Kixi Cafe
171 SE Mizner Blvd, Boca Raton, FL 33432 · Permanent Food Service · License 6022460
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection10 high priority (4 fixed on the spot, 1 repeat), 5 intermediate (1 repeat), 3 basic-69
- Administrative complaint on Jul 22, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score11
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 23, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At reach in cooler in kitchen: cheddar cheese (48°F - Cold Holding); cooked potatoes (45°F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At reach in cooler in kitchen: cheddar cheese (48°F - Cold Holding); cooked potatoes (45°F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. See stop sale. At front counter: heavy whipping cream (53°F - Cold Holding) As per operator, removed from cooler 10mins prior. Not prepped or portioned today. Operator placed to quick chill.
Administrative complaint
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
No written procedure for spinach, spring mix, Canadian bacon and hollandaise. Operator fixed.
Administrative complaintFixed 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.
Same.
Administrative complaint
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Same.
More time given
- First visitJul 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
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 reheated for hot holding not reaching 165°F for 15 seconds within 2 hours. At cook line: cooked potato (100°F at 11:42am- Reheating) As per operator, item was removed from cooler and placed on stove to get hot since 8am. Item did not reheat to 165°F in a total of 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. At front counter: créme brûlée with heavy whipping cream (56°F at 12:15pm - Cooling) As per operator, cooling since 8am. Product did not cool to 41°F in a total of 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41°F. At reach in cooler in kitchen: raw chicken (46°F - Cold Holding); cheddar cheese (48°F - Cold Holding); raw steak (45°F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. See stop sale. On shelf above prep counter: French toast (83°F - Cold Holding) As per operator, stored since 4 hours. Not prepped or portioned today. See stop sale.
Shell eggs in use or stored with cracks or broken shells.
See stop sale. On prep counter: raw cracked shelled eggs stored with raw whole shelled eggs.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At reach in cooler in kitchen: raw chicken (46°F - Cold Holding); cheddar cheese (48°F - Cold Holding); raw steak (45°F - Cold Holding) As per operator, stored over night in cooler. Not prepped or portioned today. See stop sale. On shelf above prep counter: French toast (83°F - Cold Holding) As per operator, stored since 4 hours. Not prepped or portioned today. See stop sale. At front counter: milk (49°F - Cold Holding) As per operator, stored on counter 5 mins ; heavy whipping cream (51°F - Cold Holding) As per operator, stored since 2 mins. Not prepped or portioned today. Operator placed to quick chill. On prep table: raw shelled eggs (54°F - Cold Holding); liquid eggs (68°F - Cold Holding) As per operator, stored since 9am. Not prepped or portioned today. Operator placed to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
At front counter: créme brûlée with heavy whipping cream (56°F at 12:15pm - Cooling) As per operator, cooling since 8am. Product did not cool to 41°F in a total of 4 hours. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
At cook line: cooked potato (100°F at 11:42am- Reheating) As per operator, item was removed from cooler and placed on stove to get hot since 8am. Item did not reheat to 165°F in a total of 2 hours. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
No time mark for chimichurri; poached eggs As per operator, stored since 9am. Operator time marked.
Fixed on the spot
Code 08, Food protection and cross-contamination: 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.
At reach in freezer: raw chicken stored above steak - not all products commercially packaged. Stored properly.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
At reach in cooler: raw ground beef stored over raw shelled eggs. Operator stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Observed dishwasher handle dirty dishes at triple sink then clean dishes to dry; no hand wash. Dishwasher washed hands.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
At dry storage rack: container of painkillers stored above containers of peanut butter and mayonnaise. Operator stored properly.
Fixed on the spot
Intermediate5
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At reach in cooler in kitchen: milk and chia seeds (63°F at 12:15pm; 61°F at 12:45pm- Cooling) As per operator, cooling since 11am. At current rate of cooling, product will not cool to 41°F in a total of 4 hours. Advised operator to quick chill.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
No written procedure for spinach, spring mix, Canadian bacon. Advised operator to include products in written procedures.
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Emailed to operator.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle of Mr clean; not labeled. Advised operator to label.
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/
Repeat violationAdministrative complaint
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
At double door reach in cooler and reach in coolers at front counter, gaskets are in disrepair.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed to operator.
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.