Estacao DO Pao Bakery and Restaurant

23269 State Rd 7 Ste 105 106 107, Boca Raton, FL 33428 · Permanent Food Service · License 6022386

Official report

out of 100

Grade F

Safety score 19 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Live, small flying insects found.High priority, repeat · not yet fixed · 23 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
10 high priority (9 fixed on the spot, 2 repeats), 9 intermediate (3 fixed on the spot, 1 repeat), 5 basic (1 repeat); intermediate violations cost 18 at most
-61
Administrative complaint on Sep 30, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score19

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

Inspection history

1 inspection · 2 visits

Sep302026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitOct 1, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
- 3 Intermediate
What was still cited
Intermediate3
- Code 27, Water source: At cook line handwashing sink- Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  More time given
- 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.
  More time given
  Required employee training expired for all employees.
  More time given
Official report, on the Florida DBPR website
First visitSep 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
24 violations found:
- 10 High priority
- 9 Intermediate
- 5 Basic
What the inspector cited
High priority10
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed at cookline prep counter- cooked beets (48°F- cold holding ) food not prepared or portioned today- food out of temperature for 2.5 hours- Operator placed food in walk-in cooler to quick chill Observed at lowboy across stove - block cheese (61°F- cold holding); shredded meat (61°F - Cold Holding) food not prepared or portioned today- food out of temperature for 2.5 hours- Operator placed in walk-in cooler to quick chill.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed at White refrigerator - raw shell eggs 50°F- cold holding - food not prepared or portioned today- food out of temperature for two hours- operator placed in walking cooler to quick chill.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.Observed at cook line area - Cooked pumpkin 101- hot holding- food stored in large container on flat top- as per operator food out of temperature for 45 minutes- Operator placed on stove to be reheated
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed in walk-in cooler raw ground beef over raw shelled eggs- Operator stored properly. Observed in walk-in cooler raw sausages over raw shrimp in same container. Operator placed in proper order
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  At bakery area- employee touched their face then handled clean equipment without washing their hands- educated - operator - employee washed their hands.
  Fixed on the spot
  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  At cook line area- employee cracked raw shell eggs then proceeded to prepare food without washing their hands - educated operator- employee washed their hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed in kitchen bread rolls in non food grade to shopping bag. Operator removed.
  Fixed on the spot
  Non-food grade paper/paper towel used as liner for food container.
  At cook line area- container with fried garlic in direct contact with non food grade paper towels- operator discarded.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  At front counter drink/server station area- approximately 4 small flying insects landing on drink reach in cooler and walls.
  Repeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed bottles of detergents stored over clean dishes in dishwashing area. Operator removed
  Fixed on the spot
Intermediate9
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Observed at White refrigerator - sliced cheese 51°F at 10:45 to 54°F at 11:25 (Cooling since 8:30)- at current cooling parameters food will not reach to 41°F within remaining time-operator moved food to walk-in cooler to quick chill.
  Fixed on the spot
  No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Observed chicken croquettes and beef patties under time as a public health control for 4 hours with no written procedures.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  At dishwashing area - employee entered the kitchen and proceeded to wash their hands in the three compartment sink- educated operator- employee washed their hands properly.
- Code 27, Water source: At cook line handwashing sink- Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed at hand sink spoon and metal scrub. Operator removed.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At bake prep area - blue spray bottle not label - operator labeled.
  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/
  Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All employee training expired in 2024
Basic5
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed in kitchen a bag of yuca thawing at prep counter. Operator placed to defrost properly.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling vent near back hallway soiled.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employees bags stored over single service items - operator removed.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured at cook line
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.