NOISETTE FRENCH CAFE
6030 SW 18 ST STE A5, Boca Raton FL 33433
Last inspected Jan 7, 2026 · 7 visits since October 2023
JAN 24
SEP 24
JAN 25
AUG 25
JAN 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door cooler in kitchen at Brie (45F - Cold Holding); salmon (45F - Cold Holding), manager lowered setting and moved items to reach in freezer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door cooler in kitchen at Brie (45F - Cold Holding); salmon (45F - Cold Holding), manager lowered setting and moved items to reach in freezer.
Covered waste receptacle not provided in women's bathroom. Receptacle in unisex restroom has no cover.
No handwashing sign provided at a hand sink used by food employees. No employees must wash hand signs at handwashing sinks in kitchen and restrooms
Aug 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. egg quiche (51F - Cooling 1 1/2 hour at 9:20, 51F at 9:50) at two door stainless True cooler. At current rate of cooling, item will not reach 41F in the required 6 hour window. Operator moved item to neighboring cooler to increase cooling rate.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (56F - Cold Holding); sliced cheese (51F - Cold Holding) not prepared or portioned today stored in reach 2 door stainless True cooler for less than 3 hours. Operator moved to prep area reach in to 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 marking on whole milk containers at front counter reach in. Item holds below 70F and follows 6 hour rule. Operator applied appropriate time marking.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above triple sink area and mop sink area heavily soiled with dust.
Wall soiled with accumulated grease, food debris, and/or dust. Wall area surrounding kitchen handsink and neighboring fire extinguisher soiled with food debris build u.
Apr 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
After entering kitchen, employee failed to wash hands before putting on gloves to initiate a task working with ware washing equipment and handling clean dishes. Discussed proper glove changing and handwashing procedures with operator.
Food manager certification expired. Alexandre Brau expired on 10/7/24. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Handwash sink used for purposes other than handwashing. Handwashing sink by front counter used to fill glasses of water for customers.
Nonfood-contact surfaces including shelving above kitchen prep line, wall above bakery prep area, air vent in kitchen heavily soiled with dust.
Straws provided for customer self-service on front counter near front entrance not individually wrapped or in an approved dispenser. Operator reorganized.
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 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. Chlorine ppm at zero. Chef changed sanitizer bucket and primed machine to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door standing true cooler in kitchen at Quiche; (46F - Cold Holding); Brie (; (45F - Cold Holding), chef moved items to working cooler. And called for maintenance Chef stated cooler was in defrost
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottle with chemicals
Opened employee beverage container in a cold holding unit with food to be served to customers. Open and used bottle of water in reach in cooler. Chef discarded bottle.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 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. Dishwasher chlorine at ppm 0. Chef changed bucket and primed to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at cooked chicken (45F - Cold Holding); ham (45F - Cold Holding),chef stated it may be in defrost, 2nd check ham 43°, turkey 39, cheese 43
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observe cook wearing gloves then cracking shelled eggs then changing gloves without washing hand and then touching clean plates. I explained to operator that you must wash hands after touching raw shelled eggs and cook washed hands and change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at Low boy refrigerator; milk (51F - Cold Holding). Operator stated milk was bought today and lowered refrigerator.
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. Operator labled 8-12
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.