VINE CAFE
1515 S FEDERAL HWY, Boca Raton FL 33432 · 305-877-8687
Last inspected May 6, 2026 · 10 visits since August 2023
APR 24
SEP 24
JAN 25
AUG 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 40 points off where it started.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over raw salmon filet in two door freezer Removed
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Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch apron and clothing with gloved hands then handled food utensils without first hand washing.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee push garbage down into can with gloved hands then handled. Aged bread with out first washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked Rice (125F - Hot Holding) in rice warmer on prep table in kitchen under no temperature control. Rice warmer unit was not powered on. Food cooked less than two hours ago.
Menu does not identify Poke bowls, salmon sushirrito, Tuna cado sushirrito, rainbow sushirrito, spicy salmon sushirrito, salmon cucumber bites, sushi rolls containing tuna and salmon, which items contain raw or undercooked animal foods covered by the consumer advisory.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided paper towels.
Bowl or other container with no handle used to dispense food. Observed clear container with no handles stored in dry white and brown rice storage containers in kitchen. Operator removed.
No handwashing sign provided at a hand sink used by food employees at front counter.
Spoons, tongs, and spatulas in container on food prep table not stored inverted or in a protected manner in kitchen.
Standing water or very slow draining water in handwash sink in kitchen. Maintenance repaired at the time of inspection.
Time/temperature control for safety food thawed in an improper manner. Observed bag of raw chicken thawing on food prep table under no temperature control.
Aug 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw salmon for sushi
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties over tortillas two door cooler Raw tuna over ready to eat sauces in sushi reach in cooler Removed
Time/temperature control for safety food thawed in an improper manner. Raw beef and chicken at room temperature
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. raw shell eggs over Greek yogurt in bottom flip top cooler Removed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (96-111F - Hot Holding); cooked red beans (92F - Hot Holding) in steam table. Out less than Four hours. Water level low and items double panned. Reheated to 165F.
Toxic substance/chemical improperly stored. Spray bottles with cleaning solution stored next to avocados on bottom shelf. Removed
Handwash sink used for purposes other than handwashing. Employee Rinsing items In Hand sink at front coffee station. Educated on site.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips for sanitizer buckets
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in ROP bag Instructed operator to cut open bag
Wiping cloth sanitizing solution stored on the floor. Wiping cloth buckets on floor throughout kitchen
Sep 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked brown rice (44F - Cooling); cooked white rice (44F - Cooling) bottom of flip top cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over raw salmon filet in two door freezer Removed
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked brown rice (44F - Cooling); cooked white rice (44F - Cooling) bottom of flip top cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chicken salad (45F - Cooling); in top of flip top cooler. Per operator food item Made over four hours ago at 7 am. Food did not reach 41F within 4 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat cheese (49F - Cold Holding); tuna salad (45F - Cold Holding); goat cheese (49F - Cold Holding); mozzarella (50F - Cold Holding) top portion of flip top cooler. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat cheese (49F - Cold Holding); tuna salad (45F - Cold Holding); goat cheese (49F - Cold Holding); mozzarella (50F - Cold Holding) top portion of flip top cooler. Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chicken salad (45F - Cooling); in top of flip top cooler. Per operator food item Made over four hours ago at 7 am. Food did not reach 41F within 4 hours.
Handwash sink not accessible for employee use at all times. At triple sink blocked by garbage can and rolling cart. Removed.
No probe thermometer provided to measure temperature of food products.
Apr 3, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 19, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over raw beef and raw fish in reach in cooler. The items were moved to be stored appropriately.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line, sour cream (52F - Cold Holding). The item was stored pre portioned in 2 oz cups inside 1/6 pan. The items have been stored on the cook line for less than four hours. The items have been returned to reach in cooler to chill and cold hold. the item was not made or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, chili (125-135F - Hot Holding). The item is being stored in the stream table less than four hours. The item is being reheated to 165° to hot hold.
Bowl or other container with no handle used to dispense food. In the reach in cooler, in the yellow rice there was a 6oz container with no handle used to dispense the rice and employee removed it.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the reach in cooler, ROP salmon was thawed in package. Salmon was removed from package.
Aug 28, 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 ▾
Butter identified in the written procedure as a food held using time as a public health control has no time marking. The butter was removed from refrigeration at 8:00am. A time mark was applied.
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.