Panache Bistro & Cafe
5301 N Federal Hwy Cafe Ground Flr, Boca Raton, FL 33487 · Permanent Food Service · License 6023254
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition...Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...artichoke In walk in cooler .
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 3 intermediate (1 fixed on the spot), 1 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition...Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...artichoke In walk in cooler .
Cook not determined when it was opened .
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..fresh garlic in oil date marked 7/15 in walk in cooler .
See stop sale. Employee discarded food.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...tuna salad 45°F, chicken salad 46°F in grabbed and go cooler by dining area.. food not prepped or portioned today food being held less than 4 hours .
Operator removed food to freezer to chill fast .
Fixed on the spot
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...employee grabbed cheese while preparing meatball sandwich. Employee washed hands and putting gloves after discussion .
Fixed on the spot
Intermediate3
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.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...artichoke In walk in cooler .
Cook not determined when it was opened . Stop sale issued . Cook discarded food.
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses...employee working 1 month , 1 week without employee health responsibility
Basic1
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food... grabbed n go food missing , address , preparation date .
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.
- Stop sale
- An order that the food can’t be sold or served.