Living Green Cafe
2202 N Federal Hwy, Boca Raton, FL 33431 · Permanent Food Service · License 6021559
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection9 high priority (4 fixed on the spot, 1 repeat), 2 intermediate-50
- Administrative complaint on Aug 7, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score30
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 visitAug 20, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Alto sham Chicken (112°F hot holding) salmon (125°F hot holding) operator states items cooked prior and been held for approximately 1 hour. Operator put to be reheated
Fixed on the spot
- First visitAug 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Cut kale as of 10:37 since 6:45 (66°F - Ambient Cooling) 66°F at 11:15. Operator stated kale cut at 6:45, stored in full deep container with lid, did not reach 41°F within 4 hours. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At countertop; milk (60°F - Cold Holding). Operator stated not prepared or portioned today, held on counter for 1 hour, moved to reach in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Alto sham; chicken (125°F - Hot Holding); salmon (125°F - Hot Holding). Operator stated items cooked prior to being held for 2 hours, reheated to 170°F to be held at 135°F or above.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
At prep area; cooked quinoa (112°F - Cooling). Operator stated cooling for 2 hours, did not reach 70°F within 2 hours, moved to be reheated to 165°F and restart the cooling process (135°F-70°F within 2 hours and 135°F-41°F within a total of six.
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Cut kale as of 10:37 since 6:45 (66°F - Ambient Cooling) 66°F at 11:15. Operator stated kale cut at 6:45, stored in full deep container with lid, did not reach 41°F within 4 hours. See Stop Sale.
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.
At walk-in cooler; raw comminuted beef stored over raw salmon. Operator moved raw comminuted beef.
Fixed on the spotRepeat violationAdministrative complaint
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.
Employee(s) touched hair while adjusting hair/hat(s), touched face(s) while wiping/scratching with finger(s)/hand(s) and then continued preparing/packaging food for customers without washing hands. Operator discussed with employees who then washed hands.
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <165). Operator tested machine twice with same result; Dish surface <160°F. Advised Operator to manually sanitize dishes until machine is repaired and able to sanitize properly.
Code 41, Chemicals and toxic substances: Toxic substance/chemical (glass cleaner) improperly stored.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Menu offers lox (raw salmon), served raw and not identified as being raw. Advised Operator to properly identify salmon.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cut kale as of 10:37 since 6:45 (66°F - Ambient Cooling) 66°F at 11:15. Operator stated kale cut at 6:45, stored in full deep container with lid, did not reach 41°F within 4 hours. See Stop sale.
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.