SEABRA BAKERY & CAFE
465-475 NE SPANISH RIVER BLVD, Boca Raton FL 33431
Last inspected Jul 28, 2026 · 9 visits since August 2023
NOV 24
FEB 25
AUG 25
DEC 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Presence of insects. Observed approximately 4 live ants crawling on fresh fruit squeezing machine at front counter Observed approximately 6 spiders on the ceiling in dry storage used to store flour and other canned foods Advised to clean areas;
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 28, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed dishwasher added in the production room next to mop sink; no approved plans; please submit plans
Jul 27, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 violations recorded, 12 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
12 High priority2 Intermediate7 Basic
Show 21 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee numerous times cracking raw shell eggs and touching clean utensils and plates before changing gloves and washing hands Operator educated. Employee washed hands.
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 employee doing dishes in the three compartment by cook line and switched to working with foods without washing hands first; educated; employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe employee doing dishes manually and not properly rinsing and sanitizing them; quaternary sanitizer checked and at 0 ppm; Operator set up properly three compartment sink.
Live, small flying insects found Observed approximately 25 life files: 3 live flies at dry storage used for flour and other canned foods not landing 6 live flies at front counter landing on fresh juice squeezer 3live flies landing on the paper towel dispenser at handwash sink by office area adjacent with dry storage 2 live flies at cook line - not landing 3 live flies landing on baked cakes by walk-in cooler 4 live flies at dishwasher area - not landing 4 live flies in the production areas - not landing Operator started to clean
Presence of insects. Observed approximately 4 live ants crawling on fresh fruit squeezing machine at front counter Observed approximately 6 spiders on the ceiling in dry storage used to store flour and other canned foods Advised to clean areas;
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); operator set up quaternary solution to 200 ppm
Raw animal food stored in same container as ready-to-eat food. Raw beef bags not commercially packaged stored inside the same box with fully cooked sausage in walk-in freezer; stored properly
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (51F - Cold Holding) in glass door cooler at cook line; food out of temperature for approximately 2 hours; food moved to walk-in cooler;
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dishwasher with soiled gloves put on halfway on her hands rinsing off dirty dishes, rinsed off with clean water, put in sanitizer compartment and rinsed off again with clean water; employee kept repeating this without changing gloves and washing hands; Educated. Employee washed hands;
Stop Sale issued due to food not being in a wholesome, sound condition. Flies landing on a few pans with cake on the speed rack by walk-in cooler; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (48F - Cold Holding); cheese pie (47F - Cold Holding); fried chicken (48F - Cold Holding); cooked chicken (54F - Cold Holding); raw shell eggs (51F - Cold Holding); in glass door cooler at cook line; as per operator foods not prepared or portioned today; foods out of temperature for less than 4 hours; food moved to walk-in cooler
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 - food like cheese balls; potato balls; empanadas in the display case at front counter; as per operator food on time since 7:30 pm; time marked
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- quaternary solution at three compartment sink at cook line;
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed dishwasher added in the production room next to mop sink; no approved plans; please submit plans
Equipment and utensils rinsed after the application of the sanitizer solution- employee rinsing dishes after sanitizing; educated
Food stored on floor- flour containers on the floor in dry storage area Stored properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit- coffee spoons in water at 120 at coffee bar; removed
No conspicuously located ambient air temperature thermometer in holding unit- glass door cooler at cook line;
Ripped/worn tin foil used as shelf cover- at cook line on the bottom shelf of the prep tables; advised to remove
Soiled floors- heavy accumulation of food debris and grease behind all equipment and throughout the entire facility
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); fixed to 200 ppm
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken empanadas (124F - Hot Holding) at front counter display case. Chef discarded and started to make new ones.
Handwash sink not accessible for employee use at all times. Garbage can in front of handwashing sink at front counter. Employee moved can
No Heimlich maneuver/choking sign posted.
Working containers of food removed from original container not identified by common name. Egg in a spray bottle not labeled
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cut friction and whip cream in wal in cooler. Raw shelled eggs over chicken croquettes in reach in cooler. Employee moved all raw shelled items to bottom shelf
Food stored on floor. Crate of assorted foods on the floor in walk in cooler. Employee picked up crate.
No Heimlich maneuver/choking sign posted.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.quaternary solution at 0 ppm. Employee redid buckets to 200 ppm
Feb 20, 2025Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food.raw shelled eggs over opened ham and cheese in paddle two door cooler in prep room. Chef moved raw eggs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken empanadas; (122F - Hot Holding); beef empanadas (122F - Hot Holding). At front counter hot holding case. Items in case one hour Manager discarded items and started to cook new ones, raised temperature setting on unit.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in prep room. Employee filled paper towels.
No Heimlich maneuver/choking sign posted.
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit at front counter at Chicken empanadas; (120F - Hot Holding); chicken croquettes (120F - Hot Holding) chef discarded items and raised the temperature of unit.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in walk in prep cooler. Chef changed batteries in unit to get paper towels to work.
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. Form was emailed
Opened employee beverage container in a cold holding unit with food to be served to customers. Used bottle of water in two door cooler at front counter near customers food. Employee discarded bottle.
Jan 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter display warmer; chicken empanadas (116F - Hot Holding); cheese empanadas (112F - Hot Holding). Operator placed items in oven for reheating.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/10/16/2023
Handwash sink not accessible for employee use at all times. Main kitchen at 3 compartment sink- observed bottles of cleaning solutions being stored inside 3 compartment sink. Employee removed items.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main bakery kitchen at 3 compartment sink- observed pots on shelf being stored not inverted. Employee store pots properly.
Opened employee beverage container in a cold holding unit with food to be served to customers. Front counter low boy cooler- observed employee bottle of water inside cooler. Operator removed employee bottle of water.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main bakery kitchen- observed soiled wiping cloths on all prep table. Employee removed wiping cloths.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in front counter case at chicken empanadas, beef empanadas (119-122F - Hot Holding), cook removed and reheated to 165° and above
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager adjusted the setting on the hot water
Food stored on floor. Boxes on the floor in the walk in freezer manager picked up
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.