags of rice on the floor in kitchen.chef picked up bags and put on shelf
Sep 13, 2024□ 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 ▾
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. Observed some employees expired.
Sep 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority6 Intermediate4 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked salmon sandwich over cooked chicken sandwich. Operator properly stored item.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed garlic spread marked date of 8-5-2024. Operator discarded item.
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. Observed in kitchen at cooler 1 sliced tomatoes (45F - Cold Holding); garlic purée (48F - Cold Holding); cooked egg plants (46F - Cold Holding); cooked omelette eggs (46F - Cold Holding) and at cooler 2 in kitchen raw salmon (45F - Cold Holding) as per operator items not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen at cooler 1 sliced tomatoes (45F - Cold Holding); garlic purée (48F - Cold Holding); cooked egg plants (46F - Cold Holding); cooked omelette eggs (46F - Cold Holding) and at cooler 2 in kitchen raw salmon (45F - Cold Holding) as per operator items not prepped or portioned today.
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 not properly date marked. As per operator open 9-10-2024. Operator properly labeled item.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink next to oven. Operator added paper towels.
No soap provided at handwash sink. Observed no soap at hand washing sink at prep table in kitchen. Operator added soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written DBPR plans. Operator provided proof of time stamp of all foods.
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. Observed some employees expired.
Spray bottle containing toxic substance not labeled. Observed bleach in spray bottle not properly labeled. Operator labeled item properly.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bin upright on top of ice machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bottle of water on prep area. Operator removed item.
Single-service articles improperly stored. Observed single service utensils upright and inverted by entrance and exit.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed bean sprouts over ready to eat at butter and cheese. Operator properly stored items.
Feb 21, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. meatballs (48F - Cooling); chicken (48F - Cooling); chicken breast (48F - Cooling) in one door reach in cooler. Not prepped or portioned. In unit overnight. Covered. Food did not reach 41F within 6 hours.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60F - Cold Holding) at back door of kitchen. Employee states eggs delivered at 7 am. Out less than. Four hours. Placed in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. meatballs (48F - Cooling); chicken (48F - Cooling); chicken breast (48F - Cooling) in one door reach in cooler. Not prepped or portioned. In unit overnight. Covered. Food did not reach 41F within 6 hours.
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide at time of inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Cup as scoop in bread crumbs
Equipment and utensils not properly air-dried - wet nesting. Plastic containers
Food stored in a prohibited area. Cans of food stored under hand sink pipes at center prep table
Food stored on floor. Carrots on floor during prep Produce floor walk in cooler Produce chicken from delivery at 7 am stored on floor Cans of grape leaves on floor under hand sink
Wall soiled with accumulated grease, food debris, and/or dust. Caulking Along triple sink
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Front counter at prep sink- observed spray bottle of Raid flying insect killer on the floor at desert cooler.
Employee eating in a food preparation or other restricted area. Front counter behind register- observed employee cake and spoon on prep counter top. Employee removed food and spoon. Front counter behind cold holding unit- observed employee water bottle on prep table. Employee removed water bottle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front counter prep table at Merrychef oven- observed employee cellphone on prep table. Employee removed cellphone.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Main kitchen behind center prep table- observed no hood ventilation system above 4 top induction burner stove. Ceiling above is soiled with grease like substance.
No Heimlich maneuver/choking sign posted. Provided operator with poster.
Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Main kitchen behind center prep table- observed steam and vapors coming from pots to ceiling and wall on 4 top induction burner stove.
Nov 30, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 29, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Front counter- observed employee exit front counter to deliver food to customer, return back to service line, put on gloves and began to prepare food without washing hands.
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. Front counter- observed employee touch hat with bare hands, put on gloves, grab croissant to prepare for customer without washing hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen dry food storage shelf at true cooler- observed 9 live flying insects landing on dry food storage shelf. Main kitchen Speed cart at mop sink- observed 1 live flying insects flying around case of bananas. Main kitchen single service dry storage area at exit door- observed 5 live flying insects flying around broom and landing on wall at exit door. Main kitchen prep table at auto-sham- observed 13 live flying insects landing wall, paper towel and storage shelf with clean plates. Main kitchen above ice machine- observed 1 live flying insect landing on wall above ice machine. Front counter above ready to eat carrots, apples and celery- observed 11 live flying insects flying around and landing on wall, open container of ready to eat celery. Dining area food storage shelf at unisex restrooms- observed 2 live flying insects flying around open case of potato chips. Front counter sneeze guard glass in front of cold holding unit for juice- observed 9 live flying insects landing on sneeze guard glass.
Food thermometer(s) not calibrated according to manufacturer's specifications. Observed thermometer not working.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled and with dust at 3 compartment sink area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen storage shelf above auto-sham- observed plates being stored not inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen auto-sham- observed employee cup of juice on auto-sham counter top. Employee removed beverage.
Opened employee beverage container in a cold holding unit with food to be served to customers. Front counter AdvantEDGE low boy cooler- observed employee coffee in cooler.
Reuse of single-service or single-use articles. Front counter cold holding unit- observed 2 ounce Togo container being reused to scoop tuna salad and feta cheese.
Single-service articles improperly stored. Dining area and unisex restrooms- observed cases of Togo containers being stored on the floor.
Soiled dry wiping cloth in use. Main kitchen prep tables- observed soiled wiping cloths on all prep tables. Employee removed wiping cloths.
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Manager filled paper towels
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.