Dolce Cafe LLC

2650 N Military Trl #145, Boca Raton, FL 33431 · Permanent Food Service · License 6011485

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Aug 25, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority, repeat · fixed on the spot · 5 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 routine inspection
6 high priority (3 fixed by the Aug 25 follow-up, 3 fixed on the spot, 1 repeat)
-20
Administrative complaint on Aug 24, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score68

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

Inspection history

1 inspection · 2 visits

Aug242026

Routine inspection

6 violations found · Inspector came back once

Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
- 6 High priority
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.
  Shell eggs not stored at an ambient air temperature of 45°F or less. At Double upright stainless ; raw shell eggs (49°F - Ambient Air Temperature). Operator stated not prepared or portioned today, held in cooler overnight. Time/temperature control for safety food cold held at greater than 41°F. At Double upright stainless ; cut lettuce (50°F - Cold Holding); goat cheese (50°F - Cold Holding); cooked turkey (44°F - Cold Holding); cooked chicken (50°F - Cold Holding); pasteurized egg whites (49°F - Cold Holding); cream cheese (46°F - Cold Holding); cut kale (50°F - Cold Holding); tuna (50°F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. Time/temperature control for safety food cold held at greater than 41°F. At Double upright stainless ; cut lettuce (50°F - Cold Holding); goat cheese (50°F - Cold Holding); cooked turkey (44°F - Cold Holding); cooked chicken (50°F - Cold Holding); pasteurized egg whites (49°F - Cold Holding); yogurt (46°F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At Double upright stainless ; cut lettuce (50°F - Cold Holding); goat cheese (50°F - Cold Holding); cooked turkey (44°F - Cold Holding); cooked chicken (50°F - Cold Holding); pasteurized egg whites (49°F - Cold Holding); cream cheese (46°F - Cold Holding); cut kale (50°F - Cold Holding); tuna (50°F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. Time/temperature control for safety food cold held at greater than 41°F. At Double upright stainless ; cut lettuce (50°F - Cold Holding); goat cheese (50°F - Cold Holding); cooked turkey (44°F - Cold Holding); cooked chicken (50°F - Cold Holding); pasteurized egg whites (49°F - Cold Holding); cream cheese (46°F - Cold Holding); tuna (50°F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  At Double upright stainless ; raw shell eggs (49°F - Ambient Air Temperature). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At kitchen; butter (86°F - Hot Holding). Operator stated butter reheated prior to being held for less than 1 hour, time marked to be discarded within a total of 4 hours.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employee cashiering handling customer payment/change, point of sale/order entry system then handled clean equipment, clean utensils, unwrapped single service take out articles to prepare/package food for customers without washing hands. Discussed with employee who then washed hands.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical (butane & quaternary ammonia tablets) improperly stored over food and clean utensils.
  Operator moved chemicals to floor.
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.