VINCENT'S FRENCH BAKERY
2831 N FEDERAL HWY UNIT 8 & 9, Boca Raton FL 33431 · 5612299151
Last inspected Aug 14, 2026 · 9 visits since July 2023
NOV 24
MAR 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found, 2 by back door of kitchen. Not seen landing on food contact surfaces. Advised operator to kill and remove flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025067725 | Aug 14, 2025 | Oct 22, 2025 | $400 |
Inspection history
9 visits, newest first
Aug 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority5 Intermediate0 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. State Issued surface temperature measuring device indicated a surface temperature of only 143F on two separate cycles. Advised Operator to manually sanitize dishes until machine is repaired and able to sanitize properly.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw salmon and then handled ready to eat spring mix lettuce without washing hands. Advised Operator of proper hand washing/requirements.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes while removing from customers table/carrying to dish area then handled clean equipment and utensils used to prepare/serve drinks/food without washing hands. Advised Operator of proper hand washing/requirements.
Stop Sale issued due to food not being in a wholesome, sound condition. Establishment receiving reduced oxygen packaged cooked sausage, cooked meat balls and cooked pate, (packaged up to two weeks prior) from commissary/location owned/operated by same Owner/Operator. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sliding glass door reach in cooler; butter (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, moved to lowboy reach in cooler.
Toxic substance/chemical (bleach/detergent improperly stored over food (nuts/spices). Operator moved chemicals to properly segregated area.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment receiving reduced oxygen packaged cooked sausage, cooked meat balls and cooked pate, (packaged up to two weeks prior) from commissary/location owned/operated by same Owner/Operator. See stop sale.
Food-contact surface (ice bin) heavily soiled with mold-like substance or slime. Advised Operator to clean/sanitize ice bin.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Pastry items containing meringue made with raw eggs, served raw/undercooked with torch for appearance/taste not identified on item menu card as being such. Advised Operator to properly identify item on product identification card.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu board offers smoked salmon served raw, not properly identified as being raw. Menu offers sunny side up eggs served undercooked, not properly identified as being undercooked. Advised Operator how/to properly/acceptably identify items as being raw/undercooked.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated no measuring device available for measuring utensil surface temperature. Advised Operator to acquire.
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
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. Employee handled soiled pans in ware washing area, before handling clean pans without changing gloves or washing hands. Advised operator of proper handwashing procedures, employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Spatula washed with soap and water and placed onto flat top for future use. Advised operator of proper sanitization required when ware washing. Operator moved spatula to be cleaned in dishwasher.
Metal stem-type thermometer soiled. Evidenced by food debris on stem. Advised operator to clean and sanitize thermometer. Operator did.
Handwash sink not accessible for employee use at all times. Handwashing sink by back door, water turned off and out of order due to leaking pipe. No leak observed during inspection. Per operator hand washing sink is scheduled to be repaired.
Handwash sink used for purposes other than handwashing. Handwashing sink at front counter used as a dump sink, evidenced by ice in sink. Advised operator of proper use for handwashing sink.
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.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored over cream sauce in reach in cooler. Advised operator of proper storage. Operator moved avocados.
Aug 14, 2025Call 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
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (51F - cold holding) Observed in dish resting on top of pans on upper portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed on bottom portion of cooler.
Aug 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority6 Intermediate0 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen sliding door case: Bechamel (46 - cooling) at 10:05; cooling since 8/12 at 2:45pm At current rate of cooling product did not reach 41F within 6 hours. Observed in tightly wrapped container. Educated operator on proper cooling methods. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen sliding door case: Bechamel (46 - cooling) at 10:05; cooling since 8/12 at 2:45pm At current rate of cooling product did not reach 41F within 6 hours. Observed in tightly wrapped container. Educated operator on proper cooling methods. See stop sale.
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) Advised operator to sanitize via triple sink with chlorine sanitizer between 50-100ppm.
Live, small flying insects found, 2 by back door of kitchen. Not seen landing on food contact surfaces. Advised operator to kill and remove flying insects.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw octopus not in commercial packaging over French fries at low boy freezer in kitchen, raw chicken over bread rolls at stainless reach in freezer by dining room. Both products not in commercial packaging. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter (51F - cold holding) Observed in dish resting on top of pans on upper portion of flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator placed on bottom portion of cooler.
Toxic substance/chemical improperly stored. Observed Propane canister stored next to spices in dry storage shelf in kitchen, bactine spray over flip top cooler on cook line. Operator stored all chemicals properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. display case: chicken pie (101F - Cooling) at 9:38; cooling since 8:45 - 88F at 10:11 At current rate of cooling product will not reach 70F within 2 hours. Observed in high traffic display case. Advised operator to place in freezer to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon croissant, L'Atlantique sandwich containing raw smoked salmon not identified as raw animal protein on menu. Educated operator on proper menu identification of raw animal proteins.
No soap provided at handwash sink. Hand sink by back door.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Emailed time control procedure to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for sliced ham, potato salad made 8/10 at tall reach in stainless cooler in kitchen. Advised operator to date mark products.
Spray bottle containing toxic substance not labeled. Soap, water and vinegar mixture spray bottle not labeled by register area. Operator properly labeled spray bottle.
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 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 sanitizer at 10ppm Operator set up 3 compartment sink to wash rinse and sanitize
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine washing at 86F
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of drinking waste on prep table. Operator removed Ladle and placed item on bottom shelf of prep table.
Open dumpster lid.
Uncovered food stored near sink exposed to splash. Food trolley next to Handwashing sink
Nov 12, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 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. Chlorine is at 0 ppm Chef changed bucket and primed to 100 ppm
No Heimlich maneuver/choking sign posted.
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink in main kitchen at mop sink.
Current Hotel and Restaurant license not displayed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Front service area cold holding unit- observed handle of tongs being stored inside cut kale. Operator removed tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter service area prep table at microwave- observed ice cream scoop being stored inside container of water at 72 degrees F. Operator removed scoop.
In-use wet wiping cloth/towel used under cutting board. Main kitchen prep table at kitchen-aid- observed wiping cloth underneath cutting board. Operator removed wiping cloth.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
No Heimlich maneuver/choking sign posted.
Water leaking from pipe and/or faucet/handle.
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.