Cafe Landwer

9858 Clint Moore Rd C134-136, Boca Raton, FL 33496 · Permanent Food Service · License 6022492

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Jul 31, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse....High priority · fixed by the Jul 31 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 complaint inspection
6 high priority (4 fixed by the Jul 31 follow-up, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul302026

Complaint inspection

12 violations found · Inspector came back once

Follow-up visitJul 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  Not provided
  More time given
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance....throughout back prep station, kitchen, pizza station, dishwashing area.
  Not cleaned
  More time given
Official report, on the Florida DBPR website
First visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 6 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: 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°F....mozzarella cheese 51°F, hummus 50°F , tzatziki sauce 48°F, Greek yogurt 50°F , ricotta cheese 49°F, cooked potatoes 48°F, cream cheese 50°F , butter 50°F, milk 50°F , chick peas 51°F, cut tomatoes 51°F, cut lettuce 51°F in walk in cooler...Fresh garlic in oil 83°F, pasto 62°F at expo line . Food not prepped or portioned today , food being held more than 4 hours .
  Stop Sale issued due to food not being in a wholesome, sound condition....
  Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....grabbed bread with bare hands .
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....mozzarella cheese 51°F, hummus 50°F , tzatziki sauce 48°F, Greek yogurt 50°F , ricotta cheese 49°F, cooked potatoes 48°F, cream cheese 50°F , butter 50°F, milk 50°F , chick peas 51°F, cut tomatoes 51°F, cut lettuce 51°F in walk in cooler ...raw meat 48°F to 50°F .
  Manager removed to walk in freezer . Fresh garlic in oil 83°F, pasto 62°F at expo line ., food not prepped or portioned today , food being held more than 4 hours . Stop sale issue .
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure....grabbed bread with bare hands . Stop sale issue . Manager discarded food and then washed hands and putting gloves on hands .
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server handled dirty dishes and serve food to customers without washed hands .
  Employee washed hands after discussion.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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 00 ppm
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime...heavy soiled build up in can opener blade , around can opener blade .
  Manager removed to cleaned.
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic4
- Code 23, Non-food contact surfaces clean: Can opener exterior heavy soiled.
  Manager removed to clean .
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack...stored sqewers stored in dirty container at prep station .
  Manager removed.
  Fixed on the spot
  Cleaned and sanitized equipment or utensils not properly stored....ice scoop stored top of ice machine.
  Manager removed
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance....throughout back prep station, kitchen, pizza station, dishwashing area.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.