SEEDS CAFE
1036B ROYAL PALM BEACH BLVD, Royal Palm Beach FL 33411 · 561-386-0777
Last inspected Feb 20, 2026 · 8 visits since October 2023
MAR 24
AUG 24
JAN 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table- Sausage gravy 122- hot holding- food out of temperature for 30 minutes- operator placed in stove to reheat food to 165F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025068061 | Aug 15, 2025 | Oct 22, 2025 | $200 |
Inspection history
8 visits, newest first
Feb 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At rear of establishment, no vacuum breaker at hose Bibb with hose attached.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At kitchen dish area, chlorine wiping cloth solution Sanitizer Bucket (Chlorine 200+ppm). Operator corrected to Chlorine 100ppm.
Cutting board has cut marks and is no longer cleanable. At front counter, cutting boards have cut marks and is no longer cleanable.
Silverware/utensils dried with a towel/cloth. At kitchen, employee used towel to dry dishes. Advised operator on proper procedure for drying clean dishes.
Show the remaining 2 findings ▾
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At designated hand sink near cook line, water draining slowly.
Working containers of food removed from original container not identified by common name. At kitchen, working container of food-sugar, removed from original package not labeled. Operator labeled item.
Aug 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 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 0ppm);
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees food handler training expired 04/11/25
Aug 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 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 0ppm);
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees food handler training expired 04/11/25
Aug 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 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);
Employee rubbed hands together for less than 10-15 seconds while washing hands. At kitchen area- employee handled dirty pate and only washed their hands for 5 seconds then proceeded to handle clean plates- educated operator - employee washed hands properly.
Shell eggs in use or stored with cracks or broken shells. See stop sale. At flip top cooler - raw shell egg with large crack and exposed egg -see stop sale.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler by cook line - raw shell eggs 54F- cold holding,- food not prepared or portioned today- food out of temperature for 1 hour- opersotr placed ice bags to quick chill
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter reach in cooler - Milk 50F- cold holding- food not prepared or portioned today- food out of Temperature for 15 minutes operator placed in reach in freezer to quick chill. At flip top cooler at cook line - shredded mozzarella 44-46F- cold holding, shredded mixed cheese 45-47F- cold holding,- food not prepared or portioned today- food out of temperature for 1 hour- operstor placed ice bags on food to quick chill,
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler at cook line- Cut tomatoes 53F at 9:30 to to 53F at 9:45 ( cooling since 9:00)- at current rate of cooking food will not reach to 41F within remaining time- operator placed ice bags on food to quick chill.
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 Cooke depot store held under four hour time as a public health control.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees food handler training expired 04/11/25
Jan 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container. At cookline area - non food grade paper towels used to line container with biscuits - operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by coffee station- milk 48F- cold holding - food not prepared or portioned today- food out of temperature for 15 minutes- operator moved to tall reach in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline area under heat lamp- Cooked chicken 124F- hot holding- food out of temperature for 20 minutes- operator placed to be reheated to 165F. At steam table - gravy 116-124F - hot holding- food out of temperature for 30 minutes- operator placed to be reheated to 165F.
Aug 22, 2024Inspection 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 ▾
Non-food grade paper/paper towel used as liner for food container. At reach in cooler by cookline- non food grade paper towels lining container with sliced cheese inside- operator removed paper.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer - raw Philly beef not commercially packaged stored over French fries - operator removed and stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At tall reach in cooler- raw shell eggs over cucumber salad - operator removed and stored properly.
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table- Sausage gravy 122- hot holding- food out of temperature for 30 minutes- operator placed in stove to reheat food to 165F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored over prep counter- operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cookline area- fan on counter soiled with dust.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Non-food grade paper/paper towel used as liner for food container. At kitchen area observed non food grade paper towels lining container with biscuits- operator removed.
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.