PANACHE BISTRO & CAFE
5301 N FEDERAL HWY CAFE GROUND FLR, Boca Raton FL 33487 · 561-6175122
Last inspected Jun 11, 2026 · 4 visits since December 2025
DEC 25
MAR 26
JUN 26
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Stop Sale issued due to food not being in a wholesome, sound condition..... Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening....veggie burger with mold, not determined when food was opened.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Jun 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Food with mold-like growth. Parmesan cheese in walk in cooler. See stop sale issue. Employee discarded food.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....mixed sour cream dressing date marked 3/26 at walk in cooler.See stop sale. Employee discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....mixed sour cream dressing date marked 3/26 at walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot Holding sauté onion 79F, home fries potatoes 80F in steam table being held more than 4 hours.
Show the remaining 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot Holding sauté onion 79F, home fries potatoes 80F in steam table being held more than 4 hours. Stop sale issue. Employee discarded food.
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. Quaternary ammonium
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...spoons, tong, spatulas stored water at 71F at kitchen. Employee removed.
No handwashing sign provided at a hand sink used by food employees at front line.
Wet wiping cloth not stored in sanitizing solution between uses... stored by the handwashing sink at front line. Employee removed garbage removed.
Mar 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Food with mold-like growth in beyond burger. See stop sale. Chef discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition..... Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening....veggie burger with mold, not determined when food was opened.
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...turkey 55 F, cut tomatoes 55F, feta cheese 49F, slice cheese 55F, quinoa 53F, roasted peppers 48F, eggwash 47F, ham 55F, sauté onion 47F in flip top reach in cooler at kitchen, food not prepped or portioned today, food being held more than 4 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...turkey 55 F, cut tomatoes 55F, feta cheese 49F, slice cheese 55F, quinoa 53F, roasted peppers 48F, eggwash 47F, ham 55F, sauté onion 47F in flip top reach in cooler at kitchen, food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Chef discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.... Hot holding sausages 96F, cooked potatoes 111F, chicken 92F in steam table at kitchen. Food being held less than 4 hours. Chef time marked
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening....veggie burger with mold, not determined when food was opened. Stop sale issue. Chef discarded food.
Handwash sink used for purposes other than handwashing....stored bucket in handwashing sink at front line. Employee removed
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...chili without thawing date marked in walk in cooler, food was out from freezer two days ago.
Wet wiping cloth not stored in sanitizing solution between uses....stored by the handwashing sink at front line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength....quaternary ammonium 00 ppm,
Dec 17, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Food with mold-like growth. Cheese from previous operator. See stop sale. Operator discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth. Cheese from previous operator.
No paper towels or mechanical hand drying device provided at handwash sink...all handwashing sink.
No soap provided at handwash sink all sinks at establishment.
No handwashing sign provided at a hand sink used by food employees at front line handwashing sink.
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.